Chocolate Chip Sour Cream Coffee Cake in Bundt Pan
Easy Coffee Cake Bundt Cake That Starts with Cake Mix
This Chocolate Chip Sour Cream Coffee Cake is AMAZING! OMG! It is super easy to make and tastes great. It is delicious with a cup of coffee for breakfast or with some ice cream for dessert. There honestly isn’t a bad time to have a slice of this cake! SO moist and full of great flavor. It is one of the best cakes I’ve ever eaten. I wish I had a slice right now!
How to Make Chocolate Chip Sour Cream Coffee Cake
This Chocolate Chip Sour Cream Coffee Cake starts with a box of cake mix. You aren’t going to make the cake according to the package directions. You are just going to use the dry cake mix as the base of the cake. You are going to add a box of vanilla pudding, sour cream, vanilla, eggs, and oil.
There is a layer of streusel topping in the middle of this cake and on the top. The streusel topping is made up of chocolate chips, pecans, toffee bits, sugar, and cinnamon. You could even add some coconut if you like coconut.
I bake this Chocolate Chip Sour Cream Coffee Cake in a tube pan. You can also use a bundt cake pan. I spray the pan with some cooking spray with flour. I like Baker’s Joy or Pam cooking spray with flour. Make sure to spray the pan really well so the cake doesn’t stick.
Delicious Coffee Cake Bundt Cake with Streusel Topping
As I said this Chocolate Chip Sour Cream Coffee Cake is great for breakfast or dessert. You can make this cake ahead of time and store in an air-tight container for 4 or 5 days. Perfect if you have overnight guests! You can even freeze the leftovers for a quick treat later. I like to slice the cake into individual slices and wrap them in freezer wrap. When I want a slice of this delicious Chocolate Chip Sour Cream Coffee Cake, I just take a slice out of the freezer and pop it in the microwave for a few seconds. YUM!
Chocolate Chip Sour Cream Coffee Cake Bundt Cake
- 1 box yellow cake mix
- 1 (3.4-oz) box instant vanilla pudding
- 1 cup sour cream
- 2 tsp vanilla
- 4 eggs
- ½ cup oil
- 1 cup chocolate chips
- ½ cup chopped pecans
- 1 cup toffee bits
- ¼ cup sugar
- 1 tsp cinnamon
- Preheat oven to 350ºF. Spray a bundt pan or tube pan with baking spray with flour.
- Mix together cake mix, vanilla pudding, sour cream, vanilla, eggs and oil with a mixer until fully combined, about 2 minutes.
- Combine chocolate chips, pecans, toffee bits, sugar, and cinnamon.
- Spread half of the cake batter into prepared pan. Sprinkle half of chocolate chip mixture on top of cake batter. Spread remaining cake batter in pan. Top with remaining chocolate chip mixture.
- Bake for 50 to 60 minutes, until a cake tester comes out dry.
Can use coconut and walnuts in the streusel topping. Can freeze leftovers for a quick treat later.
MORE BUNDT CAKE RECIPES:
Augusta National Sour Cream Pound Cake
Ritz Carlton Lemon Pound Cake
Old Fashioned Buttermilk Pound Cake
Strawberry Swirl Pound Cake
Cream Cheese Pound Cake
Do you make the Vanilla Pudding & then add to recipe or just add the mix to batter?
just the mix
I make a coffee cake almost identical to this, but the topping is just cinnamon, sugar and pecan pieces. It is amazing!! Everyone loves it! I imagine this one with chocolate chips and toffee would be fabulous, also! I use a 9×13 and swirl the layer on top into the batter a bit with a knife. Bake 30-40 minutes.
wish i had some right now – it looks so good!