Easy Chocolate Chip Bundt Cake is a moist cake-mix dessert made with yellow cake mix, vanilla pudding, chocolate pudding, eggs, oil, sour cream, and semi-sweet chocolate chips. The two pudding mixes and sour cream give the cake a rich texture without requiring a scratch chocolate cake batter.
This is the kind of Bundt cake I like for potlucks or casual celebrations because there is no layer stacking or elaborate frosting. The chocolate chips are layered through the batter, so you get pockets of melted chocolate in every slice.
The most important step is preparing the Bundt pan thoroughly. Cakes with chocolate chips can stick around the ridges, so coat every curve before adding the batter.
For another easy Bundt cake, try our Easy 7-Up Cake or browse more Dessert recipes.
Why This Cake-Mix Bundt Cake Works
Instant vanilla and chocolate pudding add both flavor and moisture to the boxed yellow cake base. Sour cream makes the crumb richer and helps keep the cake soft after it cools.
Layering the chocolate chips through the batter rather than adding all of them on top helps distribute the chocolate more evenly and reduces the chance of a heavy layer sinking to one spot.
Ingredient Notes
Yellow cake mix: One standard box provides the base of the cake.
Instant pudding: Add the vanilla and chocolate pudding mixes dry. Do not prepare them first.
Sour cream: One cup adds richness and moisture. Full-fat sour cream gives the richest texture.
Chocolate chips: The recipe uses half of a 12-ounce bag, or about 6 ounces of semi-sweet chocolate chips.
Ingredients
- 1 box yellow cake mix
- 1 small box instant vanilla pudding mix
- 1 small box instant chocolate pudding mix
- 4 large eggs
- 3/4 cup vegetable oil
- 1 cup sour cream
- 6 ounces semi-sweet chocolate chips, about half a 12-ounce bag
How to Make Easy Chocolate Chip Bundt Cake
- Preheat the oven to 350°F.
- Grease a Bundt pan very thoroughly with baking spray or butter and flour.
- In a large mixing bowl, combine the yellow cake mix, dry vanilla pudding mix, dry chocolate pudding mix, eggs, oil, and sour cream.
- Beat for about 2 minutes, scraping the sides and bottom of the bowl as needed, until the batter is evenly combined.
- Spread half of the batter in the prepared Bundt pan.
- Sprinkle half of the chocolate chips over the batter.
- Add the remaining batter, then sprinkle the remaining chocolate chips over the top.
- Bake for about 50 minutes, or until a toothpick inserted into the cake portion comes out clean or with a few moist crumbs. Avoid testing directly through a melted chocolate chip.
- Let the cake cool in the pan for about 15 to 20 minutes.
- Carefully invert the cake onto a cooling rack or serving plate and let it cool completely.
Tips for a Bundt Cake That Does Not Stick
Grease every ridge. Pay special attention to the center tube and decorative grooves.
Do not let it cool completely in the pan. A short cooling period helps the cake settle, but leaving it in the pan for a long time can make release harder.
Use the toothpick test carefully. Melted chocolate chips can make the toothpick look wet even when the cake itself is done.
Serving Ideas
This cake can be served plain, dusted with powdered sugar, drizzled with chocolate glaze, or topped with a small spoonful of whipped cream.
Storage
Store the cooled cake covered at room temperature for a few days. For longer storage, wrap individual slices well and freeze them.
Frequently Asked Questions
Do I prepare the pudding before adding it?
No. Add both instant pudding mixes dry directly to the cake batter.
Can I use milk chocolate chips?
Yes. The cake will be sweeter, but milk chocolate or dark chocolate chips can both work.
