For an extra layer of flavor, try adding a teaspoon of vanilla extract or almond extract to the batter. If you prefer a darker chocolate flavor, use dark chocolate chips instead of semisweet. The cake layers can be made ahead of time and stored in the refrigerator for up to 2 days, or frozen for up to 2 months. Wrap them tightly in plastic wrap before storing. Consider adding a streusel topping before baking for added texture and sweetness.
Better Than...Cake
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING24 People
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VIEWS111
Indulge in this decadently moist butter cake, studded with generous pockets of melted chocolate. A symphony of rich flavors and velvety textures, begging for a luscious cream cheese or tangy sour cream frosting.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol35 mg
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Fiber1 g
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Protein3 g
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Saturated Fat5 g
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Sodium209 mg
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Sugar22 g
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Fat13 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat your oven to 350 degrees F (175 degrees C). Generously grease and flour two 9-inch round cake pans. A light dusting of cocoa powder instead of flour will prevent any white residue on your cake. (Prep time: ~5 minutes)
02 Step
Recipe View 5 mins In a large mixing bowl, combine the butter cake mix, instant vanilla pudding mix, eggs, water, vegetable oil, and sour cream. Using an electric mixer, beat on medium speed until the batter is smooth and well combined. Ensure no lumps remain. (Mixing time: ~3-5 minutes)
03 Step
Recipe View 2 mins Gently fold in the semisweet chocolate chips, distributing them evenly throughout the batter. Avoid overmixing to maintain a tender crumb. (Folding time: ~2 minutes)
04 Step
Recipe View 3 mins Divide the batter evenly between the prepared 9-inch cake pans. Smooth the tops with a spatula. (Distribution time: ~3 minutes)
05 Step
Recipe View 45 mins Bake in the preheated oven for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. Begin checking for doneness at 40 minutes to prevent overbaking. (Baking time: ~40-45 minutes)
06 Step
Recipe View 10 mins Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (Cooling time: ~10 minutes)
07 Step
Recipe View Once the cakes are completely cool, frost with your choice of Cream Cheese Frosting or Sour Cream Chocolate Frosting. Decorate as desired.
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Please Rate
Ardella Bogisich
Jun 12, 2025I made this for a birthday party, and it was a huge hit! Everyone loved the chocolate chips.
Octavia Reilly
Apr 29, 2025I substituted the sour cream with plain Greek yogurt, and it came out just as amazing!
Joelle Waters
Feb 5, 2025Next time, I'm going to try adding some chopped nuts to the batter for extra crunch.
Jeanette Croninbogisich
Dec 7, 2024This cake is unbelievably moist! The pudding mix is a game-changer.
Aron Kassulke
Nov 30, 2024The recipe was easy to follow, and the cake turned out perfectly. I frosted it with cream cheese frosting, and it was divine!
Brook Rice
Nov 11, 2024I halved the recipe and baked it in a loaf pan. It worked great!