Chocolate Chip Bundt Cake with Cake Mix

5 from 1 vote

Bundt Cake with Cake mix for a moist chocolate chip cake that looks impressive but takes minimal effort, a bundt cake for the holiday season.

Prep Time10

Cook Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 529kcal

Use room temperature eggs, sour cream for a smoother cake batter, and even baking. Cold ingredients can cause the batter to clump or bake unevenly. Preheat the oven to 325°F.
Use a large bowl to combine ingredients and mix at medium speed.
Add the chocolate chips to the batter. I use a spatula at this time to mix and scrape the mix.
Use nonstick spray, baking spray, or butter and flour to coat your bundt cake pan. Pay special attention to the curves and ridges, which are where sticking often happens.
After mixing, pour the batter into a prepared bundt pan. Tap the pan gently to release air bubbles, which helps avoid large holes in the finished cake.
Bake for 45-50 minutes or until a toothpick comes out clean. Every oven is different so cooking time may vary. Once baked, let the cake cool in the pan for about 10–15 minutes, then invert it onto a wire rack to cool completely. This helps maintain that beautiful bundt shape.
After your cake cools, you can go simple or fancy. Try a simple chocolate ganache with a little chocolate chip and butter, by warming in the microwave or under a double boiler until melted, or dust powdered sugar on top, which is super easy.
Serve with vanilla ice cream and whipped cream, which is my favorite!

To keep your bundt cake fresh: Wrap tightly in plastic wrap or aluminum foil. Store in an airtight container at room temperature for up to 3 days