4.8 from 15 votes
Chocolate Chip Bundt Cake Recipe
This delicious chocolate chip bundt cake tastes like a vanilla cake and chocolate chip cookie mixed together!
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 12 servings
Calories: 345 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 box white cake mix (15.2 ounces)
- 4 large eggs
- 1 cup sour cream
- ¾ cup vegetable oil
- ½ cup granulated sugar
- 1 TBS vanilla extract
- 1 cup semi-sweet chocolate chips (any flavor, regular or miin chips will work)
- 2 tsp flour (optional for coating chocolate chips)
Chocolate Ganache
- 12 oz semi-sweet chocolate chips
- ¾ cup heavy cream
Instructions
- Preheat oven to 325°F and grease a 12-cup bundt pan with non-stick cooking spray.
- Combine cake mix, eggs, sour cream, vegetable oil, sugar, and vanilla in a large bowl and beat until smooth.
- Toss chocolate chips in flour, shake off any excess flour, then fold chips into batter.
- Pour batter into the prepared bundt pan and place pan on the middle rack of oven. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack. Once it's cool, run a rubber spatula around the edge of the pan to loosen the cake, then flip it over onto a large plate or cake stand.
- Top with chocolate ganache and chocolate sprinkles (optional), chocolate frosting, or just dust with powdered sugar and serve plain.
- Slice and serve warm or at room temperature.
Cup of Yum
Chocolate Ganache
- Put your chocolate chips in a heat safe medium bowl.
- Heat your heavy cream on the stove over medium heat until it comes to a simmer, don’t let it boil.
- As soon as it’s simmering, pour the hot cream all over the chocolate and let it sit for three minutes before stirring. Stir the chocolate and cream to combine, keep stirring until you get a nice creamy ganache.
Notes
- Bake the cake up to three days in advance and keep covered in the pan until you’re ready to serve, and it’ll still be moist and delicious!
- Store any leftovers in an airtight container (or covered) at room temperature for up to five days.
- Freeze this cake by wrapping it tightly in plastic wrap then storing in the freezer for up to three months. Bring to room temperature to thaw then either eat at room temperature or heat in the oven.
- Ingredient Notes/Substitutions:
- Cake Mix - white, yellow, or chocolate cake mix can be used
- Chocolate chips - full-size or mini can be used, semi-sweet are best but can be interchanged with milk chocolate as well
- Sour cream - can be substituted with plain Greek yogurt
Nutrition Information
Calories
345kcal
(17%)
Carbohydrates
53g
(18%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
74mg
(25%)
Sodium
330mg
(14%)
Potassium
161mg
(5%)
Fiber
2g
(8%)
Sugar
33g
(66%)
Vitamin A
217IU
(4%)
Vitamin C
1mg
(1%)
Calcium
133mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 345
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 330mg | 14% |
| Potassium | 161mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 217IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 133mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.