An impossibly moist, fudgy, decadent chocolate bundt cake recipe made with just five ingredients.
JUMP TO RECIPEI’ve mentioned them before, but we have two families that we spend a lot of time with. All of us adults are great buddies and our kids LOVE hanging out with each other. We’ve all sort of become family to each other over the years and it’s great because none of us has much family in the area.
I grew up spending every free weekend with my aunts, uncles and cousins so it’s nice to have created something similar for my kids. It’s also nice spending time with other couples who are a lot like Husband and me in that we do almost everything together, with our kids in tow.
Anyway, we got together one night to celebrate a birthday and my friend, Amanda, had made a chocolate cake for the birthday girl. I’d gotten my belly full of supper and had a few cold beers in me so I wasn’t too interested in eating any cake.
Until I saw it.
It was a perfect chocolate bundt cake that looked so rich and fudgy and moist I HAD to try it! Especially after listening to the kids rave about how good it was.
And, oh my goodness, was it ever delicious! This cake doesn’t need any frosting at all! I spooned a little melted icing and chocolate chips on the one pictured here because I wanted it to be extra beautiful for y’all but it really doesn’t need anything extra.
This cake is sorta like a mix between a brownie and a cake. It's thick and fudgy and just BEGS to be eaten with a cold glass of milk or a hot cup of coffee!
Amanda told me it is a recipe she’s been making for years that uses a cake mix, pudding mix, and chocolate chips. She said she uses it with all sorts of other flavors too (I’ll list some below).
I wanted to make Amanda’s cake and thought I remembered the ingredients (I remember her saying it’s ONE of everything) but when I ticked them off to myself it didn’t seem right...
One box of cake mix, one box of pudding mix, one big carton of sour cream, one egg and one bag of chocolate chips...
No butter or oil?
This can’t be right.
No liquid?
This doesn’t seem possible.
I better ask her again...
So I shot her a text and she confirmed I had it all right. She told me the batter would be thick – like PlayDoh – and that you’ll think to yourself that it doesn’t seem right (um, yep, that’s exactly what I thought!).
I mixed it up, popped it in the oven and the cake was just as delicious as I remembered! I've made this twice since the first time and can honestly say I wouldn't change a thing.
Don't let the sour cream throw you off. I wasn't scared of it because I LOVE desserts with sour cream and chocolate. I've had a few sour cream chocolate cakes over the years that were sinfully delicious so I knew the sour cream would be perfect with all the sweet chocolate.
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| Don't you love my old bundt pan? I got it at the flea market eons ago and I reach for it over my fancy-pants pans every time! |
This is my new go-to recipe for any easy, no-fuss cake! Here are some of the flavor variations Amanda told me she’s tried (plus a few I think sound delicious!)
- Lemon: Lemon cake mix, lemon pudding mix, white chocolate chips
- Butter Pecan: Butter pecan cake mix, butterscotch pudding, butterscotch chips and pecans
- Vanilla: Yellow cake mix, vanilla pudding, white chocolate chips
- Peanut Butter Cup: Chocolate cake mix, chocolate pudding, peanut butter chips
- Butterscotch: Yellow or caramel cake mix, butterscotch pudding, butterscotch chips
- Strawberry: Strawberry cake mix, strawberry pudding, white chocolate chips
- Pumpkin Spice: Spice cake mix, pumpkin spice pudding (seasonal), butterscotch chips
- Carrot Cake: Carrot cake mix, butterscotch pudding, coconut or pecans
- Cheesecake: White cake mix, cheesecake pudding, white chocolate chips
UPDATE: I've just added this list of variations to the printable recipe card per a reader suggestion!
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| This is what the batter will look like - don't let it scare you! It will cook up perfectly! |
Since Amanda’s cake didn’t have a name and the word that kept coming to mind when I was mixing it up was impossible, that’s what I’m calling this cake!
It seems impossible that these ingredients would make such a moist, rich cake - but they do! And it seems impossible to make something so incredibly decadent and delicious with just 5 ingredients - but you can!
If you love desserts made easy with a cake mix, try some of these recipe too!
- Cherry Danish Cake - An easy semi-homemade cake recipe dotted with cherry pie filling, drizzled with sour cream icing and topped with slivered almonds.
- Easy Pecan Pie Bars - All the fabulous flavor of pecan pie in a chewy, gooey bar recipe made easy with a cake mix base.
- Lemon Crumble Cream Cake - A tender lemon-kissed cake with lemon cheesecake filling topped with a crumb streusel topping dusted with powdered sugar.
- Cake Mix Cookies - Make these super easy cookies from any cake mix using any morsels.
- White Wine Cake - A super moist, rich cake recipe made with white wine and a touch of cinnamon.
- Pistachio Cake - Also called Watergate Cake, this moist cake recipe uses pistachio pudding in the cake and in the frosting.
Recipe for Impossible 5-Ingredient Chocolate Cake
Impossible 5-Ingredient Chocolate Cake
Ingredients
- 1 16-oz. carton sour cream
- 1 egg
- 1 chocolate cake mix
- 1 box instant chocolate pudding mix
- 1 bag chocolate chips (see notes)
Instructions
- Preheat oven to 325 degrees. Grease and flour a bundt pan well (I use the cooking spray with the flour in it) then set aside.
- Combine sour cream and egg in a large bowl or stand-mixer (fitted with paddle attachment) then stir or blend until combined.
- Add cake mix and pudding mix then stir or blend until mixed well.
- Stir or blend in chocolate chips (reserving 1/3 cup for garnish if desired) until evenly combined.
- Bake at 325 degrees for 45-55 minutes or until a toothpick inserted in the middle comes out clean.
- Cool in pan for 30 minutes then invert onto a serving plate to finish cooling.
- Garnish with powdered sugar or drizzle with a simple chocolate glaze if desired. Cover and store at room temperature.
Notes:
- This cake doesn’t need any frosting but you can make a simple glaze or heat a small amount of prepared chocolate frosting for 30 seconds then drizzle over the cooled cake. Garnish with reserved chocolate chips if desired.
- Use regular or mini chocolate chips.
- I suggest using your stand mixer with paddle attachment because this batter is THICK.
- This recipe uses a standard size (15-16 oz) cake mix, a regular size (10-12 oz) bag of chocolate chips and regular size (4-serving) pudding mix.
- Do not prepare the pudding – just use the dry mix.
- I think this could be made in a 13x9 baking pan. Cook for 20-25 then test with a toothpick.
- I also think these would be great cooked in a muffin tin. Cook for 15-20 then test with a toothpick.
Recipe Variations:
- Lemon: Lemon cake mix, lemon pudding mix, white chocolate chips
- Butter Pecan: Butter pecan cake mix, butterscotch pudding, butterscotch chips
- Vanilla: Yellow cake mix, vanilla pudding, white chocolate chips
- Peanut Butter Cup: Chocolate cake mix, chocolate pudding, peanut butter chips
- Butterscotch: Yellow or caramel cake mix, butterscotch pudding, butterscotch chips
- Strawberry: Strawberry cake mix, strawberry pudding, white chocolate chips
- Pumpkin Spice: Spice cake mix, pumpkin spice pudding (seasonal), butterscotch chips
- Carrot Cake: Carrot cake mix, butterscotch pudding, coconut or pecans
- Cheesecake: White cake mix, cheesecake pudding, white chocolate chips
- Red Velvet: Red velvet cake, chocolate pudding, white chocolate chips
Would like to try all the variations of this delicious cake, but no way to print those ingredients??? YUM
ReplyDeleteI just added the list to the printable recipe card. Great idea!
DeleteI heard about these things called paper and a pencil, try that! LOL!
DeleteWhat will they think of next ? The Wheel maybe .
DeleteMandy - looks delicious as always. Reminds me of an old simple "triple fudge cake" that my godmother used to make for us all the time when we were little. That one used a large package of chocolate pudding that you cooked according to box, then added chocolate (or fudge) boxed cake mix. Spread in greased/floured cake pan and top with bag of choc chips and chopped pecans. Bake as usual -- 350 until toothpick comes out clean. Simple and fabulous! Great for bake sales and church functions! Give it a try sometime! Penny (srmarymaid@aol.com)
ReplyDeleteYUM! That sounds amazing! So, just prepare the pudding, stir in the dry cake mix then top with chocolate chips and pecans? Is that right?
DeleteAre the chips necessary for texture, or are they just added flavor? I'm intrigued by lemon option, but I'm not a fan of white chocolate, so if they can be omitted i'd definitely want to leave them out. If they are necessary, i'll just have to make do with one of the other fabulous options. 😉
ReplyDeleteYou can totally make it without the chips!
DeleteI made the lemon cake last night and it was fabulous! I left it plain no frosting nor chips but served each slice topped with lemon curd and a dollop of whip cream. My party guests loved it! Thanks for the recipe.
DeleteAnybody try blueberries instead of the chips? That's what I'd do. Blueberry and lemon are fantastic together!
DeleteHave you tried the Vanilla chips they taste a lot better than white chocolate in my opinion ,But I always replace vanilla chips in place of white chocolate
DeleteOh man, I don't care that it's going to be 100° today, I'm baking this cake! Thanks for the great recipe and all the possible variations. BTW, I DO care that it's going to be 100°...just not as it pertains to this chocolate cake. ;)
ReplyDeleteLOL I totally understand!
DeleteIs there any substitution for the sour cream?
ReplyDeleteI agree. I'm curious too. I don't care for sour cream in my desserts at all. I've tried it and don't like it. But I do want to try this cake!
DeleteNone that I can think of. Sorry!
DeleteI would suggest trying Greek yogourt instead of sour cream. I haven't tried it but they have similar consistancies.
DeleteMayonnaise , if you don’t have sour cream.
DeleteHoly Cow! I love simple, easy and delicious recipes. I will definitely be trying this one out.
ReplyDeleteI made it. It's amazing. Five family members and everybody loved it. Including me, and I'm a little picky about desserts because I don't like a dessert to be "too sweet." Well, this is sweet, but the chocolate-y-ness makes it just fine. I didn't do any frosting, just put all of the mini-chips into the batter.
ReplyDeleteI'm sorry, but you don't list the size of cake mix or pudding. Cake mixes have changed in size within the past few years from 18 oz. to 15 oz. That's a pretty big difference when baking. Can you l kease advise?
ReplyDeleteI'm sorry Mandy, I did go back and read again. The sizes are listed.
ReplyDeleteGreek yogurt works great to replace sour cream. Even on baked potatoes, tocos etc...
ReplyDeleteNow if only there was a conversion for this to cook in Instant Pot!
ReplyDeleteThis looks really delicious! Saw it featured on Meal Plan Monday! Congrats!
ReplyDeleteCan I use a 9 x 13 cake pan?
ReplyDeleteI did. Baked it for 40 minutes at 325.
DeleteHas anyone tried using a gluten free cake mix?
ReplyDeleteHas anyone tried using a gluten free cake mix?
ReplyDeleteI made this in a 9×13 pan. It ended up baking at 325° for 40 minutes. Great recipe!
ReplyDeleteI made this over the weekend and omg it was fabulous!!! Thanks for the recipe!!! I am not that great of a cook and would ask for the vanilla recipe, can you blend in some sort of fruit or filling and if so would you have to change any ingredient???
ReplyDeleteI would think you could keep the recipe exactly the same then add 2 cups drained fruit or pie filling. Let me know if you try it!
DeleteIf I wanted to make a Sweet Potato Pound Cake, could I add a little nutmeg and some mashed sweet potatoes to the Spice Cake Mix? If so, how much sweet potato?
ReplyDeleteHmmmmm... I'd sub pumpkin for the sour cream, use a spice cake, either butterscotch vanilla or pumpkin spice pudding then add pecans or walnuts instead of morsels or chips. Let me know if you try it!
DeleteLove your recipes and your sense of humor!!! For Christmas I am going to treat myself to
ReplyDeleteyour cookbooks. Are they available on Amazon? Also, I have been trying to print out the
recipe for "Buffalo Feathers" but for some reason it won't print. Have any idea why?
Please continue with your delicious recipes and your humor. Enjoy your site so much!
'
Nana!! Thank you so much for letting me know about the Buffalo Feathers recipe! I fixed it and you should be able to print just fine now. Yes, the books are on Amazon - you can get there by going to the 'Cookbooks' tab on my site or you can just search on Amazon. Thank you also for your kind words :)
DeleteHi Mandy - do the chocolate chips melt or stay solid?
ReplyDeleteThanks,
Sheila
They melt but not into the batter... there will be little chocolate globs throughout the cake :)
DeleteThis is without a doubt the BEST Chocolate cake in the worldd. It beats "Portillos" and "Costcos" hands down. I have looked for this recipe for years. Made it for Christmas Eve, and was sorry I only had one cake, as my company kept coming back for more. For frosting I made a chocolate glaze. This will bee my forever chocolate cake recipe.
ReplyDeleteI'm so glad you enjoyed it! Merry Christmas!
DeleteI would like to bake this in loaf pans, How long do you think, 45 mins???
ReplyDeleteI'd start checking them at 40 minutes! Good luck!
DeleteI can't wait to try the Lemon one. I love Lemon. We all love Chocolate but I need a change. Thanks for the recipe.
DeleteI'm chocolate obsessed and I can't wait to try this recipe!
ReplyDeleteHello
ReplyDeleteJust made your cake it was hard to finish without a stand blender but it is worth the work out!
Hello! 15 cup bundt cake pan? Size not listed. If you could please advise? Thank you - can't wait to make this! : ))
ReplyDeleteI think mine is either a 10-cup or a 12-cup pan. I'll measure it the next time I have the pan out and let you know for sure :)
DeleteFor lemon do I also add an egg and the same amount of sour cream (16oz)?
ReplyDeleteYep!
DeleteDoes it matter if it's devil's food cake? And milk chocolate chips or semisweet?
ReplyDeleteWhat a fantastic cake!!! I made it for mothers day, for me(!) lol, and my entire family, including my grandbaby, loved it!!!! Thank you!
ReplyDeleteI've added a bit of espresso powder and toasted pecans I found in the freezer... now to wait
ReplyDeleteI baked this cake over the weekend and it was so yummy. It didn't seem to rise as high as most cakes do. Is this normal?
ReplyDeleteIt's a very dense batter so it bakes like a cross between a brownie and a cake ;)
DeleteThanks for this!
ReplyDeleteI tried the chocolate version and it was delicious! I would like to try the strawberry, but can't find strawberry pudding. Any suggestions?
ReplyDeleteFantastic! Easy! Next one cheese cake and carrot cake version! Shared with many friends
ReplyDeleteTry leaving the pudding but adding 2tsp.amaretto to mix and put crushed almonds on top. Or use banana liquior and one mashed banana go mix.It really spruced it up for company or yourself of couse
DeleteI have made the chocolate and vanilla and they are so good. I honestly feel adding a glaze or frosting to it makes it look better, but makes it too sweet for us. If just making to have at home skip the frosting. It doesn't need it! Very good!
ReplyDeleteI thought I bought all the ingredients to bake this cake today because I don't want to get out today. It seems I forgot to buy the instant pudding. Do you think the cake will come out okay
ReplyDeleteif I DON'T add the pudding mix?
I would *think* so :o)
DeleteDo you follow the cake mix and pudding mix instructions or just add it in dry?
ReplyDeleteJust add them dry
DeleteIs this cake supposed to rise like a normal cake or does it flatten as it cools? Mine flattened quite a bit. More than I expected.
ReplyDeleteI've never had one flatten. They rise just like any other cake.
DeleteHas anyone tried using sugar free pudding and/or lower sugar cake mix? Diabetic here and I try to cut sugar where I can. Thanks.
ReplyDeleteI'm probably the only person on the planet who doesn't have a stand mixer - just no room on the counter for one. I do have a nice handheld mixer and I wish more recipes made allowances for that option. Can this be made with that or is it possible to mix it by hand?
ReplyDeleteThis cake was amazing! I made it for my 3 year olds birthday. We had temper tantrum’s all day and begging for cake. We didn’t even get through the first verse of Happy Birthday before he blew out the candle and ask for a slice. We ended up frosting the whole cake with chocolate frosting and sprinkles , my men are all chocoholics. But this is superb and fun, my 5 year old said it looked like a doughnut! Thank you so much!
ReplyDeleteHappy birthday Little Man!! I bet it did look like a doughnut with the sprinkles!
DeleteI added a little peppermint extract to the batter, and crushed peppermint on top for a Christmas-y feel. My coworkers loved it!
ReplyDeleteFABULOUS idea!! I'm totally doing that!
DeleteMy husband bought reduced fat sour cream. I couldn’t get the toothpicks to come out clean.
DeleteI baked it over an hour. It never rose. Was the reduced fat sour cream the problem? That is my guess.
This cake has become a family staple in our home. It is SO delicious and so easy to prepare. My grandkids call it "Grandma's cake" !!!
ReplyDeleteHaha! That's awesome!
DeleteI noticed in your variations, sour cream was not mentioned....is that because you only listed the changes from the chocolate? Or, do you not add sour cream?
ReplyDeleteI only listed the ingredients to swap out... still add the sour cream and the egg :o)
DeleteLove this recipe, I have made this several times now with multiple variations because it's so easy and super delicious. Our family favourite is a Pina Colada version with golden cake mix, coconut pudding mix and a small tin of crushed pineapple that I drain before stirring into the mix. Top with coconut frosting, toasted coconut and maraschino cherries for a fancy dessert! Thank you for sharing :)
ReplyDeleteBest Chocolate cake ever! Thank you!
ReplyDeleteI made this cake using the Butter Pecan/ Butterscotch Version! Outstanding! Slipped right out of my well sprayed pan!
ReplyDeleteI blue had a 1-1/2 lbs. carton of sour cream.
I ask d “ SIRI” for help!😊 It’s 1-3/4 cups!
This might be useful if no. For others.
Can’t wait to try other versions.
Btw. Can’t see how this could be done without a Stand Mixer. That is one heavy dough.
I don't have a stand mixer. Can I mix together by hand or does it require a hand mixer as well?
ReplyDeleteI think it can be done but you'll need a sturdy spoon
DeleteI make one similar to this one but would like to have the icing recipe.
ReplyDeleteI have made this cake in many variations and it always turns out amazing! If I used a red velvet cake mix, what type of pudding would you recommend?
ReplyDeleteDefinitely chocolate!
DeleteI made this cake the impossible part is trying to mix the batter I added about a quarter cup of milk to get it all mixed together still thick as mud but hubby loved it and taking most to dialysis tech ladies for treat tomorrow.
DeleteHas anyone tried dark chocolate chips? Wondering how’d they’d pair with the sour cream.
ReplyDeleteCan vanilla pudding be used instead of chocolate. I want to make it now and I don’t have chocolate pudding
ReplyDelete