This elevated box cake recipe transforms a simple chocolate mix into a deeply rich, ultra-moist Double Chocolate Bundt Cake with the help of sour cream, pudding, vanilla, and a touch of salt for balance. Chocolate chips melt into the tender crumb, while optional espresso powder intensifies the cocoa for bold, bakery-style flavor and a luxuriously soft texture.
Ingredients
- 1 pkg (13–16 oz / 369–454 g) chocolate cake mix
- 1 pkg (3.9 oz / 110 g) instant chocolate pudding mix
- ½ tsp table salt
- 4 eggs
- 1 cup (240 g) sour cream
- ½ cup (120 ml) water
- ½ cup (120 ml) oil
- 1 tsp vanilla extract
- 1 tsp espresso powder (optional)
- 1½ cups (255 g) chocolate chips
- 1 tbsp (8 g) flour (for tossing chips)
White Cream Cheese Frosting
- 1 pkg (8 oz / 227 g) cream cheese, softened
- ¼ cup (57 g) butter, softened
- 1½ cups (180 g) powdered sugar
- 1–2 tsp vanilla extract
- Pinch table salt
Chocolate Frosting Option
- 2–3 tbsp (10–15 g) unsweetened cocoa powder
Directions
Prepare the Batter
Preheat oven to 350°F (177°C). Grease the Bundt pan using your usual method.
In a large bowl, whisk together the cake mix, pudding mix, table salt, and espresso powder (if using).
In a separate bowl, whisk the eggs, sour cream, water, oil, and vanilla until smooth.
Add the wet ingredients to the dry ingredients and mix just until smooth and fully combined. Do not overmix.
Toss the chocolate chips with 1 tbsp (8 g) flour, then fold them into the batter.
Bake and Cool
Pour batter into the prepared Bundt pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
Cool in the pan for 20 minutes, then invert onto a rack and cool completely before frosting.
Make the Frosting
Beat the cream cheese and butter until smooth and creamy.
Add the powdered sugar, vanilla, and pinch of salt, then beat until smooth. For the chocolate option, beat in 2–3 tbsp (10–15 g) cocoa powder until fully incorporated.
Finish
Drizzle frosting over the cooled cake. Slice and serve.
Notes
Preparation
Use room temperature eggs, sour cream, butter, and cream cheese for the smoothest batter and frosting.
Small details make a big difference in a Bundt cake:
- Mix just until combined to keep the crumb tender.
- Tossing chips with flour helps them stay more evenly distributed in the Bundt.
- Cool 20 minutes before inverting; too early can tear, too late can encourage sticking.
Variations
Keep the frosting white for dramatic contrast, or turn it into a chocolate version with cocoa powder.
- Chocolate Frosting: Beat in 2–3 tbsp (10–15 g) unsweetened cocoa powder; add 1 tbsp powdered sugar if needed for sweetness.
- Mini Chocolate Chips: Use mini chocolate chips for more even distribution throughout the cake.
- Toasted Nuts: Add ½ cup (about 55 g) chopped toasted pecans or walnuts for crunch.
- Cinnamon: Add ¼ tsp cinnamon for subtle warmth.
Serving Suggestions
For clean slices, chill the cake briefly after frosting, then let slices come back toward room temperature before serving.
- Serve with fresh raspberries or strawberries for bright contrast.
- A light dusting of powdered sugar over the frosting adds a classic Bundt finish.
Make-Ahead & Storage
This cake keeps well and slices nicely after a short chill.
- Because of the cream cheese frosting, refrigerate the frosted cake; do not leave it at room temperature for more than 2 hours.
- Store covered in the refrigerator for up to 5 days; let slices sit 15–30 minutes before serving for the best texture.
- Wrap the unfrosted cake tightly and freeze for up to 2 months; thaw overnight in the refrigerator, then frost.
- Make the frosting up to 1 day ahead, refrigerate, then rewhip before using.