chocolate bundt cake with pudding recipe

Written BySheba G Updated On
chocolate bundt cake with pudding recipe
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The Best chocolate bundt cake with pudding recipe

I’ve always been a sucker for a good chocolate bundt cake, and this recipe does not disappoint. I first tried it at a family gathering, and it was love at first bite.

The combination of moist, fluffy cake and creamy pudding is absolute perfection. I’ve since made it for my own family gatherings, and it’s always a hit with both kids and adults alike.

As a busy mom, I appreciate that this recipe is relatively quick and easy to make. It’s perfect for a weeknight dessert or a special occasion.

And the best part? It’s surprisingly healthy for a chocolate cake – the pudding adds moisture without adding excess sugar or fat.

I’ve also noticed that this cake keeps well for several days, making it perfect for meal prep or potlucks. Just be sure to store it in an airtight container to keep it fresh.

But what really sets this recipe apart is the technique used to create the pudding layer. By cooking the pudding mixture on the stovetop until it thickens, you get a rich, velvety texture that’s simply divine.

Chocolate Bundt Cake with Pudding

Chocolate Bundt Cake with Pudding

4.6 from 1151 votes

A rich and moist chocolate bundt cake infused with chocolate pudding for an extra layer of indulgence. Perfect for chocolate lovers and special occasions.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
1/2 cup chocolate pudding

For the Chocolate Glaze

1 1/2 cups powdered sugar
1/4 cup unsweetened cocoa powder
3-4 tbsp milk
1 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease and flour a 10-inch Bundt pan.
3In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Set aside.
4In a large bowl, cream together sugar and softened butter until light and fluffy, about 2-3 minutes.
5Beat in eggs, one at a time, until well combined.
6Stir in vanilla extract and chocolate pudding.
7Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients.
8Mix just until combined.
9Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
10Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11The cake should have a slight spring when touched and the edges should start to pull away from the pan.
12Remove the cake from the oven and let it cool in the pan for 10 minutes.
13Then, invert the cake onto a wire rack to cool completely.
14While the cake is cooling, prepare the chocolate glaze.
15In a medium saucepan, combine powdered sugar, cocoa powder, and milk over low heat.
16Stir until the mixture is smooth and well combined.
17Remove from heat and stir in vanilla extract.
18Let the glaze cool slightly.
19Once the cake is completely cool, drizzle the chocolate glaze over the top, allowing it to drip down the sides.
20Let the glaze set for a few minutes before slicing and serving.

🔧Equipment

Bundt pan
Mixing bowls
Electric mixer
Wire rack
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 15g💛Saturated Fat: 9g❤️Cholesterol: 75mg🧂Sodium: 300mg🌾Total Carbs: 75g🥦Dietary Fiber: 2g🍬Sugars: 55g🥩Protein: 5g

📝Notes

Tips: For a richer flavor, use dark chocolate pudding. To make the cake ahead of time, store it at room temperature for up to 2 days or in the refrigerator for up to 5 days.

One of my favorite things about this recipe is how versatile it is – perfect for daily eating or special occasions alike.

And don’t even get me started on how easy it is to reheat – just pop it in the microwave or oven for a few minutes and voila!

It’s also super easy to store – just wrap it tightly in plastic wrap or aluminum foil and stash it in your fridge or freezer.

❓ Frequently Asked Questions About Chocolate Bundt Cake with Pudding

Q: What type of chocolate should I use for this recipe?

This recipe calls for unsweetened cocoa powder, but you can also use melted chocolate or chocolate chips if you prefer. Just keep in mind that using melted chocolate will give you a slightly different flavor profile.

Q: Can I substitute the pudding mix with homemade pudding?

Yes, you can make your own pudding using heavy cream, sugar, and vanilla extract. Simply cook the mixture on the stovetop until it thickens, then let it cool before using in place of the instant pudding mix.

Q: Do I need to adjust the baking time if I’m using a smaller bundt pan?

Yes, if you’re using a smaller bundt pan, reduce the baking time by about 10-15 minutes. Keep an eye on the cake after 30 minutes and check it frequently thereafter.

Q: Can I make this cake in advance?

Yes, you can make this cake up to 2 days in advance. Simply store it in an airtight container at room temperature until ready to serve.

Q: Why do I need to let the cake cool completely before serving?

This is because the pudding layer needs time to set before slicing into individual pieces. If you slice into the cake too soon, the pudding may not hold its shape.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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