Go Back
Homemade Chocolate Chip Bundt Cake recipe photo

Chocolate Chip Bundt Cake

This Chocolate Chip Bundt Cake is pure bliss! Moist, rich, and loaded with chocolate chips, it’s the perfect treat for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 box yellow cake mix (15.25 ounces)
  • 1 box instant vanilla pudding mix (3.4 ounces)
  • 1 cup sour cream
  • ½ cup vegetable oil
  • 3 large eggs (slightly beaten)
  • 2 teaspoons pure vanilla extract
  • ½ cup warm water
  • 2 cups mini chocolate chips
For the Ganache:
  • 4 oz semi-sweet chocolate chips
  • ½ cup heavy whipping cream
  • 2 teaspoons pure vanilla extract

Equipment

  • Bundt pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Cooling rack
  • Small Saucepan

Method
 

Directions
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Generously grease your Bundt pan with cooking spray or butter.
  3. Step 3: In a large mixing bowl, combine the yellow cake mix and instant vanilla pudding mix. Whisk until well blended.
  4. Step 4: Add the sour cream, vegetable oil, slightly beaten eggs, and vanilla extract. Gradually pour in the warm water and mix until smooth.
  5. Step 5: Gently fold in the mini chocolate chips using a spatula.
  6. Step 6: Pour the batter into the prepared Bundt pan, smoothing out the top.
  7. Step 7: Bake for 40-45 minutes or until a toothpick comes out clean.
  8. Step 8: Cool the cake in the pan for 10-15 minutes, then invert onto a cooling rack.
  9. Step 9: In a small saucepan, combine the semi-sweet chocolate chips and heavy whipping cream over low heat. Stir until melted and smooth, then stir in the vanilla extract.
  10. Step 10: Drizzle the ganache over the cooled cake and serve.

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • For longer freshness, refrigerate wrapped tightly in plastic wrap for up to a week.
  • Freeze individual slices for later enjoyment, thaw at room temperature or microwave briefly.