Nestlé Toll House Death by Chocolate Cake
If you’re searching for the ultimate chocolate dessert, this Nestlé Toll House Death by Chocolate Cake delivers rich, decadent flavor in every bite. Made with Devil’s Food cake mix, chocolate pudding, brewed coffee, sour cream, and plenty of Nestlé Toll House chocolate chips, this incredibly moist Bundt cake is finished with a luscious chocolate pecan glaze. It’s the perfect showstopping dessert for birthdays, holidays, potlucks, or whenever serious chocolate cravings strike.
Why Everyone Loves This Recipe
- Ultra-moist cake packed with rich chocolate flavor.
- Loaded with Nestlé Toll House chocolate chips.
- Easy recipe using cake mix and pudding mix.
- Chocolate pecan glaze adds the perfect finishing touch.
- Perfect for birthdays, holidays, and celebrations.
- Tastes even better the next day.
Ingredients Overview
- Devil’s Food Cake Mix – Creates a rich chocolate base with minimal effort.
- Instant Chocolate Pudding Mix – Adds extra moisture and deep chocolate flavor.
- Eggs – Provide structure and richness.
- Vanilla Extract – Enhances the chocolate flavor.
- Vegetable Oil – Keeps the cake soft and moist.
- Sour Cream or Buttermilk – Creates an incredibly tender crumb.
- Brewed Coffee – Intensifies the chocolate without tasting like coffee.
- Nestlé Toll House Chocolate Chips – Melt into pockets of gooey chocolate throughout the cake.
- Salted Butter – Forms the rich base of the chocolate glaze.
- Cocoa Powder – Deepens the chocolate flavor in the icing.
- Powdered Sugar – Sweetens and thickens the glaze.
- Milk – Creates a smooth, pourable consistency.
- Pecan Pieces – Add crunch and nutty richness to the glaze.
Variations
- Triple Chocolate Cake – Add white chocolate and dark chocolate chips.
- Caramel Chocolate Cake – Drizzle caramel sauce over the finished cake.
- Walnut Version – Substitute walnuts for pecans.
- Espresso Chocolate Cake – Use strong espresso instead of brewed coffee for a richer flavor.
How to Make Nestlé Toll House Death by Chocolate Cake
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C).
Generously grease a Bundt pan with butter or nonstick baking spray.
Step 2: Mix the Batter
In a large mixing bowl, combine:
- Devil’s Food cake mix
- Instant chocolate pudding mix
Add:
- Eggs
- Vanilla extract
- Vegetable oil
- Sour cream (or buttermilk)
- Brewed coffee
Mix until smooth, taking care not to overmix.
Step 3: Fold in the Chocolate Chips
Gently fold the Nestlé Toll House chocolate chips into the batter until evenly distributed.
Step 4: Bake
Pour the batter into the prepared Bundt pan.
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a serving plate.
Step 5: Make the Chocolate Pecan Glaze
In a small saucepan over low heat, melt the butter.
Stir in:
- Cocoa powder
- Powdered sugar
Mix until smooth.
Add:
- Milk
- Vanilla extract
Stir until glossy.
Fold in the chopped pecans.
Step 6: Finish the Cake
Pour the warm chocolate glaze evenly over the cooled Bundt cake, allowing it to drip down the sides.
Step 7: Serve
Serve warm or at room temperature.
For extra indulgence, pair each slice with vanilla ice cream or drizzle with warm caramel sauce.
Pro Tips & Cooking Secrets
- Use room-temperature eggs and sour cream for a smoother batter.
- Don’t overmix the batter to keep the cake soft and tender.
- Let the cake cool for 10 minutes before removing it from the Bundt pan.
- Brewed coffee enhances the chocolate flavor without making the cake taste like coffee.
Serving Suggestions
- Serve with vanilla ice cream or whipped cream.
- Drizzle with warm caramel or chocolate sauce.
- Garnish with extra chocolate chips and chopped pecans.
- Pair with coffee, espresso, or a cold glass of milk.
How to Store Nestlé Toll House Death by Chocolate Cake
Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
Freeze individual slices or the whole cake for up to 3 months. Thaw overnight in the refrigerator before serving.
Nestlé Toll House Death by Chocolate Cake FAQs
Can I make this cake ahead of time?
Yes! This cake stays wonderfully moist and is even more flavorful the next day.
Can I use buttermilk instead of sour cream?
Absolutely. Both produce a moist, tender cake with excellent texture.
Can I leave out the coffee?
Yes. Replace it with hot water or milk if preferred, although coffee enhances the chocolate flavor.
Can I freeze this cake?
Yes. Wrap it tightly and freeze for up to 3 months.
Nestle Toll House Death by Chocolate Cake
Equipment
- bundt cake pan
- large mixing bowl
- electric mixer
- small saucepan
- rubber spatula
- wire cooling rack
Ingredients
- 1 box devil’s food cake mix
- 1 box instant chocolate pudding mix
- 5 large eggs
- 1 tsp vanilla extract
- 3/4 cup vegetable oil
- 1 cup sour cream or buttermilk
- 3/4 cup brewed coffee
- 2 cups Nestle Toll House chocolate chips
- 1 stick salted butter
- 2 tbsp cocoa powder
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 3 tbsp milk
- 1/2 cup pecan pieces
Instructions
- Preheat your oven to 350°F (175°C). Grease a bundt cake pan generously with butter or non-stick spray.
- In a large bowl, combine the Devil’s Food cake mix and instant chocolate pudding mix until evenly blended.
- Add the eggs, vanilla extract, vegetable oil, sour cream (or buttermilk), and brewed coffee. Mix until smooth without overmixing.
- Gently fold in the Nestle Toll House chocolate chips until evenly distributed.
- Pour the batter into the prepared bundt pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then carefully invert onto a serving plate.
- In a small saucepan, melt the butter over low heat. Stir in the cocoa powder and powdered sugar until smooth.
- Add the milk and vanilla extract, stirring until glossy. Fold in the pecan pieces.
- Pour the warm chocolate icing over the cake, allowing it to drip down the sides.
- Serve warm with vanilla ice cream or warm individual slices in the microwave for 10–15 seconds before serving.
