This delicious chocolate chip bundt cake tastes like a vanilla cake and chocolate chip cookie mixed together! This decadent cake recipe starts with a box cake mix that gets upgraded with the addition of sour cream to give you an incredibly moist cake!
There are some recipes that are very specific to an occasion like these chocolate covered peeps.
And then there are the recipes that you can serve for pretty much any special occasions and get away with (like cinnamon swirl bread). Those are some of my favorite kind of recipes because they’re so versatile.
This easy chocolate chip bundt cake recipe is one of those recipes. It’s a cake that works for dessert. It’s a breakfast that works for a brunch or breakfast. It’s a chocolate chip cake so it works universally for baby showers, bridal showers, birthday parties, and any holiday.
And it’s delicious so you’re going to want to make it over and over again. I honestly couldn’t believe how such a simple cake could be so yummy.
I’m currently trying to get my husband to make this for me for Mother’s Day. He’s not a huge baker, but this cake is so easy that even he could make it!
And it’s Mother’s Day so I shouldn’t be making it for myself, or something like that.
Why You’ll Love This Recipe
- Cake mix base – while it starts with a vanilla cake mix, you would never know by how fluffy and flavorful the cake is. Using the vanilla cake mix base just makes this easier to make.
- Chocolate flavor – this bundt cake is loaded with chocolate chips giving it a great chocolate flavor. It’s even better when topped with a chocolate ganache and even sprinkles!
- Beautiful – as easy as this is to make, it’s still a gorgeous cake when it’s baked, decorated, and set out on a fun cake stand. It’s one of those super easy but still impressive desserts to keep in your recipe arsenal!
- Cake mix – I recommend a white cake mix but if you can’t find that or don’t have one on hand, you can also make this with yellow cake mix or chocolate cake mix. The flavor will be slightly different but it’ll still be moist and delicious.
- Chocolate chips – you can use either regular or mini chocolate chips in this recipe. I recommend semi-sweet as dark chocolate doesn’t go well with the sweetness of the cake and milk would make it too sweet.
- Sour cream – similar to in this strawberry dip, you can replace the sour cream with Greek yogurt if you’d like.
- Sugar – the added sugar in this recipe makes the cake a sweeter cake that’s stand alone with or without a chocolate ganache on top. If you’d prefer something less sweet or if you’re planning to use milk chocolate chocolate chips, I recommend omitting or decreasing the sugar.
- Eggs – make sure you’re using large eggs, not medium ones. I think most people buy large eggs but just in case – it does make a difference in the density of this cake.
You’ll also need two tablespoons of flour for coating the chocolate chips. This will help keep them from sinking to the bottom of the bundt cake!
If you’re making a ganache to put on top (I’ve put a recipe in the recipe card), you’ll also need heavy cream and more chocolate chips.
How to make chocolate chip bundt cake
One of the best things about this cake (other than it being a good fit for any party) is how easy it is to make. Bundt cakes sure look beautiful, but they’re just as easy as cooking a regular cake – just in a fancy bundt cake pan!
If this is your first time making a bundt cake, have no fear – it’s easy! And next time you won’t think twice about grabbing the best bundt cake recipe you can find!
Preheat your oven to 325°F and grease a 12-cup bundt pan (this is the one that I have and love) with non-stick cooking spray. Make sure to spray all the way around inside of the pan – both the interior section and the outside ring.
Start by combining the cake mix, eggs, sour cream, vegetable oil, sugar, and vanilla in a large mixing bowl and beat until smooth using a hand mixer, electric mixer, or stand mixer.
Don’t you love that for once you don’t have to mix the dry ingredients and wet ingredients separately??
Toss the chocolate chips in flour in a small bowl, shake off any excess flour, then fold chips into the batter using a rubber spatula, making sure to scrape down the sides of the bowl.
Don’t user a mixer or you’ll end up with little bits of chocolate and change the color and taste of the batter.
Pour batter into the prepared pan, spreading it around evenly for the best results.
Place the pan on the middle rack in your oven and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, you can make your chocolate ganache or frosting.
Allow the cake to cool completely in the pan on a wire rack. Once it’s cool, run a rubber spatula around the edge of the pan to loosen the cake, then flip it over onto a large plate or cake stand. Once you’ve let the cake cool, it should come right out.
Add chocolate ganache (or frosting or chocolate glaze) to the top of the cake then sprinkle with chocolate sprinkles. Or if you want to stay simple, just dust with powdered sugar.
And let’s be honest – this would be amazing with a scoop of vanilla ice cream (just like this chocolate chip cookie pie) but what isn’t better with vanilla ice cream on top?
Slice into small pieces and serve! It’s really good with a glass of milk and some fresh fruit.
Bake the cake up to three days in advance and keep covered in the pan until you’re ready to serve, and it’ll still be moist and delicious!
Store any leftovers in an airtight container (or covered) at room temperature for up to five days.
Freeze this cake by wrapping it tightly in plastic wrap then storing in the freezer for up to three months. Bring to room temperature to thaw then either eat at room temperature or heat in the oven.
Top with a chocolate ganache or chocolate frosting (ganache is my preference) and chocolate sprinkles for a beautiful presentation.
More Easy Cake Recipes
If you’re looking for the perfect dessert to bring to your next event, look no further than these delicious cake recipes!
- Old fashioned jello cake – a delicious raspberry jello cake that starts with a cake mix and gets filled with raspberry flavor!
- Oreo ice cream cake recipe – a layered ice cream recipe that starts with ice cream sandwiches (so good) and ends with chocolate drizzled on top!
- Dr Pepper Cake – a decadent chocolate sheet cake topped with a Dr Pepper chocolate frosting.
- Swiss roll cake – this vintage dessert combines Little Debbie Swiss Rolls in a delicious layered cake.
- Dirt and Worms – this cake is a fancy version of the classic dirt and worms dessert – Oreos, pudding, and worms!
Chocolate Chip Bundt Cake Recipe
- 1 box white cake mix (15.2 ounces)
- 4 large eggs
- 1 cup sour cream
- 3/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1 TBS vanilla extract
- 1 cup semi-sweet chocolate chips (any flavor, regular or miin chips will work)
- 2 tsp flour (optional for coating chocolate chips)
- 12 oz semi-sweet chocolate chips
- 3/4 cup heavy cream
- Preheat oven to 325°F and grease a 12-cup bundt pan with non-stick cooking spray.
- Combine cake mix, eggs, sour cream, vegetable oil, sugar, and vanilla in a large bowl and beat until smooth.1 box white cake mix, 4 large eggs, 1 cup sour cream, 3/4 cup vegetable oil, 1/2 cup granulated sugar, 1 TBS vanilla extract
- Toss chocolate chips in flour, shake off any excess flour, then fold chips into batter.1 cup semi-sweet chocolate chips, 2 tsp flour
- Pour batter into the prepared bundt pan and place pan on the middle rack of oven. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack. Once it's cool, run a rubber spatula around the edge of the pan to loosen the cake, then flip it over onto a large plate or cake stand.
- Top with chocolate ganache and chocolate sprinkles (optional), chocolate frosting, or just dust with powdered sugar and serve plain.
- Slice and serve warm or at room temperature.
- Put your chocolate chips in a heat safe medium bowl.12 oz semi-sweet chocolate chips
- Heat your heavy cream on the stove over medium heat until it comes to a simmer, don’t let it boil.3/4 cup heavy cream
- As soon as it’s simmering, pour the hot cream all over the chocolate and let it sit for three minutes before stirring. Stir the chocolate and cream to combine, keep stirring until you get a nice creamy ganache.
Tips & Notes:
- Cake Mix - white, yellow, or chocolate cake mix can be used
- Chocolate chips - full-size or mini can be used, semi-sweet are best but can be interchanged with milk chocolate as well
- Sour cream - can be substituted with plain Greek yogurt