Chocolate Chip Bundt Cake With Cake Mix

Super easy chocolate chip bundt cake made with a readymade cake mix, greek yogurt, and chocolate chips and baked in a bundt pan to perfection. My go-to easy dessert or snack with a cup of tea.

Jump to:

• Chocolate Chip Bundt Cake Recipe
• Why I Love This Cake
• Ingredients
• Variations & Substitutions
• Prepare The Bundt Pan
• How To Make Chocolate Chip Bundt Cake With Cake Mix?
• Expert Tips!
• Storage
• Recipe FAQs
• More Bundt Cake Recipes
• Recipe Card
• Comments

Chocolate Chip Bundt Cake Recipe

I still remember the first time I made this cake; it was 2 years ago; for my daughter's birthday. We were on vacation, and I wanted to make her something that is quick, delicious, convenient, and she likes.

Since then, she keeps asking me to make her this cake every now and then. She really liked it so much!

To make this easy cake, I mixed all the ingredients in one bowl, poured the batter into a well-greased bundt pan, and baked it to perfection. Then, for the extra step, I just sprinkled it with some powdered sugar.

The sweet sugar coating giving way to a fluffy, moist, and slightly sweet interior punctuated by crunchy bites of chocolate chips in between is sure to feel heavenly in your mouth.

After making this cake for so long, I can tell you that my main 3 tricks are:

• Use cake mix because it is convenient.
• Use Greek yoghurt because it keeps the cake moist and soft for days.
• And don't use mini chocolate chips because they will get lost in the batter while baking.

Why I Love This Cake

• The cake is not overly sweet, which makes snacking on it easier without the taste getting too empowering.
•  The bundt cake only takes about 5 minutes of active preparation time.
•  You do not need to make a fuss about decorating the cake because it looks pretty appetizing as it is! 
•  The cake stays moist for days which makes it ideal for me to have as a snack at home for days.

Ingredients

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

Cake mix. Use good quality Cake Mix.

Eggs. They are, of course, an essential ingredient in baking, as always. I used 4 large eggs.

Greek Yogurt. Full-fat Greek Yogurt works best for this recipe.

Oil. I used vegetable oil, also use sunflower oil works good for this recipe.

Granulated Sugar. I used ⅓ cup of white sugar to make this cake, which was the perfect sweetness.

Vanilla Extract. I recommend using the best quality vanilla extract that you can find; it really contributes to the flavour of the cake.

Chocolate Chips. I used regular chocolate chips; I was afraid that mini chocolate chips could melt easily in the batter while baking compared to regular-sized chocolate chips.

Variations & Substitutions

• You can dust the cake with ground cinnamon for a spicy twist.
• Using sour cream instead of Greek Yogurt will work fine if that's what you have at home.
• You can substitute milk chocolate with white chocolate or dark chocolate.

Prepare The Bundt Pan

It is pretty important to prep your bundt pan for this recipe. The best thing you can do is use a good quality non-stick bundt pan (I used this bundt pan) and grease it generously with butter or spray it with a coating of non-stick spray.

Do so in large sweeping motions, which will prevent the spray from pooling at the bottom. This ensures that the cake comes off easily after it has been baked.

How To Make Chocolate Chip Bundt Cake With Cake Mix?

One: Preheat the oven to 170C / 338F, and grease a bundt pan with butter.

Two: In a bowl, whisk eggs and vanilla extract.

Three: Whisk in sugar, Greek yogurt and oil until combined.

Four: Now, add the cake mix and whisk, then fold chocolate chips into the batter.

Five: Pour the batter into the bundt pan and bake for 45-50 minutes.

Pro Tip: Make sure that you release the air bubbles from the batter before you bake it. Firmly tapping the Bundt pan on the counter a few times should do the trick.

Six: Allow it to cool completely. Sprinkle with powdered sugar (optional).

Expert Tips!

• Make sure that all your ingredients are at room temperature. Cold ingredients just do not mix well, and you may end up with a lumpy batter.
• Do not over-mix your batter. This will make your cake very dense and gummy.

Storage

To Store: If you want the cake to stay nice and moist for a few days, just store it in a cake dome or tightly covered in aluminum foil. Make sure that the place of storage is cool and dry.

This should ensure that you have Bundt Cake at hand for the next three to five days.

To Freeze: Freezing the cake is the easiest way to prolong its life to three months. Let the cake cool completely, and then double-wrap it completely with aluminium foil or plastic freezer wrap.

Recipe FAQs

More Bundt Cake Recipes

• Sweet Potato Bundt Cake
• Eggnog Bundt Cake with White Chocolate Icing
• Moist Chocolate Sour Cream Bundt Cake
• Moist Sweet Potato Pound Cake Recipe

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Recipe Card