chocolate chip bundt cake
There’s something special about the cozy comfort a homemade cake brings to the table. But when you’re craving a dessert that’s both visually stunning and incredibly flavorful, nothing beats a chocolate chip bundt cake. In this post, you’ll discover the ultimate chocolate chip bundt cake recipe, loaded with rich chocolate flavor and a soft, moist crumb.
Perfect for birthdays, holidays, or just a Tuesday night treat, this cake is the kind of dessert that makes everyone ask for seconds. And with helpful baking tips, variations, and storage suggestions, you’ll be ready to make this your signature cake.
Chocolate Chip Bundt Cake Recipe
I find myself baking bundt cakes way more often than layer cakes—why? Because they’re incredibly simple! Just pour the batter into a bundt cake pan, bake, and finish with a glaze or dusting of powdered sugar. No complicated layering, no piping bags, no special skills needed.
This chocolate chip bundt cake is about to become your new go-to recipe. It’s rich, buttery, and dense like a classic pound cake, bursting with mini chocolate chips and enhanced with a splash of pure vanilla extract. Whether it’s for a family gathering or a cozy weekend treat, this cake fits the bill. Let’s dive in!
Why You’ll Love This Chocolate Chip Bundt Cake
Bundt cakes are known for their elegance and simplicity, but this version goes a step further. By folding in semi sweet chocolate chips and using sour cream to keep the texture soft and rich, this recipe brings out the best in every bite.
Plus, it’s incredibly easy to make—no need for complicated steps or fussy techniques. You can even turn it into mini bundts or adapt it for sheet cakes if you’re serving a larger crowd. And thanks to its longevity, this cake can be enjoyed for days—if it lasts that long.
Chocolate Chip Bundt Cake Ingredients
Before we jump into the step-by-step instructions, let’s take a look at what you’ll need to make this chocolate chip bundt cake recipe come to life.
- All-Purpose Flour: Provides the ideal texture and structure. Avoid alternatives like nut or oat flours.
- Baking Powder: Use fresh baking powder. Don’t substitute with baking soda.
- Salt: Enhances flavor and balances sweetness.
- Cinnamon: Adds a warm, subtle spice that complements the chocolate.
- Nutmeg: Just a pinch boosts the cinnamon’s warmth—freshly grated is great but don’t overdo it.
- Unsalted Butter: Room-temperature butter creates a smooth, creamy batter. Skip melted or cold butter.
- Cream Cheese: Use full-fat, brick-style cream cheese at room temp for best texture.
- Granulated Sugar: White sugar keeps the texture light. Avoid brown sugar as it adds too much moisture.
- Vanilla Extract: Pure vanilla deepens flavor. Bulk buying is a budget-friendly tip.
- Almond Extract (Optional): Adds a delicate, nutty aroma—nice but not required.
- Large Eggs: Use room-temperature eggs, adding them one at a time for even mixing.
- Sour Cream: Essential for a moist crumb. Can be swapped with full-fat Greek yogurt or whole milk in a pinch.
- Oil: When it comes to fat options, neutral oils like canola, vegetable, or melted (and slightly cooled) coconut oil all work well.
- Chocolate Chips: Mini chips stay suspended in the batter. Regular chips are fine too but may sink and create gooey pockets.
Tools You’ll Need
- 10-inch bundt cake pan
- Hand or stand mixer
- Mixing bowls
- Rubber spatula
- Cooling wire rack or rack to cool completely
- Toothpick for testing
How to Make Chocolate Chip Bundt Cake (Step-by-Step)
1. Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a bundt pan with butter or nonstick spray, then dust with flour to prevent sticking.
2. Mix Dry Ingredients
To start, whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Once combined, set the mixture aside until ready to use.
3. Cream Butter and Sugars
In a large bowl, beat room-temperature butter with granulated and brown sugar until light and fluffy (about 3–5 minutes).
4. Add Eggs and Vanilla
Once the butter and sugars are creamed, begin adding the eggs one at a time, mixing well after each. Then, stir in the vanilla extract until fully combined.
5. Add Sour Cream and Milk
Blend in the sour cream and milk until smooth and creamy.
6. Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet mixture. Mix just until combined—avoid overmixing.
7. Fold in Chocolate Chips
Before folding them in, toss the chocolate chips with a little flour to prevent them from sinking. Then, gently fold them into the batter for even distribution.
8. Fill the Pan
Pour the batter into the prepared bundt pan and smooth the top. Sprinkle mini chocolate chips on top if desired.
9. Bake
Bake for 55–65 minutes, or until a toothpick comes out clean. Cover loosely with foil if the top browns too quickly.
10. Cool and Invert
Cool in the pan for 15–20 minutes, then carefully invert onto a wire rack. Let cool completely before slicing.
Optional Chocolate Glaze
While this cake is delicious on its own, adding a chocolate glaze gives it that extra wow factor.
Glaze Ingredients:
- 1/2 cup heavy cream
- 1 cup semi sweet chocolate chips
- 1 teaspoon vanilla extract
Directions:
Heat the cream until just simmering, then pour it over the chocolate chips in a bowl. Let sit for 2 minutes, stir until smooth, then add the vanilla extract. Drizzle over your fully cooled cake.
Pro Baking Tips for Success
1. Grease and Flour Your Pan Well
Above all, don’t skip this step! By properly preparing the pan, you ensure the cake releases cleanly, with every ridge and groove beautifully intact.
2. Use Room Temperature Ingredients
In general, using ingredients at room temperature—from the butter to the eggs—makes mixing easier and leads to a better texture.
3. Don’t Overmix
Once the dry ingredients hit the wet, mix only until combined. Overmixing leads to dense or rubbery results.
4. Let the Cake Cool Completely
Be patient and let the cake cool fully on a rack to cool completely before adding glaze or slicing.
Variations on Chocolate Chip Bundt Cake
Looking to put your own spin on this classic? Try one of these delicious variations:
1. Chocolate Chip Pound Cake
If you prefer a denser texture, reduce the milk to 1/4 cup and add an extra 1/2 cup of flour. This transforms the cake into a chocolate chip pound cake.
2. Cake Mix Shortcut
In a rush? You can make a chocolate chip bundt cake using cake mix. Start with a yellow or vanilla cake mix, then add 1 cup sour cream, 1/2 cup milk, and 1 1/2 cups chocolate chips for a semi-homemade masterpiece.
3. Double Chocolate
Swap out 1/3 cup of flour for cocoa powder and add a mixture of semi sweet chocolate chips and milk chocolate chips for a rich chocolate overload.
4. Mini Bundt Cakes
For a fun twist, use mini bundt pans for individual servings—perfect for parties or gifting
Serving Suggestions
This cake is great as-is, but you can elevate it even further with these ideas:
- Dust with powdered sugar for a classic, elegant finish
- Serve with whipped cream and fresh berries
- Add a scoop of vanilla ice cream on the side
- Drizzle with chocolate, caramel, or raspberry sauce
How to Store Chocolate Chip Bundt Cake
This cake keeps well and tastes even better the next day.
Room Temperature:
After baking, wrap the cake tightly in plastic wrap or store it in an airtight container. It will stay fresh for up to 3 days.
Refrigerator:
If glazed, store in the fridge for up to 5–6 days. Bring to room temperature before serving for best flavor.
Freezer:
Wrap the cake tightly in plastic wrap, then in foil, and freeze for up to 2 months. Let thaw at room temperature on a wire rack to cool completely before serving.
How do you keep chocolate chips from sinking in a Bundt cake
Toss the chocolate chips in a tablespoon of flour before folding them into the batter. This coating helps suspend the chips evenly during baking, keeping them from sinking to the bottom of the bundt pan.
Can you use a regular box cake mix in a Bundt pan
Yes! A standard box cake mix works well in a bundt pan. Just be sure to grease and flour the pan properly, and extend the bake time by 10–15 minutes compared to a regular cake pan.
How is Bundt cake different from regular cake
Bundt cakes are baked in a decorative bundt pan with a central tube, which helps them cook evenly. They’re often denser than traditional cakes and don’t always need frosting—many are finished with glaze or powdered sugar.
What is the secret to moist Bundt cake
Using ingredients like sour cream, buttermilk, or Greek yogurt helps lock in moisture. Avoid overbaking, and let the cake cool in the pan for 15–20 minutes before inverting it onto a rack to cool completely.
How to put chocolate chips in cake without them melting
Use semi sweet or dark chocolate chips, which have a higher melting point. Also, fold them into room temperature batter and avoid overmixing, which can cause chips to melt into the batter.
Why did my chocolate chips sink to the bottom of my cake
This usually happens if the batter is too thin or the chips aren’t coated in flour. A thick cake batter combined with floured chips helps keep them evenly distributed during baking.
Do bakers use box cake mix
Many home bakers and even professionals use box mixes as a base and enhance them with add-ins like sour cream, eggs, or pudding mix. They’re a convenient and reliable option when time is short.
How do you adjust a cake recipe for a Bundt pan
Most recipes that fit in a 9×13-inch pan can also work in a 10–12 cup bundt pan. Reduce the oven temperature by 25°F and extend the bake time slightly. Always check doneness with a toothpick inserted into the center.
Is a Bundt pan equal to a 9×13 pan
Yes, most 10–12 cup bundt pans hold about the same volume as a 9×13-inch pan. However, the baking time may differ due to the pan shape, so always test for doneness.
Frequently Asked Questions
To prevent chocolate chips from sinking, toss them in a small amount of flour before folding them into the batter. This helps suspend the chips evenly throughout the cake during baking.
Yes, you can substitute full-fat Greek yogurt for sour cream in equal amounts. This swap maintains the cake’s moisture and texture, though it may impart a slightly tangier flavor.
Thoroughly grease the bundt pan with butter or shortening, ensuring all crevices are covered. Then, dust the pan with flour, tapping out any excess. After baking, allow the cake to cool in the pan for about 15–20 minutes before inverting it onto a wire rack to cool completely.
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done. Additionally, the cake should spring back when lightly pressed, and the edges may start to pull away from the pan.
Absolutely! Consider adding nuts, dried fruits, or different types of chocolate chips (like white or milk chocolate). Ensure that any additional mix-ins are chopped to a suitable size and, if heavy, tossed in flour to prevent sinking
Conclusion
To begin with, a perfectly baked chocolate chip bundt cake is like a warm hug in cake form. Thanks to its moist texture, bursts of chocolate, and beautiful shape, it’s ideal for any occasion—or no occasion at all.
This recipe is easy to follow, adaptable, and sure to become a staple in your baking repertoire. Whether you’re new to baking or a seasoned pro, this cake delivers on flavor, texture, and presentation.
So grab your cake mix (or go from scratch), preheat your oven, and get ready to bake the best chocolate chip bundt cake ever. And remember—don’t forget to let your cake cool, share a slice, and savor every bite.
Share the Love!
Tried this recipe? Let us know in the comments and tag us on social media with your gorgeous chocolate chip bundt cake creations. Don’t forget to dust with powdered sugar, drizzle a little glaze, and snap a pic before it disappears!
More Bundt Cake Recipes:
- Lemon Blueberry Bundt Cake
- Vanilla Bundt Cake: How to Make the Best Moist Cake at Home
- Best Banana Bundt Cake Recipe – Moist, Easy & Delicious
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chocolate chip bundt cake
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- ½ cup brown sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup sour cream
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugars until light and fluffy.
- Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and sour cream, mixing until just combined.
- Fold in chocolate chips and pour batter into prepared pan.
- Bake 50–55 minutes or until a toothpick comes out clean.
- Cool in the pan 15 minutes, then transfer to a wire rack.
- Dust with powdered sugar or glaze as desired.
- Slice and enjoy!
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