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 chocolate cake mix
- 1 pkg (3.9 oz) instant chocolate pudding mix
- ½ tsp table salt
- 4 eggs
- 1 cup sour cream
- ½ cup water
- ½ cup oil
- 1 tsp vanilla extract
- 1 tsp espresso powder (optional)
- 1½ cups chocolate chips
- 1 tbsp flour (for tossing chips)
White Cream Cheese Frosting
- 1 pkg (8 oz) cream cheese, softened
- ¼ cup butter, softened
- 1½ cups powdered sugar
- 1–2 tsp vanilla extract
- Pinch table salt
Chocolate Frosting Option
- 2–3 tbsp unsweetened cocoa powder
Directions
Prepare the Batter
Preheat oven to 350°F. 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 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 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.
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.
Variations
Keep the frosting white for dramatic contrast, or turn it into a chocolate version with cocoa powder.
- Chocolate frosting option: Beat in 2–3 tbsp unsweetened cocoa powder (add 1 tbsp powdered sugar if needed for sweetness).
- Use mini chocolate chips for more even distribution throughout the cake.
- Add ½ cup chopped toasted pecans or walnuts for crunch.
- Add ¼ tsp cinnamon for subtle warmth.
Make-Ahead & Storage
This cake keeps well and slices nicely after a short chill.
- Room temperature: Store covered up to 2 days.
- Refrigerator: Store covered up to 5 days (let slices sit 15–30 minutes before serving for the best texture).
- Freezer (unfrosted): Wrap tightly and freeze up to 2 months; thaw overnight in the fridge, then frost.
- Frosting: Make up to 1 day ahead, refrigerate, then rewhip before using.
