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Better Than You Know What Cake

A moist and chocolate-studded bundt cake made from pantry staples and canned frosting, perfect for potlucks and celebrations.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake 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.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 10–12 cup bundt pan and dust with flour, or use a nonstick baking spray with flour.
  2. In a large bowl, combine the yellow cake mix and the instant vanilla pudding mix. Whisk briefly to blend.
  3. Add the eggs, vegetable oil, water, and sour cream to the dry mixes. Beat with a hand mixer or whisk until smooth, about 1–2 minutes.
  4. Fold in the chocolate chips with a spatula until evenly distributed.
  5. Pour the batter into the prepared bundt pan and smooth the top.
Baking
  1. Bake for 30–35 minutes, starting to check at 28–30 minutes. A toothpick should come out clean or with a few moist crumbs.
  2. Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
Frosting
  1. Once cooled, spread the canned chocolate frosting evenly over the top.

Notes

For a deeper chocolate flavor, use devil's food cake mix or chocolate pudding. This cake can be made ahead and stored in the refrigerator for freshness.