Saturday, March 20, 2021

How to Bake a Chocolate Cake That is an Outstanding Winner

 In 30 years of baking cakes, this is the one I’ve made the most.

Glazed chocolate bundt cake with a slice cut out.
Image by author, Susan Foster

Do you have a favorite cake recipe? 

Is there a cake recipe you’ve made repeatedly? If so, what do you love about that recipe? 

  • Is it the best cake you ever had? 
  • Is it quick and easy to make?
  • Does it require a minimum of dishes and little cleanup after cooking?
  • Is it the one your family or friends most frequently request?
  • Do you always have the ingredients on hand?

My favorite cake recipe

For my favorite cake recipe, all the answers to the above questions are a resounding YES. 

I enjoy trying new recipes and I love all flavors of cake, but when I don’t feel like experimenting or spending a lot of time in the kitchen, this is the cake I always make. Whenever I serve it, guests ask for the recipe and always say it’s delicious.

I first tasted this cake when visiting a friend, and she served it for dessert. When I returned home, I realized I just had to have the recipe. I still have a copy of her original email with the recipe, sent almost 30 years ago to me. I have no idea where she got it from.

Throughout the years, I've made some changes to the recipe. Here’s my favorite way to make it:

Chocolate Chip Bundt cake with a quick chocolate glaze
Image by author, Susan Foster

Chocolate Chip Bundt Cake


1 Chocolate Cake Mix (“Butter Fudge Recipe” or “Super Moist” type)
1 large box Instant Chocolate Pudding Mix (5.1 oz. box)
4 eggs
½ cup canola or vegetable oil
½ cup water
1 cup sour cream or plain Greek yogurt
1 cup semisweet chocolate chips
½ cup walnuts, coarsely chopped
Glaze (see recipe below) or powdered sugar to sprinkle on top

(Affiliate links are provided to help you find the right ingredients, but these brands are just suggestions.)


(For some additional tips for success, see the notes below)
  1. Grease and flour a large bundt pan. Pre-heat oven to 350 degrees F.
  2. In a large mixing bowl, stir together the cake mix and chocolate pudding mix.
  3. Add lightly beaten eggs, oil, and water to the powdered mixture in the bowl. Beat with electric beaters or a wooden spoon, until well mixed. 
  4. Fold in sour cream (or use Greek yogurt, non-fat or whole-fat), chocolate chips, and nuts.
  5. Pour mixture evenly into the prepared bundt pan. 
  6. Bake for 55 to 60 minutes, just until a toothpick or cake tester inserted in the top comes out without sticky batter. (A bit of melted chocolate from the chips may stick and that is okay.)
  7. Allow cake to cool for about 10 minutes. Gently loosen the cake with a flat knife if it is sticking to the sides or center wall of the bundt pan. Invert onto a plate and remove the cake from the pan. 
  8. Once completely cool, sprinkle the top with powdered (confectioner’s) sugar or ice with a glaze (recipe below).

Chocolate Glaze


⅓ cup sugar
1 ½ Tbsp. milk
1 ½ Tbsp. butter
½ cup semi-sweet chocolate chips.


  1. In a small saucepan, combine the sugar, milk, and butter.
  2. Heat until boiling, then boil exactly 30 seconds
  3. Remove from heat. Add chocolate chips and stir until melted.
  4. Pour glaze over top of the cake so it runs down the sides. Allow cake to set before cutting.

Notes and Tips:

  1. The original recipe calls for sour cream, but I am more likely to have plain Greek yogurt in my fridge. It works just as well.
  2. Nuts were not included in the original recipe, but I think they improve the texture and the taste and help to balance out the sweetness. Feel free to add pecans or your favorite type of nut, instead of walnuts.
  3. When I flour my chocolate cake pans, I use a mixture of cocoa and flour, so the top of the baked cake is not white from flour dust. It just helps with the appearance, if a cake is not completely covered with frosting.
  4. Depending on your oven, you may want to first test this cake after 50 minutes of baking. Do not over-bake! It is best when it is almost gooey.
  5. I made the cake in the above photo in a hurry, so the glaze is not that pretty. When I want to be extra fancy, I will make three different glazes (chocolate, coffee, and vanilla) I pour them on the cake so there are alternating ribbons of brown, tan, and white glaze down the sides. 
  6. This is a rich cake–most people will be happy with just a small piece. It is great served with whipped cream, vanilla ice cream, or even a glass of milk.


Please keep social distancing, wear a mask, wash your hands, get vaccinated, and stay healthy!

This post contains affiliate links. The opinions expressed, however, are entirely my own.


  1. I really don't make (or eat) a lot of cake. With two of us in the home and minimal cake eating visitors they would go to waste.
    The cake I make most is my boozy Christmas cake. I made a rod for my own back years ago when I started giving them (in various sizes) to family and friends. I gave away 15 or 15 this year and that is probably my cake making for the year done.

    1. Your friends and family are very lucky! I backed away from sweets after Christmas and this was the first thing I'd baked since then. (It didn't require too much willpower not to bake, as I've been without an oven until last week during our remodel!) I've limited myself to just a piece a day, and we gave half the cake away.

  2. Too late for tomorrow as I have a storebought cake, but I am pinning this for later. I would use nonfat plain Greek Yogurt, too.

    1. I have used nonfat plain Greek yogurt in this cake Alana, and it works just fine! I'll add that note to the recipe!

  3. Ooooh! I think I just found my favourite chocolate cake recipe! (I’ve been searching for one!) Thank you!


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