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
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.
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!
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.
Mix all of the ingredients together, I used my favorite electric hand mixer.
When the ingredients are all incorporated, add the chocolate chips and stir them in with a spatula.
Who wants to lick that spoon?
Pour it into your bundt cake pan and level it off with a spoon or knife.
After you let it cool, add powdered sugar and it's just perfect that way.
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!
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!
Vanilla Chocolate Chip Bundt Cake Recipe
- 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
- 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.
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.