Quick and Easy Chocolate Pudding Cake

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.

chocolate pudding cake

Chocolate Pudding 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.

I think it’s super important to have a great, easy, last minute dessert recipe up your sleeve. I mean all desserts are beautiful. We know this. But not everyone has the time to put a ton of work into a fancy, scratch made dessert.

And you guys, everyone loves chocolate cake. Especially when it’s the freakin’ best chocolate cake recipe. There. I said it. And I stand by that comment. And yes, I recognize that this isn’t technically a homemade chocolate cake.

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” results in a pudding cake that is moist, addictive and that blows your normal boxed cake mix right out of the water!

best chocolate cake

Tips for how to make this moist chocolate cake recipe

  • Don’t feel like you need to warm your water for this on the stove or in the microwave. I just run my tap water until it is warm and then fill my measuring cup.
  • Be sure to grease your pan with cooking spray so the cake pops out easily without sticking.
  • The mini chocolate chips are totally optional but I personally love the texture they add.
  • Every oven is different, so check the cake at 50 minutes and if the tester comes out clean, pull it then.
  • I let it cool quite a bit before inverting. When the time comes, I run a butter knife around the outside of the cake between the cake and the pan and I place my perving plate on top of the pan and then turn it all over. The cake slides right out.

easy chocolate cake recipe

Frequently asked questions about making this chocolate bundt cake

  • Can I make this the day before? Definitely! I do it this way most of the time. 
  • Can I do this as a layer cake and frost it? Yes! I have directions for cooking this same cake mix hack (different flavor) but as a layer cake and you can find that here.
  • Can you freeze this? Yes, just wrap it really well.
  • Do I really have to use that many eggs? Yes. They make it super moist and delicious. 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.
  • Can I top this cake? Yes- my favorite is making chocolate ganache and pouring it over the top- heat heavy cream to almost simmering (it’ll be steaming). Pour it over 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.

chocolate pudding cake recipe

Helpful tools:

  1. Measuring cups
  2. Measuring spoons
  3. Mixing bowl
  4. Spatula
  5. Stand mixer or Hand mixer
  6. Bundt pan
5 from 2 votes
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!
Chocolate Pudding Cake
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
 

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.

Course: Dessert
Cuisine: American
Keyword: chocolate pudding cake
Servings: 8 slices
Author: Jessy Freimann, The Life Jolie
Ingredients
  • 1 box chocolate cake mix
  • 2 small boxes instant chocolate pudding
  • 1 cup warm water
  • 3/4 cup oil
  • 5 extra-large eggs (large is also fine)
  • 3/4 cup mini chocolate chips (optional)
  • Confectioner's sugar (for dusting)
Instructions
  1. Preheat the oven to 325 degrees and grease a bundt pan with cooking spray. Set aside.

  2. Mix the first 5 ingredients until just combined.

  3. Stir in the mini chocolate chips if you're using them and put batter into the bundt pan.

  4. 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.

  5. Cool and serve with a dusting of confectioner's sugar.

homemade chocolate 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

Looking for some other great cake mix hack recipes?

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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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36 Comments

  • Reply
    Laura - The No Pressure Life
    August 1, 2016 at 10:31 am This cake looks mouth-watering! I love that seems so simple. Definitely pinning this for later! Laura - The No Pressure Life recently posted...Affordable Swing-Arm Sconces and Where to Use ThemMy Profile
    • Reply
      Jessy
      August 1, 2016 at 11:27 am Thanks Laura, it's as easy as it is delicious :)
  • Reply
    Lisa Sell
    August 1, 2016 at 10:32 am I love that this looks delicious and is simple to make. Going to try this out!
    • Reply
      Jessy
      August 1, 2016 at 11:26 am Thank you, Lisa- I hope you LOVE it!
  • Reply
    Pamela @ Brooklyn Farm Girl
    August 5, 2016 at 12:07 pm I love how few ingredients there are in this lovely pudding cake! Pinning to enjoy soon! Pamela @ Brooklyn Farm Girl recently posted...Fluffy Birthday Cake MuffinsMy Profile
    • Reply
      Jessy
      August 7, 2016 at 10:51 pm Thank you- I hope you love it as much as I do!
  • Reply
    CJ Huang @ Morsels of Life
    August 5, 2016 at 9:11 pm 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. :) CJ Huang @ Morsels of Life recently posted...Nutty Asian Chicken StripsMy Profile
    • Reply
      Jessy
      August 7, 2016 at 10:50 pm Me too- I'm all for keeping it super simple but not sacrificing flavor and quality!
  • Reply
    Dee
    August 7, 2016 at 3:37 am I would love a huge slice of this gorgeous cake! Thanks for sharing at Merry Monday. :) Dee recently posted...One Pan Pepperoni Pizza PastaMy Profile
    • Reply
      Jessy
      August 7, 2016 at 10:49 pm Thank you- but be careful, you won't be able to stop at one slice... :)
  • Reply
    sara
    January 12, 2017 at 11:13 pm How much is 1 box cake mix and pudding choc in gram? Thankyou😊
    • Reply
      Jessy
      January 12, 2017 at 11:24 pm 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
    Julie
    April 20, 2017 at 8:45 pm Curious to know why you said chocolate chips, if you're using them. Is there a big difference if you don't?
    • Reply
      Jessy
      April 21, 2017 at 8:56 am 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
    Lisa
    June 15, 2017 at 8:03 pm Looks delicious! What type of chocolate chips...Semi Sweet?
    • Reply
      Jessy
      June 15, 2017 at 8:46 pm 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
    Sanaa
    June 24, 2017 at 10:12 am Has anyone tried making muffins with this recipe?
    • Reply
      Jessy
      June 24, 2017 at 11:06 pm 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
    Shannon Brooks
    October 30, 2017 at 1:33 pm Can I use just one box of pudding? My husband only bought one.
    • Reply
      Jessy
      October 30, 2017 at 2:13 pm 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
    Kelly
    November 4, 2017 at 3:25 pm Is it supposed to be super gooey in the middle or did I just poison my family?
    • Reply
      Jessy
      November 4, 2017 at 8:43 pm 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
    Florence PHILLIPS
    December 25, 2017 at 9:33 pm As a diabetic, I need to know the nutritional values of all recipes. Please send for your chocolate pudding cake.
    • Reply
      Jessy
      December 26, 2017 at 9:44 am Hi Florence- You can google "Nutrition Calculator" and find a variety of sites dedicated to calculating the nutritional values of foods. Enjoy! :)
  • Reply
    Katie
    January 15, 2018 at 6:10 pm How long should I let the cake cool before removing it from the bundt pan?
    • Reply
      Jessy
      January 21, 2018 at 10:58 pm 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
    Lauryn
    March 30, 2018 at 11:14 pm 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
      March 30, 2018 at 11:17 pm 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
    Michelle
    September 11, 2018 at 1:15 pm Why 5 eggs? Did you ever use less?
    • Reply
      Jessy Freimann
      September 15, 2018 at 9:34 pm 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
    Katie T.
    December 9, 2018 at 6:50 am 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
      December 10, 2018 at 11:45 am 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
    Taryn Reagan
    December 11, 2018 at 11:25 pm 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
      December 12, 2018 at 11:28 am 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
    Beth
    May 6, 2019 at 12:09 pm 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
      May 6, 2019 at 7:34 pm I'm so glad everyone loved it, Beth! The espresso powder sounds like a fantastic addition- I'll have to try that! <3

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