Jenna’s Best Triple Chocolate Bundt Cake Recipe (Sip Bite Go)
Chef hubs has been calling this “Jenna’s best triple chocolate bundt cake”, so that’s the name I’m sticking with! It’s one of the easiest bundt cake recipes because it’s a doctored up chocolate cake mix recipe with chocolate pudding and sour cream. It is insanely delicious and very moist, and no one will ever know you took short cuts! Let’s get to baking one of the best homemade bundt cake recipes from “scratch”!
Preheat oven to 350°F. Grease a 10 inch bundt pan with butter or butter spray, then add a light dusting of flour.
Combine all the cake ingredients (chocolate cake, pudding, sour cream, eggs, water, vegetable oil) in a large bowl. Using a hand mixer, combine for one minute on low until combined, then increase the speed to high and continue mixing for one additional minute. Add in chocolate chips, stir the cake batter, and pour it into the greased and floured bundt pan.
Bake the triple chocolate bundt cake for 55 minutes. Let the cake cool in the bundt pan for 15 minutes to completely set. To transfer the bundt cake to a serving platter or cake stand, turn the platter/stand upside down on the open side of the bundt pan, and invert the cake on the plate. Allow the triple chocolate bundt cake to cool another 20-30 minutes before finishing with chocolate frosting.
Chocolate frosting
With a hand mixer, beat the butter, cocoa powder and powdered sugar in a deep bowl on low speed for two minutes, while periodically scraping the sides of the bowl to integrate all the ingredients.
Add the vanilla and cream to the chocolate frosting and beat on high for two additional minutes, while regularly scraping the sides of the bowl.
Using a spatula, frost the top, center and sides of the triple chocolate bundt cake. Decorate with a handful of chocolate chips.
Video
Notes
Let the chocolate bundt cake cool completely before frosting it. This will help the frosting stick and prevent it from melting off the cake.
No sour cream? Make a triple chocolate bundt cake without sour cream by substituting one cup plus one teaspoon of yogurt.
Here's the bundt pan I used to make this cake. I love how simple and pretty it is.
Make and freeze the cake (without frosting) a month in advance by letting it cool completely, then wrapping it in plastic wrap and a layer of foil. Defrost the bundt cake at room temperature for 6-24 hours.
This recipe has been adapted for hand mixers and my personal taste from Cookies and Cups.