This chocolate chip bundt cake starts with a simple box mix, but a few easy add-ins make it taste bakery-worthy. With less than 10 minutes of prep, you’ll have a bundt cake that’s perfect for potlucks and last-minute guests.
Holly’s Chocolate Chip Bundt Cake Highlights
Bundt cakes have that tall, donut shape that looks bakery-fancy, even when the batter is quick and simple.
- Flavor: Sweet, moist vanilla cake with melty chocolate chips in every slice.
- Difficulty: One bowl and beginner-friendly, with simple instructions. Literally mix, bake, and cool!
- Technique: Many bundt cake recipes are handed down from generation to generation. This recipe cuts out a few steps by using a premade cake mix, saving time and cleanup.
- Serving Suggestions: Sliced thin or thick, a bundt cake is the perfect snack served warm with ice cream, whipped cream, caramel sauce, or fresh berries.
Ingredients You’ll Need
- Cake Mix: This recipe uses a classic white cake mix to showcase the baked-in chocolate chips. For a richer cake, replace it with a yellow cake mix. Mix up the flavors and try a chocolate cake mix, apple spice cake mix or a red velvet one for a new dessert every time.
- Sour Cream: Use a full-fat sour cream or replace it with Greek yogurt.
- Chocolate Chips: Use regular semi-sweet chocolate chips or try mini chocolate chips to have bits of chocolate in every bite. Switch up the mix-ins with chopped nuts, toasted coconut, and even red and green dried cherries work for a holiday presentation.
- Toppings: Keep it simple and use a jar of store-bought frosting and some sprinkles. Try a sprinkle of powdered sugar through a sieve on top of the cake, or top with a simple apple fritter glaze.
How to Make a Bundt Cake
- Mix all ingredients (except chocolate chips) in a bowl.
- Fold in chocolate chips and bake in a greased bundt pan (full recipe below).
- Cool completely before turning upside down.
Holly’s Best Cake Tips
- Beat just until the batter is combined and smooth. Overmixing can make the crumb denser.
- Toss the chocolate chips with a spoonful of dry cake mix before folding them in to ensure they are evenly distributed throughout the cake.
- Bake on the middle rack so the outside does not over-brown before the center finishes.
- Liberally grease the bundt pan, lightly flour the inside, and allow the cake to cool completely before removing it from the pan to prevent it from sticking.
- If using a dark bundt pan, start checking the cake for doneness 5 minutes early to ensure it doesn’t overcook.
Savor the Flavor
- Store leftovers, tightly covered, at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freeze a whole Bundt cake after it’s cooled by wrapping it in plastic wrap, then in foil, for up to 3 months.
- Or freeze individual wedges in plastic wrap and place them in zippered bags for quick grab-and-go treats. Allow to thaw at room temperature overnight before serving.
Easy Cake Mix Desserts
Did you make this Chocolate Chip Bundt Cake recipe? Leave a comment and rating below.
Chocolate Chip Bundt Cake
This Chocolate Chip Bundt Cake turns a simple box mix into a moist, rich cake packed with chocolate chips. Perfect for parties or potlucks.
Equipment
Ingredients
- 1 box white cake mix yellow or chocolate cake mix
- 4 large eggs
- 1 cup sour cream or Greek yogurt
- ¾ cup vegetable oil
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 cup chocolate chips mini or regular
Instructions
- Preheat the oven to 325°F. Grease a Bundt pan very well.
- In a large bowl, beat together cake mix, eggs, sour cream, vegetable oil, sugar, and vanilla extract.
- Fold chocolate chips into the batter and pour into prepared pan.
- Bake on the middle rack for 45-55 minutes or until a toothpick inserted in the center comes out clean.
- Place on a wire rack to cool completely. Once cooled, loosen from pan using a rubber spatula and flip onto a plate.
- Frost, dust with powdered sugar, or serve plain.
Notes
- Make certain the Bundt cake pan is greased and floured liberally so the cake will release from the mold.
- To remove from pan: Cool cake completely, place a rack on top of the Bundt cake and flip it over.
- To Freeze: Double wrap cooled cake in plastic wrap followed by foil and freeze for up to 3 months.
Nutrition Information
Calories: 453kcal | Carbohydrates: 54g | Protein: 4g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 328mg | Potassium: 118mg | Fiber: 0.5g | Sugar: 36g | Vitamin A: 209IU | Vitamin C: 0.2mg | Calcium: 134mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Chocolate Chip Bundt Cake Recipe
I only have three eggs. Will it be okay with just three eggs?
I haven’t tried it so I can’t say for sure Sherry. It may be more dense or not rise as well. If you try it I would love to hear how it turns out!
I needed to make a desert for a company party but the roads were icy and I couldn’t go to the store. I had a cake mix, sour cream and chocolate chips on hand, so this recipe was a great solution!! I had to sample it (of course) before giving it to others, it turned out so moist and delicious my husband asked if I would make another! This is a definite KEEPER❤️
I am so happy to hear you loved this recipe Jacqueline!
Followed the exact recipe and it is moist and delicious. I made my own chocolate frosting.
So happy to hear that, Tina! Glad you enjoyed it.