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The BEST Chocolate Cake Recipe

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I’m not exaggerating when I say this is the absolute BEST Chocolate Cake recipe you will ever taste. Perfectly rich and completely moist- your friends and family will beg you for the recipe and they'll never know that it’s actually an easy cake mix hack!

A chocolate bundt cake on a plate

Be sure to try some other awesome cake recipes like Coconut Cake, Lemon Pistachio Cake and Pumpkin Spice Latte Cake.

Killer Chocolate Cake

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Remember this insanely delicious Poppy Seed Cake that is crazy easy to make and the most moist cake you've ever tasted (if the answer is no, I encourage you to get into the kitchen and make it, stat)? Like all great things in life, I couldn't leave well enough alone and had to make a variation but in the form of a chocolate pudding cake.

I think it's super important to have a great, easy, last minute dessert recipe up your sleeve. But not everyone has the time to put a ton of work into a fancy, scratch made dessert. And you guys, everyone loves a chocolate bundt chocolate cake.

Especially when it’s the freakin’ best chocolate cake. Which this is. And I’m not exaggerating when I say that. 

While this isn’t a “scratch” cake, I think it's nice to have an in-between option that takes mere minutes of your time to throw together (the rest is baking time), minimal ingredients and is virtually foolproof. And of course the big game changer is that the variation of ingredients or the "hack" that results in a chocolate pudding cake recipe that is moist, addictive and that blows your normal boxed cake mix right out of the water!

A straight on photo of a slice of chocolate cake being pulled out of the cake revealing the inside of the cake.

Tips for making this chocolate cake recipe

  • Don’t feel like you need to have water that’s so hot it’s boiling water. I just run my tap water until it is warm and then fill my measuring cup for this cake recipe.
  • Be sure to grease your cake pan with cooking spray so the cake pops out easily without sticking. 
  • The chocolate chips are totally optional but I personally love the texture they add.
  • Be sure to scrape all the batter out of the large bowl with a spatula when you pour batter into the bundt pan.
  • Every oven is different, so check the cake at 40 minutes and if the tester comes out clean, pull it then.
  • I let it cool quite a bit before inverting. Often, I’ll let it cool completely in the pan. It’s fine either way. 
  • For the cake mix, I prefer dark chocolate, but devil’s food cake works great too.

An overhead image of the best chocolate cake recipe

How to make ahead and store the cake?

Absolutely! I’d bake it off and leave it in the bundt pan overnight. When it’s time to remove the cake from the pan, run a butter knife around the outside of the cake between the cake and the pan and place the serving plate on top of the pan and then turn it all over. The cake slides right out onto the serving plate.

Can I do this as a layer cake and frost it?

Yes! Spray two 9 inch round cake pans with cooking spray and line the bottom with parchment. Bake at 325 degrees for 30 minutes (begin checking it around 25 minutes just to be safe).

Can I make this recipe in a 9” x 13” pan?

Yes! It’ll take about an hour to bake at 325 degrees (give or take some time depending on your oven- check it at 45 minutes and remove when a toothpick comes out clean.

Can I make this cake as cupcakes?

Yup- line a standard size muffin pan with cupcake liners and fill them ¾ of the way (an ice cream scoop works well for this!). Bake for 15-20 minutes at 325 degrees until your cake tester comes out clean.

Can you freeze this cake?

Yes, just freeze before frosting and wrap it really well.

What makes chocolate cake moist?

In this particular recipe, the eggs are what makes it super moist and delicious. Do not cut down the amount of eggs (it may seem excessive, but if you’re going to eat a cake, go big and eat a cake!). That said, you do not need to use extra large eggs. They’re ideal, but I’ve made this several times with large eggs and it’s come out perfect every single time.

What is the best topping for this cake?

My favorite is making chocolate ganache and pouring it over the top- heat ½ cup heavy cream to almost simmering (it’ll be steaming). Pour it over 1 cup chocolate chips and let it sit for a few minutes and then keep whisking until it turns into ganache. Let it cool for 10-15 minutes and pour over the top. You can also frost it with chocolate butter cream, fresh whipped cream, or a dusting of powdered sugar is great in a pinch. But I think chocolate ganache ups to wow-factor!

A slice of chocolate cake on a plate.

Ingredients for Triple Chocolate Cake

  • Dark chocolate cake mix
  • Instant chocolate pudding mixes
  • 5 eggs (yes, 5!)
  • Vegetable oil
  • Water (or coffee or Kahlua- do you!)

Helpful tools:

  1. Measuring cups
  2. Measuring spoons
  3. Mixing bowl
  4. Spatula
  5. Stand mixer or Hand mixer
  6. Bundt pan
This quick and easy Chocolate Pudding Cake recipe is a delicious cake mix hack! There are only five simple ingredients and the result is the most perfectly moist cake you'll ever taste. This is an awesome last-minute dessert to throw together and it's so good that people will have no idea it's from a box!

The BEST Chocolate Cake Recipe

Jessy Freimann
This Chocolate Pudding Cake is the rich, indulgent, and decadent dessert you have been looking for. Made with simple ingredients, this bundt pudding cake is sure to be a family favorite!
4.95 from 35 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 522 kcal

Ingredients
  

  • 1 box chocolate cake mix
  • 2 small boxes instant chocolate pudding
  • 1 cup warm water
  • ¾ cup oil
  • 5 extra-large eggs (large is also fine)
  • ¾ cup chocolate chips (optional)

Instructions
 

  • Preheat the oven to 325 degrees and grease a bundt pan with cooking spray. Set aside.
  • Mix the first 5 ingredients until just combined.
  • Stir in the mini chocolate chips if you're using them and put batter into the bundt pan.
  • Bake for around 1 hour or until a cake tester comes out clean. Check it at 50 minutes, because it can go a little faster depending on your oven.
  • Cool and serve with chocolate ganache or a dusting of confectioner's sugar.

Notes

To make Chocolate Ganache for topping: heat ½ cup heavy cream to almost simmering (it’ll be steaming). Pour it over 1 cup chocolate chips and let it sit for a few minutes and then keep whisking until it turns into ganache.

Nutrition

Calories: 522kcalCarbohydrates: 47gProtein: 8gFat: 36gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 133mgSodium: 508mgPotassium: 227mgFiber: 1gSugar: 27gVitamin A: 191IUCalcium: 101mgIron: 3mg
Tried this recipe?Let us know how it was!

A close up shot of the ganache on a chocolate pudding cake

If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions! And if you make it please tag me on Instagram with @thelifejolie so I can share it <3

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This quick and easy Chocolate Pudding Cake recipe is a delicious cake mix hack! There are only five simple ingredients and the result is the most perfectly moist cake you'll ever taste. This is an awesome last-minute dessert to throw together and it's so good that people will have no idea it's from a box! Click on the photo to get the recipe!
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Reader Interactions

Comments

  1. Laura - The No Pressure Life says

    This cake looks mouth-watering! I love that seems so simple. Definitely pinning this for later!
    Reply

    • Jessy says

      Thanks Laura, it's as easy as it is delicious :)
      Reply

    • Sandra says

      This looks yummy! I was always told to make chocolate cale with milk. Have you tried it in this recipe?
      Reply

      • Jessy Freimann says

        Thank you! I haven't, but I've subbed in Kahlua without issue. Baking can be tricky because it's chemistry, but I suspect it would work well. Please let me know if you do.
        Reply

      • Mary says

        I would like to know if i can put milk instead of water I always put milk instead of water in my cakes and if I'm adding two small boxes of instant pudding is I cup of milk enough
        Reply

        • Jessy Freimann says

          I haven't tried it but I'd imagine t will work. I wouldn't alter the other amounts in this case.
          Reply

  2. Lisa Sell says

    I love that this looks delicious and is simple to make. Going to try this out!
    Reply

    • Jessy says

      Thank you, Lisa- I hope you LOVE it!
      Reply

  3. Pamela @ Brooklyn Farm Girl says

    I love how few ingredients there are in this lovely pudding cake! Pinning to enjoy soon!
    Reply

    • Jessy says

      Thank you- I hope you love it as much as I do!
      Reply

  4. CJ Huang @ Morsels of Life says

    Love these types of recipes! They're so perfect for those times when I either don't have the time or don't want to go through everything needed to make a cake completely from scratch, but want something scrumptious. :)
    Reply

    • Jessy says

      Me too- I'm all for keeping it super simple but not sacrificing flavor and quality!
      Reply

  5. Dee says

    I would love a huge slice of this gorgeous cake! Thanks for sharing at Merry Monday. :)
    Reply

    • Jessy says

      Thank you- but be careful, you won't be able to stop at one slice... :)
      Reply

  6. sara says

    How much is 1 box cake mix and pudding choc in gram? Thankyou😊
    Reply

    • Jessy says

      According to the boxes in my pantry, the cake mix is 432 grams and each chocolate pudding is 110 grams. I hope this helps :)
      Reply

  7. Julie says

    Curious to know why you said chocolate chips, if you're using them. Is there a big difference if you don't?
    Reply

    • Jessy says

      Hi Julie- It doesn't make a huge difference, it's more of an optional addition that adds a bit of texture. Some people like that texture but others don't, so I made it optional. It won't hurt the cake if you leave them out.
      Reply

  8. Lisa says

    Looks delicious! What type of chocolate chips...Semi Sweet?
    Reply

    • Jessy says

      Thank you! I've made it with both dark chocolate chips (my favorite- though that's more about personal preference than anything else) and with semi-sweet. I've also made it with none, although I like the texture that it adds. I'd love to hear what you decide on!
      Reply

  9. Sanaa says

    Has anyone tried making muffins with this recipe?
    Reply

    • Jessy says

      I've not gotten any feedback that anyone has tried this as muffins but I bet they'd work great. I'd probably recommend starting to check for doneness at 15 minutes and make sure to fill the cups 3/4 of the way. Let me know how it goes :)
      Reply

  10. Shannon Brooks says

    Can I use just one box of pudding? My husband only bought one.
    Reply

    • Jessy says

      I've never tested it out and baking can be trick since it's all chemistry. That being said, give it a try. It's a pretty forgiving recipe in general. Let me know how it goes!
      Reply

  11. Kelly says

    Is it supposed to be super gooey in the middle or did I just poison my family?
    Reply

    • Jessy says

      You probably didn't poison your family, since most eggs are pasteurized. ;) While I wouldn't describe the texture as gooey, it is extremely moist compared to normal boxed mix cakes but it's always turned out just like the photos and videos (I make this very often as it's my go-to cake). It sounds like it may have needed to bake longer. Every oven is different. Did you test it with a toothpick or cake tester when it came out?
      Reply

  12. Florence PHILLIPS says

    As a diabetic, I need to know the nutritional values of all recipes. Please send for your chocolate pudding cake.
    Reply

    • Jessy says

      Hi Florence- You can google "Nutrition Calculator" and find a variety of sites dedicated to calculating the nutritional values of foods. Enjoy! :)
      Reply

  13. Katie says

    How long should I let the cake cool before removing it from the bundt pan?
    Reply

    • Jessy says

      As little as 15 minutes, although, I've also left it in the pan overnight and had no issues turning it (although, my bundt pan has never had anything stick, I don't know what it is- it's the cheapest Target bundt pan but it's like magic!). Enjoy!
      Reply

  14. Lauryn says

    Oh my goodness this cake! Wow! I don't even have words for how good this turned out! I ended up topping the cake off with a powdered sugar glaze and I swear it tasted like a krispy kreme donut. Make this cake today!!!!
    Reply

    • Jessy Freimann says

      Hi Lauryn- thank you SO much- you totally just made my Friday night! These kind of comments are exactly why I share recipes! So glad you loved it as much as we do (I'm actually making it on Easter Sunday with some ganache on top!).
      Reply

  15. Michelle says

    Why 5 eggs? Did you ever use less?
    Reply

    • Jessy Freimann says

      More eggs makes this cake incredibly moist. I've never gone with less, so I can't say how it would turn out. I highly recommend making it as listed, trust me. It's the best!
      Reply

  16. Katie T. says

    I am a VERY unexperienced baker. That said, will this recipe work for a 12-cup bundt pan? Or should I double it? Thank you.
    Reply

    • Jessy Freimann says

      Hi Katie- Are you referring to a regular bundt pan or a 12 cup one that is like a muffin tin only with mini bundt shapes? It's my understanding that the average single bundt pan holds around 12 cups so if that's what you have I'd keep the recipe as is. If terms of the mini bundt pans, I'd say bake at the same temp as the cake (325 degrees) and begin checking them at 15 minutes- the total time will vary by oven. If a toothpick comes out clean and it bounces back when very gently pressed, they're ready to pull. Good luck and please let me know how it goes! This is a super forgiving cake, so that's always a plus :)
      Reply

  17. Taryn Reagan says

    This is really good and really easy. I have made it the way recipe states with the chocolate chips, but also in a vanilla form for my chocolate hating son, with sprinkles and white chocolate chips in the cake. I made a quick buttercream and sprinkled more on top because it was a birthday for both versions. I had to cook the cake much longer than recipe suggested, but do not overcook. My toothpick would not come out clean because of the addition of the chips. FYI, if you have room in your freezer and leftover cake, it freezes amazingly and is so moist when defrosted. Thanks for the recipe and I am going to try more variations!
    Reply

    • Jessy Freimann says

      Sounds like a fantastic variation- I'm so glad you liked them! Yes, ovens can vary in heat- there are so many things that come into play in terms of bake time, but I'm so glad it worked out! Enjoy :)
      Reply

  18. Beth says

    I added 2 tsp instant espresso coffee powder to this recipe and everyone loved it. I don’t eat sweets or anything chocolate, so I rely on others to judge for me.
    Reply

    • Jessy Freimann says

      I'm so glad everyone loved it, Beth! The espresso powder sounds like a fantastic addition- I'll have to try that! <3
      Reply

    • Sherry L. says

      Hi! This was a wonderful base recipe for a gentleman’s cake (whiskey cake). I substituted 1/2 cup espresso coffee and 1/2 cup whiskey for the water. I also poked fork holes on the top and slowly spooned whiskey over the cake prior to adding the confectioners sugar. It was a holiday hit!
      Reply

      • Jessy Freimann says

        OMG that sounds like some fantastic substitutions! I actually made it for a party last night with KAhlua in place of water and that was amazing too!
        Reply

  19. Anjali Saigal says

    Could I use a square cake tin instead of the a bundt pan?
    Reply

    • Jessy Freimann says

      Yes, but I would probably for it in a rectangular 9" x 13" pan (or two 8" x 8" square pans). For a 9" x 13" I'd bake for around an hour but maybe start checking around 45 min. and for the 8" x 8" pans, I'd bake for around 30 minutes. Good luck!
      Reply

  20. Melissa Bender says

    Here it is day 4,535 of quarantine and my husband want chocolate pudding cake. He wanted it bad enough to risk going to Walmart in case we didn’t have everything I needed! Came across this gem in Pinterest and no lie the best chocolate cake! Hooray! Quarantine just got better! Yummy! It’s a keeper!
    Reply

    • Jessy Freimann says

      Yaaaaaaassssssss! Sounds like a good life decision to me!!
      Reply

  21. Gina says

    Yum sounds so good! Quick question- I have a 5.9 oz instant jello chocolate pudding mix. Wil that work?
    Reply

    • Jessy Freimann says

      Hi Gina- I've never tried it. Baking can be tricky in terms of precision, but I think it's worth a try because it's not a huge difference. Please let me know how it turns out.
      Reply

  22. Clair says

    Hi! Is 325 the correct oven temp? I’ve left two 9” pans in for 40 minutes and the centres are still not done. The instructions above for the layer cake (round cakes) suggests 25-30 minutes. Is this time correct too? Thanks!
    Reply

    • Jessy Freimann says

      That is correct- I've made it several times this way. It's possible that the different time for you could be based on how hot your oven runs, altitude etc. Baking times for any recipe can often vary due to so many things. If you give me more details, I'd be happy to try and help you troubleshoot.
      Reply

  23. Clair says

    Thanks Jessy. I just took them both out after 45 minutes. One of the cakes’ centre’s was still not as done as it should’ve been ... but I just made that one the bottom of the layer cake, filled with the chocolate ganache and then more chocolate ganache on top - couldn’t even tell after all that scrumptious chocolate! Delicious recipe! Will def make again ;)
    Reply

    • Jessy Freimann says

      I'm glad you liked it! If there are any ways I can help next time just let me know :)
      Reply

  24. Cara says

    Wasn’t as sweet as I thought it would be. Maybe it’s because I added cocoa to the Fudge cake mix since I didn’t have Dark Chocolate. I fixed it by turning it into a poke cake and filling it with chocolate creme.
    Reply

    • Jessy Freimann says

      Hi Cara- I think the cocoa was definitely the issue. Baking is super technical and the addition of the cocoa altered the ratio. I ran into this when I was trying to develop a cookie recipe of my grandma's into a chocolate cookie (and still haven't dded it to this blog since it still needs work). I hope you'll try the recipe again as written- I make it several times a year with consistent success.
      Reply

  25. Cavet Smith says

    In the oven now I rated a 5 star already I know they are going to love it !
    Reply

    • Jessy Freimann says

      Enjoy and thank you <3
      Reply

  26. Anne says

    This is my 2nd one this month!! Great cake love it!
    Reply

    • Jessy Freimann says

      Woohoo! We made it for Christmas Eve <3
      Reply

  27. Rachel says

    I just made this but I altered it a little since I had already started prepping before I found the recipe. I made one box of pudding like normal. And I made the cake following the recipe minus the one box of pudding (and added a slight bit of orange zest and vanilla) and then swirled the pudding in, in layers. It’s still in the oven and it’s going to take a little longer to cook but it smells amazing and looks great so far!
    Reply

    • Jessy Freimann says

      Sounds like some delicious changes- let me know how it was!
      Reply

  28. Toni says

    I was looking for a pudding cake recipe and found this one. My mother use to make a chocolate pudding cake when I was young . I must say this is the BEST I have ever had and has become a favorite of my husband. Today I'm trying mint in it for Valentine's day should be wonderful. Thank you for THIS recipe.
    Reply

    • Jessy Freimann says

      Awwwww thank you Toni- I'm so glad you loved this, you made my day <3
      Reply

  29. Caroline Von Esche says

    Just took this cake out of the oven. Oh my goodness the house smells wonderful. I did use one box chic. Pudding and one box of vanilla pudding. I also used warm coffee in place of the warm water. I also just sprinkled 3 different kings of chips on top, dark choc , white choc. and butterscotch. I also added 2 teaspoon vanilla. I love vanilla. Well its fabulous. Thanks for the recipe even though I tweaked it to what I had in the house.
    Reply

    • Jessy Freimann says

      It sounds like you made some tasty teaks Caroline- I hope you loved it!
      Reply

  30. Phylis says

    Can this be done in 2 9 inch cake pans round?
    Reply

    • Jessy Freimann says

      Hi Phylis- you can! Line with parchment and spray with cooking spray and bake at 325 for around 30 minutes (check for doneness around 25 minutes)- good luck!
      Reply

  31. Amy Stidham says

    Was looking for a last minute boxed chocolate cake hack, gave yours a try. Was a huge hit! Made it exactly as listed, turned out fantastic and looked amazing and was so quick and easy. . Super moist, incredible dark chocolatey flavor, and the rich ganache really takes it next level. A definite keeper!
    Reply

    • Jessy Freimann says

      THat's amazing, Amy- thanks for sharing! I'm so glad you loved it. It's one of my absolute favorites, I find myself making it again and again!
      Reply

  32. Nancy says

    I’m 73 years old and I’m here to say this is the best chocolate cake ever. Followed the recipe except used 1/2 cup water and substituted coffee for the other half. Smeared the ganache on it since it didn’t want to pour for me. Try it, you’ll love it. ❤️
    Reply

    • Jessy Freimann says

      Awwww Nancy, your comment made my day- thank you so much for sharing! It sounds like you made some awesome substitutions!
      Reply

  33. Jill B says

    This is now my go-to cake and I’m not even a big chocolate fan!
    Reply

  34. Brenda says

    Can I make this using only one box of instant chocolate pudding?
    Reply

    • Jessy Freimann says

      Hi Brenda- I haven't tested it that way so I can't guarantee how it would work out (baking is chemistry so it's tougher to add and subtract ingredients). Please let me know how it works out if you try it that way.
      Reply

      • J Rain says

        I made this with a chocolate muffin mix verses cake mix. Also used milk vs warm water. It didn’t raise as much as I thought it would, very Heavy cake. It was very tasty. Should have made German chocolate icing vs cream cheese
        Reply

  35. Lori says

    I am a beginner baker. Do I need to change anything in the recipe for high altitude baking?
    Reply

    • Jessy Freimann says

      I'm sorry, I don't have experience with high altitude baking- check out handletheheat.com - Tessa Arias is a baking expert and I bet she'll know.
      Reply

  36. TAMIKKA says

    I am making this cake for the third time: chocolate, vanilla and, now, half/half. It is a huge hit and so easy. Plus, what an effective way to save money on a delicious cake for parties. Thank you!
    Reply

  37. TAMIKKA says

    I am making this cake for the third time: chocolate, vanilla and, now, half/half. It is a huge hit and so easy. Plus, what an effective way to save money on a delicious cake for parties. Thank you! 😊
    Reply

  38. Lisa R. says

    Can this be made in a 13 x 9 baking dish or disposable aluminum pan?
    Reply

    • Jessy Freimann says

      Yes! Just keep an eye on it and start checking for doneness around 30 minutes.
      Reply

  39. Brenda Corrie says

    I can't thank you enough for sharing this amazing cake recipe. It was soo good That it was cut before I could even take a picture of it. I did Chocolate Ganache for the top You get a 10 Thank you Brenda Corrie
    Reply

  40. Niki says

    Can the water be replaced with milk and the oil with butter?
    Reply

    • Jessy Freimann says

      Yes.
      Reply

  41. Brenda says

    Do the Eggs have to be room temp? Thank you!
    Reply

    • Jessy Freimann says

      Nope!
      Reply

  42. Michelle says

    Your recipe lists chocolate chips but the instructions state to ad "mini" chocolate chips. Which did you use?
    Reply

  43. Pamela says

    Hi Jesse I just placed it in the oven , I had to sub the instant chocolate pudding for vanilla but I did use the semi sweet chocolate chips - I hope it turns out as scrumptious as yours looks !
    Reply

  44. Sherie Montalto says

    Made this recipe, it was a huge hit with my family. The cake was moist and the chocolate chips added a great texture.
    Reply

  45. Cynthia Casey says

    Best chocolate cake ever!!!!!
    Reply

  46. Michele Bahm says

    This recipe is definitely a keeper! So soft and moist, doesn’t fall apart like other cakes I have made.
    Reply

  47. Michelle Gray says

    This cake is AMAZING!!!!!! It’s my go to cake recipe every time! I get asked to make it all the time!
    Reply

  48. Kari says

    This is our family’s go-to recipe for birthday cakes. Chocolatey, rich, dense, delicious!
    Reply

  49. Lana Walter says

    The choc pudding cake was delicious. Next I made same recipe using a lemon cake & 2 lemon instant pudding boxes& the rest of the ingredients in your recipe except I shaved 2 lemons and used the juice squeezed from them and added warm water to equal 1 cup & put the shaved lemon zest in the cake mix instead of mini choc chips. Put in Bundt pan and bake @325 for 55-60 min. It was delicious if you like lemon.
    Reply

  50. Jeanne M Talberg says

    got the cake batter all mixed up. Went to get my bundt pan...nowhere to be found! BF has been packing things up for a move.Yup! He packed it. So made in a 13x9 glass pan. I guessed at 35 minutes, 40 might've been perfect. It was delicious.Thanks for the chocolate dreams!
    Reply

  51. Agnes says

    I made this today as cupcakes to go with a unicorn cake. They were a big hit. Everyone loved them. Especially the birthday girl!
    Reply

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