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Quick and easy recipes you can make for your family and friends. Published by Julie Tran Deily

Vanilla Chocolate Chip Bundt Cake

Julie Deily · 41 Comments

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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
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Vanilla Chocolate Chip Bundt Cake Recipe

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 16 servings or 28-30 mini bundt cakes

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

Instructions

  • 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.

Notes

Slighly modified from McCormick
Vanilla Chocolate Chip Bundt Cake
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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.

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Julie of The Little Kitchen

Hi, I'm Julie!

Welcome to The Little Kitchen! I'm Julie and I love to cook, bake, eat and share (not necessarily in that order). I share easy recipes, stories about my family (which includes my pets) and my travels. And I actually do have a little kitchen.

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    1. Dayle Richmond says

      do you think this could be made in two 9 inch round cake pans? I would like to use this batter to make a birthday cake for my mother in law. Thank you.

      Reply

    2. Dayle Richmond says

      I would like to try this recipe. But I am wondering. Is two tablespoons of vanilla correct?
      Thank you.

      Reply

    3. Nancy says

      It’s in the oven now! I substituted devil’s food cake mix for the yellow, and used Jello cheesecake flavored pudding mix instead of vanilla. I tasted the batter (I know, raw eggs), and it tastes fantastic!

      Reply

    8. Nancie Marin says

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

      Reply

    16. Karen Tannenbaum says

      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

    17. Maria Tadic says

      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

    19. Winnie says

      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

    21. katie says

      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

    31. Averie @ Averie Cooks says

      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

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