Chocolate Chip Bundt Cake
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
50 mins
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Additional Time
1 hr
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Total Time
2 hrs 10 mins
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Servings
12
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Course
Dessert
Chocolate Chip Bundt Cake
Description
This cake begins with combining yellow cake mix and instant vanilla pudding powder with sour cream, oil, eggs, vanilla extract, warm water, and mini chocolate chips. Mixing yields a rich batter that bakes for nearly an hour in a bundt pan, resulting in a golden exterior and tender interior studded with melted chocolate.
After cooling, a chocolate glaze is prepared by warming heavy cream and pouring it over semi-sweet chocolate chips to melt, then stirring until smooth and adding vanilla. The glaze is poured over the cake to add a shiny, chocolaty finish that complements the studded cake.
Served sliced, this cake suits gatherings or dessert occasions, with the bundt shape offering an elegant presentation. The pudding mix and sour cream contribute moistness, while the glaze enhances chocolate richness without overwhelming the cake’s buttery flavor.
Ingredients
- 1 box yellow cake mix 15.25 ounces
- 1 box instant vanilla pudding mix 3.4 ounces
- ¾ cup sour cream
- ¾ cup vegetable oil
- 3 egg lightly beaten, large
- 2 teaspoons vanilla extract pure
- ½ cup water warm
- 2 cups mini chocolate chips
For the Glaze
- 4 oz semi sweet chocolate chips
- ½ cup heavy whipping cream
- 2 teaspoons vanilla extract pure
Instructions
- Preheat oven to 350°F. Coat a 10- or 12-cup bundt pan with non-stick cooking spray.
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about two minutes on medium speed until well combined. Fold in chocolate chips. Pour batter into prepared bundt pan.
- Bake in preheated oven for 50-55 minutes or until the top of the cake springs back when lightly touched. Allow cake to cool in pan for 30 minutes before inverting onto a plate or cake stand.
- Once cake is cool, prepare the chocolate glaze.
For the Glaze
- In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
- Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in vanilla. Allow to cool for 5-10 minutes, until thickened but still pourable. Do not let the glaze sit for too long or it will harden up before you spoon it over the cake.
- Spoon the glaze over the bundt cake, allowing it to drip down the sides.
User Reviews
Overall Rating
4.7
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