This post may contain affiliate links. Please read our privacy policy.

This simple and delicious chocolate chip bundt cake is drenched in a chocolate ganache glaze for decadence in every bite. Even better, this recipe starts with a cake mix, so it’s always easy to make!

Sliced chocolate chip bundt cake set on a white cake plate. A cup of coffee is visible in the background.

Every time I share a recipe on social media that starts with a cake mix, I get someone commenting something along the lines of: It’s not baking if you use a boxed mix!

I’m here to tell you that it is baking. You end up with a delicious cake or cupcakes or cookies…tell me how that isn’t baking?

There are tons of reasons why someone might choose to bake with a mix, and all of them are valid. Whether they are a beginner baker, are short on time, or don’t have the dexterity to measure out a ton of ingredients, it doesn’t matter.

Slice of chocolate chip bundt cake next to a dollop of whipped cream on a white plate.

Baking with a cake mix is still baking. And it’s delicious!

This chocolate chip bundt cake is just one example of how you can start off with a mix and end up with a cake that no one would guess came from a boxed mix. The final cake is moist and delicious and super decadent with all of the mini chocolate chips and the chocolate ganache glaze.

So if you’re looking for an easy bundt cake that everyone will love? You’ve found it.

Cake server lifting up a slice of chocolate chip bundt cake from the whole cake.


I first developed this chocolate chip bundt cake recipe when I was pregnant with our oldest daughter and didn’t have the energy to do much of anything.

Lucky for me, my doctored cake mix was made for times like that. 

I most often doctor up cake mixes for cupcakes, but it works great for sheet cakes, layer cakes, and bundt cakes as well. It’s super versatile!

Chocolate chip bundt cake ingredients arranged on a marble countertop.

For this one, I use a yellow cake mix and vanilla pudding mix and pair them with tons of mini chocolate chips. I like using the mini chocolate chips in this cake because you get chocolate in every single bite.

I finish off the cake with a simple chocolate ganache glaze to really take it over the top.

Between the moist cake, the chocolate chips in every bite, and the luscious glaze, no one would ever guess that this decadent chocolate chip bundt cake started as a cake mix! 

Cake batter base for chocolate chip bundt cake in a white mixing bowl.


This chocolate chip bundt cake is the perfect cake for anyone who adores my favorite chocolate chip cookies or chocolate chip blondies. And it’s so easy to make!

Ingredients you’ll need

To make this cake, you will need:

  • 1 (15.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 3/4 cup sour cream
  • 3/4 cup vegetable oil
  • 3 large eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • 1/2 cup warm water
  • 2 cups mini chocolate chips
Chocolate chip bundt cake batter in a white mixing bowl on a marble countertop.

If you don’t have sour cream on hand, you can substitute plain greek yogurt instead.

You can use 2 cups of regular milk chocolate chips instead of the mini chocolate chips, but just keep in mind that they won’t disperse throughout the cake like the mini ones do in the photos. 

Whisk until smooth, then add in the vanilla. Let cool for about 5-10 minutes, until the ganache has thickened but is still pourable. Spoon it over the cake and enjoy! 

Unbaked chocolate chip bundt cake batter in a bundt pan, ready to go in the oven.

Making this recipe

Grab your favorite bundt pan and coat it well with nonstick cooking spray. I prefer to use a 12-cup bundt pan for this recipe, but a 10-cup will work – it will just be very full.

Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat together the cake and pudding mixes with the sour cream, oil, eggs, vanilla, and water.

Beat this mixture for about 2 minutes, until well combined. Switch to a spatula and fold in the chocolate chips.

Baked chocolate chip bundt cake cooling on a wire rack next to a bowl of chocolate ganache glaze.

Pour the batter into your greased bundt pan and bake for about 50-55 minutes. The chocolate chip bundt cake is done when the top springs back lightly when touched and a toothpick or cake tester inserted into the center comes out clean.

Let the cake cool in the pan for about 20-30 minutes, then invert it onto a wire rack to cool completely.

Once the cake is cool, make the chocolate ganache glaze by pouring hot cream over semi-sweet chocolate chips. Let this sit for 5 minutes.

Chocolate chip bundt cake topped with chocolate ganache glaze.


If you’re like me and enjoy using a cake mix as a well-deserved shortcut every now and then, you’ll want to check out these other doctored cake mix recipes for all seasons of the year:

Two slices of easy peach coffee cake on a speckled plate.

Easy Peach Coffee Cake

4.58 from 7 ratings
This easy peach coffee cake takes a handful of pantry staple ingredients and turns them into something special! This is a recipe you can make for breakfast, afternoon snack, or dessert any time of year.
View Recipe
Chocolate bundt cake topped with ganache and chocolate shavings on a cake plate with berries and espresso in the background

Easy Chocolate Bundt Cake

4.58 from 7 ratings
Craving a rich, decadent chocolate cake? This Easy Chocolate Bundt Cake is made by doctoring up a cake mix to turn it into an incredibly moist, perfect chocolate cake.
View Recipe
Plated slice of coconut poke cake next to a fork with a pan of cake and cup of coffee in the background

Coconut Poke Cake

4.45 from 75 ratings
Yellow cake, coconut cream pudding, Cool Whip, and toasted coconut make for a sweet and delicious Coconut Poke Cake! This easy cake will be your new favorite if you’re a fan of coconut.
View Recipe
Frosted pumpkin spice cupcakes on a wire cooling rack

Pumpkin Spice Cupcakes

4.62 from 18 ratings
Pumpkin Spice Cupcakes are easy to make with a cake mix but taste like you spent hours making them! These easy pumpkin cupcakes are perfect for any fall gathering.
View Recipe
Overhead view of sliced pistachio pudding cake on a marble countertop

Pistachio Pudding Cake

4.52 from 143 ratings
Pistachio Pudding Cake is a simple bundt cake to make any time of year. Made with a cake mix and pistachio pudding mix, this cake can be topped with a simple glaze or any number of frostings for a delicious crowd-pleasing dessert.
View Recipe
slices of pineapple upside down cake set on a sheet pan.

Easy Pineapple Upside-Down Cake

4.45 from 20 ratings
Brown sugar, pineapple, maraschino cherries and yellow cake are the best summer combination in this easy pineapple upside-down cake. No one will guess that it’s made using a yellow cake mix!
View Recipe
Frosted and decorated strawberry layer cake.

Strawberry Layer Cake

4.50 from 6 ratings
Strawberry layer cake is made with two layers of moist cake bursting with pieces of fresh strawberries and a sweet strawberry frosting. This delicious, fruity cake is perfect for summer!
View Recipe

Peanut Butter Banana Bundt Cake

Peanut Butter Banana Bundt Cake is the most perfect cake recipe ever. Peanut butter and banana is one of those classic flavor combinations you just can’t beat, and when you add peanut butter icing and mini chocolate chips into the equation, YUM! 
Check out this recipe
Two white plates holding slices of chocolate chip bundt cake next to a cup of coffee.
Want to save this recipe?
Enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

Chocolate Chip Bundt Cake

By: Jamie
4.59 from 17 ratings
Prep: 20 minutes
Cook: 50 minutes
Cooling Time: 1 hour
Total: 2 hours 10 minutes
Servings: 12
This simple and delicious chocolate chip bundt cake is drenched in a chocolate ganache glaze for decadence in every bite. Even better, this recipe starts with a cake mix, so it’s always easy to make!


  • 1 box yellow cake mix 15.25 ounces
  • 1 box instant vanilla pudding mix 3.4 ounces
  • ¾ cup sour cream
  • ¾ cup vegetable oil
  • 3 large eggs lightly beaten
  • 2 teaspoons pure vanilla extract
  • ½ cup warm water
  • 2 cups mini chocolate chips

For the Glaze

  • 4 oz semi sweet chocolate chips
  • ½ cup heavy whipping cream
  • 2 teaspoons pure vanilla extract


  • Preheat oven to 350°F. Coat a 10- or 12-cup bundt pan with non-stick cooking spray.
  • In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about two minutes on medium speed until well combined. Fold in chocolate chips. Pour batter into prepared bundt pan.
  • Bake in preheated oven for 50-55 minutes or until the top of the cake springs back when lightly touched. Allow cake to cool in pan for 30 minutes before inverting onto a plate or cake stand.
  • Once cake is cool, prepare the chocolate glaze.

For the Glaze

  • In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
  • Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in vanilla. Allow to cool for 5-10 minutes, until thickened but still pourable. Do not let the glaze sit for too long or it will harden up before you spoon it over the cake.
  • Spoon the glaze over the bundt cake, allowing it to drip down the sides.



Serving: 1slice, Calories: 596kcal, Carbohydrates: 70g, Protein: 6g, Fat: 33g, Saturated Fat: 13g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 66mg, Sodium: 409mg, Potassium: 120mg, Fiber: 2g, Sugar: 48g, Vitamin A: 367IU, Vitamin C: 0.4mg, Calcium: 160mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Lauren says:

    5 stars
    Making this for Christmas dessert right now and it looks and smells incredible! I used marble cake instead of yellow since I have a family of chocoholics! It already looks beautiful and smells sooo good like something my grandma used to make- probably because of the sour cream. Thank you for sharing this.

  2. Michelle says:

    This looks delicious, definitely making this for Thanksgiving!! Thanks for sharing!!

  3. Cal says:

    Made this last night for impromptu game night with friends. I used devil’s food cake mix and regular chocolate chips. I skipped making the icing since it was already so rich. Served it warm and it was like a lava cake chocolate muffin. So yummy! My guests really enjoyed it and I had a left over piece to eat with coffee in the morning. I was thankful to start with the cake mix! It was a huge time saver and I wouldn’t have taken on baking with additional steps since I was already scrambling to throw together tacos. Thanks for the recipe!

    1. Jamie says:

      I am so happy to hear you enjoyed the recipe! Thanks so much for leaving your feedback in the form of a comment. You can also rate the recipe using the stars in the recipe card. Happy Baking!

  4. Michelle carter says:

    Can I use a different chocolate glaze for this cake? I have no cream and I’m not leaving lol
    What about just homemade chocolate icing ?

    Thx Mich

    1. Jamie says:

      Hi Michelle – Of course! You can use any glaze or frosting you happen to like. Happy baking!

  5. denise says:

    You are a baking blog a baker basically right? And using cake mix instead making your own cake? Please do not call yourself a baker. ITs a shame.

    1. Jamie says:

      Hi Denise – You must have skipped past the intro where I clearly state that you are baking when you use a boxed mix, and that the only thing that’s a shame is your desire to shame people who like or need to use mixes. There are many, many from-scratch recipes on this site that you can easily find, so you can feel free to use those if that is what is within your skill level, the time you have available, are is accessible to you. I will continue to share both from-scratch recipes AND shortcut recipes that use mixes because not everyone has the same amount of skill, time, or physical ability to bake from scratch. Have a great day!

    2. Michelle carter says:

      Why? Just why?
      Why be ugly ?
      I think it’s great she took the time to explain her recipe.
      By the way when you use milk do you milk the cow personally?

    3. shaye says:

      Denise… you are a shame. It’s so much easier and more pleasant to just be nice.

      Jamie – thank you!
      I have celiac disease and I substitute a gluten free box cake and it comes out wonderfully! You are appreciated!

  6. Bonnet says:

    5 stars
    This chocolate chip Bundt cake was huge success for our July 4th celebration! Most people had more than 1 slice and everyone wanted some to take home, even my sister who never eats dessert. It was so easy to make and so moist with lots of little mini chips in every bite. I will definitely make this again!

    1. Jamie says:

      I love hearing this! Thank you for sharing! happy baking –