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Chocolate Chip Bundt Cake
Homemade Chocolate Chip Bundt Cake looks so impressive, no one will know it was made with a boxed cake mix! It's a rich and moist dessert perfect for any occasion.
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
servings
Author:
Holly
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 all ingredients (except chocolate chips).
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: Wrap cooled cake in plastic wrap followed by foil warp for up to 3 months.
Nutrition
Calories:
426
kcal
|
Carbohydrates:
50
g
|
Protein:
4
g
|
Fat:
23
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
75
mg
|
Sodium:
341
mg
|
Potassium:
79
mg
|
Fiber:
1
g
|
Sugar:
33
g
|
Vitamin A:
209
IU
|
Vitamin C:
1
mg
|
Calcium:
125
mg
|
Iron:
1
mg