Name: Better Than You Know What Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 box yellow cake mix (about 15.25–16.25 oz); 1 box instant vanilla pudding mix (3.4 oz); 4 large eggs (room temperature) (Room-temp eggs help emulsify the batter for a better rise.); 1/2 cup vegetable oil (For a lighter texture, consider replacing half with unsweetened applesauce.); 1/2 cup water; 1 cup sour cream (full-fat recommended) (Greek yogurt is a good alternative.); 1 cup chocolate chips (semisweet or mixed) (To prevent sinking, toss in flour before folding in.); 1 can chocolate frosting (12–16 oz) (Warm the can slightly to help with spreading.)

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I first tried this Better Than You Know What Cake at a potluck where someone swore it was “too simple to be this good.” They were right — it’s a moist, chocolate-studded bundt that comes together from pantry staples and canned frosting. It’s the kind of cake you make when you want crowd-pleasing results with minimal fuss: holiday dessert, Sunday coffee cake, or a last-minute birthday centerpiece. If you’ve liked twist-on-box-mix cakes (think Better Than Sex-style desserts), this will feel familiar and reliably delicious. For another riff on “better than” cakes, check this take on a classic Better Than Sex Cake.

Why you’ll love this dish

This cake is one of those kitchen shortcuts that actually improves the result. Using an instant pudding mix and sour cream adds real moisture and a tender crumb so the cake doesn’t taste boxy. Chocolate chips give pockets of melty chocolate in each slice, and a simple spread of canned chocolate frosting turns it into a gleaming, party-ready dessert in minutes.

“I made this for a potluck and people asked for the recipe before I finished my piece — unbelievably moist and easy.” — a frequent cook’s review

Reasons to reach for this recipe:

Fast: mix in one bowl and bake in about 35 minutes.
Budget-friendly: pantry staples and one can of frosting.
Crowd-pleasing: chocolate chips + fudgy frosting = universal appeal.
Flexible: easy to tweak (sturdier than plain box cake thanks to pudding + sour cream).

Step-by-step overview

Before you dive into the ingredient list, here’s the simple flow:

Prep a bundt pan so the cake releases cleanly.
Whisk dry mixes, then beat in eggs, oil, water, and sour cream until smooth.
Fold in chocolate chips and pour the batter into the pan.
Bake until a toothpick comes out clean, cool briefly, invert, then frost once fully cooled.

This gives you a sense of timing and what tools you’ll need — a large mixing bowl, spatula, and a bundt pan.

What you’ll need

1 box yellow cake mix (about 15.25–16.25 oz)
1 box (3.4 oz) instant vanilla pudding mix
4 large eggs (room temperature is best)
1/2 cup vegetable oil
1/2 cup water
1 cup sour cream (full-fat for best texture; Greek works fine)
1 cup chocolate chips (semisweet or mix chips)
1 can chocolate frosting (12–16 oz)

Ingredient notes and substitutions:

For a deeper chocolate flavor, swap the cake mix for devil’s food or use chocolate pudding instead of vanilla.
If you need dairy-free, use vegan sour cream and a nondairy pudding mix; canned dairy-free frosting is available.
For a lighter texture, replace half the oil with unsweetened applesauce (expect a slightly different crumb).

For another popular boxed-pudding-cake approach, see this pumpkin spin on a similar “better than” cake.

Step-by-step instructions

Slice of Better Than You Know What Cake on a plate, showcasing its rich layers and texture.

Preheat the oven to 350°F (175°C). Grease a 10–12 cup bundt pan thoroughly and dust with flour, or use a nonstick baking spray with flour.
In a large bowl, combine the yellow cake mix and the instant vanilla pudding mix. Whisk briefly to blend.
Add the eggs, vegetable oil, water, and sour cream to the dry mixes. Beat with a hand mixer or whisk until the batter is smooth and uniform, about 1–2 minutes. Scrape the bowl so no dry pockets remain.
Fold in the chocolate chips with a spatula so they’re evenly distributed.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake for 30–35 minutes. Start checking at 28–30 minutes — a toothpick inserted into the center should come out clean or with a few moist crumbs (not wet batter).
Remove from the oven and let the cake cool in the pan on a wire rack for about 10 minutes. Then invert the pan onto the rack to release the cake. Let cool completely before frosting so the frosting doesn’t slide.
Once cooled, spread the canned chocolate frosting evenly over the top. If the frosting is very stiff, warm the closed can under hot water for 30 seconds, stir, then spread.

Best ways to enjoy it

Serve slightly warm (room temperature is ideal) with a dollop of whipped cream or a scoop of vanilla ice cream.
Slice thin for potlucks — the cake is rich, so small slices go a long way.
Garnish with toasted nuts (pecans or walnuts) or a dusting of cocoa powder for a pretty finish.
Pair with coffee or a milky hot chocolate; for something adult, a small pour of Kahlúa or espresso alongside amps up the chocolate notes.

Storage and reheating tips

At room temperature: If the kitchen is cool, you can keep the frosted cake covered loosely for up to 48 hours. Because the recipe includes sour cream, if your kitchen is warm, it’s safer to refrigerate.
Refrigeration: Store in an airtight container or under a cake dome for up to 4–5 days. Bring to room temperature before serving for best texture (about 30–60 minutes).
Freezing: Wrap slices individually in plastic wrap and then foil, or freeze the whole unfrosted cake tightly wrapped. Freeze up to 2–3 months. Thaw in the refrigerator overnight, then bring to room temp before frosting/serving.
Reheating: For a single slice, microwave 10–15 seconds to warm, or pop a slice in a 300°F oven for 5–8 minutes. If refrigerated, let it sit 20–30 minutes first for even warming.

Food safety note: once baked and cooled, store cake promptly. Don’t leave frosting-topped cake at room temperature for more than 2 hours in warm conditions.

Helpful cooking tips

Grease the bundt pan well: use shortening or a combination nonstick spray + flour for a flawless release. Let the cake cool 10–15 minutes before inverting.
Room-temp eggs help the batter emulsify and produce a more even rise.
Don’t overmix once flour/powdered cake mix is added — mix just to incorporate for a tender crumb.
If your chocolate chips sink, toss them briefly in a teaspoon of flour before folding in — this helps them suspend in the batter.
Want a glossier finish? Warm the frosting slightly and apply with an offset spatula.
For even baking, rotate the pan once halfway through if your oven has hot spots.

If you like comparing nutrition and portion choices while you bake, this quick guide to ribeye steak nutrition is a handy reminder how indulgent desserts fit into broader meal planning.

Creative twists

Chocolate lovers: use chocolate pudding instead of vanilla and fold in mini chocolate chips.
Nutty crunch: fold in 1/2 cup chopped toasted pecans or walnuts.
Cake to cupcakes: portion into lined muffin tins and bake 16–20 minutes.
Citrus lift: add 1 tsp vanilla and 1 tsp orange zest to the batter for a bright contrast to the chocolate.
Lighter frosting: swap canned frosting for a dollop of lightly sweetened whipped cream or mascarpone mixed with cocoa.
Seasonal spin: swap vanilla pudding for pumpkin spice or cinnamon pudding for fall flavors.
Gluten-free: use a gluten-free yellow cake mix and ensure pudding mix is GF.

Common questions

Q: Can I make this cake without pudding mix?
A: Yes — pudding adds moisture and structure. If you skip it, increase sour cream to 1 1/4 cups and reduce water slightly; expect a slightly different texture.

Q: Will the chocolate chips sink to the bottom?
A: They can. Toss chips in a teaspoon of flour before folding them into the batter to help them stay suspended.

Q: Can I make this ahead for a party?
A: Absolutely. Bake and cool the cake a day ahead. Frost the day of the event for the freshest look, or frost the night before and store in the refrigerator (bring to room temp before serving).

Q: Is it safe to leave a frosted cake at room temperature?
A: In cool conditions, yes for up to 48 hours. If your kitchen is warm or if it will sit out longer, refrigerate (sour cream in the batter makes refrigeration a safer option).

Q: Can I cut the recipe in half?
A: You can, but you’ll need a smaller pan (loaf or small bundt) and to watch baking time — likely 35–45 minutes depending on pan size.

Conclusion

If you love easy, comforting cakes with maximum payoff for minimal effort, this Better Than You Know What Cake deserves a spot in your baking rotation. For inspiration and related “better than” cake ideas, check this classic Better Than Sex Cake Recipe, a seasonal twist at Better than anything cake! – I Heart Naptime, and another take on the original at Better Than Sex Cake – Preppy Kitchen.