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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!
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.
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.
MY EASY CHOCOLATE CHIP BUNDT 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!
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!
HOW TO MAKE THIS CHOCOLATE CHIP BUNDT CAKE
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
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!
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.
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.
MORE DOCTORED CAKE MIX RECIPES
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:
Easy Peach Coffee Cake
Easy Chocolate Bundt Cake
Coconut Poke Cake
Pumpkin Spice Cupcakes
Pistachio Pudding Cake
Easy Pineapple Upside-Down Cake
Strawberry Layer Cake
Peanut Butter Banana Bundt Cake
Chocolate Chip Bundt Cake
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m for taking shortcuts, too. Neat idea. Oh, chocolate, you make me crave. Anything chocolate, you can count me in.
Rachel-
Thanks so much! If you give it a try, please stop back and let us know your experience making the recipe! Have a fantastic day!
-Jamie
GORGEOUS cake!! And oh, I do not miss the beginning of pregnancy AT ALL. AT ALL!! So hard to even think about food.
Ha! Yes, we eat cat and/or dog hair with every meal at our house. My favorite is the little telltale tongue spike holes in the butter when someone leaves it out on the counter. The cake looks wonderful and that glaze is just gorgeous. Enjoy your pregnancy with your wonderful husband!
Erin-
Thank you so much! Have a great day and thank you for following MBA!
-Jamie
This looks great and the recipe seems super simple. Milk chocolate is definitely the superior variety :).
Well, if I can’t have my very own little bun in the oven, I will make your recipe instead :)
besos and congratulations if I forgot to say so before .. C
Thanks so much, Candice!
-Jamie
This sounds delightful!! Love this flavour!
I have a thing for chocolate chips, too, and that is a seriously gorgeous bundt loaded with chips :D
This looks phenomenal! I hope the hubs got to have a slice before the cat incident!
I am going to bed with a chocolate glow even though I haven’t had any
Oh, grilled cheese and tomato soup was a definite favorite when I was pregnant with my boys! The cake looks great.Milk chocolate is my favorite chocolate. Your cat sounds about as bad as my cat. Always under foot and jealous of any projects he thinks are taking the attention away from him.