Name: Death By Chocolate Bundt Cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 box Yellow cake mix (No additional liquids needed beyond what’s listed.); 1 box Vanilla instant pudding (3.4 oz dry mix, do not prepare with milk.); 1 box Chocolate instant pudding (3.4 oz dry mix, do not prepare with milk.); 4 large Eggs (Room temperature for best mixing and rise.); 3/4 cup Vegetable oil (Can substitute melted butter for a richer flavor.); 1 cup Sour cream (Full-fat recommended, can use Greek yogurt as a substitute.); 6 oz Semi-sweet chocolate chips (Divided, use roughly half for each layer.)

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Creamy, rich, and unapologetically chocolatey — this Death By Chocolate Bundt Cake is the ultimate crowd-pleaser. Imagine a moist, dense bundt cake studded with melty chocolate chips and finished with a dusting of powdered sugar or a glossy drizzle of chocolate sauce. It’s comfort-food decadence that comes together quickly and with minimal fuss. Fun fact: bundt pans were popularized by home bakers who loved how the shape creates more crisp edges and a dramatic presentation with no decorating skills required.

This recipe is special because it’s fast, forgiving, and totally family-friendly. If you loved our other indulgent desserts, you’ll find similarities in flavor and comfort to the recipes on this site — even more reason to explore more treats like the one linked here: Death By Chocolate Bundt Style. Ready to impress without stressing? Let’s bake a cake that will make everyone smile.

What is Death By Chocolate Bundt Cake?

Why the dramatic name? Is it a warning, a dare, or simply a promise that chocolate will rule the day? This cake earns its moniker by packing multiple chocolate elements into one irresistible bundt: chocolate pudding mixes, chocolate chips, and a deeply rich base. Who could resist such decadence—especially when they say “the way to a man’s heart is through his stomach.” Could one cake really win over an entire dinner party? Maybe. The name is meant to be playful and a little decadent, like a wink to anyone who loves chocolate. Go on — try it and see why it’s called Death By Chocolate.

Why You’ll Love This:

This cake is hard to resist for three big reasons. First, the main highlight is the luxurious, moist texture created by combining cake mix with instant pudding and sour cream — it yields an almost custardy crumb that stays tender for days. Second, it’s cost-saving: using a boxed cake mix and puddings keeps the recipe affordable and cuts prep time drastically compared to fully homemade scratch cakes. Third, the chocolate chips scattered through the batter add bursts of melty richness and a satisfying bite. The result is a cake that tastes far more sophisticated than its simple ingredient list suggests.

If you enjoy richer desserts on the blog, this is a must-try companion to our poke cake variations; for a similar gooey experience, check out this alternative: Death By Chocolate Poke Cake. Now grab your bundt pan — you’re about to make something memorable.

How to Make:

Quick Overview

This recipe is easy, delicious, and satisfying because it combines simple store-bought components with a few fresh ingredients to create a decadent final product. Preparation is straightforward — mix, layer, bake — and the texture is rich and moist with pockets of melted chocolate. Standout element: the semi-sweet chocolate chips create both texture and gooey chocolate pockets. Approximate time: 15 minutes prep, 50 minutes baking, plus 10 minutes cooling.

Ingredients

1 box Yellow cake mix — cake mix can be any brand, no additional liquids needed beyond what’s listed
1 box Vanilla instant pudding (3.4 oz) — dry mix, do not prepare with milk
1 box Chocolate instant pudding (3.4 oz) — dry mix, do not prepare with milk
4 large Eggs — room temperature for best mixing and rise
3/4 cup Vegetable oil — can substitute melted butter for a richer flavor
1 cup Sour cream — full-fat recommended, can use Greek yogurt as a substitute
6 oz Semi-sweet chocolate chips — divided, use roughly half for each layer

Directions

Preheat your oven to 350 degrees Fahrenheit. Grease a 10- to 12-cup bundt pan thoroughly with butter or nonstick spray and dust lightly with flour, tapping out the excess. Proper greasing helps the cake release cleanly.
In a large mixing bowl, combine the yellow cake mix, vanilla instant pudding mix, chocolate instant pudding mix, eggs, vegetable oil, and sour cream. Use a hand mixer or stand mixer on low speed to mix until smooth and uniform, about 1 to 2 minutes. Scrape down the sides and bottom of the bowl with a spatula to ensure everything is evenly incorporated.
Pour half of the batter into the prepared bundt pan and spread it into an even layer with a spatula. Sprinkle half of the semi-sweet chocolate chips over this layer so they’re distributed evenly but not packed tightly.
Add the remaining batter over the chocolate chip layer and spread gently to cover. Sprinkle the rest of the chocolate chips on top so as the cake bakes, you get pockets of melted chips throughout.
Place the pan in the oven on the center rack and bake for about 50 minutes. Check doneness by inserting a toothpick in the center — it should come out clean or with just a few moist crumbs, not wet batter. If the top is browning too quickly, tent loosely with foil.
Allow the cake to cool in the pan on a wire rack for 10 to 20 minutes. Then invert the pan onto the rack and gently release the cake. Cool slightly longer if you prefer to add a dusting of powdered sugar or drizzle with warmed chocolate sauce. Serve slightly warm for the most indulgent, melty experience.

Death By Chocolate Bundt Cake

What to Serve With:

Fresh berries like raspberries or strawberries to cut the richness with bright acidity
A scoop of vanilla or coffee ice cream for contrast in temperature and creaminess
Whipped cream lightly sweetened with vanilla for an airy complement
Hot coffee, espresso, or a ruby port to pair with deep chocolate flavors
A simple green salad with citrus vinaigrette if serving as part of a larger brunch to balance sweetness

Top Tips for Perfecting:

Ingredient substitutions: swap Greek yogurt for sour cream in equal measure for a slightly tangier profile; melted butter can replace oil for a richer taste.
Temperature matters: use room-temperature eggs to help the batter emulsify and rise evenly.
Even distribution: when sprinkling chocolate chips between layers, avoid dumping them in one spot — try to scatter them evenly to prevent sinking.
Prevent sticking: grease the bundt pan well and use a pastry brush to get into crevices. If the cake seems stuck, let it cool longer before inverting.
Avoid overbaking: check at 45 minutes and then every 5 minutes. Overbaking will dry out the tender crumb.

Storing and Reheating Tips:

Refrigeration: store leftover slices in an airtight container in the refrigerator for up to 3 to 4 days. Bring to room temperature before serving for best texture.
Freezing: wrap cooled slices tightly in plastic wrap and place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator.
Reheating: warm a slice in the microwave for 10 to 20 seconds on medium power for a melty, fresh-baked feel. For a crisper exterior, warm at 300 degrees Fahrenheit in a preheated oven for 8 to 10 minutes.

FAQs

Can I use a different cake mix flavor?
Yes. A chocolate cake mix will intensify the chocolate flavor, while a white or yellow mix keeps the flavor balanced as written.

Do I have to use both pudding mixes?
Using both vanilla and chocolate puddings creates a more complex texture and depth of flavor, but you can use two chocolate pudding boxes for a richer chocolate profile.

Will the chocolate chips sink to the bottom?
Scatter chips between layers and avoid overmixing; the pudding in the batter helps create a thicker batter that suspends chips better than a thin batter would.

Can I make this as cupcakes or in a loaf pan?
Yes. Bake cupcakes for 15 to 20 minutes or a loaf at 350 degrees Fahrenheit for 40 to 50 minutes, checking doneness with a toothpick.

Is the cake very sweet?
It’s rich and sweet but balanced by the sour cream’s tang. If you prefer slightly less sweetness, use semi-sweet or bittersweet chocolate chips and skip any additional sugary glaze.

Conclusion

This Death By Chocolate Bundt Cake is a ridiculously easy and utterly delicious dessert that looks like you spent hours in the kitchen. It’s moist, chocolaty, and perfect for family gatherings or an indulgent weeknight treat. Trust the simple technique — mixing, layering, and baking yields a cake with great texture and melty chocolate pockets that will impress guests and delight chocolate lovers. For a different take on the classic, I like to compare notes with this lovely version found at Death by Chocolate Cake Bundt, and I also enjoy reading variations and tips from Death by Chocolate Bundt Cake – The Food Charlatan. Now preheat that oven and make something unforgettable — then share it with people you love.