Chocoholics Bundt Cake made with yellow cake mix, chocolate pudding, vanilla pudding, sour cream, eggs, oil, and chocolate chips.
You know how some recipes sneak into your life and instantly become “the one”? That’s exactly what happened with this Chocoholics Bundt Cake. I wasn’t planning anything fancy—it was one of those gray Sundays when the only thing I really wanted was something sweet (and maybe a little dramatic, because bundt cakes always feel dramatic).
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I remember standing in my kitchen staring at a yellow cake mix box, half convinced I’d just make it plain and be done with it. But then I saw a box of pudding, some sour cream tucked behind the milk, and before I knew it, I was playing mad scientist. Honestly, I didn’t even measure the chocolate chips that first time. I just dumped in what “felt right.” And let me tell you—when that cake came out of the oven, my whole house smelled like Willy Wonka had moved in.
My husband (the one who swears he doesn’t have a sweet tooth, ha) “tested” it for me with two slices before I even found my cake stand. The kids hovered around like seagulls at the beach, waiting for crumbs. And me? I sat down with a warm slice and thought, yep…this is definitely a keeper.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Chocoholics Bundt Cake Recipe?
Here’s the thing about this Chocoholics Bundt Cake: it fools people. It looks like something you’d buy from a fancy bakery, but in reality? It’s basically cake mix plus a few tricks. It’s soft, moist, ridiculously chocolatey, and has these gooey little pockets of chocolate chips that make every slice exciting. It’s the kind of cake you bring to a potluck and then quietly grin when everyone asks for the recipe, because you know it only took you 15 minutes of effort. And it’s forgiving too—no stressing over perfect layers or flawless frosting. It’s just good, honest cake that makes people happy.
Ingredient Notes:
Let’s give some love to the MVPs here:
-
Yellow cake mix – Don’t turn your nose up. It’s reliable and works like magic.
-
Chocolate pudding mix – Adds depth and makes the cake extra moist.
-
Vanilla pudding mix – Balances the chocolate so it doesn’t get overwhelming.
-
Sour cream – The secret weapon for that bakery-style crumb.
-
Eggs – Structure, richness, and all that good stuff.
-
Oil – Keeps things soft and tender. (Butter lovers, trust me here.)
-
Chocolate chips – Because if you’re making a chocoholics cake, you can’t just stop at pudding.
How To Make Chocoholics Bundt Cake?
This isn’t the kind of recipe you need to stress over—it’s almost impossible to mess up.
Step 1: Prep your pan
Bundt pans are beautiful but also evil. Grease that thing like you mean it. Every nook and cranny. Future you will thank present you.
Step 2: Make the batter
Mix the cake mix, pudding mixes, eggs, oil, and sour cream together until smooth. That’s it. No stand mixer required unless you feel like flexing.
Step 3: Add the chocolate
Pour the batter into the pan, smooth it out, and sprinkle the chocolate chips over the top. Push them down a little so they bake into the cake instead of floating.
Step 4: Bake and wait
Pop it in the oven for about 50 minutes. When a toothpick comes out mostly clean (a little chocolate is fine—it’s supposed to be), it’s done. And yes, waiting for it to cool before flipping feels like torture, but skipping it usually leads to disaster.
Step 5: Dress it up (or don’t)
Go big with frosting and white chocolate chips if you want to impress, or keep it simple with powdered sugar. Either way, it won’t last long.
Want To Save This Recipe?
Storage Options:
This cake will stay moist on the counter for a couple of days, though honestly, I’ve never had one stick around that long. If you do want to stretch it, wrap it up tight and stash it in the fridge for up to five days. Freezer? Totally works—wrap slices individually, and when the craving hits, microwave for 30 seconds. It’ll taste like you just baked it.
Variations and Substitutions:
Because sometimes you want to shake things up:
-
Use chocolate cake mix for double the chocolate.
-
Toss in walnuts or pecans for crunch.
-
Stir in a spoonful of instant coffee for a mocha vibe.
-
Swap some chocolate chips for white or peanut butter chips.
-
Gluten free? Just use a GF cake mix and pudding.
What to Serve with Chocoholics Bundt Cake?
This cake doesn’t need anything, but pairing it takes it to the next level:
-
Hot coffee (preferably strong).
-
A scoop of vanilla ice cream that melts into the warm cake.
-
Fresh raspberries or strawberries to cut through the richness.
-
Whipped cream, because why not?
Frequently Asked Questions:
Can I make this ahead of time?
Yep! In fact, it tastes even better the next day once the flavors settle in.
Do I have to use sour cream?
Yes. Yogurt works in a pinch, but sour cream is what gives it that “bakery” vibe.
My cake stuck in the pan. What now?
Been there. Grease more next time, and don’t rush cooling. If disaster strikes, break it into chunks and serve it as a “chocolate trifle.” No one complains.
This Chocoholics Bundt Cake isn’t just dessert—it’s therapy in a pan. It’s easy, rich, and honestly kind of addictive. I’ve already decided it’s my go-to “oh no, I forgot dessert” recipe. So, what about you? Would you eat it plain, or are you the kind who’s already reaching for the ice cream scoop?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocoholics Bundt Cake
Ingredients
- 1 box yellow cake mix
- 1 small box instant chocolate pudding
- 1 small box instant vanilla pudding
- ⅔ cup vegetable oil
- 1 cup sour cream
- 4 large eggs
- 6 ounces chocolate chips
Instructions
Prepare the oven and pan
- Preheat the oven to 350°F (175°C). Generously grease a bundt pan, ensuring all grooves and edges are well coated to prevent sticking.
Mix the batter
- In a large mixing bowl, combine the cake mix, chocolate pudding mix, vanilla pudding mix, oil, sour cream, and eggs. Blend until the mixture is smooth and thoroughly incorporated.
Assemble the cake
- Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula. Sprinkle the chocolate chips across the surface and press them gently into the batter.
Bake the cake
- Place the pan in the preheated oven and bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and release
- Allow the cake to cool completely in the pan before carefully inverting it onto a serving plate.
Optional garnish
- For an elegant finish, add dollops of chocolate frosting and garnish with white chocolate chips, or dust lightly with powdered sugar before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
