Nestle Toll House Death by Chocolate Cake Recipe
Indulge in the rich, gooey decadence of Nestle Toll House Death by Chocolate Cake, a luscious dessert featuring a moist devil’s food cake layered with semi-sweet chocolate chips and topped with a glossy chocolate-walnut frosting. This easy-to-make chocolate lover’s dream combines a boxed cake mix with instant pudding and a homemade chocolate glaze, perfect for any special occasion or comforting treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake Ingredients
- 1 box (about 15.25 oz) Devil’s Food cake mix
- 1 box (3.9 oz) instant chocolate pudding mix
- 5 large eggs
- 1 teaspoon vanilla extract
- ¾ cup vegetable oil
- 1 cup sour cream (or buttermilk)
- ¾ cup brewed coffee (cooled slightly)
- 2 cups Nestle Toll House semi-sweet chocolate chips
Frosting Ingredients
- ¼ cup (½ stick) salted butter
- 2 tablespoons cocoa powder
- ½ bag (about 16 oz or 3.5 cups) powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- ½ cup chopped walnuts
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Generously grease a large cake pan, such as a 9×13-inch pan or a standard Bundt pan, to ensure the cake doesn’t stick.
- Mix Dry & Wet Ingredients: In a large mixing bowl, whisk together the dry ingredients—the devil’s food cake mix and the instant chocolate pudding mix. In a separate bowl, combine the wet ingredients: eggs, vanilla extract, vegetable oil, sour cream (or buttermilk), and brewed coffee.
- Combine Batter: Pour the wet ingredients into the dry ingredients and mix well until the batter is smooth and fully combined. Be careful not to overmix to keep the cake tender.
- Add Chocolate Chips: Gently fold in the 2 cups of semi-sweet chocolate chips using a rubber spatula, distributing them evenly without breaking the chips.
- Bake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for about 45 minutes or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs. Let the cake cool in the pan for about 10 minutes before removing it to a serving plate if using a Bundt pan, or leave it in the 9×13 pan.
- Make the Frosting: While the cake cools slightly, melt the salted butter in a saucepan over low heat. Whisk in the cocoa powder, powdered sugar, vanilla extract, and milk until the frosting is smooth, glossy, and fully combined. Stir in the chopped walnuts for texture and crunch.
- Glaze & Serve: Immediately pour the warm chocolate frosting over the warm cake. Serve slices while still warm to enjoy the gooey, rich texture of this decadent chocolate dessert.
Notes
- You can substitute buttermilk for sour cream for a slightly tangier flavor and moist texture.
- Make sure the coffee is cooled before adding it to the batter to avoid cooking the eggs prematurely.
- For extra chocolate indulgence, sprinkle some additional chocolate chips or walnuts on top of the frosting before it sets.
- The cake keeps well covered at room temperature for up to 2 days or wrapped and refrigerated for up to 4 days. Warm before serving.
- Use high-quality cocoa powder for the frosting to ensure rich chocolate flavor.
- If you prefer a nut-free version, omit the walnuts from the frosting.
Keywords: Nestle Toll House cake, death by chocolate cake, chocolate cake recipe, easy chocolate cake, chocolate pudding cake, chocolate chip cake, homemade chocolate frosting, rich chocolate dessert
