Super moist is a serious understatement.

This cake is so deliciously fabulous, I am already looking forward to eating another piece (or three) after the kids go to bed.

The recipe comes straight from my sister-in-law, Erin, and her fabulous cook of a sister, Melanie. My husband asked me what kind of cake I wanted for my birthday (today!) and I requested this one because it’s over-the-top chocolatey goodness satisfies my every birthday cake need.

If it weren’t for getting older and my metabolism severely slowing down (that’s my excuse, at least), I would wish for a birthday every day of the year just to eat this cake.

You absolutely cannot go wrong with this cake. If you don’t like it, I’ll come over and eat the leftovers for you.

Super Moist Fudge Bundt Cake

Super Moist Fudge Bundt Cake


  • 1 devils food cake mix
  • 1 4-serving instant chocolate pudding mix
  • 4 large eggs
  • 1 cup sour cream (not low-fat or fat-free)
  • 1/2 cup warm water
  • 1/2 cup vegetable oil (I use canola)
  • 1 1/2 cups semi-sweet chocolate chips


  1. Place all ingredients except chocolate chips in a large mixing bowl. Blend with an electric mixer for 1 minute. Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared (i.e. greased and floured) bundt pan. Bake 45-50 minutes at 350 degrees. Cool 20 minutes. Invert onto serving platter. I usually dust mine with powdered sugar for an elegant look before digging in. Today there was no powdered sugar to be found in the pantry so I used a little granulated sugar just for texture.

Recipe Source: from Erin W. and Melanie C.

50 Responses to Super Moist Fudge Bundt Cake

  1. Tiffany says:

    Hi Melanie,
    I was hoping to make this recipe using the smaller bundt pans. Any ideas on how to change up the cooking times and/or oven temp for the smaller pans?

  2. Nicole says:

    Have you ever had Nothing Bundt cakes? It’s my parents favorite place to buy cakes and they are so yummy and moist! I was thinking this recipe might be perfect for the hubs birthday who requested a nothing bundt cake…but he wants the cream cheese frosting like theres. Do you think that’s overload for this cake or do you think it will compliment it? Have you tried frosting with this cake? Thanks Mel! Yo’re the best! πŸ™‚

  3. Barbara says:

    This cake is wonderful. I made it last week and have one in the oven as I type. I put some pecans in the one I’m cooking now. I bet it will be delicious.

  4. Kerri says:

    Oh. My. Goodness. I made this for dinner with my sister and her family. It was delicious. Most people had seconds, including me! Your recipes make me look good! πŸ™‚

  5. Mandy says:

    Mel I make this cake with hot coffee in place of hot water, the coffee just brings out the chocolate that much more. Its definitely sure moist and amazing!!!

  6. Kim says:

    Making this cake for the 3rd time in last month. It is absolutely delicious and extremely moist!!! LOVE it!!!

  7. Breann says:

    Oh! I love this cake!! SOOO yummy!

  8. Amanda says:

    I made this recipe last night (times 2) and it turned out great! Everyone loved it and ate every piece. This recipe was simple and only uses one bowl so clean up was quick and easy! Thanks again for another great recipe!

  9. I’ve made this cake a few times… This time I drizzled it with a little ganach for an over-the-top chocolateyness…yum!

  10. Melanie says:

    Melanie – your profile description made me laugh since there are so many Melanie’s floating around!! I’m so glad you like this cake. Even though I have pretty much given up cake mixes I still come back to this one because it is so good!

  11. Melanie C. (not the one who gave you the recipe!) says:

    this cake is EVIL! EVIL, I tell you!! it’s the perfect chocolate flavor, and the smell while it’s baking and when it comes out of the oven is RIDICULOUS!! I have made this cake before to take to new neighbors, friends who were ill, or just for us to devour!
    One thing I have found, is that I prefer the mini chocolate chips in this. it creates these tiny little pockets of melted chocolate all throughout!!


  12. Melanie says:

    Crystal – I’ve never made this into cupcakes but I’m assuming it would work ok as long as baking time is shortened. Let me know if you try it!

  13. Crystal says:

    yum!! have you ever made this cake into cupcakes? do you think i’d need to make any adjustments other than the baking time?


  14. Melanie says:

    Anonymous – I’m pretty sure this cake would be hard to make sugar-free, especially because I’m not an expert at converting recipes to sugar-free. But it might be possible if you could find a sugar free cake and pudding mix. Good luck!

    Anonymous – yes, you can purchase devils food cake mix at any grocery store. Devils Food is the flavor so you should be able to find it quite easily.

  15. Anonymous says:

    Hi Melanie,

    I am learning to bake and don’t know all the lingo. Is devils food cake mix something I can purchase at the store? Any flavor is ok? Thank you for your post.

  16. Anonymous says:

    Hi Melanie!

    I would like to make this cake for a friend for his upcoming birthday. However, I would like to make it sugar-free since he is avoiding the sugars. Any suggestions?

  17. Anonymous says:

    Hi Melanie!

    Do you think this method would work for a yellow or white cake box mix? Same ingredients, just swap out the devil’s food mix for a yellow or white mix? I can’t seem to find a good/easy mix for one.


  18. Melanie says:

    Anonymous – I definitely think this method would work for different varieties of cake mix. I think the trick is in the sour cream and pudding so if you find a cake flavor that matches the pudding, it should be delicious!

  19. Natalie says:

    Melanie: We live in Minnesota, but my Sister-in-law (Kelly) was the brain behind We Are Eating. Kelly lives in Connecticut. She is an awesome cook. My other SIL, Brooke, was the one who posted the honey mustard chicken recipe on that site. I’ll ask Kelly if she knows Kylie Walker. Small world!

  20. Crafty P says:

    linking to you today. Thanks for a fabulous recipe! I made this for my 2 year old twin’s birthday party last week. Made mine a double layer and shaped it like a monkey’s face. So cute, but tasted even better! (love your blog!)

  21. Melanie says:

    Lori – I think the size of the box you are describing is the correct size. This size of instant pudding box (depending on the brand) ranges in serving size by 1/2 cup and also ranges in oz. listed on the box from 3 oz. to 4 oz. Anyway, it sounds like it is the right size!

  22. Melanie says:

    Hey Molly – thanks for the nice comment. I’m so glad you liked this. It is one of my very favorite cakes, and that is saying a lot because, well, I love cake. Thanks for checking in to let me know!

  23. julyn says:

    I’ve made this twice in two weeks. The best chocolate cake ever…moist, rich flavor, fabulous. Could be done with lemon cake mix, lemon pudding, and lemon zest. MMMMmmmmm.

  24. Melanie Anne says:

    Happy Birthday Melanie!! I hope you enjoyed your cake–it is a yummy recipe–I agree!

  25. Melanie says:

    DownerFam – I love the idea of the squeeze bottle for drizzling the chocolate. I bet it was gorgeous! I’m glad you liked the recipe…thanks for letting me know.

  26. Melanie says:

    Bentley Family – I don’t know the exact size of my bundt pan…it is just a basic pan (a really old one, too) but if you don’t have one, I think making it in a 9X13 would work (but definitely check the baking time early – perhaps even after 28-30 minutes since it won’t be as “thick” as a bundt pan). Also, I’ve made this cake and used it as a layer cake and baked it in two 9″ round pans. It worked really well, but again, I probably only baked it about 25-28 minutes as opposed to the 45 minutes in the bundt pan. Let me know what you end up using!

  27. Natalie says:

    OK, so I made this cake for dessert today. Just the smell that filled my house as it baked made me so happy. My husband loved it. My toddler had 3 pieces. My diet is going to have to start over next week πŸ™‚ Thanks for the great recipe!

  28. Melanie says:

    Crafty P – well, first, congrats on your two year old twins – what a great mom you must surely be! Second, I’m glad this cake turned out great for their birthday. What a fun idea to turn it into a monkey’s face. Love that idea!

  29. Rae says:

    I just stumbled onto your blog and I am SO excited! I’ve made this cake and I don’t make it too often because, well, I just don’t restrain myself with this amazing cake. πŸ™‚ Your search for the “perfect” carrot cake? Yeah, this recipe ended my search for the “perfect” chocolate cake–it may be richer and more gooey than your typical cake, but to me, it’s exactly what I want from a chocolate cake!

  30. Deborah says:

    I have a recipe kind of similar to this that I used to make all of the time. I haven’t made it in awhile, and now I want a slice!!

  31. Nikki says:

    I made this cake last night. It brought tears to my eyes. Thank you Melanie, from the bottom of my heart.

  32. Lizzy says:

    I made this today, and it was yummy! I used your powdered sugar idea, and took it one step further and drizzled melted chocolate chips over the top of the sugar. It looked great! ( i used a squeeze bottle for the chocolate on top…it made for nice lines of chocolate)

  33. Melanie says:

    Nikki – I just commented on your cooking blog but for the record, I’m glad I am not the only one that shed tears over this cake. Delicious. And you gave me a good chuckle…I’m glad to have found your cooking blog.Natalie – yay! I’m so glad you liked it, too! And I think the chocolate has lots of calcium, er, something like that, so it’s a good thing your toddler ate three pieces. By the way, do you happen to live in Connecticut? My sister-in-law just informed me she knows one of the “founders” of the We Are Eating blog…I wondered if that was you. Her name is Kylie Walker. Just thought I’d check!

  34. Nikki says:

    I just wanted to say one more thing about this cake. I forgot to put the chips in, so I melted them with a stick of butter and poured it over the cake like a frosting. I got that idea from the mint brownies recipe. It was everything I’ve ever wanted in a chocolate cake, and I wanted to share it with you all. Thanks for a wonderful blog!

  35. Tammy says:

    Mmmmmmmmmmm yummy! Do you think these could work as brownies too?

  36. Melanie says:

    Julyn – I have a similar recipe on this site for a lemon cake made like this – it is called Perfect Lemon Cake. I love this chocolate version, too, and am so glad you enjoyed it as well. Thanks for letting me know!

  37. The Bentley Family and Aussiemuminthekitchen says:

    Hey Melanie- I want to make this cake tonight for dessert but I don’t own a bundt pan…do you think i could use a regular round cake pan or a glass pan? Any suggestions? What size was your bundt pan?

  38. Molly says:

    ohhh this cake is sinfully good! yet ANOTHER one of your recipes will be featured on my blog because of the GREAT outcome! This will definitely be one of my new goto easy cake recipes for those times when you need something quick and yummy to share!

  39. Melanie says:

    Tammy – hmmm…good question. I’ve never tried them as brownies but I bet you could bake them in a 9X13 pan and it would turn out more like a fudgey cake.

  40. KA says:

    Hey, I am Kristin Ellis’ friend and I just wanted you to know that this cake is in my oven this very minute. And if the deliciousness of the batter is any indication of the cake itself, than I am going to be very happy πŸ™‚Thanks for your site.

  41. Melanie says:

    Oooh, fabulous tip, Nikki. I’ll definitely try that next time (AND add chocolate chips in the cake – double trouble!).

  42. Melanie says:

    Aakriti – I googled your question since I don’t know a good substitute for instant pudding mix offhand, and I found a great recipe from Alton Brown on the Food Network that makes a large batch of dry chocolate instant pudding. You would either have to scale down his recipe or make the entire batch and measure out the correct amount for this cake recipe (which should be about 3 ounces). Anyway, I copied the link below. I hope this helps!

  43. Melanie says:

    Anonymous – so glad you liked this chocolate cake. It is definitely one of my favorites!

  44. Melanie says:

    Rae – my thoughts exactly on this cake. If I made it all the time, I honestly could eat the entire thing! Thanks for commenting!

  45. Anonymous says:

    Hi! I have a question. I have a box of instant pudding that says “4 – 1/2 serving size” so is that the correct size or do I need to look for 4 full serving size box? I hope that makes sense! I think the box is 3.125oz or something like that.Thanks!Lori

  46. Anonymous says:

    My daughter Molly steered me to this site and I just made your chocolate cake…..awesome!! Thanks for sharing.

  47. Aakriti says:

    hi melanie! i abslutely adore baking(and chocolate!) and cant wait to try this cake. i was wondering, though, if you could suggest a substitute for the instant pudding mix. one isnt very readily available, here, in India. Thanks!

  48. Aakriti says:

    Thanks so much! this should help. will let you know how it turns out!

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