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Amazing Chocolate Cake with Sour Cream Chocolate Frosting

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  • Total Time: 60 minutes
  • Yield: 15 servings 1x




  • 1 Devil’s Food cake mix
  • 1 small box (3.4 oz) instant chocolate pudding
  • 1 container (16 oz) sour cream
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 1 pkg. (12 oz) chocolate chips (milk or semi-sweet)


  • ¼ cup butter, room temperature
  • ¼ cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 45 tablespoons sour cream (depending on consistency you want)
  • Pinch of salt



  1. Preheat oven to 350°F. Generously grease a 10- inch bundt pan with butter or shortening and lightly dust with flour. Set aside.
  2. In the bowl of your stand mixer combine all the cake ingredients (including the chocolate chips). Mix on low for 30 seconds until combined and then on medium speed for about 2 minutes. Pour the batter into the prepared pan.
  3. Bake for 55-60 minutes, until the cake is set and a toothpick comes out clean. Turn your oven off and crack the door open and let cake sit in your oven for 5 minutes before removing it from your oven. Then allow the cake to continue cool in the pan for 15-20 minutes and then invert the pan onto a cake plate. Cool completely before frosting.


  1. In a medium bowl mix combine all the frosting ingredients and mix on low until combined. Increase to medium speed and mix until smooth and creamy. Frost the cake and garnish with sprinkles if desired.


  • Make sure you don’t use a cake mix that already has pudding in it (like Pillsbury). This cake just turns out better if you use a mix without. I’ve even tried using the Pillsbury mix and not adding the box of pudding, and it’s just not the same. I use Betty Crocker or Duncan Hines mixes for this particular cake.
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Category: Cakes & Cupcakes