How do I prevent my chocolate chip Bundt cake from sticking to the pan?

To prevent your chocolate chip Bundt cake from sticking, thoroughly grease the pan with butter or a non-stick spray, making sure to cover every nook and cranny. Then, lightly dust the pan with flour or cocoa powder (for chocolate cakes) and tap out the excess. Using a silicone brush can help reach tricky spots. Allow the cake to cool for 10–15 minutes after baking before gently loosening the edges with a knife. Invert the pan onto a wire rack and tap lightly to release the cake smoothly.

Can I substitute ingredients in a chocolate chip Bundt cake recipe?

Yes, you can substitute ingredients, but it's important to maintain the batter’s overall balance. For example, swapping all-purpose flour for gluten-free flour blends usually works well if they include xanthan gum. You can replace butter with an equal amount of oil or applesauce for a moist texture, though this may slightly change flavor. Use dairy or plant-based milk as preferred, keeping quantities the same. When substituting chocolate chips, aim for semi-sweet or dark chips to complement the cake’s sweetness.

What is the best way to store a chocolate chip Bundt cake?

Store your chocolate chip Bundt cake in an airtight container at room temperature to keep it moist for up to 3 days. If you want it to last longer, wrap the cake tightly in plastic wrap and place it in the refrigerator, where it can stay fresh for up to a week. For extended storage, slice the cake and freeze it in airtight, freezer-safe containers or bags for up to 3 months. Thaw slices at room temperature or warm briefly in a microwave before serving.

How long should I bake a chocolate chip Bundt cake to ensure it’s fully cooked?

Baking time for a chocolate chip Bundt cake typically ranges from 45 to 60 minutes at 350°F (175°C), depending on your oven and pan size. Begin checking for doneness around 45 minutes by inserting a toothpick into the thickest part of the cake; it should come out mostly clean with just a few moist crumbs attached. Avoid opening the oven frequently, as this can cause the cake to sink. If the edges brown too fast, loosely cover the cake with foil halfway through baking.

Can I add nuts or other mix-ins to a chocolate chip Bundt cake?

Absolutely! Adding nuts like walnuts, pecans, or almonds adds a crunchy texture and pairs well with chocolate chips. Stir in about ½ to 1 cup of chopped nuts into the batter gently before pouring it into the Bundt pan. You can also experiment with dried fruits such as cranberries or cherries for a fruity twist. When adding mix-ins, lightly toss them in flour to prevent sinking. Be mindful not to overload the batter to maintain an even bake and structure.

Chocolate Chip Bundt Cake Recipe for Moist Rich Flavor

Name: Chocolate Chip Bundt Cake
Prep time: 1 h 20 min
Cook time: 50 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 1 package (15.25 ounces) yellow cake mix; 1 package (3.4 ounces) instant vanilla pudding mix; 3/4 cup sour cream (plain Greek yogurt can be substituted); 3/4 cup vegetable oil; 3 large eggs, lightly beaten; 2 teaspoons pure vanilla extract; 1/2 cup warm water; 2 cups mini chocolate chips; 4 ounces semi-sweet chocolate chips; 1/2 cup heavy cream; 2 teaspoons vanilla extract

Description

🍫 Enjoy a rich, moist chocolate chip bundt cake that’s perfect for any celebration or treat.
🎂 This recipe combines the ease of a cake mix with homemade touches for a deep, satisfying flavor and texture.

Ingredients

Scale

1 package (15.25 ounces) yellow cake mix

1 package (3.4 ounces) instant vanilla pudding mix

3/4 cup sour cream (plain Greek yogurt can be substituted)

3/4 cup vegetable oil

3 large eggs, lightly beaten

2 teaspoons pure vanilla extract

1/2 cup warm water

2 cups mini chocolate chips

4 ounces semi-sweet chocolate chips

1/2 cup heavy cream

2 teaspoons vanilla extract

Instructions

1-Preheat oven to 350°F (175°C): Generously coat a 10- or 12-cup Bundt pan with nonstick cooking spray to keep everything from sticking.

2-In a large bowl or stand mixer with a paddle attachment, combine the yellow cake mix, instant vanilla pudding mix, sour cream, vegetable oil, eggs, vanilla extract, and warm water.

3-Beat on medium speed for approximately 2 minutes until the mixture is well combined and smooth it’s like magic watching it come together!

4-Gently fold in the mini chocolate chips to make sure they’re spread out evenly for that chocolate in every bite.

5-Pour the batter into the prepared Bundt pan and smooth the top with a spatula for an even bake.

6-Bake for 50-55 minutes. The cake is done when the top springs back lightly when touched and a toothpick inserted into the center comes out clean oh, what a satisfying moment!

7-Cool the cake in the pan for about 30 minutes, then carefully invert it onto a wire rack and allow it to cool completely.

8-For the Glaze: Heat the heavy cream in a small saucepan over medium heat until it’s very hot but not boiling.

9-Place the semi-sweet chocolate chips in a heatproof bowl, pour the hot cream over them, and let it sit undisturbed for 5 minutes.

10-Whisk the mixture until it’s completely smooth, then stir in the vanilla extract.

11-Allow the glaze to cool for 5-10 minutes until it thickens slightly but remains pourable, and spoon it evenly over the top of the cooled Bundt cake, letting it drip down the sides for that wow factor.

Notes

🍫 Using mini chocolate chips ensures chocolate in every bite.
🥄 Sour cream can be swapped with Greek yogurt for a tangier flavor.
🍮 Cool glaze until thick yet pourable to avoid it setting too hard prematurely.

Prep Time: 20 minutes
Cooling Time: 1 hour
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 596 kcal
Sugar: 48 g
Sodium: 409 mg
Fat: 33 g
Saturated Fat: 13 g
Unsaturated Fat: 15 g
Trans Fat: 0.3 g
Carbohydrates: 70 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 66 mg

Keywords: Chocolate chip, bundt cake, moist cake, rich flavor