Triple Chocolate Bundt Cake Recipe

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Published: July 30, 2021Updated: May 12, 2022Author: Camille Beckstrand
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Not one, not double, but triple chocolate Bundt cake is the best chocolate cake recipe, ever! It is an easy cake mix recipe that will taste like you ordered it from a restaurant or bakery.
Triple Chocolate Bundt Cake Recipe

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.

Triple Chocolate Bundt Cake frosted on a glass cake stand

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!

If you love chocolate cake, then you need to make our Turtle Texas Sheet Cake, Snickers Cake (Gooey Caramel Chocolate Cake), and our copycat Chili’s Hot Fudge Molten Lava Cake!   

Ingredients for Triple Chocolate Bundt Cake Recipe

Ingredients Needed For This Triple Chocolate Bundt Cake Recipe:

  • 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

How To Make This Triple Chocolate Bundt Cake Recipe:

Begin by preheating the oven to 350 degrees fahrenheit. 

sour cream, pudding mix, oil and chocolate chips with cake batter in a mixing bowl

Then in a large mixing bowl mix together the cake and pudding mixes, sour cream, vegetable oil, beaten eggs, and water until they are well combined. 

Pouring batter into prepared bundt cake pan

Next you are going to pour the chocolate chips into the batter and then pour the cake batter into a prepared bundt pan. (Our favorite is the Baker’s Joy nonstick cooking spray for this recipe!)

Triple Chocolate batter in a bundt cake pan unbaked

When the bundt pan is filled with the cake batter, put it in the preheated oven and bake the chocolate cake for 45-50 minutes minutes. 

You can also use a toothpick and insert it into the center. If it pulls out clean then the cake is done. Or if you touch the top and it is springy to the touch, it can be pulled out of the oven. 

Triple Chocolate Bundt Cake Baked

Let the cake cool down in the pan for about 90 minutes before attempting to flip it onto a plate. 

Triple Chocolate Bundt Cake on a glass cake stand

Once the cake is inverted onto a plate, dust the cake with powdered sugar or top with with your favorite frosting, we love chocolate frosting on this cake!

  1. Bundt pan
  2. Nonstick cooking spray
  3. Spatula
  4. Serving plate/cake stand (THIS one is great and super functional!)
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Use Your Own Cake Mix:

To put a little twist on this recipe, you can always substitute your own cake mix! If you have never made or worked with Devil’s food cake mix, then you’ll be in for a real treat. Literally. 😉

In order to make your own cake mix though you’ll need a great recipe. Make sure to take a look at Recipe Land’s Homemade Devil’s Food Cake Mix recipe!

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Whether you are a cook just starting out or a busy parent looking to save time in the kitchen, this cookbook is for you! It’s full of entrees, side dishes, and desserts.

We are so excited to share these recipes with you. Order your copy today!

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You Can Never Have Enough Cake Recipes!

Serves: 12

Triple Chocolate Bundt Cake Recipe

Not one, not double, but triple chocolate Bundt cake is the best chocolate cake recipe, ever!
Prep Time 1 hr 40 mins
Cook Time 45 mins
Total Time 2 hrs 25 mins
Print Pin

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.

Notes

  • To put a little twist on this recipe, you can always substitute your own cake mix! If you have never made or worked with Devil’s food cake mix, then you’ll be in for a real treat.

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
  • Non-stick Cooking Spray
  • Serving Plate

Recipe Details

Course: Dessert
Cuisine: American
Triple Chocolate Bundt Cake on a glass cake stand with chocolate shavings

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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!
  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
  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
  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!) :)
  5. Susan B says:
    February 17, 2013
    In our house we call this Cavity-maker Cake!! Yum!
  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
  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. :)
  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 :)
  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?
  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!
  11. 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
  12. 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)
  13. mail4rosey says:
    February 22, 2013
    Ohh, it's purdy. ;)
  14. Brooklyn at Cook and Craft Me Crazy says:
    February 23, 2013
    This looks fabulous! I can't wait to try it!
  15. 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!
  16. Maria says:
    February 23, 2013
    This bundt cake looks DELICIOUS!!!!!! So moist and chocolaty! YUM!!!!
  17. 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.
  18. 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!
  19. Alyssa says:
    February 27, 2013
    This looks so delicious and moist! Thanks for sharing at Showcase Your Talent Thursday!
  20. 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:)
  21. 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!
  22. 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!
  23. Hannah Goc-ong Baino says:
    May 29, 2013
    Thanks for sharing of all your wonderful Recipes!
  24. [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!)
  25. Karen says:
    October 23, 2013
    I made this over the weekend. It was excellent. Very moist. Thanks for the recipe.
  26. 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.
  27. 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!
  28. 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?
  29. Cyd says:
    January 8, 2014
    Hi Kat, just add the pudding powder. :)
  30. 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
  31. 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.
  32. 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
  33. 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!
  34. 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! :)
  35. Tracey says:
    February 28, 2015
    I have made this cake several times. It has always been a huge hit. Very moist!
  36. 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.
  37. 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.
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