Easy Chocolate Chip Cake

The chocolate chips pair with the buttery flavor of this yellow cake mix to make an irresistible cake.

Our Chocolate Chip Cake recipe is popular with teenagers and family members of all ages on any occasion!

A Delicious Twist On A Box Of Cake Mix

Also known as a Chocolate Chip Snack Cake Recipe, this recipe is so easy to make. We tested variations of this chocolate chip cake when our teenage son went to a weekend leadership camp and all attendees were invited to bring snacks to share. 

Moist with a vanilla undertone from the instant pudding being added, the cake texture takes this dessert to the next level of enjoyable! This snack cake can be eaten with a fork or smaller pieces can be picked up with your hand and enjoyed on the go.

Similar to our other super fast desserts that start with a box mix and easy to customize, we like to mix up this snack cake with our Cake Mix Cookies and Chocolate Gooey Butter Cake when we crave something sweet.

Why This Chocolate Chip Cake Is Worth Making 

• While this may not be a recipe you’ve had often, one bite and you’ll enjoy the familiar flavors!
• No frosting necessary, just grab a bite of this easy cake a your craving will be satisfied with the snack or dessert.
• Easy to make last minute to share at a potluck this chocolate chip cake from a box mix is super delicious!
• Just like our Black Forest Cherry Bundt Cake this recipe bakes well in a bundt pan.

Ingredients and Substitutions

• Yellow Cake Mix or Butter Golden Cake Mix both work well. We typically use the classic yellow as we’re adding other dairy products for that deeper flavor.
• Instant Vanilla Pudding Mix – We like how vanilla compliments the cake, for more of a contrasting flavor try using a box of chocolate pudding mix.
• Vanilla Greek Yogurt –  is what we typically have on hand and the vanilla compliments the yellow cake mix. Sour cream also works fine and keeps the cake extra moist.
• Eggs – add richness and help the cake rise.
• Water – if you want to make this a chocolate cake with chocolate chips then use coffee instead of water to enhance the chocolate flavor. In a yellow cake we use water.
• Vegetable Oil – Canola oil is equal.
• Mini Chocolate Chips – the best way to go, avoid the typical size chips if at all possible at they will sink and create craters on the cake instead of the beautiful chocolate layer.

Mini Chips Versus Regular Sized Chocolate Chips

We experimented using mini chocolate chips and regular sized semi-sweet chocolate chips.

The outcome was very different. Both options taste fine, but the mini chips are the winner hands down!

The larger chips sink to the bottom and don’t distribute the chocolatey flavor as uniformly throughout the cake.

The mini chips disperse more evenly, stay spread out and a nice layer sits on top while baking giving a better distribution of flavor but a stronger eye appeal as well.

Step By Step Instructions

In a mixing bowl stir together cake mix, eggs, instant pudding, sour cream, oil and water.

Mix well. I typically use an electric mixer to make the job easier.

Then add half of the chocolate chips. Reserve some to sprinkle on top.

Stir it up again!

Pour into a 9 x 13″ pan coated with non-stick spray.

Sprinkle the remaining chocolate chips on top.

Bake in an oven preheated to 350℉ for 35 to 45 minutes until a toothpick inserted in the center comes out clean.

Tastes great with gooey chocolate while warm or at room temperature.

Store in a dish with a tightly sealing lid or another air tight container in the refrigerator (since the cake is so moist) for up to 3 days. Enjoy!

More Classic Dessert Recipes

Lemon Delight has a bright, citrusy spin on the popular Chocolate Delight or a similar Chocolate Eclair Cake.

Rhubarb Crunch and Raspberry Pretzel Salad both have simple ingredients to make old-fashioned favorites!

Sour Cream Coconut Cake is another great box mix recipe to make ahead of time and enjoy later.