This tender, moist Chocolate Chip Bundt Cake is loaded with mini chocolate chips and draped in a silky chocolate ganache that makes every slice feel like a special occasion. I first made this cake for Liam's birthday breakfast request last year, and it's been our go-to celebration cake ever since. It starts with a simple cake mix but tastes bakery-worthy, with a soft crumb and pockets of melted chocolate throughout.
If you're craving more chocolate desserts, try these Chocolate Raspberry Crinkle Cookies or this show-stopping Easy Bûche De Noël Recipe.
What You'll Love This Chocolate Chip Bundt Cake
This Chocolate Chip Bundt Cake is one of those recipes that feels impressive but comes together in less than half an hour of actual work. The batter mixes up quickly, and you don't need any fancy techniques or equipment. The sour cream keeps it soft and moist for days, and the pudding mix adds a subtle richness that makes people ask what your secret is. It's great for birthdays, potlucks, or just because you want cake on a Tuesday. Kids love it, adults love it, and the chocolate ganache makes it look like you spent hours in the kitchen.
Jump to:
- What You'll Love This Chocolate Chip Bundt Cake
- Chocolate Chip Bundt Cake Ingredients
- How to Make Chocolate Chip Bundt Cake
- Substitutions and Variations
- Equipment For Chocolate Chip Bundt Cake
- Storage and Make-Ahead Tips
- Serving Suggestions
- Expert Tips
- The Story Behind This Chocolate Chip Bundt Cake
- FAQ
- Related
- Pairing
- Chocolate Chip Bundt Cake
Chocolate Chip Bundt Cake Ingredients
Here's what you'll need to make this easy and delicious Chocolate Chip Bundt Cake.
See Recipe Card Below This Post For ingtedient Quantites
For the Cake:
- Yellow cake mix: This forms the base of the recipe and keeps things simple. Use a standard 15.25-ounce box.
- Instant vanilla pudding mix: Adds moisture and a tender crumb to the cake. The 3.4-ounce box is the perfect size.
- Sour cream: Keeps the cake incredibly moist and adds a slight tang that balances the sweetness.
- Vegetable oil: Helps create a soft, tender texture that stays fresh for days.
- Eggs: Bind everything together and add structure. Make sure they're lightly beaten before adding.
- Pure vanilla extract: Enhances all the flavors and adds warmth.
- Warm water: Thins the batter just enough to make it pourable and helps everything combine smoothly.
- Mini chocolate chips: These little bursts of chocolate stay suspended in the batter and create pockets of melty goodness in every slice.
For the Glaze:
- Semi-sweet chocolate chips: Melt into a smooth, glossy ganache that drapes beautifully over the cake.
- Heavy whipping cream: Creates the silky texture of the ganache when heated and poured over the chocolate.
- Pure vanilla extract: Rounds out the chocolate flavor and adds a hint of warmth.
How to Make Chocolate Chip Bundt Cake
Follow these simple steps to create a bakery-style Chocolate Chip Bundt Cake at home.
Preheat and prep: Preheat your oven to 350°F and generously grease a 10- or 12-cup bundt pan with non-stick cooking spray, making sure to get into all the grooves and ridges.
Mix the batter: In the bowl of a stand mixer or a large mixing bowl with a hand mixer, combine the yellow cake mix, vanilla pudding mix, sour cream, vegetable oil, lightly beaten eggs, vanilla extract, and warm water. Beat on medium speed for about 2 minutes until everything is smooth and well blended.
Add the chocolate chips: Gently fold in the mini chocolate chips with a spatula, making sure they're evenly distributed throughout the batter.
Fill the pan: Pour the batter into your prepared bundt pan and use a spatula to spread it evenly, smoothing the top.
Bake: Bake for 50 to 55 minutes, or until the top of the cake springs back when you press it lightly with your finger and a toothpick inserted near the center comes out clean.
Cool in the pan: Let the cake cool in the pan for about 30 minutes. This helps it set and makes it easier to remove without breaking. Then carefully invert it onto a plate or cake stand.
Heat the cream: While the cake cools, make the ganache. In a small saucepan over medium heat, warm the heavy cream until it's hot and steaming but not boiling.
Melt the chocolate: Place the semi-sweet chocolate chips in a heat-safe bowl. Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes to soften. Then whisk until the mixture is completely smooth and glossy.
Finish the glaze: Stir in the vanilla extract, then let the ganache cool for 5 to 10 minutes until it thickens slightly but is still pourable.
Glaze the cake: Spoon the ganache over the top of the cooled bundt cake, letting it drip down the sides naturally. Serve and enjoy every chocolatey bite!
Substitutions and Variations
Cake mix flavors: Try Chocolate Chip Bundt Cake mix for a double chocolate version, or use white cake mix for a lighter base.
Sour cream swap: Greek yogurt works just as well and adds a little extra protein.
Oil alternatives: You can use melted butter instead of vegetable oil for a richer flavor.
Chocolate chip options: Regular-sized chocolate chips, dark chocolate chips, or even white chocolate chips all work beautifully.
Glaze variations: Add a tablespoon of espresso powder to the ganache for a mocha twist, or use milk chocolate chips for a sweeter glaze.
Equipment For Chocolate Chip Bundt Cake
- Bundt pan (10- or 12-cup): The star of the show. Make sure it's well-greased to avoid sticking.
- KitchenAid 9-Speed Digital Hand Mixer: Makes mixing the batter quick and easy, though a stand mixer works great too.
- Mixing bowl set: You'll need at least two bowls, one for the batter and one for the ganache.
- Small saucepan: For heating the cream for the ganache.
- Whisk and spatula: Essential for folding and mixing.
Storage and Make-Ahead Tips
Store this Chocolate Chip Bundt Cake covered at room temperature for up to 3 days, or refrigerate it for up to a week. The ganache will firm up slightly in the fridge, but it softens again at room temperature. You can also freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months. Just thaw at room temperature when you're ready to enjoy. If you want to make it ahead, bake the cake a day in advance and add the ganache a few hours before serving for the freshest look.
Serving Suggestions
Serve thick slices of this chocolate chip dessert with a scoop of vanilla ice cream or a dollop of whipped cream. It's also delicious with a cup of hot coffee or a cold glass of milk. For a fancier presentation, add fresh berries on the side or dust the plate with a little cocoa powder. This Chocolate Chip Bundt Cake is perfect for birthdays, holidays, or weekend brunch.
Expert Tips
Grease thoroughly: Use non-stick spray with flour, or brush melted butter into every groove and dust with cocoa powder. This is the secret to a clean release.
Don't overmix: Mix just until the ingredients are combined. Overmixing can make the cake dense.
Let it cool completely: Rushing the cooling process can cause the cake to break when you flip it.
Use room temperature ingredients: This helps everything blend together smoothly and creates a more even texture.
Check for doneness: Every oven is different, so start checking around 48 minutes to avoid overbaking.
The Story Behind This Chocolate Chip Bundt Cake
Last spring, Liam woke up on his eighth birthday and announced he wanted "a chocolate cake with more chocolate on top" for breakfast. I laughed and pulled out this Chocolate Chip Bundt Cake, figuring it was simple enough to throw together before school. While the cake was baking, the whole house smelled like warm vanilla and melting chocolate.
When I flipped the bundt pan over, though, half the cake stuck to the bottom. Liam peeked over the counter and said, "Mom, it looks like a volcano exploded." I panicked for a second, then just patched it together with extra ganache. Honestly? No one noticed. He took a bite, grinned with chocolate all over his teeth, and said, "This is the best breakfast I've ever had." Now he asks for it every year, and I make sure to grease that pan really, really well.
FAQ
What is the trick to a perfect Bundt cake?
The biggest trick is greasing your bundt pan really well. Use a non-stick spray with flour or brush melted butter into every ridge, then dust with cocoa powder or flour. Let the cake cool in the pan for about 30 minutes before flipping, and it should come out cleanly. My grandma always said patience is the real secret.
What is the most popular flavor of Chocolate Chip Bundt Cake?
Chocolate and vanilla are the classics, but lemon and red velvet are also huge favorites. This Chocolate Chip Bundt Cake combines the best of both worlds with a vanilla base and tons of chocolate throughout.
Can you put chocolate chips in a Bundt cake?
Absolutely! Mini chocolate chips work best because they stay suspended in the batter instead of sinking to the bottom. Just fold them in gently at the end, and they'll bake up perfectly.
Who makes Tom Cruise Bundt cake?
Tom Cruise is famous for sending white chocolate coconut bundt cakes from Doan's Bakery in California to friends and colleagues during the holidays. It's become a bit of a Hollywood tradition, and people say they're incredible.
Related
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Pairing
These are my favorite dishes to serve with Chocolate Chip Bundt Cake
Chocolate Chip Bundt Cake
Ingredients
For the Cake:
- 1 box yellow cake mix 15.25 ounces for base cake
- 1 box instant vanilla pudding mix 3.4 ounces adds moisture and richness
- ¾ cup sour cream adds creaminess and moisture
- ¾ cup vegetable oil helps the cake stay moist
- 3 large eggs lightly beaten for structure
- 2 teaspoons pure vanilla extract adds flavor
- ½ cup warm water helps incorporate dry ingredients
- 2 cups mini chocolate chips for that extra burst of chocolate
For the Glaze:
- 4 ounces semi-sweet chocolate chips melt for smooth glaze
- ½ cup heavy whipping cream for a rich creamy texture
- 2 teaspoons pure vanilla extract adds flavor to glaze
Instructions
- Preheat the oven to 350°F (175°C) and coat a 10- or 12-cup bundt pan with non-stick cooking spray.
- In a large bowl or stand mixer, combine the cake mix, pudding mix, sour cream, oil, eggs, vanilla extract, and warm water. Beat on medium speed for about two minutes until smooth and well combined.
- Gently fold in the mini chocolate chips until evenly distributed.
- Pour the batter into the prepared bundt pan and spread it evenly.
- Place the bundt pan in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the top of the cake springs back when touched. Once done, let the cake cool in the pan for 30 minutes before transferring it to a plate or cake stand.
- For the glaze: In a small saucepan, heat the heavy cream over medium heat until hot but not boiling.
- Place the chocolate chips in a heatproof bowl, then pour the hot cream over the chocolate. Let it sit for about 5 minutes before whisking until smooth. Whisk in vanilla extract and allow the glaze to cool for 5-10 minutes, until thickened but still pourable.
- Pour the glaze over the cooled bundt cake, allowing it to drip down the sides.
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