Description
This moist and delicious Chocolate Chip Bundt Cake combines the simplicity of a boxed cake mix with the richness of sour cream and the delightful surprise of chocolate chips throughout. Perfectly baked in a bundt pan for an elegant presentation, this cake is great for any occasion and can be served plain or with your favorite frosting.
Ingredients
Scale
Dry Ingredients
- 1 white box cake mix (approximately 15.25 oz)
- ½ cup granulated sugar
- 1 cup chocolate chips (mini or regular)
Wet Ingredients
- 4 large eggs
- 1 cup sour cream (Greek yogurt may also be used as a substitute)
- ¾ cup vegetable oil
- 1 tablespoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 12-cup bundt pan thoroughly with non-stick spray to ensure easy removal of the cake.
- Mix Wet and Dry Ingredients: In a large mixing bowl, combine the cake mix, eggs, sour cream, vegetable oil, granulated sugar, and vanilla extract. Beat together until the batter is smooth and fully incorporated.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the batter, distributing them evenly without overmixing.
- Pour Batter into Pan: Pour the prepared batter into the greased bundt pan, smoothing the top with a spatula if needed.
- Bake the Cake: Bake the cake on the middle oven rack for 45 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the Cake: Remove the cake from the oven and let it cool completely in the pan on a wire rack. This cooling step ensures the cake sets properly.
- Unmold the Cake: Once cooled, run a small rubber spatula or knife around the edges of the pan to loosen the cake. Carefully invert the pan onto a plate or cake stand to release the cake.
- Serve: Serve the cake plain or decorate with your choice of Ganache or Chocolate Buttercream Frosting for extra indulgence.
Notes
- You can substitute Greek yogurt for sour cream for a slightly tangier flavor and added protein.
- Use mini chocolate chips for more even distribution throughout the cake.
- Ensure the cake is fully cooled before removing from the pan to avoid breaking.
- Leftover cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a gluten-free version, use a gluten-free cake mix.
