Indulge in an ultra-chocolate Nestle Toll House Death by Chocolate Cake a rich, fudgy Bundt made with Devil’s Food mix, instant pudding, and 2 cups of Nestlé Toll House chips. Simple to make, impossible to resist.
Why you’ll fall in love with this recipe
You want chocolate — real, molten, over-the-top chocolate — and this cake delivers. It’s deep, dense, and comfortingly decadent: a single slice feels like a warm chocolate hug. The mix-and-bake convenience with an extra layer of pudding-rich moisture means you get bakery-level results without a bakery’s fuss. You’ll find yourself smiling the moment of that first warm, melty bite.
Tools you’ll need
- Large mixing bowl (at least 4–5 quarts)
- Electric mixer (hand or stand)
- Rubber spatula or large spoon
- 12-cup Bundt pan (well-greased) or two 9-inch round pans (adjust baking time)
- Measuring cups and spoons
- Cooling rack
- Toothpick or cake tester
- Small saucepan (optional, for ganache)
Ingredients (makes 12 generous slices)
- 1 box (approx. 15.25 oz) Devil’s Food cake mix
- 1 box (3.9 oz) instant chocolate pudding mix
- 4 large eggs
- 1 cup (240 g) sour cream
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (120 ml) milk (or water)
- 1 tsp vanilla extract
- 2 cups (about 340 g) Nestlé Toll House semi-sweet chocolate chips
- Optional toppings: powdered sugar or chocolate ganache (see below)
Step-by-step instructions
1. Preheat and prep (calm, careful)
Preheat your oven to 350°F (175°C). Generously grease and flour a 12-cup Bundt pan — or spray well with baking spray that contains flour. This cake is rich and sticky; take the extra minute to grease all the nooks of the pan so your masterpiece unmolds cleanly.
2. Combine the dry & wet (energetic, steady)
In a large mixing bowl, add the cake mix and the dry instant pudding mix. Add the eggs, sour cream, vegetable oil, milk (or water), and vanilla extract. Using an electric mixer, beat on medium speed for 2–3 minutes until the batter is thick, glossy and well combined.
3. Fold in the chocolate (gentle, careful)
Using a spatula, gently fold in 2 cups of Nestlé Toll House chocolate chips until they are evenly distributed through the batter. Be gentle to avoid over-whipping air into the batter — we want dense, fudgy texture.
4. Fill the pan and bake (anticipation)
Pour batter into the prepared Bundt pan and smooth the top. Bake at 350°F (175°C) for 50–60 minutes. Test for doneness by inserting a toothpick into the center — it should come out mostly clean; small smears from melted chips are okay, but no raw batter.
If using two 9-inch round pans, bake for 35–45 minutes and check earlier.
5. Cool (patience — you can do it)
Let the cake cool in the pan for 15–20 minutes on a wire rack. Then invert the pan and gently release the cake onto the rack to cool completely.
6. Finish and serve (the great reveal)
Dust with powdered sugar or pour warm chocolate ganache (recipe below) over the top for a glossy, dramatic finish. Serve slightly warm for melty chocolate-lovers; at room temperature the cake slices hold beautifully.
Quick chocolate ganache (optional)
- 1/2 cup heavy cream
- 4 oz (115 g) semi-sweet chocolate, chopped or chips
Heat cream until simmering (do not boil). Pour over chocolate, let sit 1 minute, then stir until smooth. Drizzle over cooled or warm cake.
Tips to guarantee success (real, practical)
- Grease thoroughly. A well-greased Bundt pan is the single biggest factor for an intact cake. Use a pastry brush to get into ridges, or use baking spray with flour.
- Room temperature eggs and sour cream make the batter smoother and incorporate better.
- Don’t overmix after adding chips. Overmixing will incorporate too much air and can make the crumb cakey rather than dense and fudgy.
- If the top browns too fast, tent with foil the last 10–15 minutes of baking.
- Check earlier if using dark or glass pans — they bake hotter.
- For extra fudginess, swap half the milk for buttermilk or add 2 tbsp of melted unsweetened chocolate to deepen flavor.
Variations and add-ins (playful, creative)
- Double-chocolate swirl: Fold 1/2 cup cocoa mixed with 2 tbsp milk through half the batter and swirl.
- Nutty crunch: Fold in 1 cup chopped pecans or walnuts with the chips.
- Espresso kick: Add 1–2 tsp instant espresso powder to the batter for enhanced chocolate depth.
- Lighter version: Use reduced-fat sour cream and milk instead of oil + use 1 cup of chips instead of 2 (texture will be less rich).
- Mint or orange: Substitute 1 tsp peppermint extract or 1 tbsp orange zest for vanilla.
Storage & reheating (so it stays irresistible)
- At room temperature: Keep the cake covered with a cake dome or wrapped in plastic wrap for up to 2 days.
- In the refrigerator: Store covered for up to 5 days. Bring to room temperature before serving, or warm slices briefly (10–15 seconds) in the microwave to revive that ‘just-baked’ warmth.
- Freezing: Wrap tightly in plastic and foil and freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temperature or warm gently. For best texture, freeze without ganache; add fresh ganache after thawing.
- Reheating tip: Warm individual slices for 10–15 seconds in the microwave (depending on your microwave power) for a melty, luscious bite. If using oven, heat at 300°F (150°C) for 8–10 minutes.
Approximate nutrition (per serving — 1 of 12 slices)
These are approximate estimates for guidance only. Values will vary by exact brands and portion sizes.
- Calories: ~470 kcal per slice
- Fat: ~24 g
- Carbohydrates: ~58 g
- Protein: ~6 g
(Estimate methodology: totals for the whole cake divided into 12 servings — ingredients with highest impact include vegetable oil, chocolate chips, cake mix, and sour cream.)
Prep & cook times
- Active prep: 15–20 minutes
- Baking: 50–60 minutes
- Cooling (in pan): 15–20 minutes
- Total time (ready to serve): about 1 hour 20 minutes – 1 hour 45 minutes (including cooling)
Frequently Asked Questions (FAQ)
Q: Can I use water instead of milk?
A: Yes — the original recipe supports water, but milk (or buttermilk) adds extra richness and tenderness. Use milk for better texture.
Q: Can I make cupcakes instead of a Bundt cake?
A: Yes. Fill standard cupcake tins 2/3 full and bake 18–22 minutes; adjust and test for doneness.
Q: My cake sticks to the Bundt pan — what went wrong?
A: Usually insufficient greasing. Also cool the cake in the pan for 15–20 minutes, not longer; too-cool cakes can cling. Use a good release spray or butter + flour, and check pan quality — older pans sometimes have rough spots.
Q: The center was uncooked but edges were done.
A: Your oven may be uneven or temperature is too high. Lower the temp by 10–15°F and bake longer, or tent edges with foil to prevent over-browning.
Q: Can I halve this recipe?
A: Halving is possible but requires using a smaller pan (e.g., 6–8 cup Bundt or 8-inch round). Baking times will change — check earlier and often.
Q: Is this cake very sweet?
A: It’s definitely on the richer, sweeter side — chocolate-forward and decadent. If you prefer slightly less sweetness, reduce chocolate chips to 1–1½ cups or use bittersweet chips.
Final nudge
Make this when you want people to stop scrolling and start savoring. It’s not just a cake; it’s a mood. You’ll laugh a little when you slice into that warm, chocolatey center, and secretly plan when you’ll bake it again. Go on — bring the Death by Chocolate experience home.