Chocolate Fudge Bundt Cake with Cake Mix & Ganache

Name: Easy Chocolate Fudge Bundt Cake (A Cake Mix Recipe That Tastes Homemade)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 12
Cuisine: American
Ingredients: 1 box (15.25 oz / 432g) chocolate fudge or devil’s food cake mix; 1 box (3.9 oz / 110g) instant chocolate pudding mix; 1 cup (240g) full-fat sour cream; 4 large eggs; ½ cup (120ml) warm water or brewed coffee; ½ cup (120ml) vegetable oil; 1½ cups (255g) semi-sweet chocolate chips

Spread the love

🍰 Jump to Recipe

Bakery-Quality Chocolate Cake, Made Incredibly Easy

Boxed cake mix has a bad reputation—but it doesn’t have to. With just a few smart additions, that basic box can turn into something rich, dense, and truly bakery-worthy. This recipe transforms a simple chocolate fudge mix into a moist, fudgy bundt cake that no one will believe came from a box.

If you’ve ever baked a cake mix and thought it tasted flat or too airy, this guide will change that. We’re not just adding ingredients—we’re upgrading the whole experience. You’ll learn exactly how to tweak the mix so it comes out deeply chocolatey, soft with just the right bite, and as rich as anything you’d get from scratch.

And here’s the secret: this isn’t a new trick. Home bakers have been “doctoring” cake mixes for decades to get the taste and texture they want—without the fuss of measuring flour and sifting cocoa. This version uses sour cream, pudding mix, coffee, and chocolate chips to create a decadent result with very little effort.

Let’s show you how to make a chocolate bundt cake that impresses everyone, starting with a box and ending with a masterpiece.

Looking for more bundt cake ideas? Check out our Ultimate Bundt Cake Recipe Hub for everything from classic lemon to seasonal favorites.

The 3 Secrets to a Bakery-Quality Cake Mix Cake

This isn’t just a throw-it-all-in approach. Each ingredient plays a key role in turning that simple box into something you’d be proud to serve at a dinner party or holiday table. Here’s why this recipe delivers every time:

Instant Pudding = Guaranteed Moisture
A box of instant chocolate pudding does more than boost flavor. It adds starches and emulsifiers that help trap moisture inside the cake. The result? A dense, rich crumb that stays soft for days. No one wants a dry bundt cake—and this addition makes sure you never get one.
Sour Cream = Richness + Balance
Full-fat sour cream brings both creaminess and a slight tang. That touch of acidity cuts through the sweetness and adds a smooth, luxurious texture. It’s a secret weapon in many chocolate cakes for good reason.
Coffee + Chocolate Chips = Deep Fudge Flavor
A splash of brewed coffee or a teaspoon of espresso powder doesn’t make your cake taste like coffee—it just makes the chocolate taste deeper and more intense. Combine that with plenty of semi-sweet chocolate chips folded into the batter, and you’ve got pockets of melty goodness in every slice.

This isn’t guesswork—it’s a tested combination that works. Let’s move into the full recipe so you can try it yourself.

The Ultimate Cake Mix Chocolate Fudge Bundt Recipe

Here’s the full recipe, broken down with clear ingredients and steps so you can bake with confidence. This one-bowl wonder is as easy as it gets—but the flavor says otherwise.

Ingredients You’ll Need:

1 box (about 15.25 oz) chocolate fudge or devil’s food cake mix
1 box (about 3.9 oz) instant chocolate pudding mix (dry, not prepared)
1 cup full-fat sour cream (240g)
4 large eggs
½ cup warm water or brewed coffee (120ml) (for deeper chocolate flavor)
½ cup vegetable oil (120ml)
1½ cups semi-sweet chocolate chips (255g)

Step-by-Step Instructions:

1. Prep the pan properly.
Start by generously coating a 10- to 12-cup bundt pan with non-stick baking spray that includes flour (like Baker’s Joy). If you don’t have that, grease the pan well with shortening and dust with unsweetened cocoa powder. Be thorough—this step makes or breaks your release.

2. Combine the ingredients.
In a large mixing bowl, add the cake mix, pudding mix, sour cream, eggs, warm water or coffee, and oil. There’s no need to prep the pudding, just toss in the dry mix.

3. Mix the batter.
Beat with an electric mixer on low speed for 1 minute, then on medium speed for 2–3 minutes until the batter is thick and glossy, similar to brownie batter.

4. Stir in the chocolate chips.
Fold in the chocolate chips gently with a spatula. This keeps them from sinking and helps distribute that fudgy richness throughout the cake.

5. Bake.
Pour the batter evenly into your prepared pan. Bake at 350°F (175°C) for 45–55 minutes, or until a wooden skewer inserted near the center comes out with moist crumbs, no raw batter. The crumbs should look slightly damp, but not shiny or liquidy.

6. Cool carefully.
Place the pan on a wire rack and let it sit for 15 to 20 minutes. Then gently invert the cake onto the rack and let it cool completely. Don’t rush this step—it helps the cake set and come out clean.

This base cake is rich, moist, and full of deep chocolate flavor. From here, you can choose how you want to finish it.

The Topping: Choose Your Favorite Finish

This cake is bold enough to stand alone, but a topping can take it from everyday-good to special-occasion-worthy. Here are three easy options, each with its own vibe—choose what suits your mood or audience best.

Option 1: Two-Ingredient Fudge Ganache
This classic ganache is glossy, rich, and foolproof.

1 cup heavy cream
1 cup semi-sweet chocolate chips

Heat the cream until just simmering, then pour it over the chocolate chips. Let it sit for a minute, then stir until smooth. Let it cool slightly before pouring over the cooled cake.

Option 2: Classic Chocolate Frosting
Want a more traditional cake feel? Go with frosting.

Use a store-bought chocolate frosting for convenience, or whip up a quick buttercream using butter, powdered sugar, cocoa powder, milk, and vanilla. Spread it over the top or pipe along the ridges for a bakery-style finish.

Option 3: Simple Powdered Sugar Drizzle
Elegant, light, and just sweet enough.

1 cup powdered sugar
1–2 tablespoons milk
½ teaspoon vanilla extract

Mix until smooth and pourable. Drizzle over the cake once it’s completely cool. This one’s perfect if you want to keep things less rich but still polished.

Each topping works beautifully—go with what sounds best, or try a different one each time you bake it.

Choose the ganache for a rich, fudgy feel; pick the frosting for a classic birthday cake vibe; or use the drizzle for simple, understated elegance.

Table of Contents

Chocolate Fudge Bundt Cake Recipe Card (Printable)

Easy Chocolate Fudge Bundt Cake (A Cake Mix Recipe That Tastes Homemade)

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 50 minutes

Cooling Time: 20 minutes

Total Time: 1 hour 20 minutes

A rich, moist chocolate fudge bundt cake made from a cake mix, with secret ingredients like sour cream, pudding mix, and coffee to give it a bakery-quality texture and taste. Quick, easy, and foolproof.

Ingredients

1 box (15.25 oz / 432g) chocolate fudge or devil’s food cake mix
1 box (3.9 oz / 110g) instant chocolate pudding mix
1 cup (240g) full-fat sour cream
4 large eggs
½ cup (120ml) warm water or brewed coffee
½ cup (120ml) vegetable oil
1½ cups (255g) semi-sweet chocolate chips

Instructions

Preheat oven to 350°F (175°C).

Generously grease a 10–12 cup bundt pan with baking spray containing flour or use shortening and dust with cocoa powder.

In a large bowl, combine the cake mix, dry pudding mix, sour cream, eggs, water or coffee, and oil.

Beat with an electric mixer on low for 1 minute, then on medium for 2–3 minutes. The batter will be thick and glossy, similar to brownie batter.

Fold in the chocolate chips with a spatula.

Pour into prepared pan and bake for 45–55 minutes, or until a skewer comes out with moist crumbs—no raw batter. The crumbs should look slightly damp but not shiny.

Let cool in the pan for 15–20 minutes before inverting onto a wire rack to cool completely.

Notes

Choose ganache for a rich, fudgy feel; frosting for a classic cake finish; or powdered sugar drizzle for a light touch.

You can substitute full-fat Greek yogurt for sour cream if needed.

Works in a 9x13 pan—just reduce the bake time to about 35–40 minutes.

Nutrition Information:

Yield: 12 Servings Serving Size: 1 Slice
Amount Per Serving: Calories: 430Total Fat: 22gSaturated Fat: 9gCarbohydrates: 53gFiber: 3gSugar: 35gProtein: 5g

Nutritional information is an estimate based on third-party calculations and ingredients used. Values may vary depending on brands, measurement accuracy, and optional toppings. Always consult a nutritionist or trusted source if you need precise dietary advice.

Troubleshooting & FAQ: Your Bundt Cake Questions Answered

Even with an easy recipe like this one, a few common questions always pop up. Here are clear, tested answers to help you get it right every time.

What is the secret to a moist Bundt cake?

It’s all about the fat and moisture. In this recipe, sour cream and pudding mix lock in that rich, soft texture. Avoid overbaking—once a skewer pulls out with a few moist crumbs (not wet batter), it’s ready. Baking past that point is the fastest way to dry it out.

What is the secret to getting a Bundt cake out of the pan?

It starts with how you prep the pan. Use a non-stick spray with flour or grease it with shortening and dust with cocoa powder. Let the cake cool for exactly 15–20 minutes before inverting. Any sooner, and it may fall apart; any later, and it might stick.

What is the best thing to use to grease a bundt pan?

Baking spray with flour built in (like Baker’s Joy) is the gold standard. If you don’t have that, the next best option is shortening plus cocoa powder. Butter can sometimes cause sticking—especially in pans with deep ridges.

Should you let a Bundt cake cool before flipping it?

Yes. Letting it rest in the pan for 15 to 20 minutes allows the structure to set just enough to hold together. Flip too early, and it could collapse; wait too long, and it might cling to the pan.

How do you keep a Bundt cake from doming?

This recipe’s thick batter naturally bakes up fairly even. But if doming happens, it’s usually due to oven hot spots. Try placing the bundt pan on a baking sheet and checking your oven’s calibration. You can also gently tap the filled pan on the counter to level the batter before baking.

Can I bake this recipe in a 9×13 pan?

Yes, it works well in a 9×13 pan. The bake time will likely be shorter—start checking at the 35-minute mark. You’ll lose the signature bundt shape, but not the taste or texture.

What makes a Bundt cake different from a regular cake?

It’s mostly the pan. Bundt cakes are baked in a decorative ring-shaped pan with a hole in the center, which helps them cook evenly. The batters are often richer and denser, designed to hold up well in that unique shape.

Can I use yogurt instead of sour cream?

Yes, full-fat Greek yogurt is a great alternative to sour cream in this recipe. It gives a similar richness and moisture, with just a slightly tangier flavor. Avoid fat-free versions, which may affect texture.

Storage & Freezing Instructions

You’ve baked the perfect cake—here’s how to keep it tasting fresh for as long as possible.

Storing:
Once completely cooled, store your cake in an airtight container at room temperature for up to 3 days. If your kitchen is warm or humid, refrigerate it to extend its life. In the fridge, it will stay fresh for about 5 days. Bring slices to room temperature before serving for the best texture and flavor.

Freezing:
To freeze the cake (unfrosted is best), wrap it tightly in plastic wrap, then again in foil. Place it in a freezer-safe bag or container. It will keep well for up to 3 months. When ready to eat, thaw it in the fridge overnight, then bring it to room temperature before adding any topping.

You can also freeze individual slices the same way for a quick treat anytime.

Conclusion & Call to Action

Starting with a box doesn’t mean settling for less. This recipe proves that with just a few pantry staples, you can turn a simple cake mix into something that tastes completely homemade. It’s rich, fudgy, and deeply chocolatey—everything you want in a bundt cake, without the extra work.

Whether you’re baking for a party, a family dinner, or just because you need something chocolate now, this is the recipe that delivers every single time.

This recipe is my go-to for fooling friends and family into thinking I spent all day baking. If you made it, I’d love to hear your story! Did you fool anyone? Let me know in the comments below.

Love This Recipe? Explore More Bundt & Pound Cakes

If you enjoyed this moist Chocolate Fudge bundt cake, you’ll love diving into our full collection of timeless bundt and rich pound cakes. Whether you’re craving something chocolatey, fruity, or decadently buttery, there’s a recipe waiting to become your new go-to.

Browse The Ultimate Bundt Cake Recipe Hub

Easy Chocolate Fudge Bundt Cake (A Cake Mix Recipe That Tastes Homemade)

Bakery-Quality Chocolate Cake, Made Incredibly Easy

The 3 Secrets to a Bakery-Quality Cake Mix Cake