Sweet, moist, and flavorful chocolate chip bundt cake. Dress this easy to make bundt cake up with chocolate glaze or keep it simple with sifted powdered sugar.
Nothing beats a classic.
Fans of classic chocolate chip cookies will absolutely love this timeless chocolate chip bundt cake.
Table of Contents
- Vanilla Bundt Cake with Chocolate Chips
- Bundt Cake Ingredients
- Recommended Chocolate Chips
- How to Prepare Bundt Cake Pan for Baking
- Bundt Cake Pan versus other Baking Pans
- Tips for Bundt Cake Unmolding
- Bundt Cake Topping Options
- How to Slice Bundt Cake
- Cake Storage and Leftovers
- More Chocolate Chip Desserts
- Chocolate Chip Bundt Cake Recipe
Vanilla Bundt Cake with Chocolate Chips
This bundt cake takes the iconic flavors of chocolate chip cookies and translates them into a very easy to make cake.
The bundt cake is studded with a generous amount of mini chocolate chips.
Each bite has the perfect combination of vanilla cake, semi-sweet chocolate, and a crisp buttery exterior crust.
Brief History of the Bundt Pan
NordicWare introduced bundt pans in the 1950s. The shape and structure of pan was based on the cast-iron kugelhopf molds of Eastern Europe.
Modern day bundt pans are essentially tube pans with curved or fluted designs.
Bundt cakes are great for all sorts of occasions for simple everyday wins to big momentous celebrations.
A variety of different batters and doughs may be baked in bundt pans.
Bundt Cake Ingredients
This recipe starts with a simple vanilla cake base. The batter is flavored with pure vanilla extract. Be sure to use high quality vanilla.
Semi-sweet chocolate chips are folded into the batter. The slightly bittersweet chocolate chips pair wonderfully with the sweet vanilla cake.
For added dimension and flavor, you may add freshly grated orange zest. This will a fresh alluring note.
Any kind of milk will work for this recipe. I used regular whole milk. Reduced fat milk, soy milk, or any other milk alternative works just as well.
Sour cream has a creamy richness to the batter. Use full-fat sour cream, full-fat Greek yogurt, or creme fraiche.
Recommended Chocolate Chips
There are several chocolate chip options: dark chocolate, milk chocolate, semi-sweet chocolate, white chocolate.
For this specific recipe, I highly recommend using a combination of mini chocolate chips and standard chocolate chips.
I used these mini semi-sweet chocolate chips and these dark chocolate chip morsels.
The mini chocolate chips ensures that you have a little bit of chocolate in every bite.
Packaged chocolate chips or “chocolate morsels” can withstand heat and maintain their structure during baking. This is because they have a lower amount of cocoa butter compared to chocolate bars.
You could chop with a large chocolate bar to create “chocolate chunks.” However, the chocolate chunks with melt into large puddles and pockets of chocolate in the final product.
How to Prepare Bundt Cake Pan for Baking
Unmolding bundt cake can be nerve-wrecking! Use these recommended bundt pan practices to ensure perfectly unmolded bundt cakes.
It is important to butter and flour the bundt pan. (Even if you have a non-stick bundt pan!)
You may certainly use no-stick baking spray. However, I prefer the classic method listed below.
- Start with room temperature, softened butter. The butter should have the consistency of mayonnaise.
- Use your fingers (or gloved fingers) or a pastry brush to coat the bundt pan with a generous layer of butter. (Be sure to get into all the cracks and crevices of the pan!)
- Sprinkle a couple tablespoons of flour into the greased pan. Evenly distribute the flour by shaking the pan. Tap and swirl pan to move flour all over the greased areas.
- Invert pan. Tap and discard any excess flour. The prepared buttered and floured bundt pan should look like the image above.
Bundt Cake Pan versus other Baking Pans
This bundt cake is baked in a 10-cup capacity bundt pan. I used this 10-inch diameter heritage bundt pan.
It is one of my favorite bundt pans. I love its clean, unique design. Plus, it’s shape makes for easy cake unmolding.
I use it often as seen in this banana bundt cake, eggnog bundt cake, and pumpkin bundt cake.
There are several options if you don’t have a similar sized bundt pan.
The recipe makes two 9×5-inch loaf cakes. Adjust baking time as necessary. It take about 45-50 minutes to bake using two loaf pans.
You can also bake this in an angel food cake tube pan.
Tips for Bundt Cake Unmolding
Set a kitchen timer or your phone timer for 10-15 minutes. On average- 10 minutes for six to ten cup bundt cakes and 15 minutes for bundts larger than ten cups.
This cooling time allows the cake to slightly pull away from the edges of the pan.
Don’t let the bundt cake cool to room temperature in the pan. The cake will continue to cook and dry out. It also will soften the exterior crust of the bundt cake.
Never unmold a hot cake directly out of the oven. A hot cake is super fragile.
To unmold, place wire rack over the bundt cake. Invert pan with the rack.
Tap on the pan, if necessary. The cake should just slide out of the pan onto the wire rack.
Bundt Cake Topping Options
This chocolate chip bundt cake is sweet on its own. It does not need any glaze or toppings.
A simple dusting of powdered sugar (also known as confectioners’ sugar or icing sugar) is more than enough.
However, if you are feeling fancy, there are several topping options to choose from:
- Brown sugar glaze made with powdered sugar, brown sugar, and melted butter
- Chocolate glaze produced by melted chocolate chips with butter and light corn syrup
- Simple sugar glaze from powdered sugar, vanilla, and milk
How to Slice Bundt Cake
Two important factors: allow the cake to cool and use a proper knife.
I cannot emphasize this first one enough. Cool the bundt cake to room temperature.
- A warm cake will easily tear and crumble.
- The interior may not have fully set up while warm, resulting in a gummy texture.
Next, use a serrated knife!
- Use a gentle sawing motion to slice the cooled cake. The serrated knife produces nice, clean cuts.
I recommend this two-piece serrated knife set. It comes with a longer knife for bread loaves & cakes and a shorter knife perfect for slicing tomatoes, English muffins, and bagels.
Cake Storage and Leftovers
- Store leftover cake at room temperature in a covered container for up to three days.
- This is a moist cake. It will stay soft and moist for several days.
More Chocolate Chip Desserts
- Chocolate Chip Scones: butter and cream based scones perfect with morning coffee or evening red wine
- Banana Chocolate Chip Cookies: a cross between banana bread and soft chewy cookies
- Double Chocolate Chip Cookies: soft and chewy cookies flavored with cocoa powder and studded with chocolate chunks
Chocolate Chip Bundt Cake
Ingredients
- 3 Cup all-purpose flour, (390 g)
- 1 Tablespoon baking powder, (12 g)
- 2 Teaspoon kosher salt, (6 g)
- 1 ½ Cup granulated sugar, (300 g)
- 1 Cup unsalted butter, (226 g), softened, room temp
- 4 large eggs, , room temp
- 1 Tablespoon pure vanilla extract
- 6 Tablespoon sour cream*, (90 g)
- ¾ Cup milk*, (170 g), room temp
- 1 ½ Cup chocolate chips*, (262 g) see notes
Instructions
- Preheat oven to 350°F. Generously butter 10-cup Bundt cake pan. Lightly flour cake pan. Tap out excess flour. Set aside.
- In a large bowl, whisk together flour, baking powder, and salt. Set aside.
- The bowl of a stand mixer fitted with a paddle attachment (or using a handheld mixer), cream together butter and sugar until smooth. Scrape down bowl as needed.
- Add eggs one at a time, ensuring each egg is incorporated before adding the next. Add in vanilla and sour cream. Mix on medium speed until well blended.
- Add dry flour mixture in three additions, alternating with the milk. Begin and end with the flour. Mix on low speed until thoroughly combined. Scrape down bowl as needed to ensure thorough mixing.
- Use a spatula to fold chocolate chips into batter.
- Pour batter into prepared bundt cake pan. Level batter. Bake for 60-70 minutes until cake springs back to touch and toothpick inserted in cake comes out clean.
- Cool cake in pan for 10 minutes. Invert bundt cake onto a wire rack. Unmold and cool cake to room temperature. to unmold cake.
Notes
- Sour Cream: adds a rich creaminess. Use full-fat sour cream, full-fat Greek yogurt, or creme fraiche.
- Milk: any kind of milk (whole, reduced fat, low-fat) will work. Any milk alternative such as soy, almond, or oat milk also works.
- Chocolate Chips: I used a combination of 1 cup (175 g) mini semi-sweet chocolate chips and 1/2 cup (87 g) dark chocolate chip morsels. Feel free to use you choice of chips: dark, milk, semi-sweet, or white chocolate.
- Adding more depth of flavor:
- use a combination of almond extract and vanilla extract
- add 1-2 teaspoons of freshly grated orange zest
- Use a 10-cup capacity bundt cake pan or larger.
- Alternatively, this recipe makes two 9×5-inch loaf cakes.
- Batter may be mixed by hand, using the paddle attachment of stand mixer (recommended method), or using an electric hand mixer
- Use a wire rack to cool baked cake.
- Use a serrated knife in a sawing motion to slice cooled cake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Easy and delicious