This Triple Chocolate Bundt Cake is a decadent masterpiece that promises to satisfy every chocolate lover’s dream. With layers of rich cocoa, velvety chocolate chips, and a luscious glaze, each bite delivers a symphony of textures—moist, tender, and indulgent. Perfect for celebrations or cozy nights in, this cake is as stunning as it is delicious.
In just over two hours, you can create a show-stopping dessert that’s sure to impress. The deep, fudgy flavors are beautifully balanced with a hint of sweetness, making it irresistible. Whether served warm or at room temperature, this cake is a crowd-pleaser that’s worth every minute of prep and baking. Treat yourself to a slice of pure chocolate bliss!
Triple Chocolate Bundt Cake Ingredients
- 15.25 ounces Devil’s Food Cake Mix (or any chocolate cake mix)
- 3.9 ounces instant chocolate pudding mix (adds richness and moisture)
- 1 cup sour cream (full-fat recommended for best texture)
- 1 cup vegetable oil (can substitute with melted butter for a richer flavor)
- 4 eggs, beaten (room temperature works best)
- ½ cup warm water (helps dissolve the pudding mix)
- 1 cup milk chocolate chips (or semi-sweet chips for a less sweet option)
For the Frosting:
- ½ cup butter, softened (unsalted preferred)
- ¼ cup milk (whole milk recommended for creaminess)
- 2 teaspoons vanilla extract (pure vanilla for best flavor)
- 3 Tablespoons cocoa powder (unsweetened)
- 2 ½ cups powdered sugar (sift if lumpy; add more if needed for desired consistency)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and generously spray a Bundt pan with nonstick cooking spray (Baker’s Joy works well for easy release).
- In a large mixing bowl, combine the cake mix, pudding mix, sour cream, vegetable oil, beaten eggs, and warm water. Mix until smooth and well combined.
- Gently fold in the chocolate chips until evenly distributed throughout the batter.
- Pour the batter into the prepared Bundt pan, spreading it evenly with a spatula.
- Bake for 45-50 minutes, or until the top is springy to the touch and a wooden toothpick inserted into the center comes out clean (a few crumbs are okay).
- Allow the cake to cool in the pan for 90 minutes before carefully inverting it onto a serving plate.
- While the cake cools, prepare the frosting: In a medium bowl, beat the softened butter until creamy. Gradually add the milk, vanilla, cocoa powder, and powdered sugar, mixing until smooth and spreadable. Adjust consistency with more powdered sugar or milk as needed.
- Once the cake is completely cooled, either spread the frosting over the top or pipe it decoratively. Optionally, dust with powdered sugar for a simple finish.
- Slice, serve, and enjoy your decadent Triple Chocolate Bundt Cake!
Decadent Topping Ideas to Elevate Your Cake
While the cake is delicious on its own, you can take it to the next level with creative toppings. Try drizzling melted dark chocolate over the cake for a glossy finish, or add a dollop of whipped cream and fresh berries for a fruity contrast. For a nutty twist, sprinkle chopped toasted almonds or pecans on top of the frosting. If you’re feeling adventurous, a scoop of vanilla ice cream pairs perfectly with a warm slice!
How to Store and Keep Your Cake Fresh
To keep your Triple Chocolate Bundt Cake moist, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. When ready to enjoy, let the cake thaw at room temperature or warm it in the microwave for 10-15 seconds for a gooey, just-baked texture.
Time-Saving Tips for Busy Bakers
If you’re short on time, skip the frosting and simply dust the cake with powdered sugar for an elegant finish. You can also prepare the batter the night before and refrigerate it in the Bundt pan (covered tightly with plastic wrap). In the morning, let it sit at room temperature for 20 minutes before baking. This recipe is forgiving, so don’t stress over perfect measurements—just mix and bake!
Equipment Tips for the Perfect Bundt Cake
Using a nonstick Bundt pan is key to ensuring your cake releases cleanly. Spray the pan generously with Baker’s Joy or a similar nonstick spray with flour. If you don’t have a Bundt pan, a 9×13-inch baking dish works too—just adjust the baking time to 30-35 minutes. For easy frosting application, use a piping bag or a ziplock bag with the corner snipped off.
Common Questions Answered
Can I use a different cake mix? Absolutely! Swap the Devil’s Food mix for a yellow or vanilla cake mix if you prefer a lighter flavor. Can I omit the chocolate chips? Yes, but they add a delightful texture, so consider replacing them with chopped nuts or white chocolate chips for variety. Why cool the cake for 90 minutes? This ensures the cake sets properly and won’t crumble when you invert it.
Triple Chocolate Bundt Cake Recipe
Ingredients
- 15.25 ounces Devil’s Food Cake Mix
- 3.9 ounces instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs, beaten
- ½ cup warm water
- 1 cup milk chocolate chips
Frosting
- ½ cup butter, softened
- ¼ cup milk
- 2 teaspoons vanilla
- 3 Tablespoons cocoa
- 2 ½ cups powdered sugar, more if needed
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water.
- Stir in the chocolate chips and pour batter into a Bundt pan sprayed with nonstick cooking spray (my favorite is Baker’s Joy for this recipe- I wasn’t paid to say that- it’s my honest opinion).
- Bake for 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, dust the cake with powdered sugar or top with my favorite chocolate frosting.
- Frosting: Mix all ingredients together and either spread or pipe on top of cooled cake.