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This crockpot chocolate chip cake by the Charleston Cake Lady is the perfect dessert for the holidays or any occasion

Chocolate Chip Cake

Prep Time 15 minutes
Cook Time 50 minutes
Servings 18
Author Charleston Cake Lady


  • 1 package butter recipe golden cake mix
  • 1/3 cup sugar
  • 8 ounces sour cream do not use low fat or nonfat
  • 2/3 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 package 12 ounces mini semisweet chocolate chips


  1. Preheat oven to 325 degrees.
  2. Grease and flour a 12 cup Bundt pan.
  3. In a large mixing bowl with a mixer, blend the cake mix, sugar, sour cream and oil on low speed for 1 minute.
  4. Add the eggs one at a time, blending well after each addition.
  5. Increase the mixer speed to medium and beat for 4 minutes.
  6. Add the vanilla extract.
  7. Fold the chocolate chips into the batter by hand and stir gently until they are well distributed.
  8. Pour the batter into the prepared pan and bake for 50 minutes, or until a tester inserted in the middle of the cake comes out clean.
  9. Remove the cake from the oven and allow it to cool in the pan.
  10. Invert the cake onto a plate and serve.