Triple Chocolate Bundt Cake Recipe

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Published: February 17, 2013Updated: April 8, 2021Author: Camille Beckstrand
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Triple Chocolate Bundt Cake Recipe
You’ll love this AMAZING chocolate cake. It’s out-of-this-world good and so easy to make.
triple chocolate bundt cake
Serves: 12

Triple Chocolate Bundt Cake Recipe

This cake is super easy to make and so moist and delicious.
Prep Time 1 hr 40 mins
Cook Time 45 mins
Total Time 2 hrs 25 mins
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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.

Nutrition

Calories: 577 kcal · Carbohydrates: 61 g · Protein: 5 g · Fat: 37 g · Saturated Fat: 24 g · Trans Fat: 1 g · Cholesterol: 85 mg · Sodium: 536 mg · Potassium: 217 mg · Fiber: 2 g · Sugar: 45 g · Vitamin A: 444 IU · Vitamin C: 1 mg · Calcium: 94 mg · Iron: 2 mg

Equipment

  • Bundt Pan
  • Mixing Bowl

Recipe Details

Course: Dessert
Cuisine: American

Related Recipe: This Cherry Chocolate Chip Cake is so easy to make, and every bite is filled with cherry chocolate goodness. You will love how easy this cake is, to make, but you will love even more, how delicious it is.  Get the recipe HERE!

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  1. Sweet and Savory Eats says:
    February 17, 2013
    Wow! That is amazing! I can only hope my blog does the same someday!
    Reply
  2. K Coake says:
    February 17, 2013
    Congrats on your conference! I'm glad it was such a huge success for you all and all that attended! The cake looks amazing!
    KC
    Reply
  3. Remodelaholic says:
    February 17, 2013
    The conference was amazing!!! I had so much fun mingling and I learned SO much! IT was great to see you guys can't wait til next year! - and this cake looks FABULOUS! I love chocolate!
    Cassity
    Reply
  4. Allison Boyer says:
    February 17, 2013
    Congrats on a successful conference! Working for NMX, I know just how hard they can be to pull together. But I also know the work doesn't seem that bad when you're working with sisters! (At least it doesn't to me!) :)
    Reply
  5. Susan B says:
    February 17, 2013
    In our house we call this Cavity-maker Cake!! Yum!
    Reply
  6. OneSpecialDeeDee says:
    February 17, 2013
    18.25 ounce cake mixes are hard to find,,,what brand do you use that still comes in that size?
    Thanks
    Diane
    Reply
  7. Dorothy @ Crazy for Crust says:
    February 17, 2013
    Camille, this is amazing. And I'm so happy for your success at BYB!!!! I hope I can come next year. :)
    Reply
  8. Lindsay @Artsy-Fartsy Mama says:
    February 17, 2013
    Sounds amazing!!! The conference was so fun, thanks again for allowing me to be a part of it :)
    Reply
  9. Taylor's Momma says:
    February 18, 2013
    Would these make good cupcakes? I don't like it when cupcakes are light and airy - I would like to make dense ones that stand up to the frosting. Would this recipe work for that?
    Reply
    • Six Sisters says:
      February 19, 2013
      We have only tried making this in a bundt pan. It would totally change the baking time and I am not sure how many cupcakes it would make or how much to put in each cupcake tin. Sorry we're not much help with your question. Let us know how it works out if you give it a try! :) -The Six Sisters
      Reply
  10. Chandra Sirois says:
    February 19, 2013
    I am really hoping that I am able to come to your conference next year! I have been following all the attendee's and it looks like you all did a wonderful job! This cake also wonderful!! Thanks for linking up at Show Me Your Plaid Monday's!
    Reply
  11. Cindy Jamieson says:
    February 20, 2013
    I'm a sucker for dessert and this one is making me drool all over my keyboard! Thanks for linking to Simple Supper Tuesday and hope to see you again next week :o)
    Reply
  12. mail4rosey says:
    February 22, 2013
    Ohh, it's purdy. ;)
    Reply
  13. Brooklyn at Cook and Craft Me Crazy says:
    February 23, 2013
    This looks fabulous! I can't wait to try it!
    Reply
  14. Jaclyn Marie says:
    February 23, 2013
    I made this for my husbands birthday and it was fabulous!!!! My family loved it!!! I will definitely be baking it again. Thanks for sharing all of your wonderful recipes! I absolutely love your blog. I just got my cookbook in the mail, can't wait to try new things from there!
    Reply
  15. Maria says:
    February 23, 2013
    This bundt cake looks DELICIOUS!!!!!! So moist and chocolaty! YUM!!!!
    Reply
  16. Carol TheAnswerIsChocolate says:
    February 25, 2013
    This looks delicious. Pure chocolate goodness! Wanted to let you know I featured this as part of my link party wrap up.
    Reply
  17. Ashley @ Kitchen Meets Girl says:
    February 25, 2013
    Wow! I would LOVE to be able to attend your conference next year - fingers crossed! Also - this cake looks amazing!
    Reply
  18. Alyssa says:
    February 27, 2013
    This looks so delicious and moist! Thanks for sharing at Showcase Your Talent Thursday!
    Reply
  19. Lindsay @Artsy-Fartsy Mama says:
    February 27, 2013
    So yummy Looking, It wouldn't even have time to cool before it would be gone. Thanks for linking up to Artsy Corner:)
    Reply
  20. GolfGirlT1217 says:
    March 10, 2013
    I made this cake yesterday and omigosh ~ it was chocolate deliciousness. I subbed Bailey's Irish Cream for the milk in the frosting ~ yummy!
    Reply
  21. Kimbrlynd says:
    March 12, 2013
    Made this last night for "girls night" it was amazing and such a huge hit and every one wants the recipe! So yummy!
    Reply
  22. Hannah Goc-ong Baino says:
    May 29, 2013
    Thanks for sharing of all your wonderful Recipes!
    Reply
  23. [email protected] says:
    July 31, 2013
    This looks amazing, girls! I hope you don't mind if I use this in a Food Fight feature this month (liked back and just a photo, of course!)
    Reply
  24. Karen says:
    October 23, 2013
    I made this over the weekend. It was excellent. Very moist. Thanks for the recipe.
    Reply
  25. Natasha says:
    December 4, 2013
    I made this for Thanksgiving and it was a huge hit. Even my nephew who doesn't usually eat sweets ate 1/4 of the cake himself. I will definitely make this again.
    Reply
  26. Tammy Pahle says:
    December 31, 2013
    I made this cake for New Year's Eve! And it turned out amazing! I couldn't wait to try it after smelling something so good! I have to say not only is the cake amazing but the icing is the best I've ever had and so easy to make! thanks for sharing this recipe!
    Reply
  27. Kat says:
    January 6, 2014
    Do u need to prepare the pudding it calls for and then put the pudding in the cake? Or just the powder?
    Reply
    • Cyd says:
      January 8, 2014
      Hi Kat, just add the pudding powder. :)
      Reply
  28. Chris says:
    January 19, 2014
    I made this cake 2 weeks ago & it was a HUGE hit w/ my family. One of my sons doesn't care for sweets & he ended up loving it!!! This cake is super moist & delicious!!!! Yummm
    Reply
  29. kathy says:
    February 18, 2014
    I made this cake for my family and they loved it!!! We are having a Pinterest Party at Church tonight and i made it to bring. I'm sure everybody there will love it too.
    Reply
  30. amber says:
    March 17, 2014
    Two things - first, I just hit your "print friendly" button and all the comments and advertisements on your blog are printing out! Ack!!! second, I made this recipe a month or so ago and substitued apple sauce straight across for the oil and it was DELICIOUS! I think that saved me 1 or 2 THOUSAND calories (in the whole cake!) Making it again tonight! Thanks for the recipe. Amber
    Reply
  31. Sharon Nunn says:
    May 23, 2014
    I make this cake for all of our birthdays. It's out favore cake, too. But I have always just melted a can of frosting and poured over to ice it. Your icing recipe looks delicious - can't wait to try it!
    Reply
  32. Cindy says:
    November 26, 2014
    This recipe is an old favorite of mine. I put a different twist on it by spooning a ring of raspberry jam into the batter after I've poured it into the bundt pan. Using the back of the spoon, I push the jam into the batter so that it's completely covered by the raw batter. When the cake has baked and cooled, each slice has a wonderful dollop of sweet raspberry jam in the center! It gets even better when you lightly drizzle both chocolate and raspberry balsamic vinegar over the cooled cake! Calories Schmalories! ENJOY! :)
    Reply
  33. Tracey says:
    February 28, 2015
    I have made this cake several times. It has always been a huge hit. Very moist!
    Reply
  34. Damini says:
    March 30, 2020
    Hello, Is the timings the same if I decide to use a mini Bundt cake pan? If not, could you please respond telling me the proper baking time when using the Wilton Perfect Results Premium Non-Stick Mega Mini Fluted Tube Pan, 20-Cavity.
    Reply
    • Cyd says:
      March 30, 2020
      We have not made this in the mini fluted tube pan. So we are not sure of the cooking time. But with the regular size cake pan, bake until top is springy to the touch and a wooden toothpick inserted comes out clean. But it would definitely not be as long of cooking time. You will have to watch them closely.
      Reply
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