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

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.

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.

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!

Recipe

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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

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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.