Doctored Chocolate Chip Bundt Cake
An easy cake mix hack with vanilla pudding, sour cream, and chocolate chips; a shortcut recipe that tastes homemade.
Servings: 15
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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