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Homemade Chocolate Chip Bundt Cake photo

Chocolate Chip Bundt Cake

This Chocolate Chip Bundt Cake is a crowd-pleaser! Moist, chocolatey, and incredibly easy to make – perfect for any occasion!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 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
  • 1 cup vegetable oil
  • 3 large eggs (slightly beaten)
  • 2 teaspoons pure vanilla extract
  • 1 cup warm water
  • 2 cups mini chocolate chips
  • 4 ounces semi-sweet chocolate chips
  • 1 cup heavy whipping cream
  • 2 teaspoons pure vanilla extract

Equipment

  • Bundt pan
  • Mixing bowls
  • Hand mixer or whisk
  • Spatula
  • Cooling rack

Method
 

Method:
  1. Step 1: Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly and rises beautifully.
  2. Step 2: Grease your Bundt pan generously with cooking spray or butter, ensuring all crevices are coated to prevent sticking. Dust it lightly with flour if desired for extra security.
  3. Step 3: In a large mixing bowl, combine the yellow cake mix and the instant vanilla pudding mix. Whisk them together until they are well blended.
  4. Step 4: In another bowl, mix together the sour cream, vegetable oil, slightly beaten eggs, vanilla extract, and warm water. Use a hand mixer or whisk to blend until smooth and creamy.
  5. Step 5: Pour the wet mixture into the bowl with the dry ingredients. Mix on medium speed for about 2 minutes, or until the batter is smooth and well combined.
  6. Step 6: Gently fold in the mini chocolate chips using a spatula. Be careful not to overmix; you want to maintain the airiness of the batter.
  7. Step 7: Carefully pour the batter into the prepared Bundt pan, spreading it evenly. Give it a gentle shake to level the batter.
  8. Step 8: Place the Bundt pan in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it during the last few minutes to avoid overbaking.
  9. Step 9: Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully invert it onto a cooling rack to cool completely.
  10. Step 10: While the cake is cooling, make the chocolate ganache. In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Remove it from the heat and stir in the semi-sweet chocolate chips until melted and smooth.
  11. Step 11: Once the cake is completely cool, drizzle the chocolate ganache over the top. You can let it drip down the sides for an elegant finish.

Notes

  • Don’t skip greasing the Bundt pan; it’s crucial for easy removal.
  • Avoid overmixing the batter, as it can lead to a dense cake.
  • Store leftovers covered at room temperature for up to 3 days.