Frosted Chocolate Sour Cream Bundt Cake

Chocolate Bundt Cake make with sour cream

5 from 2 votes

Frosted Chocolate Sour Cream Bundt Cake

Indulge in the rich and moist Heavenly Chocolate Chip Bundt Cake, baked to perfection and topped with creamy chocolate frosting. This delightful dessert combines a cake mix, instant pudding mix, sour cream, eggs, and chocolate chips for a scrumptious treat. Whether you're a baking novice or a seasoned pro, this easy-to-follow recipe is sure to impress your friends and family.

Course Cake, Dessert

Cuisine American

Keyword bundt, chocolate, chocolate chip

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 642kcal

Author Laura

Equipment

Ingredients

Cake:

15.25 oz chocolate cake mix
3.9 oz instant chocolate pudding
16 oz sour cream
3 eggs
⅓ cup canola oil
½ cup water
2 cups semi-sweet chocolate chips

Frosting:

¼ cup butter softened
¼ cup unsweetened cocoa powder
2 cups powdered sugar
1 tsp vanilla
¼ cup heavy cream

Instructions

Preheat oven to 350 degrees.
Grease a 10- inch bundt pan with butter or shortening and lightly dust with flour or spray with a baking spray. I prefer the baking spray, it includes flour in the spray. Set pan aside.
In the bowl, whisk the cake mix and pudding mix together. Add in the sour cream, eggs, oil, and water. Mix together with a mixer for 2 minutes. Fold in the chocolate chips and pour the batter into the prepared pan.
Bake at 350 degrees for 55-60 minutes, until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes and then invert the pan onto a plate. Cool completely before frosting.
For the frosting - In a bowl beat the butter, cocoa powder and powdered sugar until combined. Add in the vanilla and cream and beat on medium speed for 1-2 minutes until creamy. Spread over the top half of the cooled cake. Serves 12.

Nutrition