The best chocolate chip cake is a moist, tender Bundt cake made wonderfully easy with yellow cake mix, instant vanilla pudding, sour cream, eggs, oil, and semi-sweet chocolate chips. Mix the batter in about 10 to 15 minutes, bake it at 350°F for 50 to 60 minutes, and finish the cooled cake with an optional vanilla glaze.
Every slice has a buttery-tasting crumb, rich pockets of melted chocolate, and a soft texture that stays delicious for days. This simple cake is ideal for birthdays, brunches, holidays, afternoon coffee, or any time you want an impressive dessert without making a cake from scratch.
Jump to RecipeWhy You’ll Love This Recipe
This chocolate chip cake has the comfort of a homemade dessert with the convenience of a shortcut. Yellow cake mix provides a reliable foundation, while instant vanilla pudding adds a plush crumb and gentle vanilla flavor.
Sour cream is the key to the cake’s soft texture. It adds moisture without making the batter runny, and the vegetable oil helps the slices remain tender instead of becoming dry after cooling.
The Bundt shape makes this dessert look special with almost no decorating work. A simple white glaze catches in the ridges, while the chocolate chips provide a beautiful contrast against the golden cake.
If you enjoy desserts with plenty of chocolate and a cozy homemade feel, you may also like these chocolate chip oatmeal bars for another shareable treat.
Ingredients You’ll Need
The ingredient list is short, practical, and easy to find. Before mixing, set out the eggs and sour cream so they can come closer to room temperature, which helps everything blend into a smooth batter.
- Yellow cake mix: Use one 15.25-ounce box as the dry base.
- Instant vanilla pudding mix: One 3.4-ounce package adds tenderness and vanilla flavor. Use instant pudding, not cook-and-serve pudding.
- Eggs: Four large eggs provide structure and richness.
- Vegetable oil: Three-fourths cup keeps the cake soft and moist.
- Sour cream: One cup gives the crumb a rich, tender texture.
- Water: One-half cup loosens the batter to the proper consistency.
- Chocolate chips: One cup of semi-sweet chips creates chocolate in nearly every bite.
- Optional mini chips: Add one-half cup when you want an extra chocolate-forward cake.
- Optional glaze: Stir one cup powdered sugar with 2 to 3 tablespoons milk or cream and one-half teaspoon vanilla.
For a little more dessert inspiration, keep our easy cake batter fudge in mind. Its fun cake-batter flavor makes it a cheerful companion for a dessert table.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C) and prepare the Bundt pan carefully. Grease every curve and ridge, then dust it with flour, tapping out the excess, or use baking spray containing flour so the finished cake releases cleanly.
Step 2: Add the cake mix, vanilla pudding mix, eggs, oil, sour cream, and water to a large mixing bowl. Beat the mixture for approximately 1 to 2 minutes, stopping when the batter looks smooth and evenly combined; avoid mixing longer than necessary.
Step 3: Measure the semi-sweet chocolate chips and optional mini chips into a small bowl. Toss them lightly with a spoonful of the dry cake mix, a helpful trick that can reduce sinking as the cake bakes.
Step 4: Fold the coated chips into the batter with a spatula. Use gentle strokes so the chips distribute throughout the mixture without overworking the batter, and reserve a few chips to sprinkle over the top if you like.
Step 5: Pour the batter into the prepared Bundt pan and smooth the surface. Give the pan a gentle tap on the counter to settle large air pockets, but do not knock it hard enough to splash batter up the sides.
Step 6: Bake for 50 to 60 minutes, checking near the end of the baking time. A toothpick inserted into the thickest part should come out clean or with only a few moist crumbs; if it hits melted chocolate, test another spot because melted chocolate on the toothpick is normal.
Step 7: Place the pan on a cooling rack and let the cake rest for 15 to 20 minutes. This short pause allows the crumb to firm up, while leaving the cake in the pan too long can create condensation and make sticking more likely.
Step 8: Invert the cake onto a rack and let it cool completely. Once cool, whisk the powdered sugar, milk or cream, and vanilla into a pourable glaze, then drizzle it over the ridges before slicing.
Pro Tips for a Perfect Bundt Cake
A Bundt cake is simple to make, but pan preparation deserves attention. Brush softened butter or shortening into the deepest grooves, dust with flour, and turn the pan upside down over the sink to remove excess flour.
Room-temperature eggs and sour cream blend more easily with the oil and water. Cold dairy can leave small streaks in the batter and may make the finished cake bake less evenly.
Do not judge doneness by the chocolate alone. A melted chip may leave a smear on the toothpick, so test the cake in several places and look for a clean pick or a few moist crumbs from the actual crumb.
Every oven differs slightly, which is why the recipe gives a 50- to 60-minute range. Begin checking toward the end of that range, and remember that the cake will continue to settle as it cools.
If the batter seems thick, that is expected. Spread it evenly into the pan with a spatula so the top of the baked cake has a consistent shape after inversion.
For another chocolate-filled bake to add to your weekend list, try these chocolate chip almond biscotti. Their crisp texture offers a nice contrast to this soft Bundt cake.
Glaze, Garnishes, and Serving Ideas
The optional powdered-sugar glaze is made to be flexible. Start with 2 tablespoons of milk or cream for a thicker drizzle, then add the third tablespoon if you want a thinner ribbon that runs down the sides.
Let the cake cool completely before glazing. A warm cake can absorb the glaze too quickly, while a cool surface allows the white drizzle to remain visible in the Bundt’s curves.
- Scatter reserved chocolate chips over the glaze before it sets.
- Serve each slice with berries for a fresh, colorful contrast.
- Add a spoonful of whipped cream for a party-ready presentation.
- Pair the cake with coffee, tea, or a cold glass of milk.
For a dessert buffet, cut the cake into 12 to 16 portions. Smaller slices are especially welcome when several sweets are being served, while generous wedges make this cake feel right at home as an after-dinner centerpiece.
Not every gathering calls for cake, so you can also browse this easy tortellini soup when planning a comforting meal before dessert.
Storage and Make-Ahead Advice
Once the glaze has set, cover the cake and keep it at room temperature for a few days. Store it in an airtight cake keeper or wrap it well so the exposed edges do not lose moisture.
You can also refrigerate the covered cake if your kitchen is warm, although refrigeration may make the crumb feel firmer. Let slices sit at room temperature briefly before serving for the softest texture.
For longer storage, wrap individual slices or the whole unglazed cake securely and freeze it. Thaw it covered, then add the glaze after the cake has returned to room temperature for the freshest appearance.
Keep leftover slices easy to serve by placing parchment between them in a container. This protects the glaze and makes it simple to remove one portion at a time.
If you are building a chocolate dessert spread, our double chocolate pudding cookies are another soft, rich option that can be baked ahead.
Common Questions
Can I skip the glaze? Absolutely. The cake is sweet and flavorful without it, and a light dusting of powdered sugar can provide a simple finish.
Why did my chocolate chips sink? Chips can naturally move through a thick batter as it bakes. Tossing them with a spoonful of cake mix before folding them in can help reduce sinking, though a few chips settling lower in the cake is perfectly normal.
Can I use only regular chocolate chips? Yes. The optional mini chips are included for extra chocolate flavor, but the required one cup of semi-sweet chips is enough to make a delicious cake.
How do I know when the cake is done? Insert a toothpick into the thickest part away from a visible chip. It should come out clean or with only a few moist crumbs, and melted chocolate alone does not mean the cake is underbaked.
The Best Chocolate Chip Cake Recipe
Ingredients
Method
- Heat the oven to 350°F (175°C). Thoroughly grease and flour a 10- to 12-cup Bundt pan, or coat it with baking spray that contains flour.
- Combine the yellow cake mix, instant vanilla pudding mix, eggs, vegetable oil, sour cream, and water in a large bowl. Beat for approximately 1 to 2 minutes, just until the batter is smooth.
- Toss the chocolate chips with a spoonful of the cake mix before folding them into the batter. Fold in the semi-sweet chips and optional mini chips, reserving a few for the top if desired.
- Pour the batter into the prepared Bundt pan and smooth the surface. Bake for 50 to 60 minutes, until a toothpick inserted into the thickest part comes out clean or with only a few moist crumbs.
- Let the cake cool in the pan for 15 to 20 minutes. Invert it onto a rack and allow it to cool completely before adding the glaze.
- For the glaze, whisk the powdered sugar with 2 to 3 tablespoons of milk or cream and the vanilla. Drizzle over the completely cooled cake and let the glaze set before slicing.
Notes
Final Thoughts
This easy chocolate chip Bundt cake delivers everything a dessert should: a tender crumb, plenty of semi-sweet chocolate, a beautiful shape, and a preparation method that fits comfortably into a busy day. The combination of cake mix, vanilla pudding, sour cream, and oil makes the result consistently moist and wonderfully satisfying.
Take care with the Bundt pan, give the cake its full 15- to 20-minute rest before turning it out, and wait until it is completely cool before glazing. Those small details make the difference between a cake that simply tastes good and one that looks polished on the serving table.
Slice it for family and friends, or keep a few portions tucked away for afternoon coffee. Once you try this reliable recipe, it may become the chocolate chip cake you make whenever an easy, delicious dessert is needed.
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