Baking a cake for someone you love is a simple, meaningful way to show you care. If baking feels intimidating, this recipe keeps it easy — part of it starts with a box of yellow cake mix, then you enrich it with extra eggs, instant vanilla pudding, and sour cream. The result is moist, tender, and full of vanilla flavor with lots of chocolate chips. I’ve made this several times and finally shared it here.
The first time I baked this in a large bundt pan, I cut a few slices, wrapped the cake, and placed it in the microwave without realizing someone had turned the microwave on instead of the timer. The cake ended up a little warm, but still delicious. That became a funny story I teased about for days.
Here’s a handy tip: to keep chocolate chips from sinking, toss them with a few tablespoons of the dry cake mix and set them aside. The coated chips distribute better throughout the batter.
Another quick measurement trick for ingredients like sour cream (or peanut butter): scoop them into a dry measuring cup, level it off, then add to the mixing bowl. It’s fast and keeps things tidy.
When a recipe calls for both water and oil, measure the water first and then the oil in the same cup. Pouring both together means most of the oil goes into the batter instead of clinging to the cup.
Combine the ingredients using a mixer on low, then increase to medium for a short time to make sure everything is well incorporated. I typically use an electric hand mixer for convenience.
Fold the chocolate chips into the batter with a spatula so they remain evenly distributed.
Who can resist licking the spoon?
Pour the batter into a well-greased bundt pan and level the surface with a spoon or knife for even baking.
After cooling, a dusting of powdered sugar is all you need to finish it — simple and lovely.
To make mini bundt cakes, use a medium cookie scoop or a portion size that fills each cavity about two-thirds to three-quarters full. They bake faster and are perfect for sharing.
I shared the mini bundts with friends — food is my love language, and it’s rewarding to see people enjoy a treat made with care.
This cake is quick, easy, and rich with vanilla and chocolate. It’s become a go-to dessert I’ll be making again and again.
Vanilla Chocolate Chip Bundt Cake Recipe
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
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Heat oven to 350 degrees F. Spray a 12-cup bundt pan thoroughly with non-stick baking spray; if using a mini bundt pan, spray each cavity.
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In a medium bowl, toss the chocolate chips with 3 tablespoons of the dry cake mix. Mix well and set aside.
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In a large bowl, combine remaining cake mix, pudding mix, sour cream, oil, water, eggs, and vanilla. With an electric mixer on low speed, mix until combined. Increase to medium and beat for one more minute.
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Stir in the chocolate chips with a spatula, then pour batter into the prepared bundt pan. For mini bundts, use a medium cookie scoop to fill each cavity two-thirds to three-quarters full.
For large bundt pan
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Bake 50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to finish cooling.
For mini bundt cakes
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Bake 12 to 15 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 2 to 5 minutes.
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Invert onto a wire rack and cool completely. Sprinkle with powdered sugar before serving.
Notes
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Disclosure: This post is sponsored by McCormick®. I share my own opinions and work only with brands I trust. This post contains affiliate links.