Better Than Sex Cake

This legendary potluck Bundt cake has been making the rounds at church suppers and office parties for decades, and the name alone guarantees it’s the first thing to disappear. A yellow cake mix and instant vanilla pudding mix form the base, but sour cream, four eggs, and oil make it far richer and denser than any box cake has a right to be.

Grated German milk chocolate, chocolate chips, and chopped pecans fold into the batter and sink through the cake as it bakes, creating pockets of melted chocolate and toasty nuts in every slice. The sour cream is the secret weapon here. It adds moisture and a subtle tang that keeps the sweetness from being one-dimensional.

Beat the first six ingredients until completely smooth before folding in the chocolate and nuts. A lumpy batter bakes unevenly in a Bundt pan.

Pro Tips

• Grease and flour the Bundt pan generously. Every ridge and detail in the pan is a place for cake to stick.
• Bake at 325°F (160°C), not higher. The chocolate and sugar content means this burns easily at higher temperatures.
• Check with a toothpick at 50 minutes. The chocolate chips can fool you into thinking the center is underdone when it’s actually set.
• Keep tightly covered after cooling. The sour cream makes this cake incredibly moist, and you want to keep it that way.

Variations

• Use chocolate cake mix instead of yellow for a triple-chocolate version.
• Add a cup of shredded coconut to the batter for a German chocolate cake twist.
• Drizzle with a simple chocolate ganache after cooling for an extra-indulgent finish.