💡 At a Glance
- •The Cake: A super moist bundt cake made with chocolate pudding mix, coated in rich melted milk chocolate and a crunchy topping.
- •Time Commitment: The batter comes together in just a few easy steps, followed by a straightforward bake time.
- •Method: Both the batter and chocolate glaze are whipped up quickly and effortlessly in your Thermomix®.
You are going to fall in love with my heavenly recipe for this Chocolate Pudding Bundt Cake!
With its rich, tender crumb and extraordinarily soft texture, this cake is an absolute dream for anyone with a sweet tooth.
The winning combo of silky chocolate pudding mix and super moist cake creates a flavor experience that is second to none.
Whether you’re serving it for a special occasion or just craving a sweet pick-me-up, this chocolate pudding cake is guaranteed to wow everyone at the table.
Get ready for a slice of absolute bliss—this irresistible cake is about to become your new favorite treat!
In my easy, step-by-step recipe, I’ll show you just how effortless it is to whip up an amazingly delicious Paradise Cream Cake right in your Thermomix® in no time at all.
Why You’ll Love This Paradise Cream Cake:
- A delicious classic that’s guaranteed to be a hit at any dessert table.
- Super easy to make with zero fuss.
- Ultra-moist, fast, and completely foolproof.
- Budget-friendly, made with simple everyday ingredients.
- A total crowd-pleaser for anyone with a sweet tooth.
- Loved by kids and adults alike—perfect for special occasions or a quick weekend bake!
My Top Tips for Making Paradise Cream Cake
This cake is super easy to customize! Just swap out the flavor of the cream pudding mix—lemon, hazelnut nougat, or white chocolate all taste amazing here.
Can You Make This Cake Ahead of Time and Store It?
You bet! I recommend keeping it in the fridge to stay super fresh and maintain that perfect creamy texture.
It keeps beautifully in the refrigerator for up to 2 to 3 days, making it an awesome make-ahead dessert whenever you want to prepare ahead for a party or meal prep your weeknight treats!
Frequently Asked Questions About Paradise Cream Cake
What Ingredients Do You Need for Paradise Cream Cake?
For the Batter:
- 4 medium eggs, room temperature
- 150 g granulated sugar
- 1 packet vanilla sugar
- 180 ml sunflower oil
- 250 ml whole milk
- 250 g all-purpose flour
- 1 packet baking powder
- 2 packets instant chocolate pudding mix (chocolate or chocolate-almond crunch flavor)
- 1 pinch of salt
- A handful of chocolate chips
For the Topping:
- 150 g milk chocolate (leftover hollow chocolate figures work great here!)
- Chopped chocolate, hazelnut, and caramel bits
You’ll Also Need:
- A little margarine and cocoa powder for preparing the pan
Note: You’ll find the full ingredient amounts and step-by-step instructions further down in the recipe card.
How to Make Paradise Cream Cake
Prep Work & Steps:
Grease a Bundt pan (about 9–10 inches) with butter or margarine, then dust with cocoa powder, tapping out any excess.
Pro Tip: To keep things quick and mess-free, slip on a disposable glove and use a piece of margarine to coat every nook and cranny of the pan. You can also dust the pan with flour, but unsweetened cocoa powder keeps chocolate cakes looking beautiful without any white powdery streaks!
Preheat your oven to 350°F (175°C).
Insert the butterfly whisk into the mixing bowl. Add the eggs, sugar, and vanilla sugar, then beat until light and fluffy for 3 min / Speed 4.
Next, add the instant pudding mix (Paradise Cream), oil, and milk, mixing for 2 min / Speed 3.
Remove the butterfly whisk. Sift together the flour and baking powder, then add them along with a pinch of salt to the bowl. Mix for 25 sec / Speed 4 until just combined.
If you’d like, fold chocolate chips into the batter.
Pour the batter into your prepared Bundt pan and bake for about 50 minutes.
Toward the end of the baking time, do a quick toothpick test to check for doneness. Insert a wooden toothpick into the center of the cake at its thickest point. If it comes out with wet batter clinging to it, the cake needs a few more minutes. If it comes out clean or with just a few moist crumbs, your cake is ready!
Remove it from the oven and let it cool on a wire rack for 10 to 20 minutes. Then, carefully turn it out.
For the chocolate glaze, clean and dry your Thermomix® mixing bowl.
Add the roughly chopped chocolate to the mixing bowl and chop 3 sec / speed 7.
Scrape down the sides of the bowl with the spatula if needed, then melt 4 min / speed 1 / 50°C.
Pour the chocolate glaze over the cooled cake and sprinkle with chocolate bits, chopped hazelnuts, and caramel pieces (or whatever toppings you love!).
Pro Tip: Don’t waste those leftover chocolate bits in the mixing bowl—turn them into a cozy hot chocolate! Just add about 1 cup of milk (approx. 200 ml) to the mixing bowl and heat 5 min / 80°C / speed 2. Then froth 1 min / speed 8 and serve warm.
Enjoy!
Note: You’ll find exact measurements and full step-by-step instructions down in the recipe card below.
The listed prep and cook times are averages.
Now, have so much fun baking and enjoy every single bite!
If you loved this quick Paradise Pudding Cake recipe, you might also want to check out my delicious Firefighter Cake! 🙂
Happy baking,
Christoph
PS: Don’t want to miss a recipe? Make sure to follow along on Pinterest or Instagram ❣
Did you try this recipe?
If you loved it, please leave me a comment below and give it a 5-star rating! 🙂
Paradise Cream Bundt Cake
Click stars to rate now
Zutaten
For the batter:
- 4 Eggs medium, room temperature
- 150 g Granulated sugar
- 1 packet Vanilla sugar
- 180 ml Sunflower oil
- 250 ml Milk 3.5% fat
- 250 g All-purpose flour
- 1 packet Baking powder
- 2 packet Instant pudding mix (Paradise Cream – chocolate or chocolate almond crunch)
- 1 pinch Salt
- A handful of chocolate chips
For the topping:
- 150 g Milk chocolate hollow chocolate figures work great here!
- Chocolate, hazelnut, and caramel bits
For the pan:
- etwas Margarine and cocoa powder for greasing
Zubereitung
Instructions:
- Grease a Bundt pan (22-24 cm / 9-inch) with margarine or butter, dust with cocoa powder, and tap out the excess.
- Preheat your oven to 175 °C (350 °F) standard bake.
- Insert the butterfly whisk into the mixing bowl. Add the eggs, sugar, and vanilla sugar to the bowl and whip until light and foamy for 3 min / Speed 4.
- Next, add the instant pudding mix, oil, and milk, and mix for 2 min / Speed 3.
- Remove the butterfly whisk. Sift together the flour and baking powder, then add to the bowl along with a pinch of salt. Mix for 25 sec / Speed 4 until just combined.
- Optionally, fold the chocolate chips into the batter.
- Pour the batter into your prepared Bundt pan and bake for about 50 minutes.
- Towards the end of the baking time, do a toothpick test to check for doneness. Insert a wooden skewer into the thickest part of the cake. If wet batter clings to it, bake for a few minutes longer. If it comes out with just a few moist crumbs, your cake is done to perfection!
- Remove from the oven and let cool on a wire rack for 10–20 minutes. Then gently invert the cake onto a serving platter.
- For the chocolate glaze, clean and thoroughly dry the Thermomix® mixing bowl.
- Add the roughly chopped chocolate to the mixing bowl and chop for 3 sec / Speed 7.
- Scrape down the sides with the spatula if needed, then melt for 4 min / 50 °C / Speed 1.
- Drizzle the melted chocolate glaze over the cooled cake and top with chocolate, hazelnut, and caramel bits (or any toppings your heart desires!).
Notes
- This cake is super easy to customize! Simply swap out the flavor of the instant pudding mix—lemon, hazelnut nougat, or white chocolate all work amazingly well.
Paradise Cream Bundt Cake
Click stars to rate now
Zutaten
For the batter:
- 4 Eggs medium, room temperature
- 150 g Granulated sugar
- 1 packet Vanilla sugar
- 180 ml Sunflower oil
- 250 ml Milk 3.5% fat
- 250 g All-purpose flour
- 1 packet Baking powder
- 2 packet Instant pudding mix (Paradise Cream - chocolate or chocolate almond crunch)
- 1 pinch Salt
- A handful of chocolate chips
For the topping:
- 150 g Milk chocolate hollow chocolate figures work great here!
- Chocolate, hazelnut, and caramel bits
For the pan:
- etwas Margarine and cocoa powder for greasing
Zubereitung
Instructions:
- Grease a Bundt pan (22-24 cm / 9-inch) with margarine or butter, dust with cocoa powder, and tap out the excess.
- Preheat your oven to 175 °C (350 °F) standard bake.
- Insert the butterfly whisk into the mixing bowl. Add the eggs, sugar, and vanilla sugar to the bowl and whip until light and foamy for 3 min / Speed 4.
- Next, add the instant pudding mix, oil, and milk, and mix for 2 min / Speed 3.
- Remove the butterfly whisk. Sift together the flour and baking powder, then add to the bowl along with a pinch of salt. Mix for 25 sec / Speed 4 until just combined.
- Optionally, fold the chocolate chips into the batter.
- Pour the batter into your prepared Bundt pan and bake for about 50 minutes.
- Towards the end of the baking time, do a toothpick test to check for doneness. Insert a wooden skewer into the thickest part of the cake. If wet batter clings to it, bake for a few minutes longer. If it comes out with just a few moist crumbs, your cake is done to perfection!
- Remove from the oven and let cool on a wire rack for 10–20 minutes. Then gently invert the cake onto a serving platter.
- For the chocolate glaze, clean and thoroughly dry the Thermomix® mixing bowl.
- Add the roughly chopped chocolate to the mixing bowl and chop for 3 sec / Speed 7.
- Scrape down the sides with the spatula if needed, then melt for 4 min / 50 °C / Speed 1.
- Drizzle the melted chocolate glaze over the cooled cake and top with chocolate, hazelnut, and caramel bits (or any toppings your heart desires!).
Notes
- This cake is super easy to customize! Simply swap out the flavor of the instant pudding mix—lemon, hazelnut nougat, or white chocolate all work amazingly well.
