Chocolate Chip Bundt Cake

This post may contain affiliate links. Read my disclosure policy.

This Chocolate Chip Bundt Cake is a soft, vanilla yellow cake loaded with mini chocolate chips and topped with a glossy chocolate glaze. Just 15 minutes of prep!

The Easiest Chocolate Chip Bundt Cake (15 Minutes of Prep!)

I have a small confession. I bake most of my Bundt cakes from scratch, like my Pistachio Bundt Cake and Lemon Poppy Seed Bundt Cake. But this chocolate chip bundt cake starts with a box of yellow cake mix. And I'm not sorry about it one bit! Is it cheating? Maybe a little. Will anyone at the table guess? Probably not, and I won't tell if you don't.

A few simple add-ins turn the box mix into a really good cake. Vanilla instant pudding makes the crumb rich and plush. Greek yogurt and whole milk keep it moist for days. Vanilla bean paste makes it taste homemade. Then I fold in a cup and a half of mini chocolate chips, so you get chocolate in every single bite. Yum! There's something so nostalgic about a slice full of tiny chocolate chips and covered in glossy ganache. 

It serves 10 to 12 and is easy to make ahead. Bake it, wrap it once it has cooled, and glaze it the next day. It stays moist for days, so it's great for special events, birthdays, sharing with a crowd, and holiday baking.

And if you crave more chocolate, try my Black Forest cheesecake, mint chocolate brownies, and layered chocolate delight next. Looking for a fall Bundt cake? Try my Pumpkin Bundt Cake with brown sugar glaze or my Apple Bundt Cake with Caramel Sauce.

Ingredients and Substitutions

This recipe consists of 2 components: a moist chocolate chip Bundt cake and a glossy chocolate glaze. Read my notes below or skip directly to the recipe card.

1) Chocolate Chip Bundt Cake Ingredients

• Yellow Cake Mix: I use one 15.25-ounce box of Duncan Hines yellow cake mix. Any brand in the same size will work. A white or butter golden cake mix is a good swap.
• Vanilla Instant Pudding Mix: I add one 3.4-ounce box for a dense, moist crumb. Be sure to use instant pudding, not cook-and-serve. French vanilla or white chocolate pudding mix also works well.
• Baking Soda and Salt: The baking soda reacts with the Greek yogurt and helps the cake rise. The salt balances the sweetness.
• Eggs: I whisk 3 large room-temperature eggs before adding them. This helps them blend evenly into the batter.
• Whole Milk: I pour in whole milk in place of the water listed on the box. You can also use 2% milk.
• Greek Yogurt: I stir in full-fat plain Greek yogurt for moisture and a subtle tang. Full-fat sour cream is an equal swap.
• Vegetable Oil: Oil keeps the cake soft for days. Canola oil or another neutral cooking oil works too.
• Vanilla Bean Paste: I love the little vanilla specks it leaves in every slice. You can use pure vanilla extract instead.
• Mini Chocolate Chips: I fold in 1 ½ cups of semi-sweet mini chips tossed in a tablespoon of flour. The flour coating helps keep them from sinking. Regular-size chips are heavier and more likely to sink to the bottom. You will also need ½ cup of mini chocolate chips for the glaze.
• Shopping tip: One 12-ounce bag of mini chocolate chips gives you roughly 2 cups, which is about what you need for both the cake and the glaze.
• Pro tip: Set your eggs, milk, and yogurt on the counter 30-60 minutes before you start. Cold dairy can make the batter lumpy, and the cake may bake unevenly.

2) Chocolate Glaze Ingredients

• Heavy Whipping Cream: I warm it just until it starts to simmer. Half-and-half will give you a thinner glaze.
• Mini Chocolate Chips: Semi-sweet mini chips melt quickly and smoothly. Chopped semi-sweet or dark chocolate also works.
• Vanilla bean paste: Vanilla extract is a fine substitute.
• Vegetable oil: Just ½ teaspoon gives the glaze a pretty, glossy sheen. You can skip it if you prefer.

How to Make Chocolate Chip Bundt Cake

• Prep the oven and pan. Place a rack in the lower third of the oven and preheat to 350°F (175°C). Spray a 12-cup Bundt pan with nonstick spray, making sure to get into every crease. Then dust it lightly with flour. Or use a baking spray with flour (like Baker's Joy brand).
• Mix the batter. Whisk the dry ingredients together in a large bowl. Add the wet ingredients and whisk until smooth. Gently fold in the flour-coated mini chips.

• Bake. Pour the batter into the pan and bake for 45-55 minutes. I check the cake at 35 minutes. If the top is browning too fast, I cover it loosely with a foil tent.
• Cool and release. Cool the cake in the pan for 10 minutes. You'll see it pull away slightly from the edges. That's your sign it's ready to flip onto a wire rack or cake stand.

• Make the glaze. Pour hot cream over the chocolate chips and let it sit for 5 minutes. Whisk until smooth, then whisk in the vanilla and oil.

• Glaze and serve. Once the cake is completely cool, drizzle the glaze on with a spoon or pour it right over the top.
• My favorite make-ahead trick: I wrap the cooled cake in plastic wrap and glaze it the next day. The wrap locks in moisture, and the cake tastes even better after a night's rest.

How to Make the Chocolate Glaze

• Cool the cake completely: The glaze will melt right off a warm cake. I often wrap my cooled cake in plastic wrap and glaze it the next day. The wrap locks in moisture.
• Heat the cream: Warm the cream in a small saucepan over medium-low heat until it just starts to simmer.
• Melt the chocolate: Pour the hot cream over the mini chips in a medium bowl. Let it sit for 5 minutes, then whisk until smooth. Whisk in the vanilla bean paste, then the oil.
• Glaze the cake: Spoon the glaze over the top for thin drizzles, or pour it on for thick drips. For thicker drips, let the glaze cool for 5-10 minutes first.

More Bundt Cake Recipes

• Key Lime Bundt Cake
• Pistachio Bundt Cake
• Lemon Poppy Seed Bundt Cake
• Guinness Chocolate Cake
• Pumpkin Bundt Cake
• Apple Bundt Cake with Caramel Sauce
• Peach Bundt Cake with Pecans and Maple-Cream Glaze
• Lemon Blueberry Bundt Cake