This chocolate chip cake recipe with yellow cake mix and vanilla pudding is about to become your new favorite dessert recipe. Its moist texture, delicious flavor, and rich chocolate chunks have everything you love about a homemade cake - except the work!
If you love the taste of a fabulous homemade cake but don’t love measuring out dozens of ingredients, this recipe is for you. It is a moist and buttery yellow cake filled with plenty of sweet chocolate chunks.
Garnish it with your choice of not one but THREE fabulous toppings. Try a decadent chocolate ganache, a sweet cream cheese frosting, or a brown butter glaze.
A boxed cake mix is the secret to this cake. A mix saves tons of time and makes this recipe foolproof.
The other surprise is the addition of cream cheese. Cream cheese gives moisture to the cake and makes it sturdy. This means it will taste just as good the next day as it does right after making it.
Plus, it will hold those chocolate chunks in place. No sinking chocolate here.
So, bring this cake to a big party to impress a crowd with your pastry-chef-level baking skills. Or eat the leftovers for breakfast the next morning (no judgment here). This is the perfect go-to recipe for a simple yet incredibly delicious cake!
RELATED: After you bake the cake, don't forget to check out my post on how long cake lasts. You will learn how to correctly store Bundt cake to keep it fresh longer.
Why You’ll Love This Recipe
- It’s a simple dessert. No need to measure out 25 different ingredients or use every mixing bowl in your house. With a boxed cake mix as the base, this recipe doesn’t require any special skills.
Best of all, it comes out perfectly every time. You don’t have to tell anyone that though. Feel free to pretend it was really difficult to make.
You may also like these other minimalist cakes.
- A variety of topping options gives you three cakes in one. Choose chocolate ganache if you believe chocolate deserves its own food group. Try the cream cheese frosting if you like a more traditional frosted cake. Or go with the brown butter glaze for a sophisticated toffee-like flavor.
And don't forget that crushed chocolate chip cookies are a tasty garnish. (See all the other ways you can use leftover chocolate chip cookies.)
If you’re feeling extra fancy, you can make a couple of cakes and let your guests decide which one they like best.
- It tastes even better the next day. I can’t say enough about the amazing texture of this cake. Some cakes seem to dry out almost immediately. Others just don’t taste as good the next day.
But thanks to the cream cheese, this cake is sturdy enough to hold its shape well. But moist enough that you can enjoy the leftovers for days. Assuming the cake lasts that long!
However, if you do have leftover cake and want to transform it into another dessert, read up on the best recipes using leftover cake scraps.
Dessert kabobs with fruit and cake cubes is one fantastic idea. Or make leftover birthday cake Rice Krispies treats.
Tasty Tips and Tricks
Sinking chips is one of the problems with a chocolate chip cake.
Here are a few easy tips to prevent gravity from pulling the chocolate to the bottom of the pan. Plus tricks to distribute the chocolate evenly throughout the cake.
- Use mini chocolate chips. Mini chips are lighter, so they don’t sink as easily. I recommend using milk chocolate rather than dark since it pairs better with the yellow cake.
If you have trouble finding mini chips in milk chocolate, you can simply chop a Hershey’s milk chocolate bar.
- Don’t skip the cream cheese. It will help thicken the batter and keep the chips from sinking while still producing a light and delicious cake.
- Just chill. Refrigerate the batter for about 10 minutes before mixing in the chocolate chips. This will also help it thicken slightly, so the chocolate doesn’t sink.
- More chocolate, please. Right before you put your cake in the oven, sprinkle a few more chocolate chips over the top. This will ensure that you have chocolate from top to bottom. You can never go wrong with more chocolate!
RELATED: You may also be interested in transforming canned cinnamon rolls into almost homemade. Just a few simple tricks will produce soft, gooey rolls.
Ingredients for Chocolate Chip Cake Recipe with Yellow Cake Mix and Vanilla Pudding
Yellow Cake Mix
A box cake mix is quick, easy, and no-fail. There are many brands and varieties of yellow cake mixes. Always choose a butter-flavored mix for the best flavor.
Vanilla Instant Pudding
Use instant vanilla pudding mix rather than “cook and serve.” Adding pudding mix to a cake mix will make a sturdy moist cake. The pudding adds a little extra flavor too.
Don’t prepare the pudding. Just add the powdered mix.
Cream Cheese
Bundt cakes are supposed to be sturdy. And cream cheese is the secret ingredient that helps create that structure. This prevents the chocolate chips from sinking. But it also magically keeps the cake light and moist.
I think all cake mix recipes should have cream cheese. However, check out my ultimate guide on healthy cream cheese substitutes if you need to go lighter. In this recipe, I recommend a cup of sour cream as an alternate.
Buttermilk
The instructions on the cake mix box call for water to moisten the batter. The first time I tried buttermilk in place of the ½ cup water, I learned two things.
First, there was more flavor in the cake. And second, buttermilk is thicker than water. So, you need more than half a cup.
If you don’t have buttermilk, you can easily make a substitute. All you need is milk and lemon juice (or vinegar).
Vegetable Oil
Use ½ cup of oil for the fat in the cake. The oil helps the cake bake uniformly and end up nicely browned. It contributes moisture and a tender crumb.
You can substitute ½ cup of melted butter in place of the oil. It makes the cake taste amazing. However, the cake will not rise as much as it will with oil. And the cake will not stay as fresh as long.
Large Eggs
Eggs give the cake structure and add flavor. They also leaven the cake, giving it height. In addition, the yolk provides color to yellow cake. Use large eggs.
Chopped Hershey Milk Chocolate Bar
The last step in mixing chocolate chip cake batter is adding the chocolate. Milk chocolate and yellow butter cake are the best flavor combination.
But chocolate chips have the annoying habit of sinking in batter. Why? Because gravity pulls them down. That is why I always recommend using mini chips in any chocolate chip Bundt cake.
However, you will have a hard time finding milk chocolate mini chips. Semi-sweet chocolate chips come mini. You can use them if you want.
But if you want the ultimate flavor combination, chop up two giant Hershey milk chocolate bars. Cut pieces as small as you want.
Don’t forget to add all the chocolate slivers too. You are going to have an incredible cake!
You will love the flavor. And you will appreciate how the chocolate is distributed uniformly throughout the cake.
How to Make Chocolate Chip Cake Recipe with Yellow Cake Mix and Vanilla Pudding
STEP 1: Soften the Cream Cheese
Take the cream cheese from the refrigerator to soften it and bring it to room temperature. It must be a soft, spreadable texture.
STEP 2: Prep the Chocolate Pieces
Chop the Hershey milk chocolate bar into small pieces. Remember, you want the chocolate light enough to not sink. Alternately use miniature chocolate chips.
STEP 3: Heat the Oven
Preheat oven to 350° F (175° C).
STEP 4: Combine the Boxed Mixes
Pour the box of yellow cake mix into a large mixing bowl. Combine cake mix with the instant pudding mix. Stir to distribute the two mixes.
STEP 5: Prep the Wet Ingredients
Beat the cream cheese in a separate medium bowl with an electric mixer on low speed. Make sure it is smooth and softened. Then mix in the oil and buttermilk. The mixture will not look completely smooth. Don’t worry about that.
STEP 6: Combine Wet and Dry Ingredients
Add the wet ingredients to the dry ingredients. Then beat in the eggs on low speed until combined.
STEP 7: Beat Batter
Increase to medium speed and beat for 1½ minutes. The cake batter should be completely smooth, with no dry mix visible.
STEP 8: Add the Chocolate Pieces
Reserve 2 to 3 tablespoons of chopped chocolate. Fold the rest of the chocolate into the cake batter. Use a rubber spatula to mix and distribute the chocolate throughout the batter.
STEP 8: Prep the Cake Pan
Grease a 12-cup Bundt pan or a tube pan with Baker’s cooking spray (or any floured cooking spray for baking). You can also make your own simple version of baking nonstick spray.
STEP 9: Fill the Greased Bundt Pan
Pour batter into the greased Bundt cake pan. Place the pan on a baking sheet (optional). The baking sheet makes it easy to take the pan in and out of the oven. It also catches any spills.
STEP 10: Bake the Cake
Place the cake into the preheated oven. Bake for 55 to 65 minutes. The cake has finished baking when the sides pull away from the pan.
The top will look toasty golden brown. And when you stick a toothpick in the center of the cake, it will come out clean. No batter sticking to it.
STEP 11: Cool the Cake
When the cake has finished baking, remove the pan from the oven. Turn the oven off. Place the cake pan on a wire rack to get circulation under the pan and help it cool. Cool the cake IN THE PAN for 10 to 15 minutes.
Read more about how long it takes a cake to cool. You will love the hacks to cool a cake faster.
STEP 12: Remove the Cake from the Pan
To remove the cake from the pan, place a wire rack on top of the cake. Invert cake onto the wire rack. The greased Bundt pan should slip off easily.
STEP 13: Store the Cake
Cool the cake to room temperature. When the cake is cool, wrap it in plastic wrap. Place it in an airtight container until you are ready to frost it.
3 Ways to Decorate Your Chocolate Chip Cake Mix Cake
Bundt cakes aren’t decorated the same way as your other favorite cakes. Their beauty comes from the shape they get from the Bundt pan.
The best ways to decorate a Bundt cake are drizzling, sprinkling, or piping. Drizzle a glaze or ganache and let it run down the sides. Sprinkle powdered sugar. Or pipe frosting in the cake grooves.
Check out these easy recipes for decorating the cake. Each possibility gives a different flavor to the cake.
Milk Chocolate Ganache
- Chop the chocolate and place it into a small bowl.
- Warm the cream over low heat.
- When the cream is steamy (but not boiling), pour it on top of the chocolate.
- Cover the bowl with a plate for 5 minutes. This keeps the heat in and helps the chocolate melt.
- Uncover the bowl and whisk until the ganache is smooth.
- Cool for a few minutes before pouring.
- Drizzle the chocolate ganache on the cake.
- Optional: Before the ganache sets, sprinkle crushed chocolate chip cookies, sprinkles, or chocolate chips on the cake.
Note: Do you want to prevent the ganache from dripping and pooling on your cake plate? Then place strips of parchment paper under the front of the cake.
After the ganache has hardened, remove the parchment paper. The cake plate is clean!
Cream Cheese Frosting
- Start with softened, room temperature cream cheese.
- Add the cream cheese, butter, and vanilla extract to a large bowl. Beat with an electric mixer until creamy.
- Pour in the confectioners’ sugar and beat until smooth.
- Add the heavy cream and mix until it is a spreadable consistency.
- Spoon the cream cheese frosting into a piping bag. (Or a zip-top bag with the corner tip cut off.) Starting on the outside of the cake, pipe a smooth line in the groove of the cake. End inside the Bundt cake hole.
Continue to pipe each line. Use an angled spatula or a knife to smooth the frosting in the center.
Brown Butter Glaze
- Melt unsalted butter in a small saucepan. Continue to heat over low heat as the butter browns. The milk solids will start to turn brown and smell toasty.
- Cool it for a minute or two when the butter has browned. Then pour it into a medium mixing bowl. Add the powdered sugar and vanilla and mix with an electric hand mixer. Add the milk and mix until it is smooth and ready to drizzle.
- Pour the glaze into a liquid measuring cup with a pour spout. Slowly pour the glaze onto the top of the Bundt cake. Let it slide down the sides.
- Let the glaze cool and harden before serving.
Chocolate Chip Cake Variations
Make sure your cake mix is fresh. Learn all about how long cake mix lasts before using it in any recipe. And if you mix up cake batter and can't bake it right away, read up on how long cake batter lasts.
- Use white chocolate chips instead of milk chocolate. Chop a high-quality white chocolate bar and mix it into the batter. See more on white vs. milk chocolate.
- Turn it all chocolate. Use a chocolate cake mix instead of a yellow cake mix. Use instant chocolate pudding mix instead of vanilla.
Then follow the rest of the easy cake recipe directions. Another amazing cake coming right up.
RELATED: After you make the cake, you may be interested to read up on how long cake lasts. I share tips for storing all kinds of cake to keep it fresh longer.
FAQs
One of the best things to make with leftover Bundt cake is cake croutons. Just make sure you scrape off any frosting before making them.
What to Serve with Chocolate Chip Cake Recipe with Yellow Cake Mix and Vanilla Pudding
- Vanilla ice cream. Add a scoop of vanilla ice cream to the top of the warm chocolate chip cake. This is a great serving idea for a birthday party.
- Cold milk. Pair your cake with a tall glass of cold milk.
- Hot chocolate. Make easy hot chocolate with chocolate chips. Use milk instead of hot water. Your side will be ready in two minutes.
Hungry for More Desserts?
- Snickerdoodle Cookies. One of our most popular cookie recipes is snickerdoodles without cream of tartar. Especially since you might not always have that ingredient, common in classic snickerdoodles.
- Chocolate Chip Cookie Bars. Cake mix cookie bars are a great dessert for after school. Eat them warm or cold with a glass of chocolate milk.
- Carrot Cake. Carrot cake is one of my favorite cakes in the spring. What mom doesn’t love a little bit of veggies in a cake.
- Oreo cookies made with cake mix. Make these easy mini, gooey chocolate sandwiches.
Recipe
Chocolate Chip Cake with Yellow Cake Mix and Instant Pudding
Ingredients
- 1 box of butter-flavored yellow cake mix like Duncan Hines
- 1 3.4 oz. box of vanilla instant pudding mix
- 8 oz. of cream cheese softened to room temperature (spreadable texture)
- ⅔ cup of buttermilk
- ½ cup of vegetable oil
- 4 large eggs
- 14 oz. of milk chocolate bar chopped into pieces (like Hershey giant candy bar)
For Cream Cheese Frosting
- 8 oz. of cream cheese softened to room temperature (spreadable consistency)
- 8 oz. of unsalted butter softened to room temperature
- 1 teaspoon of vanilla
- 3 cups of powdered sugar
- 1 to 2 tablespoons of heavy cream optional, if needed
For Chocolate Ganache
- 8 oz. milk chocolate bar chopped into small pieces
- ½ cup of heavy cream
For Browned Butter Glaze
- 6 tablespoons of unsalted butter
- 1¼ cup of powdered sugar
- 3 tablespoons of milk
Instructions
- REMOVE the cream cheese from the refrigerator to soften and come to room temperature. It must be a soft, spreadable texture.
- CHOP the Hershey milk chocolate bar into small pieces. Remember, you want the chocolate light enough to not sink. (Alternately use mini chocolate chips instead).
- PREHEAT the oven to 350° F (175° C).
- POUR the box of yellow cake mix and pudding mix into a large mixing bowl. Stir to distribute the two mixes.
- BEAT the cream cheese in a separate bowl with an electric mixer on low speed. Make sure it is smooth and softened. Then mix in the buttermilk and oil. The mixture will not look completely smooth. Don’t worry about that.
- ADD the wet ingredients to the dry ingredients. Beat with a hand mixer for 30 seconds on medium speed. Add the eggs and mix on low speed until combined.
- INCREASE to medium speed and beat for 1½ minutes. The cake batter should be completely smooth, with no dry mix visible.
- RESERVE 2 to 3 tablespoons of chopped chocolate. Fold the rest of the chocolate into the cake batter. Use a rubber spatula to mix and distribute the chocolate throughout the batter.
- GREASE a 12-cup Bundt pan with Baker’s cooking spray (or any floured cooking spray for baking).
- POUR batter into the greased cake pan. Place the pan on a baking sheet (optional). The baking sheet makes it easy to take the pan in and out of the oven. It also catches any spills.
- PLACE the cake into the preheated oven.
- BAKE for 50 to 60 minutes. The cake has finished baking when the sides pull away from the pan. The top will look toasty golden brown. And when you stick a toothpick in the center of the cake, it will come out clean.
- REMOVE the pan from the oven and turn the oven off. Place the cake pan on a wire rack to get circulation under the pan and help it cool. Cool the cake IN THE PAN for 10 to 15 minutes.
- TO REMOVE the cake from the pan, place a wire rack on top of the cake. Invert cake onto the wire rack. The pan should slip off easily.
- COOL the cake to room temperature. When the cake is cool, wrap it in plastic wrap. Place it in an airtight container until you are ready to frost it.
- Choose one of the Toppings
- Milk Chocolate Ganache
- CHOP the chocolate and place it into a small bowl.
- WARM the cream over low heat.
- WHEN the cream is steamy (but not boiling), pour it on top of the chocolate.
- COVER the bowl with a plate for 5 minutes. This keeps the heat in and helps the chocolate melt.
- UNCOVER the bowl and whisk until the ganache is smooth.
- COOL for a few minutes before pouring.
- DRIZZLE the chocolate ganache on the cake.
- OPTIONAL: Before the ganache sets, sprinkle crushed chocolate chip cookies, sprinkles, or chocolate chips on the cake.
- Cream Cheese Frosting
- SOFTEN the cream cheese.
- ADD the cream cheese, butter, and vanilla extract to a large bowl. Beat with an electric mixer until creamy.
- POUR in the powdered sugar and beat until smooth.
- ADD the heavy cream (if needed) and mix until it is a spreadable consistency.
- SPOON the cream cheese frosting into a piping bag with a large round decorating tip. (Or a zip-top bag with the corner tip cut off.) Starting on the outside of the cake, pipe a smooth line in the groove of the cake. End inside the bundt cake hole. Continue to pipe each line. Use an angled spatula or a knife to smooth the frosting in the center.
- Brown Butter Glaze
- MELT the unsalted butter in a small saucepan. Continue to heat over low heat as the butter browns. The milk solids will start to turn brown and smell toasty. Do not let it burn.
- COOL it for a minute or two when the butter has browned. Then pour it into a medium mixing bowl. Add the powdered sugar and vanilla and mix with an electric hand mixer. Add the milk and mix until it is smooth and ready to drizzle.
- POUR the glaze into a liquid measuring cup with a pour spout. Slowly pour the glaze onto the top of the bundt cake. Let it slide down the sides.
- SERVE when the glaze cools and hardens.
Notes
Nutrition
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