Chocolate Chip Bundt Cake
This is a delicious Chocolate Chip Bundt Cake! What better way to enjoy a dessert? Chocolate chips make everything better and each bite of this dessert will continue to surprise you. This soft and delectable dessert is perfect for any occasion and is sure to catch an eye.
Servings: 12 servings
Ingredients
- 1 white box mix
- 4 large eggs
- 1 cup sour cream Greek yogurt may also be used
- ¾ cup vegetable oil
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 cup chocolate chips mini or regular
Instructions
- Preheat the oven to 325 degrees F and grease a 12-cup bundt pan with non-stick spray and set aside.
- In a large mixing bowl, beat together the cake mix, eggs, sour cream, vegetable oil, sugar, and vanilla.
- Fold in the chocolate chips.
- Pour the batter into the prepared bundt pan.
- Bake on the middle rack for 45 to 55 minutes or until a toothpick comes out clean from the center.
- Remove from the oven and allow to cool completely in the pan on a wire rack.
- Run a small rubber spatula around the edges to loosen the cake and then flip out onto a plate or cake stand.
- Serve plain or top with Ganache or Chocolate Buttercream Frosting.
Notes
Yellow or chocolate cake mix can also be used for this recipe.
You can toss the chocolate chips with 2 teaspoons of flour before adding to the batter, this will prevent them from sinking to the bottom of the baking pan.
This cake is sweeter than a standard cake mix due to the added sugar.
I recommend using semi-sweet chocolate chips and a semi-sweet chocolate ganache if that’s the topping you choose. Dark chocolate doesn’t pair as well with the sweetness of the cake.
We used a mix of mini and regular chocolate chips.
The cake can be baked up to 3 days in advance and stored covered in the pan and will still be moist and tender.
Store at room temperature and enjoy within 5 days.