A chocolate chip bundt cake is a cake made with a bundt pan—a round cake tin with a high rim. This is not a type of cake that you’ll often find at your local bakery, and that’s because there are a lot of different ingredients that make up a cake.

You know what I love? Chocolate chip bundt cakes. No, not the chocolate chip cookie. I’m not going to be talking about cookies today. I’m going to be talking about a bundt cake. A chocolate chip bundt cake.

The cake is stuffed, the icing is spread, and the candles are lit. The party is here, and the cake is on its way to the big day. Today marks the day that the crowd gathers to celebrate the birth of the cake, and the last thing that these guests want are clumps of dry frosting or a cake that falls apart at the slightest touch. That is why, in the baking world, there are many recipes and tips to make a cake perfect, no matter how large the crowd.

Our Chocolate Chip Bundt Cake is a great addition to any holiday dessert table since it’s so easy to make and always a hit. Everything is mixed together in less than five minutes and baked in the oven before you realize it, using just six ingredients. It has such a rich flavor and texture that it doesn’t need any extra toppings to get from table to palate in no time.

This is a dish that my husband’s family loves no matter when or where it is prepared. When this infant shows up at one of our get-togethers, I get a lot of brownie points. It’s one of the first sweets to disappear, whether I’m making it for a birthday celebration or a Sunday picnic. It’s not crumbly, therefore it’s really simple to serve. It serves 10-12 people and keeps for up to a week in the fridge!

Is a bundt cake need to be refrigerated?

No! There’s no need to keep it in the fridge! It’s acceptable for bundt cakes to be kept at room temperature. It will stay in the fridge for up to a week if refrigerated. A bundt cake may be frozen for up to 6 months.

What’s the difference between semi-sweet chocolate chips and milk chocolate chips?

Semi-sweet chocolate is somewhat bitter and contains dark chocolate-like characteristics. Milk chocolate is creamier, sweeter, and lighter in color than dark chocolate. Many bakers are divided in their opinions on which is their favorite.

Is it okay if I use a different boxed cake flavor?

Yes! We also like to use devil’s food cake as a variation on this dessert. Strawberry Cake is a popular option as well. Regardless of whatever boxed cake flavor you select, just follow the same instructions. For the purpose of “knowing what we cook,” we suggest adhering to the ingredients in this recipe, but sometimes you just have to go with what you have on hand!



  • Chocolate Chips, Mini
  • Milk (whole)
  • 1 yellow Betty Crocker cake box (butter recipe)
  • 1 box Instant Vanilla Pudding Mix (Royal Vanilla) (Large Box)
  • 4 Eggs
  • Oil from Vegetables

To create our Chocolate Chip Bundt Cake, follow these steps:

Preheat the oven to 350 degrees Fahrenheit.

In a large mixing bowl, combine the yellow cake mix and vanilla pudding powder.

Combine the eggs, milk, and vegetable oil in a small mixing dish.


Slowly mix the wet and dry components together. Fold in the tiny chocolate chips after the batter is completely combined. The tiny chocolate chips must be used. Regular-sized chocolate chips will sink to the bottom of the cake while it bakes, which you don’t want! This cake batter is thick enough to hold the tiny chips in place. (Here’s why some people may have an issue with it!)


After that, pour the batter into a bundt pan that has been oiled. You’ll see that the batter becomes a brilliant yellow color when all of the ingredients are completely mixed.


Preheat oven to 350°F and bake for 60 minutes. Allow the cake to cool for five minutes after it has finished baking. Place a plate beneath the bundt pan and turn it over after five minutes.


Garnish with anything you like or eat as is! We added fresh cranberries and blueberries to this one, as well as a sprinkling of powdered sugar. It may be dressed up for every holiday or occasion! Enjoy!


My spouse and children are dessert connoisseurs. And I’m all for easy-to-make sweets that can be thrown together in no time. Because of it, this dish makes everyone happy! I like how versatile it is as well. To make it a wonderful spring treat, put whipped cream around the borders and some fruit on top. With a little dusting of powdered sugar and some cranberries, it’s ready for a Christmas gathering. The possibilities are limitless!

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Time to prepare: 5 minutes

1 hour to prepare

1 hour and 5 minutes total


  • 1 cup chocolate chips, mini
  • 1 yellow Betty Crocker cake box (butter recipe)
  • 1 Royal Vanilla Instant Pudding Mix (6 oz)
  • 1 gallon of whole milk
  • 4 Eggs
  • 1 cup oil (vegetable)


    1. Preheat the oven to 350 degrees Fahrenheit.
    2. In a large mixing basin, combine the dry ingredients and stir to combine.
    3. Combine the dry ingredients in a small bowl.
    4. Slowly mix the wet and dry components. Slowly fold in the chocolate chips once everything has been well combined.
    5. Pour the batter into a bundt pan that has been oiled.
    6. Preheat oven to 350°F and bake for 60 minutes.

Information about nutrition:



Size of Serving:

1 tbsp. per serving 452 calories 39g total fat 8g Saturated Fat 1 gram of trans fat 29g of unsaturated fat 103 milligrams of cholesterol Sodium: 124 milligrams 24g carbohydrate 1 gram of fiber 17 g sugar 6 g protein

(Nutritional information is an estimate that may vary depending on cooking techniques and ingredient brands utilized.)

Have you tried this recipe yet?

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The Best Chocolate Chip Bundt Cake. Read more about chocolate chip bundt cake with cream cheese and let us know what you think.

Frequently Asked Questions

What is the point of a Bundt cake?

The point of a Bundt cake is that its round.

Can you use normal cake batter in a Bundt pan?

Yes, you can use normal cake batter in a Bundt pan.

How do you keep a bundt cake moist?

You can keep a bundt cake moist by adding in some extra ingredients such as milk, cream, butter, or even eggs.

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