The Too Much Chocolate Cake is a legendary treat for chocoholics. This Bundt-style beauty is ridiculously moist, thanks to sour cream and a whole lot of pudding mix magic. Each bite is loaded with chocolate chips that melt into little pockets of joy—pure indulgence in every forkful.
Perfect for parties, potlucks, or just satisfying your sweet tooth after a long day, this cake is as easy to make as it is to devour. Using a boxed mix doesn’t mean compromising on flavor—this recipe proves you can achieve rich, bakery-style results with just a few smart additions. Prepare for compliments and zero leftovers!
Full Recipe:
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1 (15.25 ounce) package devil’s food cake mix
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1 (5.9 ounce) package instant chocolate pudding mix
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1 cup sour cream
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1 cup vegetable oil
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½ cup warm water
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4 large eggs
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2 cups semisweet chocolate chips
Directions:
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Preheat oven to 350°F (175°C). Generously grease a 12-cup Bundt pan.
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In a large bowl, combine cake mix, pudding mix, sour cream, vegetable oil, water, and eggs. Mix until smooth and well-blended.
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Fold in the chocolate chips until evenly distributed.
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Pour the batter into the prepared Bundt pan and smooth the top.
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Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean and the top is springy to the touch.
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Let the cake cool in the pan for at least 1½ hours before inverting onto a serving plate.
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Optional: Dust the top with powdered sugar before serving.
Prep Time: 10 minutes | Cooking Time: 55 minutes | Total Time: 2 hours 35 minutes (including cooling)
Kcal: 515 kcal | Servings: 12
The Story Behind “Too Much Chocolate Cake”
There are chocolate cakes, and then there’s Too Much Chocolate Cake. This isn’t just a clever name—this cake is a full-on indulgence that has captivated home bakers and dessert lovers across generations. Winning first prize at a county fair, this cake gained fame not only for its depth of flavor but for its simplicity and reliability. It’s the kind of recipe that turns skeptics into believers and occasional bakers into full-time dessert enthusiasts.
What sets this cake apart is its rich, velvety crumb and deep, almost sinful chocolate flavor. The name may hint at excess, but the reality is pure balance—perfectly moist, incredibly tender, and packed with layers of chocolate intensity.
A Bundt Cake with a Bold Twist
The traditional Bundt cake shape not only makes for an eye-catching presentation but also contributes to even baking and beautiful texture. The dense batter hugs every ridge of the pan, creating a slightly crisp exterior that contrasts wonderfully with the gooey interior. It’s not just form—it’s function. And when you lift the pan and invert that glossy, perfectly baked dome onto a plate, it feels like an unveiling. A showstopper without the fuss.
Adding to the surprise is the fact that this cake starts with a boxed cake mix. Purists may pause, but one bite of this luscious dessert makes it clear that the secret isn’t the shortcut—it’s how you elevate it.
Why This Recipe Works So Well
What makes Too Much Chocolate Cake so consistently amazing is the combination of simple ingredients used in smart, unconventional ways. Instead of just following the box mix instructions, this recipe introduces sour cream and chocolate pudding mix, both of which drastically improve moisture retention and texture. The cake becomes dense, yet not heavy. Rich, yet not overly sweet.
Sour cream acts as a moisture amplifier and flavor booster, giving the cake a tangy edge that balances the sweetness. The instant pudding mix, meanwhile, adds body and helps lock in moisture without changing the flavor profile too dramatically. And then, of course, there’s the star ingredient—semisweet chocolate chips—melting into decadent pools and adding bursts of intensity throughout the cake.
This cake is proof that good baking doesn’t have to be complicated. It’s a masterclass in enhancement—taking ordinary ingredients and transforming them into something extraordinary.
The Appeal of Shortcut Baking Done Right
There’s an ongoing debate in the baking community about the use of boxed mixes. While some purists insist on everything from scratch, others, especially busy home bakers, understand the value of consistency and time-saving. The genius of this recipe is that it bridges both worlds. You get the ease of a mix with the texture and flavor of a homemade cake.
Using a cake mix as a base doesn’t mean compromising. In fact, it offers a blank canvas for creative additions and tweaks. This recipe proves that knowing how to manipulate basic ingredients can lead to results that are indistinguishable—or even superior—to scratch-made cakes.
It’s no wonder this recipe is a favorite for celebrations, potlucks, and office parties. It’s fuss-free, virtually fail-proof, and always garners compliments. Even seasoned bakers come back to it time and again for its reliability and richness.
Perfect Occasions for This Cake
Too Much Chocolate Cake is endlessly versatile. It’s elegant enough for formal dinners and simple enough for casual get-togethers. It fits in beautifully at birthday parties, holiday tables, and rainy Sunday afternoons when you’re craving something comforting.
Because it holds up well and doesn’t dry out quickly, it also makes a great make-ahead dessert. Bake it the night before, and it’s even more flavorful the next day as the ingredients settle and the chocolate chips melt deeper into the crumb.
You can even dress it up or down—serve it with a scoop of vanilla ice cream and a drizzle of raspberry sauce for a plated dessert, or simply dust with powdered sugar for a rustic, inviting finish.
Variations and Creative Twists
Although it’s spectacular as-is, this recipe invites experimentation. Want more crunch? Add chopped walnuts or pecans. Craving more moisture? Swirl in a ribbon of ganache or chocolate syrup before baking. For a holiday spin, mix in crushed peppermint candy or a splash of peppermint extract.
If you prefer darker, more bitter notes, swap the semisweet chocolate chips for dark chocolate chunks. You can even try white chocolate chips for a contrast in both taste and color. Some adventurous bakers even use espresso powder to enhance the richness of the chocolate, giving the cake a mocha-like finish.
Glazing is another fun way to change things up. A shiny ganache glaze makes it even more luxurious, while a simple chocolate drizzle or dusting of cocoa powder keeps things minimalist and elegant.
Storage and Leftovers (If There Are Any!)
One of the many wonderful things about this cake is how well it keeps. Thanks to the moist ingredients and dense structure, it doesn’t dry out quickly. Store it at room temperature in an airtight container, and it will stay moist and fresh for up to five days.
If you do have leftovers—and that’s a big “if”—you can freeze individual slices. Wrap them tightly in plastic wrap and store in a freezer bag. They’ll be good for up to two months and can be thawed or even microwaved for an instant dessert fix.
Nutritional Considerations
Let’s be honest—this cake is not pretending to be health food. With over 500 calories per serving, it’s a treat meant to be enjoyed in moderation. But that’s the beauty of it. You don’t need a huge slice to feel satisfied. Just a few bites are enough to enjoy the full depth of flavor.
If you’re trying to reduce calories, you can experiment with light sour cream, lower-fat pudding mix, or reduced-oil versions, but results may vary. The richness is part of its identity, and trying to drastically cut corners might affect texture or taste.
That said, for a once-in-a-while indulgence, it’s a more-than-worthy splurge.
Why It’s So Popular Online
Search for this cake on recipe forums or Pinterest, and you’ll find thousands of rave reviews and personal testimonials. It has that rare quality: universality. It’s delicious to young and old alike. It appeals to those who want an easy bake and those who want something that looks impressive without being intimidating.
There’s also a nostalgia factor. Many people remember their mothers or grandmothers making this exact cake. It’s a recipe that’s been passed down, shared in church cookbooks, saved in dog-eared folders, and memorized by heart.
It’s not trendy. It’s timeless. And that’s part of its magic.
Conclusion: The Chocolate Cake That Overdelivers
Too Much Chocolate Cake lives up to its name in the best possible way. It’s an indulgence—rich, moist, and packed with flavor—but it’s also a comfort food classic that’s easy to make and hard to resist. Whether you’re new to baking or a seasoned pro, this cake delivers every single time.
It’s proof that great baking doesn’t always require a dozen steps or rare ingredients. Sometimes, it’s about understanding how to make the most of what you have—and then sitting back as people come back for seconds.
So the next time you’re tasked with bringing dessert, skip the store-bought cake. Bring this. Watch it disappear. And prepare yourself for the requests: “Can I get the recipe?” Trust us—you’ll be writing it down more than once.
