June 23rd, 2010

Ultimate Chocolate Fudge Bundt Cake

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There are a lot of recipes for chocolate cake out there, and believe me I’ve tried quite a few. But I always come back to the Ultimate Chocolate Fudge Bundt Cake. It is hands-down, tried and tested, the best chocolate cake I’ve ever made!

Ultimate Chocolate Fudge Bundt Cake

In fact, I’ve been making this rich, decadent chocolate bundt cake for over 20 years and in all that time, I’ve never found another recipe that comes close to being as rich, dense and decadent.

It’s my go-to chocolate cake recipe and I’ve never served anywhere that it didn’t receive rave reviews. I’m not a big fan of regular old cake from a box mix, but this has enough additions to transform it into a dense, moist, gooey cake.

I rarely even frost it, although it’s fabulous drizzled with this homemade fudge sauce, or topped with some homemade whipped cream and fresh berries.

I really like to use mini chocolate chips in this recipe if I have them handy. They almost melt right into the cake!

Rather than greasing and flouring my bundt pan, I just use a generous coating of Baker’s Joy.

Be sure to save this recipe for the Ultimate Chocolate Fudge Bundt Cake to your favorite Pinterest board for later.


Ultimate Chocolate Fudge Bundt Cake

Ultimate Chocolate Fudge Bundt Cake

Serves 12     adjust servings

This amazing chocolate cake starts with a cake mix and couldn't be easier or more decadent.


  • 1 (18.25 oz.) chocolate cake mix
  • 1 (3.4 oz.) package instant chocolate pudding mix
  • 2 cups sour cream
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1/2 cup water
  • 2 cups semi-sweet chocolate chips


  1. Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan.
  2. In the bowl of a stand mixer, beat all ingredients (except chocolate chips) until well blended. Fold in chocolate chips.
  3. Spoon batter (it will be thick) into prepared pan.
  4. Bake for 50 minutes to 1 hour.
  5. Cool for 15 minutes in the pan before turning out onto a wire rack to cool completely.

Recipe Notes

Equipment you'll need to make this recipe:

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2 reviews

Keep this cake covered at room temperature and it’s even better the next day. It doesn’t last much longer than that at my house!

Everyone needs a great chocolate cake like this in their recipe box. It’s perfect for almost any occasion, including special occasions.

Just be prepared to be asked for the recipe whenever you serve it! Your friends will thank you!

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If you love this recipe, you might also like:

Chocolate Caramel Toffee Cake


Hot Fudge Lava Cake

Hot Fudge Lava Cake

Decadent Brownie Pie

Decadent Brownie Pie

Who Dished It Up First: I can’t even remember where I originally got this recipe, but I’ve been making it for years.



  1. OHMY ! This cake looks decadent !
    I will have to subscribe to your feed. I am very interested in what you’re showing.
    Thank you for your comment on my blog.

  2. Wow I think I might have gained 5 pounds just looking at that picture! It looks amazing!! Sounds like a keeper, thanks!

  3. This cake is so good, I’ve made it before as well.
    It’s to die for : )

  4. Don’t you need to coat the chocolate chips in flour before adding them to the batter so they don’t sink to the bottom of the pan?

    • I never coat in flour and it turns out fine. I think it’s too thick of a batter to really matter. (:

  5. Looks amazing! Pinned 🙂

  6. amazing cake! I’ve made it 4 times and we love it! however when i click on the homemade fudge sauce it says i ‘This blog is open to invited readers only’ could you add me please!

  7. I’ve made this for years, but I add 1/3 cup of dark brown sugar to it.


  9. do you think I could substitute sour cream for plain greek yogurt??

  10. Wow!…..delicious, so..so moist cake!

  11. I clicked on the homemade fudge sauce and this is what came up:

    Chocolate Fudge Sauce

    Prep Time: 5 minutes

    Cook Time: 5 minutes

    Total Time: 10 minutes

    1 cup


    1/4 cup light corn syrup
    6 ounces semisweet chocolate chips
    3/4 cup heavy cream


    In a small saucepan, combine corn syrup and chocolate chips over medium-low heat.
    Stir occasionally until smooth, 4-5 minutes.
    Whisk in heavy cream until smooth and well blended.
    Serve warm, or cool to room temperature before transferring to an airtight container.
    Store any unused sauce in the refrigerator for up to 3 weeks.

  12. Liz Mathews says:

    My nieces 10th birthday is coming up and she loves chocolate! Can’t wait to make this for her!!! She is going to love it! I’m just sorry I can’t have any…..

  13. Surfer Mom says:

    This is a perfect ,no problem dessert!! My husband and sons love the rich chocolate flavor – I often make it for the ICU residents / Physicians I work w as we’ll-it doesn’t last 30 minutes when they find out its in the house!! I always make extra sauce for it 😉

  14. Can I use a regular 9×13 cake pan and frost it with regular frosting ?

  15. Maria L. Webster says:

    Now that cake mixes are 15 ozs. should there be any changes I should make for this recipe to come out okay. They don’t sell 18 oz. mixes anymore. Anyone tried it recently with the ‘new’ cake mixes?

  16. Making this for my son’s 40th birthday tomorrow. He wanted a chocolate cake and this fits the bill! It’s in the oven right now! Looks yummy and decadent. Thanks for the recipe!

  17. Pattie Lee says:

    I’ve been making this cake for 40yrs, but I was recently asked if it could be made as cupcakes. What are your thoughts?

  18. Hi Danelle. I just love to bake when I have time to myself.
    I am always looking new things to bake like some of yours. I hope
    that is ok with you. The chocolate cake sound wonderful to me.

    Thank you.

  19. This was absolutely amazing!!!!!

  20. This is absolutely THE answer to a chocolate lovers cake. I follow your recipe and it turns out perfectly each time, a super moist, decadently delicious cake. Thank you so much for the recipe!!!

    • This is my go to recipe for chocolate cake. I prefer dark chocolate but my kids like milk so I use a regular cake mix and dark chocolate pudding and we’re all happy with the final product. I’m going to start experimenting with chips next.

  21. When this cake is done will it still be loose and gooey or should I continue to bake until it passes the toothpick test? I went ahead and baked it several more minutes past the hour time given. I’m hoping I didn’t dry it out. Any insight will be appreciated. Thx!

    • Laurie, it is a very moist cake, but I wouldn’t say it should be loose and gooey. It should definitely be firm when you pull it from the oven, with the edges pulling away from the sides of the pan. Because of the chocolate chips in it, you might not get it to pass the toothpick test perfectly, but I’d say when it looks firm and you can get a toothpick with a few crumbs attached, it’s good (you wouldn’t want what looks like batter on the toothpick though.) Depending on your oven, you may need to bake it a bit longer than stated for it to be done, so I think it should be fine. I don’t think another 10 or even 15 minutes would dry it out.

  22. I made this today. Not a big fan, sorry. I did use the hot fudge sauce, which was pretty good, but feel that the addition of the semi sweet chocolate chips was just too much. If I would make this again I would omit the chocolate chips – any maybe even the hot fudge sauce.

  23. I made this recipe this week. Did not use as many chocolate chips as called for and added an extra egg. Also used my own chocolate icing recipe and turned out great. I’m gonna take it our next church function. Thanks for sharing your talent

  24. Connie T. says:

    OOOHHH MY GOSHHHH… I just made this bundt cake. Still a little bit warm but couldn’t wait to try it! It looks beautiful and tastes even better! Sooooo moist and chocolatey! I didn’t put the chocolate sauce on top because I am going to serve it with vanilla ice cream and chocolate topping. Delicious. Thanks for the recipe!!

  25. susan noble says:

    I can not wait to make this cake.It looks so tasty and delicious. Will make it soon. Thanks

  26. Shanna Corbin says:

    I used another cake recipe because I couldn’t remember where I had found this one. I used the fudge sauce from this recipe and it was delicious

  27. I plan to make this for my aunt’s birthday next week but I am going to bake it in 2 10in round pans. How long do you think it will take to bake?

  28. I absolutely love this recipe and have made it a few times now. Do you know – would this translate into cupcakes? If so what are your thoughts on bake time? Thanks in advance!

    • Thanks Melissa! I don’t see why you couldn’t make cupcakes with it. I’d say bake for 23-25 minutes, but maybe a bit longer for these, since this recipe is on the moist/dense side.

  29. Today is my husband’s birthday and he LOVES chocolate! I found this recipe on Pinterest and thought it would be perfect. I don’t bake as much as I used to (mainly because if I bake it, I have to eat it) but for him, I will do this cake since it is so simple yet it looks amazing! I’ll have one slice and leave the rest to him. I have a weight loss goal I want to fulfill.

  30. Can you use a regular store frosting instead? Melting in microwave and drizzling over bundt cake?

  31. It’s amazing. Made it for the first time. So very good

  32. I made this cake yesterday, and it was amazing! Thanks for the recipe! I will definitely be making it again.

  33. Danelle, I just put this cake in oven and it smells amazing. Can’t wait to try. I’m taking it to a fish fry tonight my friend is a chocoholic just like me. I’m thinking next time I might put some almond extract in it for a little cherry taste too. Thank you for such wonderful recipes.

  34. Thanks so much Laura! Hope it tastes as good as it smells! 🙂

  35. Have you ever made this with the cook & serve (5oz) chocolate pudding? Hubby bought the wrong one, seeing if I can make it work.

  36. Hey! A new recipe! My mom made a parfait cake dessert she called “Death by Chocolate” I will certainly give yours a try! Thanks for Sharing!

  37. Hi Danielle~
    I was just wondering. Do the mini chocolate chips melt into the cake or are they still whole & a little crunchy. Also, will they fall to the bottom of the Bundt pan & burn? I’ve had that happen to a cake in the past.

    • They pretty much melt into the cake (no crunch) and do not sink to the bottom–the batter is pretty thick. If you used full size chocolate chips, you might still have some chunks though.

  38. This cake looks delicious and will be the next co-worker birthday cake! I do have a question. In reading the comments above someone questioned about the “mini” chocolate chips melting properly in the cake. Your recipe didn’t indicate to use mini chips. Does it matter?

  39. I was wanting to make this recipe into cupcakes…what do you think would be the best icing for these? I have had them before without icing, and as delicious as they were, these are for kiddos, so I think they would want icing!! Lol!!

  40. I live at high altittude. Do I need to add a tbls spoon of flour for this cake?

  41. Shreya goel says:

    Hey is there any other thing i can substitute eggs with? I cnt use eggs at home. Please help

  42. I made this cake today, it was very very delicious. This recipe will definitely be used again and again.

  43. I’m looking for a chocolate mini bundt cake recipe. Do you think I could use this recipe in the mini bundt pans ?

    • It should work fine. You’ll just have to shorten the cooking time. I’d say bake them somewhere from 20-30 minutes. It just depends on the size of your mini bundts.

  44. Seriously the best chocolate cake I have ever eaten. Everyone raves about it. A must make.

  45. So good I’ve baked it twice this week. I added coconut sugar and vanilla to the fudge sauce recipe

    This cake is nothing short of amazing

  46. I made this bundt cake and it “fell” like it was too rich. I didn’t underbake it. Is 2 cups sour cream too much with everything else? It was very dense but tasted OK. Just looked so much nicer before it took a big fall!

  47. I have no idea what it tastes like buy mine looks terrible!!!!! I am an avid baker so it’s not my first time baking a cake. OMG- I followed the recipe exactly and my cake is sunk in the middle, high on the edges and high in the centre. I’m SOOOOOOOOOO disappointed as I was to bring it to a birthday party this evening, now I’ll have to buy a cake. Can’t figure out what I should have done differently…will not try to make again.

    • I’m so sorry your cake didn’t turn out Stephanie. As you can see by the comments, a lot of people have had it turn out, and I have been making it for years, so I’m not sure what could have gone wrong. Usually, when my cakes sink, it’s because I needed to bake them longer. The only other thing I can think of is that it could have been related to what type/size of cake mix you used. Or altitude, possibly? It’s always worked fine for me with the more recent, smaller cake mixes, but I know some people add a bit of extra flour to compensate for the difference in cake mix size.

  48. Absolute perfection! Making it for the second time in a week. Love how effortless it is and how wonderful it tastes! Thank you for sharing.

  49. Making this for Thanksgiving today, so excited to “wow” the new in-laws with my “baking skills” haha 🙂 Thanks for the recipe, I look forward to finally trying it!

  50. I think I finally found the “Matilda cake”…remember, the kid that ate the whole chocolate cake in the movie? To me, that always looked like the ultimate chocolate cake, and I believe this is it! Made it for my inlaws anniversary last night and garnished with chocolate covered strawberries in the center and around the outside to make it super fancy. I also used Devils food cake mix since that’s what I had on hand. It was a HUGE hit! So moist and gooey! Everyone went back for seconds and took some home. I love baking, but I’ve never made a great chocolate cake. This one is so good that I don’t even care that it uses a shortcut mix!! Thanks so much for sharing!

  51. Jessica guzman says:

    Do you follow what the box ingredients are as well. Or am I just added the cake mix? Or am I adding water and eggs and oil?

  52. This cake is the best chocolate cake ever, precisely as written. Thank you for sharing and the chocolate sauce is “over the top” perfection.

  53. O.M.G. This cake is amazing. I feel a little guilty every time I make something from a box (I bake and sell cakes from scratch) but this dessert is sooooo good!! I make it just like the directions say but I’ll usually use a fudge cake mix or a super mist devils food cake mix and I’ll add a whole bag of milk chocolate chips. For the topping I just melt a jar of smuckers hot fudge sauce and pour on top. I’ve made this cake so many times and my mom requested it for her birthday (today) (:

  54. Nancy Torrisi says:

    I have made this cake several times and it is to die for!! Yummy chocolatey goodness in every single bite! Today I plan to make cupcakes for the school bake sale using this recipe! Bet they sell out fast! 😉

  55. Nancy Torrisi says:

    Oh, and one more thing, which is the best: You dump EVERYTHING in at once!! yay!

  56. This cake was awesome!!!! It is very dense. I used a bread knife to cut it. Instead of the chocolate sauce I put caramel syrup on it then covered it with chopped nuts. DELICIOUS !!! A huge hit with chocolate lovers.


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