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One-Bowl Strawberry-Covered Chocolate Bundt Cake

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  • Prep 20 min
  • Total 2 hr 30 min
  • Servings 12
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This cake is for the true chocolate lovers! Packed with bittersweet chocolate, pudding mix and sour cream, it delivers lots of flavor without a lot of work.
Updated Feb 28, 2023
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Strawberry-Buttermilk Frosting

  • 2 tablespoons butter, softened
  • 2 tablespoons strawberry preserves
  • 1 1/3 cups powdered sugar
  • 2 tablespoons buttermilk


  • Fresh strawberries, if desired


  • 1
    Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
  • 2
    In large bowl, beat all Cake ingredients except bittersweet chocolate with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Stir in bittersweet chocolate until well combined. Pour into pan.
  • 3
    Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
  • 4
    In medium bowl, beat butter and strawberry preserves with electric mixer on medium speed until smooth. Add powdered sugar, and beat until smooth. Beat in buttermilk. Pour over cake. Garnish with strawberries.

Tips from the Betty Crocker Kitchens

  • tip 1
    Swap out the strawberry preserves for your favorite fruit preserves.
  • tip 2
    This cake can be made using Betty Crocker™ Gluten Free chocolate cake mix. Make and bake as directed. As always, make sure all the other ingredients you use are gluten free.


Nutrition Facts are not available for this recipe
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