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 teaspoons 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.
KC
Cassity
Thanks
Diane