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This Chocolate Chip Bundt Cake is moist and loaded with chocolate chips in every bite! It starts with a simple box mix, so the prep is super easy, and there’s no frosting needed, just a snowy dusting of powdered sugar for a show-stopping finish!
Why You’ll Love This Recipe
This recipe is the definition of “tried and true!” My sister-in-law shared this bundt cake recipe with me as it’s one of her family’s favorites – the type of recipe that’s been passed down and is expected at every family function!
And the second I tried it, I knew it HAD to be shared with you all. It simply checks all the boxes…easy to make, incredibly delicious, and beautiful in its simplicity. Grab the ingredients you’ll need and let me know what your family thinks!!
Ingredients Needed
The full list of ingredients and amounts are in the recipe card below, but I wanted to draw attention to a few of them along with some substitutions:
- Cake Mix – Yellow cake mix is my preference (I use the Betty Crocker Super Moist brand), but I’ve also had success using white or vanilla cake mix.
- Pudding Mix – Be sure to use the small box (3.4 ounces) of instant pudding mix. For this recipe, you’re just using the powdered mix (do not use the pudding box instructions).
- Chocolate – I love using the combination of mini chocolate chips and a bar of German chocolate that’s finely chopped. You can use all mini chips (1 full 12-ounce bag, about 1 3/4 cups) instead.
How to Make Chocolate Chip Bundt Cake
Start by preparing the bundt pan – trust me, you don’t want to skip this step! 😉 I recommend using a good nonstick bundt pan and greasing it well with cooking spray. I like using the Pam baking spray with flour. Also, get the oven preheated so it’s ready to go when the cake is!
Add all of the ingredients (except for the chocolate) to a large bowl. Mix by hand or with a hand mixer for 2 minutes.
Use a sharp knife to finely chop the German chocolate bar. Then add the chopped chocolate as well as the mini chocolate chips to the batter and stir until well-dispersed.
Once the batter is ready, pour it into the prepared bundt pan and spread to an even layer. Bake for 45-55 minutes or until a toothpick pressed into the thickest part of the cake comes out clean or with just a few moist crumbs.
Once the cake comes out of the oven, let it cool for 10 minutes to let the cake’s structure set up a bit. Then run a small rubber spatula round the outside of the cake to loosen it up. Place a wire rack on top of the pan, flip, and release the cake.
Why Do You Add Pudding Mix to a Bundt Cake?
There are a couple roles a pudding mix plays in this cake (and gets me thinking back to my food science class days!). For starters, the pudding mix thickens the batter which helps suspend the chocolate chips so they don’t sink. And more importantly, the starch in an instant pudding mix holds onto moisture keeping the cake incredibly moist and tender (even a couple days after it’s baked)!
Storage Instructions
This cake can be kept at room temperature in an airtight container for up to 5 days. I actually find it best on day 2! If you don’t have a container large enough, you can always just cover it well with plastic wrap to cover it with a large upside down bowl.
The cake can also be stored in the freezer. Keep it in a well-sealed freezer bag and freeze for up to 2 months.
Frequently Asked Questions
Normal sized chocolate chips tend to sink in the batter, so if you only have this size, chop them up a bit. The smaller pieces will keep them from sinking.
For starters, be sure you have a good bundt pan, like a nonstick Nordic Ware bundt pan. Then, be sure to grease the pan well. Lastly, once the cake is baked, give it 10 minutes to cool before releasing from the pan.
Absolutely! And actually, I find it best the day after it’s baked, because the moisture is well-distributed and the flavors have had a chance to meld together. I just recommend waiting until you’re about ready to serve to top the cake with powdered sugar so it doesn’t melt into the cake.
Other Bundt Cake Recipes I Love!
- Moist Chocolate Bundt Cake
- Oreo Bundt Cake
- Pumpkin Bundt Cake
- Lemon Blueberry Bundt Cake
- Chocolate Peanut Butter Bundt Cake
Chocolate Chip Bundt Cake
Equipment
- 1 bundt cake pan
Ingredients
- 1 box yellow cake mix
- 1 3.4-ounce box instant vanilla pudding mix
- 1 cup milk
- 3/4 cup vegetable oil
- 4 eggs
- 1 4-ounce bar German chocolate bar finely chopped
- 1 cup mini chocolate chips
- powdered sugar for topping optional
Instructions
- Preheat the oven to 325℉ and prepare a bundt pan by coating with cooking spray.
- Add the cake mix, pudding mix, milk, oil, and eggs to a large mixing bowl.1 box yellow cake mix, 1 3.4-ounce box instant vanilla pudding mix, 1 cup milk, 3/4 cup vegetable oil, 4 eggs
- Mix by hand or with an electric mixer for 2 minutes.
- Stir in the finely chopped German chocolate and the chocolate chips.1 4-ounce bar German chocolate bar, 1 cup mini chocolate chips
- Pour the batter into the prepared bundt pan and spread to an even layer.
- Bake for 45-55 minutes.
- Let the cake cook for 10 minutes before releasing it from the pan then cool completely.
- Top with a sprinkling of powdered sugar when ready to serve.powdered sugar for topping
