I don’t have any problem using the cake mix and pudding, but if you want to make this totally from scratch I’ve had good results with this recipe from Once Upon a Chef.
You can cook this using a full-sized bundt pan or mini-Bundt pan. The cooking times will vary. If you are using mini-Bundt the recipe will make enough batter for about 12 mini cakes which is 2 trays. If you only have one tray you have a few options. You can bake 6, wait, and then bake the additional 6. You can use the extra batter in another pan, for example you could make cupcakes or there should be enough batter to make a single 8″ round cake. Be careful with bake times in different pans. The smaller the cake, the shorter the cook time.
Ingredients
- 2 large eggs
- 1 box yellow cake mix 15.25 ounces
- 1 box instant vanilla pudding mix 3.4 ounces
- ¾ cup vegetable oil
- ¾ cup sour cream
- 2 teaspoons pure vanilla extract
- ½ cup warm water
- 1.5 cups mini chocolate chips
Instructions
- Preheat oven to 350°F. Coat the pan(s) with cooking spray.
- In a large bowl lightly beat the egg.
- Add the cake and pudding mixes, sour cream, oil, vanilla, and water. Whisk until fully combined.
- Fold in chocolate chips.
- Pour batter into the prepared bundt pan. If you are using a mini-Bundt, you may need to spread the batter so it gets into all the nooks and crannies. Use a small spatula or your finger.
- Bake in a preheated oven until the top of the cake springs back when lightly touched and a toothpick comes out clean. Allow cake to cool in pan for 30 minutes before inverting onto a plate or cake stand. For a full-sized Bundt pan the baking time will be about 50-55 minutes. For mini Bundts, it will be about 24 minutes.
Notes
- Many versions of this recipe call for a chocolate glaze. I don’t think it is needed.
- If you measure the vegetable oil first and then use the same measuring cup for the sour cream, the sour cream will come out of the cup easier.
- I’ve been experimenting with different numbers of eggs. The recipe seems to work with anywhere from 0 to 4 eggs. With zero eggs the cake still comes out OK. It is a little denser and doesn’t bind together as well so depending on your pan, it is more likely to fall apart. But I actually liked the texture. It was a little more brownie-like. With 3 eggs, it is lighter, more cake-like and holds together better. I haven’t tried it yet. I’m hoping 2 is a sweet spot.