We Tried Joanna Gaines’ Chocolate Chip Bundt Cake Recipe (and You Should, Too)
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An ooey-gooey Bundt cake with plenty of chocolate flavor? Yes, please! Joanna Gaines' chocolate chip Bundt cake is a recipe no one can resist.
It’s safe to say Joanna Gaines is my go-to for all things home design and DIY. But when it comes to dishing up dinner or an impressive dessert, she’s also pretty talented in the kitchen. Joanna loves to share her favorite recipes, from blueberry sweet rolls and banana bread to this easy three-minute bread.
But there’s one Joanna Gaines recipe that might just, well, take the cake. Say hello to Joanna Gaines’ chocolate chip Bundt cake! The recipe only takes 10 minutes of active prep time to produce a beautiful, elevated dessert.
How to Make Chocolate Chip Bundt Cake Like Joanna Gaines
While this dessert may look complicated, it’s far from it. Joanna’s recipe uses a shortcut to produce a chocolaty Bundt cake, shaving off plenty of prep time so you’ll have a decadent cake on the table in about an hour.
- 1 (15.25-oz.) devil’s food cake mix
- 1 cup plain yogurt
- 4 large eggs
- 1 (3.4-oz.) package vanilla instant pudding mix
- ½ cup plus 1 tablespoon vegetable oil, divided
- 1/2 cup warm water
- 1 cup mini semisweet chocolate chips
- 2 tablespoons unsweetened cocoa
- 2 tablespoons light corn syrup
- 1 cup powdered sugar, plus more for serving
- Fresh strawberries
Tools You’ll Need
Step 1: Prep the batter
Start by preheating the oven to 350°F. In a large bowl, add the cake mix, yogurt, eggs, ½ cup warm water, pudding mix and ½ cup oil. Beat the mixture with a hand mixer on low until just combined. Turn the mixer speed up to medium and beat the batter until fluffy, 2 to 3 minutes. Fold in the mini chocolate chips.
Step 2: Bake the Bundt cake
Lightly grease and flour a Bundt pan. Pour the batter into the prepared pan and bake the cake for 35 to 40 minutes. Check if the cake is done by inserting a toothpick into the center and making sure it comes out clean.
Allow the cake to begin cooling in the pan for 10 minutes before transferring to a cooling rack to cool completely.
Step 3: Make the glaze
In a small saucepan, add the cocoa, 2 tablespoons water, light corn syrup and 1 tablespoon oil. Mix to combine and cook on low, stirring continuously. Gradually add in 1 cup of powdered sugar, whisking until smooth.
Step 4: Decorate the cake
Once the cake is cool, place on a cake stand or serving plate. Drizzle the glaze over the cake. Sprinkle powdered sugar on top and garnish with strawberries.
Here’s What I Thought
Molly Allen for Taste of Home
If you’re looking for a beautiful dessert to serve to your family, this is definitely the recipe you want. The beauty here is that you’re only taking 10 minutes of active prep work, and then the oven does the rest.
By adding in plain yogurt, oil, four eggs and instant pudding mix, you’re introducing plenty of liquid to create incredible moisture in the cake. Just don’t forget to thoroughly prepare your Bundt pan to keep the cake from sticking. Joanna’s tips for lightly greasing the pan and then adding a dusting of flour are important to ensure you’ll get your cake out of the grooved pan in one piece.
Dressing up this Bundt cake is simple thanks to a shiny chocolate glaze that’s ready in minutes, and a dusting of powdered sugar elevates the look even further. The addition of mini chocolate chips provides melty chocolate in every bite paired with the most perfect crumb.
It’s seriously indulgent and the best hack for when you need a quick and easy dessert that will impress everyone at the table!