A cake mix cake made with sour cream and vanilla pudding and studded with chocolate chips. An easy dessert recipe that tastes homemade.
Chocolate Chip Bundt Cake made with Yellow Cake Mix
I’m back with another shortcut recipe made with boxed mix and I am thrilled to tell you that this one was a complete success.
This cake is phenomenal. It turned out much better than I expected for something made with cake mix.
It is so soft, fluffy, moist, not too sweet, and the chocolate chip amount is just right.
This is a quick one too. It takes about 7 minutes to make the batter; use a whisk or a hand mixer.
Doctored Cake Mix Bundt Cake
I adapted this from my popular Doctored Vanilla Bundt Cake Recipe. I love adding vanilla pudding and sour cream to my cake mix recipes.
I’m not sure about Pillsbury or Duncan Hines, but the Betty Crocker cake mix box sizes have gotten smaller, so I decided to switch out some oil for softened butter. That was the best decision ever. It made the cake more dense and the flavor was incredible! I knew that the chocolate chips would make up for any missing moisture so I wasn’t worried. Also, a denser batter prevents the chocolate chips from sinking to the bottom.
However, due to the chocolate chips, this cake takes much longer to bake compared to the first one.
Adding Sour Cream and Pudding to Cake mix
Y’all know I love baking with sour cream. It adds richness, a bit of tang, moisture, and yields a beautifully tender crumb.
And adding the instant pudding mix adds more flavor and improves the texture; so moist and bouncy.
And, as always, we use milk instead of water.
This cake mix hack is how you improve boxed cake mix!
No Glaze or Frosting Needed
This chocolate chip cake does not need frosting or glaze. It is so rich and delicious on its own; a light dusting of powdered sugar is good enough. I didn’t want anything to overshadow the chocolate chips or risk the cake being too sweet.
Try these Sour Cream-Chocolate Chip Recipes next:
Jumbo Chocolate Chip Muffins. Crisp exteriors, soft interiors, and they are just gorgeous.
Bakery Style Choc Chip Muffins. These are so soft, moist, and delicious. I love them!
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Doctored Chocolate Chip Bundt Cake
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Equipment
- Whisk or Hand Mixer
- 10 - 12 cup Bundt Pan (9 - 10 inches)
Ingredients
- 1/2 cup (115g/1 stick) salted butter, softened
- 1 cup (245g) full-fat sour cream
- 4 eggs
- 1/2 cup (120ml) milk
- 1/4 cup (60ml/50g) vegetable oil
- 1 box (13.2oz/375g) yellow cake mix, unprepared
- 1 box (102g/4-serving size) instant vanilla pudding mix, unprepared
- 1 cup semisweet chocolate chips
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 325°F (162°C), standard conventional oven.
- In a large bowl combine the butter and sour cream.1/2 cup (115g/1 stick) salted butter, softened, 1 cup (245g) full-fat sour cream
- Beat in the eggs.4 eggs
- Add the milk and oil, and mix well.1/2 cup (120ml) milk, 1/4 cup (60ml/50g) vegetable oil
- Add the cake mix and pudding mix and mix gently until fully incorporated. Do not overmix.1 box (13.2oz/375g) yellow cake mix, unprepared, 1 box (102g/4-serving size) instant vanilla pudding mix, unprepared
- Fold in the chocolate chips.1 cup semisweet chocolate chips
- Prepare a 10 – 12 cup (9 – 10 inch) bundt pan by greasing it very well with oil or butter or nonstick cooking spray.
- Pour the batter into the greased bundt pan. Smooth the top into an even layer.
- Bake for 62 minutes until a wooden skewer or toothpick inserted deeply in the center comes out clean or with fully baked crumbs, then again on the opposite side.
- Place the pan on top of a wire rack. Let the cake cool, while still inside the pan, for 20 minutes.
- Remove the cake by placing the wire rack or a large plate over the top and flipping it right side up. If the cake doesn’t fall out right away, give the pan a few light taps until it does.
- Let the cake cool completely for about an hour or at least until no longer piping hot.
- Dust with powdered sugar when ready to serve. Enjoy!
Notes
- If you don't have salted butter, add 1/4 teaspoon of fine sea salt.
- A box of cake mix that is 432g (15.25oz) can also be used but I’d recommend checking the cake after 55 minutes of baking just to be safe.
- Be careful with adding too many chocolate chips. You don't want to overload the batter! If it looks like too much, then it is. I’m only mentioning this because I know many people like to measure chocolate by heart.
- Both regular-sized and mini chocolate chocolate chips were used for the cake you see in the photos.
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