Double Chocolate Chip Bundt Cake

A doctored up cake mix with a secret ingredient turns into the most delicious Double Chocolate Chip Bundt Cake that’s ready for the oven in about 10 minutes!

Double Chocolate Chip Bundt Cake

The ultimate in moisture and flavor, this double chocolate chip Bundt cake uses a box of cake mix, plus some extra special added ingredients.

Why I love this double chocolate chip cake

• My neighbor gave me this recipe card years ago and it was called Pam’s Chocolate Cake.

• Rich, fudgy, and moist, it’s tender, easy to make, and perfect for every occasion!

• This decadent cake is perfectly moist, not dry and crumbly. It is dotted with chocolate chips, then topped with satiny chocolate glaze.

• This is a cake anyone can make, and that everyone wants to eat!

• This simple but amazing Chocolate Chip Bundt Cake Recipe will satisfy all your chocolate cravings!

• Chocolate Bundt Cake is perfect for chocolate lovers! It has a moist cake based and is coated in a rich chocolate ganache frosting.

• I like big Bundts and I cannot lie.

What you need

Ingredients

Cake Mix – We used Duncan Hines Devils Food Cake. Try your favorite brand. It would also be delicious with a yellow cake mix.

Eggs – Use large eggs at room temperature.

Vegetable Oil – Use any mild tasting oil that you prefer. I like avocado oil or light olive oil. You could also use coconut oil but keep in mind it will add a slight coconut flavor.

Mayonnaise – The secret ingredient! For best results and rich flavor, use full fat mayonnaise. Use your favorite brand.

Sour cream: Take it out of the fridge in advance to bring it to room temperature as well. You can also replace it with buttermilk or plain yogurt.

Chocolate chips – You can use milk chocolate, dark chocolate, or semi-sweet chocolate chips. They can be mini chocolate chips, regular chips, or chunks.

Vegetable Shortening – We used Crisco. You will need this to grease the pan. Butter will also work.

How to make the best chocolate cake

Note: Full recipe is at the bottom of the post.

Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan. (I use Crisco and lots of it.) Do not use cooking spray. Set aside prepared Bundt pan.

Place all of the cake ingredients (except chocolate chips) into a large mixing bowl.

Beat on low speed with an electric stand mixer or hand mixer until ingredients are just combined.

If you don’t have an electric mixer, you can mix by hand with a wooden spoon.

Then turn up to medium and beat for 1 1/2 minutes. Stir in 6 ounces chocolate chips.

Pour cake batter into prepared Bundt cake pan and place in preheated oven.

Bake for 45-50 minutes or until a tooth pick inserted in the center of the cake comes out clean. Let cool on cooling rack for 10 minutes.

Then, placing the wire rack over the base of the cake, invert the pan.

How to make chocolate glaze

Note: Make this after the cake has cooled.

Place 8 ounces semi-sweet chocolate chips in a medium bowl.

Heat heavy whipping cream until it just comes to a boil.

Pour over chocolate chips. Cover bowl with plastic wrap until it cools, about 20 minutes.

Stir until smooth, then stir in vanilla extract and immediately pour over cooled cake.

Expert Tips

• Use room temperature eggs. If your eggs are cold, place them in a bowl of warm water for a few minutes.

• Don’t overmix the batter. It may appear slightly lumpy but that is ok.

• Store leftover cake in airtight container in the fridge.

• Do not over bake your cake. Check it by inserting a toothpick into the cake. If the toothpick comes out clean, your cake is good.

• Try different flavor variations such as mixing chopped walnuts or pecans into the batter.

• You could also try using a different topping like buttercream frosting, cream cheese icing or powdered sugar.

Frequently Asked Questions

What makes a Bundt cake different from regular cake? Bundt cake pans have fluted edges, making the cakes look elegant even before decoration. The pans have a hole in the middle, which means the cakes come out with a donut shape. The hole helps the cakes cook more evenly.

Do you flip a Bundt cake when its hot? No, don’t flip it out of the pan right away! Instead, let the cake cool for ten minutes in the pan. Then, placing the wire rack over the base of the cake, invert the pan.

Should you let a cake cool before removing it from the Bundt pan? Yes, after ten minutes, tap the pan firmly a few times and shake it gently to help loosen the cake. Invert the pan onto the rack, lift it off, and let the cake continue to cool on the rack.

How much batter should go into a Bundt pan? Enough batter to reach the two-thirds mark, but should be no more than three-quarters full.

Is it better to grease a pan with butter or spray? It’s better to grease the pan with butter or shortening and coat it with a thin layer of flour for added stick protection.

Hope you love this chocolate Bundt cake as much as we do! It’s a great cake for a birthday party or any special occasion!

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I made this cake for my sweet friend from church, Pam. This is how I packaged it. But first I chilled it in the refrigerator overnight so the plastic wrap wouldn’t stick.