Easy Chocolate Brownie Bundt Cake

4.73 from 37 votes

Transform your favorite brownie flavors and textures into an amazing bundt cake that is super easy to make. This Chocolate Brownie Bundt Cake is made with a cake and brownie mix for the ultimate brownie cake!

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Servings: slices

Calories: 645kcal

Author: June Albertson-Dick

Ingredients

1 box chocolate cake mix {15.25 ounces}
1 box fudge brownie mix {18.3 ounces}
4 eggs
1 ¼ cups water
1 cup vegetable oil
¼ cup sour cream

Toppings

2 Tablespoons powdered sugar

Instructions

Preheat oven to 350°. Prepare Bundt pan by spraying it liberally with nonstick cooking spray.
In a large bowl combine the cake and brownie mixes. Whisk them together until evenly combined. To the mixes add eggs, water, oil and sour cream. Use a hand held {or by hand} mixer to mix the ingredients together until you have a nice smooth cake batter.
Pour the cake batter into your prepared Bundt pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out with only a few crumbs {not any raw batter}. Place the cake on a cooling rack and allow the cake to cool for at least 10 minutes.
After 10 minutes, use a knife {or skewer} to run along the edge of the cake and loosen up any areas that may have stuck. Turn the cake out onto a cake plate and allow the cake to continue to cool. Once cool, sprinkle with powdered sugar and serve with fresh fruit and frosting {if desired}. Leftovers can be stored at room temperature or in the refrigerator in an airtight container.

Notes

If you would like to add an extra layer of release to the Bundt pan, use cocoa powder instead of flour. That way it won't show against the chocolate cake.
If powdered sugar isn't enough of a topping, add a chocolate glaze by using a can of frosting from the grocery store. Remove the foil top, microwave until pourable and use.
You can always add chocolate chips, nuts or candies to the cake for extra flavor and texture.

Nutrition