This Choc Chip Bundt Cake recipe starts with a yellow cake mix and vanilla pudding mix. It comes out moist and delicious every time, and homemade chocolate frosting finishes it off perfectly!
I love serving Bundt cake because it looks really fancy. Like you slaved in the kitchen. But you don’t actually have to. This moist cake starts with a boxed mix, so it’s extra quick to make! That can be our little secret.
It’s actually so good that I can even eat it without ice cream. And that hardly ever happens in my world!
Oh, and lest I forget, let’s talk about the frosting for a minute. It is heavenly! If all you’ve ever had is frosting from a can, you are seriously missing out. This homemade chocolate frosting can be whipped up in under 5 minutes. 5 minutes!
That’s all it takes to have spoonfuls of melt-in-your-mouth, creamy chocolate frosting that makes you want to hide in your closet and forget that calories are a thing. Make it! You won’t be sorry.
How to Make Chocolate Chip Bundt Cake
- PREP – Spread a 12″ bundt cake pan with shortening and sprinkle with flour, or use Baker’s Joy cooking spray. Preheat your oven to 350°.
- BATTER – In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, oil, and water. Beat at medium speed for 2-3 minutes, occasionally scraping the sides of the bowl with a spatula. Fold in the chocolate chips.
- BAKE – Spread the batter into the greased bundt pan.
Bake at 350° for 45-50 minutes, or until a toothpick comes out clean or with moist crumbs. - COOL – Let the cake cool in the pan for about 10 minutes, then invert onto a wire rack. Let cool for a couple of hours.
- FROST – Combine the soft butter, cocoa, salt, powdered sugar, vanilla, and just 3 tablespoons of the milk. Beat until smooth, adding more milk if needed. Spread on the cooled cake.
Cut into individual slices and serve alone, with ice cream, or with whipped cream. Everyone loves this sweet treat!
Why add pudding mix to a cake mix recipe?
Instant pudding mix adds flavor and moisture, and creates a softer texture to the cake.
Can I make this cake ahead of time?
Absolutely. This bundt cake actually tastes even better the next day as the flavors have more time to develop.
To prepare it a few days or even weeks ahead, you can wrap the cake in several layers of plastic wrap and freeze it. When you are ready to serve, let it thaw at room temperature, unwrap, and add the frosting.
Choc Chip Bundt Cake Recipe Variations:
- For an even more rich chocolate flavor, use a chocolate ganache glaze instead of the frosting.
- You can top the cake with powdered sugar, buttercream, vanilla glaze, or cream cheese frosting.
- You can use any kind of cake mix to come up with different flavor variations.
- For added crunch and flavor, mix in 1/2 cup of chopped pecans or walnuts.
- If you really don’t like dark chocolate chips, you can use milk chocolate chips, but to prevent them from sinking, either chop them into smaller pieces, or toss them with a teaspoon of flour.
More Bundt Cake Recipes:
- Coconut Cream Bundt Cake
- Lemon Bundt Cake Recipe
- White Chocolate Raspberry Bundt Cake
- Brownie Bundt Cake
- Pumpkin Bundt Cake
- Lemon Pudding Pound Cake
- Chocolate Bundt Cake with Pudding
- Eggnog Bundt Cake
Original recipe published on May 15, 2015, updated July 2026 with new photos and detailed instructions.
Easy Chocolate Chip Bundt Cake Recipe
Equipment
Ingredients
Cake
- 15.25 oz yellow cake mix (white cake mix will also work)
- 3.4 oz box instant vanilla pudding mix
- 4 large eggs
- 1 cup sour cream
- ½ cup vegetable oil
- ½ cup water
- 1 cup mini semi-sweet chocolate chips
Chocolate Frosting
- ¼ cup salted butter very soft
- ¼ cup unsweetened cocoa powder
- 1 dash salt
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 3 Tbsp milk (more if needed)
Instructions
- Spray a 12 inch Bundt pan with Baker's Joy cooking spray, or use shortening and flour. Preheat your oven to 350 degrees.
Cake:
- Combine cake mix, dry pudding mix, eggs, sour cream, oil, and water in a large mixing bowl. Beat with an electric mixer for 2-3 minutes, or till smooth. Fold in chocolate chips with a rubber spatula.
- Pour the cake batter into the prepared bundt cake pan.
- Bake at 350° for 45-50 minutes, or till a toothpick inserted in the middle comes out with no wet batter.
- Let cake cool for 10 minutes in the pan, then invert to a cooling rack. Cool completely.
Frosting:
- Combine butter, cocoa, salt, powdered sugar, vanilla, and 3 Tbsp milk in a medium bowl. Beat till smooth, adding enough milk to get a spreadable consistency. It should be thin enough that it will run down the sides of the cake a little, but not be as thin as a glaze.
- Spread the frosting over the cooled cake, letting it fall evenly down the sides.
Notes
- Cake can be stored at room temperature for 4-5 days in an airtight container or wrapped in plastic wrap. It will last a few more days if you store it in the fridge, but it’s best to let it come to room temperature before serving.
- For best results, use mini chocolate chips. Regular chocolate chips tend to sink to the bottom of the cake.
Nutrition
Whether you’re baking for a birthday, potluck, holiday gathering, or simply satisfying a sweet craving, this easy chocolate chip bundt cake is guaranteed to impress family and friends.
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So easy and delicious. The chocolate frosting is unbelievable!
This cake was delish and so easy to make..
I can’t have dairy, what can I use instead of sour cream? this looks so yummy I would love to make it!
I remember that years ago they used to sell imitation sour cream. Not sure if it’s still available, but I don’t know of another substitute for sour cream that doesn’t have dairy. Sorry. 🙁
Oh my goodness this looks so good! Its just so much chocolate and thats awesome :3
I love a good bundt cake! Added to my list to make!
HA about your “disaster of ’98”!! I am that way with chocolate chips too. My husband is like: “why do you have 7 bags of chocolate chips in the pantry?” and I’m like: “ONLY 7???” 😉 This cake looks sensational! And I could LIVE in that frosting, YUM. Just hand me a spoon. 🙂
I may or may not have snitched a spoonful of frosting. 🙂
I have a bundt pan, but I’ve never used it! for shame, you have so many bundt recipes that look good I have got to try one!
I can’t believe you’ve never used your Bundt pan. You are the queen of cake!
This cake looks AMAZING!!! I love it!