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Best Easy Moist Chocolate Bundt Cake Recipe

If you’ve ever dreamed of a chocolate cake so moist it feels like a warm hug, meet your new favorite: the best easy moist chocolate Bundt cake recipe. Rich, fudgy, and unbelievably simple, this dessert is your quick path to sweet success. Get ready to savor every bite!
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Ingredients Method Notes

Ingredients
  

  • 1 box Devil’s Food or any chocolate cake mix – simplicity wins.
  • 1 3.9-ounce instant chocolate pudding mix (optional, but why resist?).
  • 1 cup sour cream – the secret moisture weapon.
  • 1 cup vegetable oil – silky smooth texture.
  • 4 large eggs – structure and richness.
  • ½ cup warm coffee or water – coffee for flavor water if preferred.
  • 1 to 1½ cups mini chocolate chips optional – for extra chocolate bursts.

Method
 

  1. Preheat your oven to 350°F (175°C). Grease your Bundt pan generously with butter and cocoa powder for a flawless release.
  2. In a large bowl, combine cake mix, pudding mix (if using), sour cream, oil, eggs, and coffee. Mix gently until just combined. Avoid overmixing to keep the cake light.
  3. Fold in mini chocolate chips carefully.
  4. Pour batter into the pan and tap gently to remove air bubbles.
  5. Bake for 50–55 minutes. Use the toothpick test – it should come out mostly clean with some moist crumbs.
  6. Allow the cake to cool for 10–15 minutes. Then invert onto a plate carefully.
  7. Optional: drizzle with rich chocolate ganache or dust with powdered sugar for an elegant finish.

Notes

If you haven’t experienced the best easy moist chocolate Bundt cake recipe yet, now’s the time.