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Chocolate Chip Pound Cake
If you love a moist, delicious cake but don’t want to spend a lot of time in the kitchen, this Easy Chocolate Chip Pound Cake is just what you need! It’s rich, full of chocolatey goodness, and so simple to make that you’ll wonder why you haven’t made it sooner.
One of the best things about this recipe is how easy it is! There’s no need to mix ingredients in separate bowls or follow a lot of complicated steps. Simply add everything except the chocolate chips to one mixing bowl and mix well. Stir in the chocolate chips, pour the batter into a prepared Bundt pan, and bake for one hour. That’s it!
Butter-flavored cake mix, instant chocolate pudding, and sour cream give this cake its wonderful flavor and moist texture, while semi-sweet chocolate chips add a little extra chocolate in every bite.
This is the kind of easy cake recipe you’ll want to keep handy for Sunday dinners, potlucks, holidays, or when you need a simple dessert to share with family and friends. It looks beautiful served straight from the Bundt pan and tastes delicious without needing any fancy frosting or decorations.
Let the cake cool for just 10–15 minutes before turning it out of the pan, then allow it to cool before slicing. Serve it plain or sprinkle a little powdered sugar over the top for an extra-special touch.
Easy to mix, easy to bake, and easy to love! This Chocolate Chip Pound Cake is proof that a delicious homemade dessert doesn’t have to be complicated.
Instructions
Step 1: Preheat the oven.
Preheat your oven to 325°F.
Step 2: Prepare the Bundt pan.
Spray a Bundt pan thoroughly with cooking spray, making sure to coat the inside well to help prevent the cake from sticking.
Step 3: Combine the ingredients.
Add the oil, instant chocolate pudding mix, eggs, vanilla extract, water, butter-flavored cake mix, and sour cream to a large mixing bowl.
Step 4: Mix well.
Beat the ingredients until everything is well combined and the batter is smooth. Stir in the semi-sweet chocolate chips until evenly distributed throughout the batter.
Step 5: Pour into the pan.
Pour the batter into the prepared Bundt pan and spread it evenly.
Step 6: Bake.
Bake at 325°F for 1 hour, or until the cake is done in the center.
Step 7: Cool briefly.
Remove the cake from the oven and place the Bundt pan on a wire rack. Allow it to cool for 10–15 minutes.
Step 8: Turn out the cake.
While the cake is still warm, carefully invert the pan onto a serving plate or cake stand. Do not allow the cake to cool completely in the pan, as it may be more difficult to release.
Step 9: Serve and enjoy!
Allow the cake to cool before slicing and serving. Enjoy this moist, chocolate-filled cake with coffee, tea, or a glass of milk!
Chocolate Chip Pound Cake
- Total Time: 1 hour 15 minutes
- Yield: 8-12 1x
Description
This easy Chocolate Chip Pound Cake is rich, moist, and full of chocolatey goodness! Simply mix all the ingredients in one bowl, stir in the semi-sweet chocolate chips, and bake. Made with butter-flavored cake mix, chocolate pudding, and sour cream, this delicious Bundt cake is perfect for family gatherings, holidays, or anytime you want a homemade dessert without a lot of fuss!
Ingredients
- 1 cup oil
- 1 box (6 oz.) instant chocolate pudding mix
- 4 eggs
- 1 tablespoon vanilla extract
- 1/4 cup water
- 1 package butter-flavored cake mix
- 1 carton (8 oz.) sour cream
- 6 oz. semi-sweet chocolate chips
Instructions
- Preheat your oven to 325°F.
- Spray a Bundt pan thoroughly with cooking spray, making sure to coat the inside well to help prevent the cake from sticking.
- Add the oil, instant chocolate pudding mix, eggs, vanilla extract, water, butter-flavored cake mix, and sour cream to a large mixing bowl.
- Mix well until all the ingredients are thoroughly combined and the batter is smooth. Stir in the semi-sweet chocolate chips until evenly distributed throughout the batter.
- Pour the batter into the prepared Bundt pan and spread it evenly.
- Bake at 325°F for 1 hour, or until the cake is done in the center.
- Remove the cake from the oven and place the Bundt pan on a wire rack. Allow it to cool for 10–15 minutes.
- While the cake is still warm, carefully invert the pan onto a serving plate or cake stand. Do not allow the cake to cool completely in the pan.
- Allow the cake to cool before slicing and serving. Enjoy!
Notes
- Spray the Bundt pan thoroughly with cooking spray, including the center tube and all the grooves.
- Serve with caramel sauce, chocolate topping, or a scoop of vanilla ice cream.
- If desired, dust the cooled cake with powdered sugar before serving.
This cake can be made ahead and frozen for later enjoyment
This cake can be made ahead of time and stored at room temperature until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking