Chocolate Chip Bundt Cake Recipe

Bundt cake on cake stand topped with powdered sugar and sliced strawberries.

Chocolate Chip Bundt Cake Recipe

This amazing, easy-to-make decadent cake starts with a cake mix! You'll take a couple of shortcuts and won't believe the moist texture and how delicious this great recipe is!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 311kcal

Author Deb Clark

Ingredients

15.25 ounces yellow cake mix
1 cup plain yogurt
4 large eggs room temperature
3.4 ounce package of vanilla instant pudding mix
½ cup vegetable oil
½ cup warm water
1 cup mini semisweet chocolate chips
powdered sugar and fresh strawberries for serving optional

Instructions

Start by preheating the oven to 350°F. Lightly grease and flour the bundt pan.
In a large mixing bowl, add the cake mix, yogurt, eggs, ½ cup warm water, pudding mix and ½ cup oil. Beat the mixture on low until just combined.
Increase the mixer speed to medium and beat 2 to 3 minutes until the batter is fluffy. Fold in the mini chocolate chips with a spatula.
Pour the batter into the prepared pan and bake the cake for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool the cake for 10 minutes before inverting it and removing it from the pan. Run a butter knife around the edges. Transfer it to a cooling rack to finish cooling completely. **
Dust with powdered sugar and decorate with fresh strawberries or raspberries. Delicious with ice cream!

Notes

** When you remove the cake from the oven, loosen the edges of the cake. R a table knife around the edges and down the sides to release any sticking spots. Allow to cool for 10 minutes, then invert.

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