Triple Chocolate Bundt Cake

 This past weekend we hosted the first Build Your Blog Conference here in Utah and it was a smashing success!!
We had 300 bloggers and businesses in attendance and the whole day focused on starting, growing, and monetizing a blog. We have felt so blessed since starting this blog because not only does it provide income for all the sisters, but also our parents (did you know that our parents work full time for US?! Ha ha! Awesome!) and about 21 other people.
The power and future of blogging is incredible!
Be sure to join us next year- sign-ups have already begun!
For now, my sisters and I will be taking a much-needed nap . . . and stuffing our faces with this AMAZING chocolate cake. It’s out-of-this-world good!

Serves: 12

Triple Chocolate Bundt Cake

1 hr, 40 Prep Time

45 minCook Time

2 hr, 25 Total Time

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  • 1 (15.25 ounce) package Devil's Food chocolate cake mix
  • 1 (3.9 ounce) box instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs (beaten)
  • 1/2 cup warm water
  • 1 cup milk chocolate chips
  • Frosting:
  • 1/2 cup butter (softened)
  • 1/4 cup milk
  • 2 teaspoons vanilla
  • 3 Tablespoons cocoa
  • 2-3 cups of powdered sugar


  1. Preheat oven to 350 degrees F .
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water.
  3. 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).
  4. 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.
  5. Frosting:
  6. Mix all ingredients together and either spread or pipe on top of cooled cake.



316 cal


12 g


26 g


27 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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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37 Responses to “Triple Chocolate Bundt Cake”

  1. Tammy Pahle
    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!
  2. 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
  3. 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! :)
  4. 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.
    • 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.

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