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Vanilla Chocolate Chip Bundt Cake

Vanilla Chocolate Chip Bundt Cake

Making a cake for someone you care can be a simple gesture to show them how much you care and love them. I know for some (maybe I’m talking to you), baking a cake seems really overwhelming but this recipe is very simple, part of it is opening up a box of yellow cake mix. And adding some extra eggs, vanilla pudding and sour cream to it. It’s so simple to make and it’s so moist and delicious. I have made it several times and realized that I hadn’t shared it with you yet!

The first time I made this cake, I made it with my large bundt cake pan. I had three slices (okay, don’t laugh at me, okay?) and wrapped up the cake and put it in the microwave. I didn’t want to refrigerate it and counter space is low, especially when I’m cooking dinner. After dinner, I went to cut another piece and I felt the cake was warm. After a moment, I realized what had happened. Curtis thought he had turned on the timer on the microwave when in fact, he had turned on the microwave. The cake was a little warm but it tasted just fine. For the next 3 or 4 days, I proceeded to give him a hard time for MICROWAVING my cake. haha

Vanilla Chocolate Chip Bundt Cake

Thanks to McCormick®, I learned this simple trick for this recipe, to make sure your chocolate chips don’t sink, mix them up with some of the cake mix and set aside.

Vanilla Chocolate Chip Bundt Cake

A little tip on how to measure sour cream (and peanut butter): I scoop it into a dry measuring cup (I know that’s ironic right?) and level it off and then scoop or dump the sour cream into the mixing bowl. I find this the easiest way to measure wet ingredients like this!

Vanilla Chocolate Chip Bundt Cake

Another little tip, if a recipe calls for both water and oil, I measure the water first in the measuring cup. And then the oil. So when I pour the liquids into the bowl, most of the oil gets into there instead of sticking to the inside of the measuring cup.

Vanilla Chocolate Chip Bundt Cake

Mix all of the ingredients together, I used my favorite electric hand mixer.

Vanilla Chocolate Chip Bundt Cake

When the ingredients are all incorporated, add the chocolate chips and stir them in with a spatula.

Vanilla Chocolate Chip Bundt Cake

Who wants to lick that spoon?

Vanilla Chocolate Chip Bundt Cake

Pour it into your bundt cake pan and level it off with a spoon or knife.

Vanilla Chocolate Chip Bundt Cake

After you let it cool, add powdered sugar and it’s just perfect that way.

Vanilla Chocolate Chip Mini Bundt Cakes

If you want to make mini bundt cakes, use a medium cookie scoop or whatever size that will fill the cake pan cavities by 2/3 or 3/4 of the way.

Vanilla Chocolate Chip Mini Bundt Cakes

I shared the mini bundt cakes with some friends. I show my love often through food and I hope when they felt the love when they enjoyed the mini cakes!

Vanilla Chocolate Chip Bundt Cake

So quick and easy and rich in vanilla flavor and the chocolate chips. This is a cake I will be making over and over again for sure!

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Vanilla Chocolate Chip Bundt Cake Recipe

Yield: 16 servings or 28-30 mini bundt cakes

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 65 minutes or 30 minutes depending on cake pan used

Ingredients:

1 package (15.25 ounces) yellow cake mix
1 cup miniature chocolate, chips
1 package (4-serving size) vanilla instant pudding mix (I used a 3.4 ounce package)
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
4 large eggs
2 Tablespoons McCormick® Pure Vanilla Extract
Powdered sugar for serving

Directions:

Heat oven to 350 degrees F. Spray a 12 cup bundt pan thoroughly with non-stick baking spray or if using a mini bundt pan, spray the individual cavities.

In a medium sized mixing bowl, add chocolate chips and 3 Tablespoons of the dry cake mix. Mix thoroughly and set aside.

Add remaining cake mix, pudding mix, sour cream, oil, water, eggs and vanilla extract to a large mixing bowl. Using an electric mixer on low speed, mix all ingredients together until combined. Increase speed to medium and mix for one more minute.

Pour in chocolate chips and stir in using a wooden spoon or rubber spatula. Pour into greased and floured 12-cup Bundt pan. Or if using mini bundt pan, using a medium cookie scoop (1 1/2 Tablespoons), scoop into individual cavities.

For large bundt pan, bake 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes.

For mini bundt cakes, bake for 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool in pan for 2 to 5 minutes.

Flip onto wire cooling rack and allow to cool completely. Sprinkle powdered sugar on top before serving.

Slighly modified from McCormick


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Disclosure: This post is sponsored by McCormick®. I share my own opinions and I only work with brands I love. This post contains affiliate links.

37 Responses to “Vanilla Chocolate Chip Bundt Cake”

  1. 1
    vanillasugarblog — June 10, 2013 @ 6:51 pm

    dip/coat them in the cake batter?
    never heard that!
    but am very willing to try!

    [Reply]

    • Julie Deily replied: June 11th, 2013 @ 11:05 am

      You want to dip them in the dry cake mix! I wish I had thought of that idea. It’s kind of the same concept as flouring your blueberries for muffins, etc.

      [Reply]

      • Ann replied: August 26th, 2013 @ 4:33 pm

        Can you make this cake into a layer cake?

        [Reply]

  2. 2
    Katrina @ Warm Vanilla Sugar — June 10, 2013 @ 7:53 pm

    Love this classic cake! What a treat!

    [Reply]

    • Julie Deily replied: June 11th, 2013 @ 11:06 am

      It really is! I’m going to make it again today because of course I’m craving it again!

      [Reply]

  3. 3
    Averie @ Averie Cooks — June 10, 2013 @ 8:12 pm

    Great cake & love your little tips! I knew about coating choc chips in flour to prevent sinking (or blueberries in flour for bb muffins to prevent it) but good thinking about the mix. And yes with using oil first in a measuring cup – coats the cup and everything else slides right out. Microwave story…lol My hubs would probably do the same thing!

    [Reply]

    • Julie Deily replied: June 11th, 2013 @ 11:11 am

      Actually, I do water first in the cup because the oil seems to stick in the cup! And you’re right about flouring blueberries!

      [Reply]

  4. 4
    Rachel @ Baked by Rachel — June 10, 2013 @ 8:27 pm

    I need a slice! Bundt cakes are so fun! I think I need a mini bundt tray now ;)

    [Reply]

  5. 5
    Jocelyn (Grandbaby Cakes) — June 10, 2013 @ 8:57 pm

    That is seriously one gorgeous bundt cake!!

    [Reply]

  6. 6
    Tieghan — June 10, 2013 @ 10:02 pm

    Great tips and what a cute cake!! I need a bunt pan cause this just looks to awesome to pass up!

    [Reply]

  7. 7
    Sommer @ ASpicyPerspective — June 10, 2013 @ 10:05 pm

    Great-looking cake!

    [Reply]

  8. 8
    Amy @ What Jew Wanna Eat — June 10, 2013 @ 10:54 pm

    I love the idea of mini bundt cakes- a cute twist on the classic! Nice meeting you at BlogHer!

    [Reply]

  9. 9
    Gerry @ Foodness Gracious — June 11, 2013 @ 1:22 am

    Fantastic looking cake! Bundts are so regal and majestic, way better than pound cakes or loaf cakes :)

    [Reply]

  10. 10
    Laura (Tutti Dolci) — June 11, 2013 @ 1:33 am

    Love that generous splash of vanilla and the chocolate chips, of course!

    [Reply]

  11. 11
    nessa — June 11, 2013 @ 7:36 am

    Bundt cakes are so fun and easy to make! Yours looks delish :)

    [Reply]

  12. 12
    Stephanie @ Girl Versus Dough — June 11, 2013 @ 8:43 am

    So many great tips here! And that cake… SWOON.

    [Reply]

  13. 13
    katie — June 11, 2013 @ 10:30 am

    mmmm this bundt cake looks so good, Julie! I love the tip about coating your chocolate chips in cake mix–must try that the next time I use chocolate chips.

    [Reply]

  14. 14
    marcie — June 11, 2013 @ 10:45 am

    I love bundt cake, and this one looks so amazing with those chocolate chips. Sounds delicious!

    [Reply]

  15. 15
    Winnie — June 11, 2013 @ 11:01 am

    I can’t wait to try this. I make a pastashio cake like this with the pudding in the cake mix and it is fab. Thanks for sharing this!

    [Reply]

  16. 16
    Anna @ Crunchy Creamy Sweet — June 11, 2013 @ 11:37 am

    Love all of the tips, Julie! And the cake – I wish I had a slice right now!

    [Reply]

  17. 17
    Maria Tadic — June 11, 2013 @ 1:07 pm

    This looks like such a delicious cake! I never thought about adding vanilla pudding mix to a cake batter. Do you think you could do that with most boxed cake mixes to make them more moist?

    [Reply]

  18. 18
    Karen Tannenbaum — June 11, 2013 @ 5:17 pm

    YUM!!!! Thanks for the measuring tip with the water and oil…and the sour cream and peanut butter. I have always used the dry measuring cups for my sour cream, but nice to know that is correct! I show my love for people through baking too, and it is priceless.

    [Reply]

  19. 19
    Kiersten @ Oh My Veggies — June 12, 2013 @ 8:40 am

    Shamefully, I don’t even own a bundt pan! But this recipe makes me want to run out and buy one. :)

    [Reply]

  20. 20
    jen @ one curly fry — June 12, 2013 @ 8:42 am

    Oh this looks amazing! I think I want to try this with some chocolate buttercream…since I’m obsessed with frosting! :)

    [Reply]

  21. 21
    shelly (cookies and cups) — June 12, 2013 @ 8:49 am

    I love this cake! And hellooo, genius…warm cake is the only way to eat it!

    [Reply]

  22. 22
    Jenny @ BAKE — June 12, 2013 @ 9:55 am

    This cake is so pretty! I’m going to have to try that chocolate chip tip!

    [Reply]

  23. 23
    Carla @ Carlas Confections — June 12, 2013 @ 4:48 pm

    Oh my! I am dying over those minis! They are sooooo adorable! And the tips are awesome too. Defintiely going to put all those to use :)

    [Reply]

  24. 24
    Tasha @ ThatsSoYummy — June 12, 2013 @ 5:11 pm

    I make this same cake, and its loved my all… yea I eat around three slices when its just made… I can’t help myself lol

    [Reply]

  25. 25
    Linda | The Urban Mrs — June 12, 2013 @ 7:49 pm

    Lol – what a funny story. I love bundt cakes and your mini cakes are sooo adorable and look fluffy, too. Can’t wait to try it.

    [Reply]

  26. Pingback: Spaghetti Hotdish with Garlic Bread Crumb Topping {Land O’Lakes giveaway!}

  27. 26
    Nancie Marin — June 13, 2013 @ 3:55 pm

    So Yummy! Try substituting Lemon Cake Mix, Lemon pudding and white chocolate chips for another great version!

    [Reply]

  28. 27
    Chung-Ah | Damn Delicious — June 16, 2013 @ 11:02 am

    3 slices of this amazing bundt cake?! No judgement here!

    [Reply]

  29. 28
    Nutmeg Nanny — June 17, 2013 @ 10:17 am

    Oh yum! I love bundt cake, and yours looks really delicious :)

    [Reply]

  30. 29
    Miss @ Miss in the KItchen — June 22, 2013 @ 2:15 pm

    I love the idea of adding sour cream to this cake, it sounds wonderful!

    [Reply]

  31. 30
    Laura — July 11, 2013 @ 5:57 pm

    Gonna whip this up tonight – it’s exactly what I was looking for…

    [Reply]

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