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This chocolate chip bundt cake is pure comfort in every bite — tender, moist, and studded with mini chocolate chips, all finished with a silky chocolate ganache that drips down those beautiful bundt ridges. It’s the kind of classic, old-fashioned cake that looks elegant but couldn’t be easier to make thanks to a little help from a yellow cake mix.
I’ve been making this cake for so long, I could practically do it with my eyes closed! It’s the one I turn to whenever I need an easy dessert — even on short notice. You really just dump the ingredients in a bowl and mix, and before long, the house smells like heaven. Once it’s cooled, I pour over the glossy chocolate glaze, and that’s it.
My son and husband both ask for it constantly — it’s probably on our Sunday dinner table more often than any other dessert. And every time I bring it to friends, no one ever guesses it starts with a mix!
This cake bakes up on the heavier side — not light and fluffy, but wonderfully rich and incredibly moist thanks to the generous splash of oil. It’s the kind of cake that feels hearty and satisfying, the kind that holds together beautifully when sliced and stays tender for days. Every bite is soft, chocolate-studded, and full of old-fashioned comfort.
If you love cozy bakes like my fresh apple bundt cake, Coca Cola cake, or Texas sheet cake, this one will fit right in on your dessert table. And when you’re in the mood for something a little different, my crack cake is another easy, crowd-pleasing favorite that always disappears fast.
❤️ It’s the kind of cake that makes everyone ask for seconds — and the secret is just how tender and rich it turns out every time
Why This Recipe Works
- Shortcut base, homemade results: Starts with a cake mix but bakes up like a from-scratch classic.
- Ultra-moist texture: Sour cream and oil keep every crumb soft and tender.
- Chocolate in every bite: Mini chips ensure perfect distribution instead of sinking to the bottom.
- Ganache finish: Adds a glossy, professional touch — rich but never too heavy.
Before You Begin
✨ Use the right cake mix: You’ll need a yellow cake mix without pudding in the mix. Duncan Hines works beautifully for this recipe.
✨ Prep your pan generously: Coat every crevice of your bundt pan with nonstick spray so the cake releases cleanly after baking.
✨ Mini chocolate chips are key: Regular chips tend to sink — minis stay beautifully suspended throughout the batter.
✨ Cool completely before ganache: If the cake is even slightly warm, the ganache will slide off instead of setting in those pretty drips.
✨ Plan for cooling time: The cake cools in the pan first, then inverted on a rack — patience pays off for that perfect texture.
Ingredients for Chocolate Chip Bundt Cake
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
- Yellow Cake Mix (without pudding): I use Duncan Hines — it gives the best texture and flavor. Be sure to grab a mix without pudding added; it keeps the crumb tender, not dense.
- Sour Cream: Adds moisture and a subtle tang that balances the sweetness beautifully. It’s the secret to that bakery-style softness.
- Mini Chocolate Chips: Regular chips can sink, but minis stay perfectly suspended throughout the cake, so you get a bit of chocolate in every bite.
- Vegetable Oil: Keeps the cake rich and moist for days — even leftovers stay soft.
- Vanilla Extract: A splash brings warmth and rounds out the chocolate flavor.
- Heavy Cream (for the ganache): Creates that luscious, pourable chocolate glaze that sets into a shiny finish.
- Unsalted Butter: A touch of butter in the ganache adds silkiness and a hint of richness.
- Chocolate Chips (for ganache and garnish): Use good-quality chips — you’ll taste the difference in that glossy topping.
Pro Tips for Perfect Chocolate Chip Bundt Cake
⭐ Mix with intention: Beat on low first to combine, then switch to medium for 4 minutes to give the batter structure — that’s what creates the lovely, fine crumb.
⭐ Don’t overbake: Start checking at 60 minutes. The cake is done when a tester comes out clean and the top springs back lightly to the touch.
⭐ Room temperature ingredients = better texture: Sour cream, eggs, and butter blend more smoothly when not cold.
⭐ Make the ganache right: Heat the cream until just boiling, then pour over chocolate and butter. Let sit a moment before whisking to silky perfection.
⭐ Extra shine tip: Stir in a teaspoon of corn syrup for a glossy ganache that stays picture-perfect longer
How To Make Chocolate Chip Bundt Cake
Frequently Asked Questions
Can I use regular chocolate chips instead of mini?
You can, but minis distribute more evenly and don’t sink to the bottom. Regular chips tend to cluster or drop.
What if I only have a cake mix with pudding?
You can use it in a pinch, but the texture will be denser and slightly heavier. For best results, stick to one without pudding in the mix.
Can I freeze this cake with ganache on it?
Yes — just chill the ganache until firm, wrap the whole cake tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight in the fridge before serving.
How do I keep my cake from sticking to the bundt pan?
Use baking spray with flour and make sure to get into all the grooves. After baking, let the cake rest for 10–15 minutes before inverting.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Keep the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days if your kitchen is warm.
Reheating
- For a just-baked taste, microwave individual slices for about 10 seconds to soften the ganache slightly.
Freezing
- Wrap the cooled (unglazed) cake tightly in plastic and foil. Freeze up to 3 months. Add ganache after thawing for the prettiest finish.
Make-Ahead
- You can bake the cake up to 2 days in advance. Add the ganache the day you plan to serve for the freshest presentation.
Food Safety
- If you’d like more info on food safety, check out this link.
What to Serve With Chocolate Chip Bundt Cake
Round out this cozy dessert with something to sip and something sweet to pair alongside. A tall glass of cold milk, a cozy mug of hot tea, or a steamy cup of coffee all complement the rich chocolate perfectly.
More Chocolate Cake Recipes
- Hershey’s Chocolate Cake
- Chocolate Zucchini Cake
- Chocolate Poke Cake
- Kit Kat Cake
- Chocolate Cherry Dump Cake
Tried This Recipe?
If you make this Chocolate Chip Bundt Cake, please leave a ⭐⭐⭐⭐⭐ rating and let me know how it turned out in the comments below! I love seeing your creations — tag me on Instagram @gonna_want_seconds so I can cheer you on!
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Thanks for stopping by my kitchen today — happy baking, friends! ❤️ Kathleen
Chocolate Chip Bundt Cake
Ingredients
Cake
- 1 (18.5-ounce) box yellow cake mix- without pudding (I use Duncan Hines)
- 1/3 cup sugar
- 8 ounces sour cream
- 2/3 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups mini chocolate chips
Ganache Icing
- 6 ounces chocolate chips
- 2 tablespoons unsalted butter, at room temperature
- 1/2 cup heavy cream
Garnish
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350ºF (177ºC). Generously spray a 12-cup bundt pan with nonstick cooking spray.
- In a large mixing bowl, add cake mix (1 box), sugar (1/3 cup), sour cream (8 ounces), and oil (2/3 cup), and mix on low speed for 1 minute.
- Add the eggs (3), one at a time, blending well after each addition.
- Increase mixer speed to medium and beat for 4 minutes.
- Add vanilla (1 teaspoon) and chocolate chips (2 cups), and mix on low speed until the chips are evenly distributed.
- Pour the batter into prepared pan and bake in preheated oven 60-65 minutes or until a tester inserted into the middle of cake comes out clean.
- Allow cake to cool in pan then invert onto a cake plate.
- When cake is cooled, make ganache.
- In a glass bowl, combine the chocolate (6 ounces) and butter (2 tablespoons).
- In a small saucepan over medium-high heat, bring the cream to a boil. While the cream is heating, microwave the chocolate and butter for 30 seconds at 100% power. Immediately pour the heavy cream (1/2 cup) over the chocolate and butter. Whisk until the mixture melts and becomes smooth.
- Pour the ganache over the top of the cake. Allow the ganache to set for about 20 minutes, garnish with chocolate chips (1/2 cup), then cut the cake and serve.
Fans Also Made:
Notes
- Mix with intention: Beat on low first to combine, then switch to medium for 4 minutes to give the batter structure — that’s what creates the lovely, fine crumb.
- Don’t overbake: Start checking at 60 minutes. The cake is done when a tester comes out clean and the top springs back lightly to the touch.
- Room temperature ingredients = better texture: Sour cream, eggs, and butter blend more smoothly when not cold.
- Make the ganache right: Heat the cream until just boiling, then pour over chocolate and butter. Let sit a moment before whisking to silky perfection.
- Extra shine tip: Stir in a teaspoon of corn syrup for a glossy ganache that stays picture-perfect longer
Perfection! Just made this for my family’s New Years dinner. I used allulose to keep it lower in sugar instead of sugar and a Miss Jones vanilla cake mix. For the chocolate chips I chopped Just Date chocolate chips since they’re full sized (they’re lower sugar due to being sweetened with dates) and tossed in flour and they distributed perfectly. I made whipped cream for our frosting. Will definitely make this again!
Wow, Sarah! Your tweaks sounds so perfect! We’re glad you like this cake. Thanks for the positive feedback and 5-star rating 🙂