This triple chocolate bundt cake recipe is a favorite family dessert recipe that you will find at all of the holiday parties and family events. It is one of the Six Sisters’ popular recipes that you do not want to miss out on.
Even if you don’t think you are a good baker, this cake is for you!! I wouldn’t say it’s fool proof, but if you can read and follow directions, you cannot go wrong with this cake mix recipe. It is one of the best cakes you will make that is super simple.
I have even taught my kids how to make this deliciously chocolatey recipe, in hopes that one day they will make it for me for my birthday some day. It makes the best chocolate birthday cake. Not too much frosting, but just enough!
Recipe Ingredient Notes
To make Triple Chocolate Bundt Cake, you will need the following ingredients:
- Devil’s food cake mix
- Intant chocolate pudding
- Sour cream
- Vegetable oil
- Eggs
- Warm water
- Milk chocolate chips
- Butter
- Milk
- Vanilla extract
- Cocoa
- Powdered sugar
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How To Make Triple Chocolate Bundt Cake
- Preheat oven to 350℉.
- 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.
Storage Suggestions
If you manage to have any leftover cake, these can store well if prepped appropriately. Once the cake has cooled completely, here is how you can store it:
- Counter: Store in an airtight container for up to 3 days are room temperature.
- Refrigerator: Store in an airtight container for up to 5 days in the refrigerator.
- Freezer: You can freeze completely cooled, un-frosted cake. First, wrap it either in plastic wrap or Press & Seal wrap. Plastic wrap tends to be a little difficult, and require multiple layers. However, we usually always have plastic wrap on hand. Make sure to label your frozen cake with the date made. Frozen cake can last in the freezer for up to 3 months
Enjoy More Delicious Bundt Cake Recipes
Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.
- Lemon Blueberry Bundt Cake Recipe
- Lemon Poppy Seed Bundt Cake
- Red Velvet Bundt Cake Recipe
- Pineapple Coconut Bundt Cake
Triple Chocolate Bundt Cake Recipe
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 teaspoon vanilla
- 3 Tablespoons cocoa
- 2 ½ cups powdered sugar, more if needed
Instructions
- Preheat oven to 350℉.
- 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.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Wow! That is amazing! I can only hope my blog does the same someday!
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
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
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!) 🙂
In our house we call this Cavity-maker Cake!! Yum!
18.25 ounce cake mixes are hard to find,,,what brand do you use that still comes in that size?
Thanks
Diane
Camille, this is amazing. And I’m so happy for your success at BYB!!!! I hope I can come next year. 🙂
Sounds amazing!!! The conference was so fun, thanks again for allowing me to be a part of it 🙂
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?
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!
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
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)
Ohh, it’s purdy. 😉
This looks fabulous! I can’t wait to try it!
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!
This bundt cake looks DELICIOUS!!!!!! So moist and chocolaty! YUM!!!!
This looks delicious. Pure chocolate goodness! Wanted to let you know I featured this as part of my link party wrap up.
Wow! I would LOVE to be able to attend your conference next year – fingers crossed! Also – this cake looks amazing!
This looks so delicious and moist! Thanks for sharing at Showcase Your Talent Thursday!
So yummy Looking, It wouldn’t even have time to cool before it would be gone. Thanks for linking up to Artsy Corner:)
I made this cake yesterday and omigosh ~ it was chocolate deliciousness. I subbed Bailey’s Irish Cream for the milk in the frosting ~ yummy!
Made this last night for “girls night” it was amazing and such a huge hit and every one wants the recipe! So yummy!
Thanks for sharing of all your wonderful Recipes!
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!)
I made this over the weekend. It was excellent. Very moist. Thanks for the recipe.
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.
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!
Do u need to prepare the pudding it calls for and then put the pudding in the cake? Or just the powder?
Hi Kat, just add the pudding powder. 🙂
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
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.
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
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!
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! 🙂
I have made this cake several times. It has always been a huge hit. Very moist!
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.
Could you substitute the oil for the same amount of melted butter? I make this all the time and it’s everyone’s favorite!!
You should be able to substitute melted butter for vegetable oil just fine.
This cake recipe has been our go-to for years and is ALWAYS a crowd pleaser. Love this cake.