chocolate bundt cake with pudding recipe

Written ByJenny Smyth Posted on
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The Best chocolate bundt cake with pudding recipe

I’ve always been a fan of bundt cakes, and this chocolate bundt cake with pudding recipe is one of my favorites. The combination of moist chocolate cake and creamy pudding is absolute perfection.

I first tried this recipe at a family gathering, and it was a huge hit. My kids and husband both loved it, and we ended up making it for every special occasion after that.

The best part is that it’s incredibly easy to make, even for a novice baker like me. The key to this recipe is using high-quality chocolate and pudding mix, which makes all the difference in the flavor and texture.

I like to serve this cake with a scoop of vanilla ice cream or whipped cream to really make it feel like a special treat. One of the things I love about this recipe is that it’s perfect for any occasion – whether you’re looking for a dessert to serve at a party, or just want something delicious to eat on a Tuesday night.

And the best part is that it’s actually pretty healthy, considering how rich and decadent it tastes! The dark chocolate gives you antioxidants, and the pudding mix adds protein and calcium.

Plus, you can make it in advance and store it in the fridge for up to three days, which makes it perfect for meal prep or planning ahead for a big gathering. Overall, I highly recommend this recipe – it’s become a staple in our household, and I know it will be in yours too.

Chocolate Bundt Cake with Pudding

Chocolate Bundt Cake with Pudding

4.6 from 1897 votes

This rich and moist chocolate bundt cake is infused with a creamy pudding mixture, making it an indulgent treat for chocolate lovers. The cake is baked to perfection and has a beautiful chocolate glaze on top.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 8Cuisine: InternationalCalories: 500 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 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 1/2 tsp vanilla extract
1/2 cup buttermilk

For the Pudding

1 1/2 cups whole milk
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 tbsp cornstarch
1/4 tsp salt
2 large egg yolks
1 tbsp unsalted butter
1 tsp vanilla extract

For the Glaze

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

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour a 9-inch bundt pan, tapping out any excess flour.
3In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Set aside.
4In a large bowl, cream together butter and sugar using an electric mixer until light and fluffy, about 2-3 minutes.
5Beat in eggs, one at a time, mixing well after each addition.
6Stir in vanilla extract.
7Gradually add the dry ingredients to the wet ingredients, alternating with the 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.
11Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
12While the cake is cooling, prepare the pudding.
13In a medium saucepan, whisk together milk, sugar, cocoa powder, cornstarch, and salt.
14Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
15Remove from heat.
16In a small bowl, whisk together egg yolks.
17Gradually whisk in about 1/2 cup of the hot milk mixture, then pour the egg yolk mixture back into the saucepan, whisking constantly.
18Cook over medium heat, stirring constantly, until the pudding thickens.
19Remove from heat and stir in butter and vanilla extract.
20Transfer the pudding to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
21Chill in the refrigerator until ready to use.
22Once the cake is completely cooled, prepare the glaze.
23In a medium bowl, whisk together powdered sugar, cocoa powder, milk, and vanilla extract until smooth.
24Add more milk or powdered sugar as needed to reach your desired consistency.
25Poke holes in the top of the cooled cake using a fork or skewer.
26Spoon the pudding over the cake, allowing it to seep into the holes.
27Drizzle the glaze over the top of the cake, allowing it to drip down the sides.
28Slice and serve the cake, enjoying the rich chocolate flavor and creamy pudding filling.
29Store any leftovers in an airtight container at room temperature for up to 3 days.

🔧Equipment

9-inch bundt pan
Mixing bowls
Electric mixer
Whisk
Saucepan
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 500 kcal🧈Total Fat: 24g💛Saturated Fat: 15g❤️Cholesterol: 120mg🧂Sodium: 350mg🌾Total Carbs: 65g🥦Dietary Fiber: 2g🍬Sugars: 45g🥩Protein: 6g

📝Notes

Tips: The pudding can be made ahead of time and stored in the refrigerator for up to 3 days. Allow the cake to cool completely before adding the pudding and glaze to prevent the glaze from melting. You can also dust the cake with powdered sugar instead of making a glaze, but the glaze adds an extra touch of sweetness and richness.

Watch Video Of How Chocolate Bundt Cake with Pudding Works

Chocolate bundt cake with pudding is a versatile dessert that can be served at any time of the year. It is perfect for a family gathering, a holiday party, or a weekday treat.

You can store it in the refrigerator for up to a week. It is best served chilled or at room temperature.

You can also serve it with a dollop of whipped cream or a scoop of ice cream for an extra indulgent treat. This recipe is always a good idea for any occasion and works well for family gatherings.

❓ Frequently Asked Questions About Chocolate Bundt Cake with Pudding

Q1: What type of chocolate should I use for this recipe?

The best type of chocolate to use for this recipe is high-quality dark chocolate with at least 70% cocoa content. This will give your cake the richest flavor and deepest color.

Q2: Can I use milk chocolate instead of dark chocolate?

While you can use milk chocolate, keep in mind that it will change the flavor profile of your cake. Milk chocolate has a sweeter taste than dark chocolate, so you may want to adjust the amount of sugar you add to the recipe accordingly.

Q3: How do I store this cake if I’m not serving it immediately?

This cake can be stored in an airtight container in the fridge for up to three days. Make sure to let it come to room temperature before serving.

Q4: Can I make individual servings of this cake?

Yes, you can easily portion out individual servings of this cake by cutting it into slices or using a cookie scoop to portion out balls of dough before baking.

Q5: Do I need to adjust the baking time if I’m making individual servings?

No, you shouldn’t need to adjust the baking time if you’re making individual servings – just keep an eye on them after 15 minutes and adjust as needed.

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