There’s something about chocolate chip cake that hits in a way other desserts don’t.
It’s familiar, but not basic. Cozy, but still special. It’s the kind of dessert you bring to a gathering when you want people to think you’re effortlessly amazing in the kitchen… without actually trying that hard.
And this version? It’s your secret weapon.
Because while it looks bakery-level gorgeous—complete with chocolate chips studded throughout and a rich ganache poured over top—it’s actually ridiculously simple to make. We’re talking one bowl, minimal fuss, and ingredients you probably already have in your pantry.
And no, you don’t have to whip egg whites into stiff peaks. You don’t need five types of flour. You don’t even have to measure out buttermilk while muttering “what even is buttermilk?”
You just mix, bake, drizzle, and try not to eat the whole thing before anyone else gets a slice.
Let’s get you baking.
What You’ll Need
For the cake:
- 1 (15.25 oz) box yellow cake mix
- 1 (3.4 oz) box instant vanilla pudding mix
- ¾ cup sour cream
- ¾ cup vegetable oil
- 3 large eggs, lightly beaten
- ½ cup warm water
- 2 teaspoons pure vanilla extract
- 2 cups mini chocolate chips
For the ganache:
- 4 oz semi-sweet chocolate chips
- ½ cup heavy whipping cream
- 2 teaspoons vanilla extract
This is a perfect example of a recipe where the box mix isn’t cheating—it’s strategic. You’re upgrading it with sour cream, pudding mix, and a few little tricks that take it from “oh, a cake” to “wait, YOU made this?”
You’ll Also Need
- Bundt pan (12-cup size is best)
- Non-stick baking spray or butter/flour combo
- Large mixing bowl
- Hand or stand mixer (or just a strong arm and some motivation)
- Rubber spatula
- Saucepan
- Cooling rack
- Wire whisk or spoon for the ganache
If your Bundt pan is buried under old cookie cutters or collecting dust in the back of a cabinet, now is the time to revive it. You’re about to put it to very good use.
Let’s Talk Technique: Pro Tips That Make a Difference
- Prep your pan like you’re oiling up a slip-and-slide. You want every single crevice of your Bundt pan coated. Use baking spray with flour or the old-school butter + flour trick. Because no one wants to perform cake surgery when it sticks.
- Mini chips > regular chips. They distribute more evenly and melt beautifully. Big chips tend to sink and clump. Mini chips are the move.
- Don’t overmix. Really. It’s tempting to keep mixing, especially if you’re using a stand mixer and it feels like the machine is doing all the work for you. But overmixed batter = dense cake. Mix until just combined. Then stop.
- Give it time before the flip. Let your cake rest in the pan for at least 20–30 minutes after baking. This helps it firm up a bit so it slides out more easily. Impatient flipping often leads to heartbreak.
- Ganache isn’t frosting—it’s a pour. Let your ganache sit for 5–10 minutes before you pour. Too hot, and it runs everywhere. Just right, and it coats the cake with that dreamy, slightly thick, glossy finish.
Substitutions and Variations
You’ve got options if you need them.
- No sour cream? Greek yogurt works well here—just make sure it’s full-fat and unflavored.
- Want a deeper chocolate vibe? Swap yellow cake mix for chocolate or even spice cake for something a little different.
- Feeling fancy? Add a teaspoon of almond extract or espresso powder to the batter.
- Add crunch: A handful of chopped walnuts or pecans in the batter gives it a toasty texture contrast.
This cake is forgiving. It’s adaptable. It doesn’t get mad if you improvise a little.
Want to Make it Ahead?
Yes, you can absolutely prep this in advance.
- Bake the cake a day ahead, let it cool completely, and store it tightly covered at room temperature.
- Make the ganache fresh and pour it over just before serving so you get that beautiful drip and shine.
- You can even freeze the cake—unfrosted—for up to three months. Just let it thaw completely before glazing.
How to Make Chocolate Chip Bundt Cake
- Preheat your oven to 350°F. Get that Bundt pan greased up like you’re prepping it for battle.
- In a large bowl, mix together the cake mix, pudding mix, sour cream, oil, eggs, water, and vanilla. Use an electric mixer or a whisk if you’re feeling strong. Mix just until it looks like everything’s friends.
- Fold in the mini chocolate chips. Use a rubber spatula and take your time. This is where the magic starts.
- Pour the batter into your Bundt pan. Smooth it out just a little so it’s evenly spread.
- Bake for 50–55 minutes. The top should spring back when touched, and a toothpick should come out with just a few crumbs. Not wet, not totally dry.
- Let it cool in the pan for 25–30 minutes. Seriously, don’t rush this part. After that, gently invert onto a cooling rack and let it cool completely.
- Make your ganache: Heat the cream until hot but not boiling. Pour it over the chocolate chips in a bowl and let it sit for 5 minutes. Stir until smooth. Add vanilla.
- Pour that glossy ganache over your cooled cake. Let it drip, ooze, and settle. Admire your work. Consider taking a picture. You earned it.
Extra Info That Might Help
- Calories per slice (based on 12 slices): ~450
- High-protein option: Use Greek yogurt instead of sour cream and a protein-enhanced cake mix if you want to sneak a little extra nutrition in.
- Serving idea: Pair it with fresh berries or a scoop of vanilla ice cream. Or both. Live your life.
- Time-saving tip: You can microwave your cream in a glass measuring cup if you don’t feel like pulling out a saucepan for the ganache.
Leftovers + Storage
This cake keeps well at room temp for about 3 days. Just cover it with plastic wrap or foil to keep it from drying out.
Want it to last longer? Pop it in the fridge for up to 5–6 days. The ganache might firm up a little, but it’s still delicious. A quick 10-second microwave zap brings it right back to life.
You can also freeze individual slices wrapped in plastic wrap for single-serve cake emergencies. And yes, those are a real thing.
Frequently Asked Questions
Do I really need a Bundt pan? Technically no, but the shape is what makes this cake so visually special. You can bake it in a 9×13 pan—just adjust the baking time.
Can I skip the ganache? You could, but it adds a rich finish that takes the whole thing to the next level. If you’re not into chocolate, a vanilla glaze or even a dusting of powdered sugar works too.
Can I use regular-sized chocolate chips? Sure, but they’re heavier and more likely to sink. Mini chips give you better distribution, which means more chocolate in every bite.
Wrap Up
You don’t need to be a master baker to make something people remember.
This chocolate chip Bundt cake proves that. It’s a recipe that works hard behind the scenes to make you look like the baking genius.
It’s comforting. It’s rich. It’s the kind of cake that gets people texting you for the recipe—and maybe asking if there’s any left.
Give it a try. Leave a comment and tell me how it turned out or if you put your own spin on it. I want to know your Bundt cake story.
Let’s bake something wonderful.