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This image shows a full top-down view of a chocolate chocolate chip Bundt cake resting on a white ceramic stand over a clean white marble countertop.

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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 516 kcal

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.
    This image shows a large clear glass mixing bowl holding cake mix, instant pudding mix, eggs, oil, water, sour cream, and vanilla extract on a white marble countertop.
  • Beat the mixture using a mixer until the batter is smooth and creamy.
    This image shows a smooth, creamy chocolate cake batter inside a clear glass mixing bowl placed on a white marble countertop.
  • Gently stir in the chocolate chips with a spatula to distribute them evenly.
    This image shows semisweet chocolate chips stirred into smooth chocolate cake batter inside a clear glass bowl over a white marble countertop.
  • Pour the batter into the prepared Bundt pan, smoothing out the top if needed.
    This image shows the baked chocolate chocolate chip cake cooling inside a black Bundt pan on a wire rack over a white marble countertop.
  • 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.
    This image shows the fully unmolded chocolate chocolate chip Bundt cake resting on a white ceramic plate over a clean white marble countertop.

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.