Chocolate Chip Cake is a moist Bundt cake made with chocolate cake mix, pudding, sour cream, and mini chocolate chips. It bakes into a tender, chocolatey cake with gooey chocolate bites, perfect for birthdays, holidays, or potlucks.
Why This Recipe Works So Well
- Easy to Prepare: The batter mixes together quickly using simple pantry ingredients and minimal prep work.
- Rich Texture Without Extra Effort: Chocolate pudding and sour cream help create a soft, moist crumb with very little work.
- Beginner-Friendly Method: No complicated baking techniques or frosting skills are needed for a beautiful, finished cake.
- Perfect for Gatherings: The Bundt shape looks elegant on the table and slices neatly for serving.
- Stays Moist for Days: The cake keeps its soft texture well, making it great for baking ahead.
Key Ingredient Tips & Simple Swaps
- Chocolate Cake Mix: Creates a reliable base with consistent texture and structure.
- Instant Chocolate Pudding Mix: Adds moisture and gives the cake a softer crumb.
- Sour Cream: Helps balance sweetness while keeping the interior creamy and rich.
- Mini Chocolate Chips: Smaller chips spread more evenly through the batter and melt nicely while baking.
- Vegetable Oil: Keeps the cake tender for longer compared to butter-based batters.
- Vanilla Extract: Rounds out the chocolate flavor and adds warmth to the finished cake.
Chocolate Chip Cake Recipe
Rich, moist, and ultra-chocolatey, this cake is made with cake mix and pudding for an effortlessly indulgent treat. Sour cream adds creaminess, while chocolate chips melt into gooey pockets of goodness. Perfect for any chocolate lover craving a simple yet decadent dessert baked in a Bundt pan.
Equipment
- Bundt pan
- Mixing bowl
- Measuring cups
- Measuring spoons
- Hand mixer or stand mixer
- Rubber spatula
- Cooling rack
- Oven mitts
Ingredients
- 1 package instant chocolate pudding mix
- 1 cup mini semi-sweet chocolate chips
- 1 package chocolate cake mix
- 1 tsp vanilla extract
- 1 cup vegetable oil
- ½ cup hot water
- 4 large eggs
- 1 cup sour cream
Instructions
- Begin by preheating the oven to 350°F (175°C), then grease and flour a Bundt pan thoroughly.
- In a large mixing bowl, combine the cake mix, instant chocolate pudding mix, oil, eggs, water, sour cream, and vanilla extract.
- Beat the mixture using a mixer until the batter is smooth and creamy.
- Gently stir in the chocolate chips with a spatula to distribute them evenly.
- Pour the batter into the prepared Bundt pan, smoothing out the top if needed.
- Transfer the pan to the preheated oven and bake for 1 hour, or until a toothpick inserted into the center comes out clean.
- Once done, allow the cake to cool in the pan for about 15 minutes before transferring it to plate to cool completely.
Notes
- For best texture, use full-fat sour cream low-fat versions may result in a less moist cake.
- Toss the chocolate chips in a little flour before adding to the batter to prevent sinking.
- To avoid overmixing, beat just until smooth after ingredients are combined.
- Enhance the flavor with a pinch of espresso powder to deepen the chocolate richness.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 516 kcal |
| Carbohydrates | 52 g |
| Protein | 6 g |
| Fat | 32 g |
| Fiber | 2 g |
| Sugar | 36 g |
| Sodium | 430 mg |
Tips & Easy Fixes for Better Results
- Cake Sticking to the Pan: Grease and flour the Bundt pan thoroughly, especially around the center and edges.
- Dry Cake: Avoid overbaking and check for doneness near the end of baking time.
- Chocolate Chips Sinking: Toss the chips lightly in flour before folding them into the batter.
- Dense Texture: Mix just until the batter becomes smooth to avoid overworking it.
- Uneven Baking: Place the Bundt pan in the center of the oven for more even heat circulation.
- Clean Slices: Let the cake cool fully before slicing for cleaner pieces.
How to Store & Keep It Fresh
- Room Temperature Storage: Keep the cake covered tightly for up to 3 days.
- Refrigerator Storage: Store leftovers in an airtight container for up to 5 days.
- Freezer Instructions: Wrap the whole cake or individual slices tightly before freezing for up to 2 months.
- Reheating Tips: Warm slices in the microwave for 10 to 15 seconds before serving.
- Best Freshness Tip: Keep the cake sealed well to prevent the crumb from drying out.
Try More Dessert Recipes
- Yule Log Cake Recipe
- Peppermint Bark Recipe
- Peanut Butter Cups Recipe
- Red Velvet Oreo Cookies Recipe
- Banana Chocolate Chip Bars Recipe
Delicious Ways to Switch It Up
- Mocha Chocolate Cake: Add a teaspoon of espresso powder to deepen the chocolate flavor.
- Chocolate Peanut Butter Version: Fold in peanut butter chips along with the chocolate chips.
- Cookies and Cream Twist: Stir crushed chocolate sandwich cookies into the batter.
- Salted Chocolate Cake: Finish the top with flaky sea salt after baking.
- Dark Chocolate Version: Use dark chocolate chips for a richer finish.
- Caramel Chocolate Cake: Drizzle caramel sauce over cooled slices before serving.
- Holiday Chocolate Cake: Add a small pinch of cinnamon for a warmer flavor profile.
Frequently Asked Questions
- Can I bake this cake in regular cake pans instead of a Bundt pan?
Yes, but the baking time may vary depending on the size and depth of the pans. - Why did my Bundt cake stick to the pan?
Bundt cakes can stick easily if the pan is not greased thoroughly. Make sure every groove is coated well. - Can I freeze the entire cake?
Yes, the whole cake freezes very well when wrapped tightly in plastic wrap and foil. - Can I add chocolate ganache on top?
Absolutely. Chocolate ganache makes the cake even richer and works beautifully for special occasions. - Can I make this cake ahead for holidays or parties?
Yes, this cake stays moist for several days, making it ideal for baking ahead. - Can I use Greek yogurt instead of sour cream?
Yes, plain full-fat Greek yogurt works as a good substitute. - How do I know when the cake is fully baked?
Insert a toothpick into the center. It should come out with a few moist crumbs but no wet batter.
