Chocolate Pudding Fudge Cake is a moist and tender cake that is chocolatey and delicious!
This is an easy cake recipe that is fun to make for a celebration (like a birthday), and it’s a good everyday dessert cake too. Bake the cake with a simple chocolate glaze drizzled on top, or add sprinkles if you want to party-it-up.
Wait until you slice into it! A peek into the slice and you will see hints of chocolate pudding in every slice. It’s an incredibly delicious cake!
How to make Chocolate Pudding Fudge Cake:
This is doctored cake mix recipe. If you’re more of a scratch baker and you don’t like to use cake mix, then this recipe is not for you. But this is a very good, easy chocolate cake recipe, so I certainly suggest you try it!
You will start with a box of Devil’s Food Cake Mix and combine it with a box of instant chocolate pudding, sour cream, milk, vegetable oil, water, eggs and chocolate chips. That makes the batter for the cake, and it’s baked in a bundt pan. The glaze on top is a simple mix of melted butter and chocolate chips.
A note about the cake mix:
Since this Chocolate Pudding Fudge Cake recipe calls for using chocolate pudding, it’s important that you use a cake mix that does not have pudding added to the mix. The result will make the cake too moist. It will be plenty wonderful using a regular cake mix with the adding box of pudding.
What to serve with Chocolate Pudding Fudge Cake:
This is a very rich cake with great chocolate flavor. Because of the pudding added to the cake, there is plenty of pudding-like bites within the cake. It’s great served with a little bit of fresh whipped cream or a scoop of your favorite vanilla ice cream. Or it’s certainly good enough to serve all on its own. Enjoy!
Here are a few more chocolate cake recipes you might like to try:
- Molten Chocolate Cake
- Best Chocolate Cake Recipe
- Hershey’s Perfectly Chocolate Chocolate Cake
- Easy Chocolate Cake
- Brick Street Chocolate Cake
- Double Chocolate Cake with Raspberry Filling
- Chocolate Mayonnaise Cake
- Chocolate Truffle Cake
Chocolate Pudding Fudge Cake
Ingredients
CAKE:
- One 15.25-ounce box Devil's Food Cake Mix (use one that does NOT have pudding in the mix)
- One 3.9-ounce box Instant Chocolate Pudding
- 1 cup sour cream
- 1 cup milk
- 1/2 cup canola or vegetable oil
- 1/2 cup water
- 4 large eggs
- 2 cups semisweet chocolate chips
GLAZE:
- 6 tablespoons salted butter
- 1 cup semisweet chocolate chips
Instructions
PREPARE THE CAKE:
- Preheat the oven to 350 degrees F. Grease and flour a bundt cake pan.
- In a large bowl, use an electric mixer to combine the cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for about 4 minutes, and then stir in the chocolate chips.
- Pour the batter into the prepared pan. Bake 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool about 15 minutes in the pan, then turn it out onto a wire rack to cool completely.
ADD THE GLAZE:
- When the cake has cooled, make the glaze. In a medium bowl, microwave the butter and chocolate chips for 1 to 2 minutes. Whisk together until nice and smooth, and then drizzle over the cake. If adding sprinkles, sprinkle them on now before the glaze begins to harden.
Notes
- *I use full-fat sour cream and whole milk for this recipe.
- *I LOVE the special "baking" spray that they sell now... it includes vegetable oil & flour in the spray, so no need to do the messy flouring of the pan.
- *If you don't have a microwave, heat the glaze in a small saucepan instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I make this a sheet cake instead?
I haven’t tried a sheet cake pan for this one, so not sure!
Can this cake be made vegan style?
No idea!
Can this be made into cupcakes instead. How long would you bake or follow baking time on DH cake box for cupcakes. I would take the cupcakes to a Foster Care Review Board meeting which is easier than a cake for serving. No silverware needed.
It’s a pretty dense cake, which is why it’s made into a bundt… so I’m not sure making cupcakes out of the batter would work well.
I have been making this cake for at least 30 years. It is my go to birthday anytime celebration cake.
I glaze it with dark chocolate and white chocolate glazing. Never fails to impress.
This cake put a smile on my face! It’s so fun, both shiny and colourful!
This is an awesome cake! I’ve made this or other versions of it several times. My most recent version used buttermilk (lowfat) as opposed to regular milk. Just a bit richer from the acidity than the extra fat. And I’ve used the sugar free pudding mix w/o any specific change in texture or flavor. And I’ve used Better-n-eggs in place of one or two of the eggs when I’ve run out. No problems there either.
But be careful which cake mix you use. Pillsbury and BettyC both already have pudding mix in their cake mix. DH doesn’t. Double pudding can definitely change how well the cake comes out and how it stands up over a couple of days (if there’s any leftover).
Gorgeous cake!
What a pretty cake, chocolate, I need chocolate now!
This is a beauty! Love the sprinkles, no wonder it was snatched up at the bake sale. xo
that does look really good! Might try and make to bring to work