Williams Sonoma Molten Chocolate Bundt Cake Mix
- Only at Williams Sonoma
Easy, hassle-free returns online and in-store for eligible items.Learn More
Whip up the ultimate dinner party dessert with our custom-blended mix—it's the timesaving secret to baking a classic molten chocolate cake with a deliciously gooey fudge center. For intense chocolate character, we use premium cocoa, highlighting its rich flavors with a dash of creamy vanilla. Prep is a cinch—just combine the mix with butter and eggs, then bake in your favorite full-sized Bundt pan.
- 2 lb. 8 oz.
- Made in USA.
- Sugar, enriched wheat flour (bleached wheat flour, enzyme, niacin, iron, thiamin mononitrate, riboflavin, folic acid), confectioners' sugar (sugar, corn starch), alkalized cocoa powder, salt, natural vanilla flavor.
- Contains wheat/gluten. This product is prepared and packaged using machines that may come in contact with eggs, milk/ milk products, soy, peanuts, tree nuts (almonds, pecans).
UPS can deliver most in-stock items within 3–5 business days. UPS is unable to deliver to P.O. boxes.
The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.
Next Day Delivery
For an additional charge of $26 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.
Orders received by 9:00 p.m. ET Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.
At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.
If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners and knife storage), please contact us at 888.922.4108 to initiate the return.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.
Made to Order and Final Sale Furniture items are non-returnable and cannot be cancelled once the order is placed.
For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.
- Molten Chocolate Bundt Cake Recipe
- 1 Package Bundt cake mix
- 1 3/4 Cups (3 1/2 sticks) unsalted butter, melted and cooled slightly
- 6 Eggs
- All-purpose flour for dusting
Position rack in the center of an oven and preheat to 325°F. Lightly grease a 10-cup Bundt pan with butter or nonstick cooking spray and dust with flour. Tap out any excess flour and place the pan on a baking sheet.
Put the cake mix and butter in the bowl of an electric mixer fitted with the flat beater. Mix on medium speed until combined. Add the eggs one at a time, mixing after each addition until completely incorporated. Scrape down the sides of the bowl, increase the mixer speed to high, and beat for 30 seconds.
Spoon the batter into the prepared pan. Transfer the pan, still on the baking sheet, to the oven and bake until the edges are set and the center is only slightly soft, 50–55 minutes. Transfer the Bundt pan to a wire rack and let cool completely before turning the cake out onto a serving platter.
Williams-Sonoma Test Kitchen