Chocolate Chip Bundt Cake

There’s something magical about baking a Chocolate Chip Bundt Cake. It evokes memories of family gatherings, laughter echoing in the kitchen, and the sweet aroma that fills every corner of the home. When I was a child, my favorite part of any family gathering was waiting for that moment when my mom would pull the bundt cake out of the oven. It always felt like a celebration. The rich, moist cake, studded with melty chocolate chips, was a treat we all looked forward to. Every slice was a piece of happiness, and the glaze drizzled on top was the cherry on the cake, quite literally! Whether it’s a birthday, a holiday, or just a sunny afternoon, this cake brings people together. So, let’s dive into this simple yet delightful recipe that is bound to become a favorite in your home too!

Chocolate Chip Bundt Cake Ingredients

Understanding the ingredients in your Chocolate Chip Bundt Cake is key to a successful bake. Each component plays a critical role in creating the perfect texture and flavor. The blend of flour, butter, and sugar forms the cake’s foundation, while chocolate chips provide bursts of sweetness. The result is a deliciously moist cake that everyone will love!

• All-purpose flour (3 cups / 360g): This is the base of the cake and provides the structure.
• Baking powder (2 teaspoons): This helps the cake rise and become fluffy.
• Salt (1/2 teaspoon): Enhances the flavor of the cake.
• Ground cinnamon (1/2 teaspoon): Adds warmth and depth of flavor.
• Ground nutmeg (1/4 teaspoon): Complements the sweetness beautifully.
• Unsalted butter (1 cup / 227g): Provides richness and moisture.
• Cream cheese (18 ounces / 227g): Adds a delicious tang and creaminess.
• Granulated sugar (2 cups / 398g): Sweetens the cake and helps it brown.
• Vanilla extract (1 tablespoon / 14ml): Adds a lovely aroma and flavor.
• Almond extract (1/2 teaspoon, optional): Provides a hint of nuttiness.
• Large eggs (5): Binds the ingredients and adds moisture.
• Sour cream (1/3 cup / 76g): Keeps the cake moist.
• Neutral oil (1/3 cup / 76ml): Adds moisture without adding flavor.
• Mini chocolate chips (1 and 1/2 cups / 8 ounces): Bursts of chocolate throughout the cake.
• Bittersweet chocolate (4 ounces / 113g): To make the glaze, chopped finely.
• Heavy cream (1/2 cup / 113ml): Used to create a rich chocolate glaze.
• Corn syrup (1 and 1/2 teaspoons, optional): Helps the glaze stay glossy.

Directions for Chocolate Chip Bundt Cake

Let’s get started on making this delectable Chocolate Chip Bundt Cake. It’s easier than you might think, and I’ll guide you through each step. The key is to take your time and enjoy the process. From prepping your ingredients to watching the cake rise and bake, it all comes together beautifully!

1. Preheat the oven to 325°F. This is an essential step to ensure the cake bakes evenly. Make sure your oven is fully preheated before placing the cake inside.

2. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. This helps distribute the leavening agents evenly, ensuring a nice rise.

3. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute. You want a light and fluffy texture here.

4. Gradually add the granulated sugar, then increase the speed to medium-high. Continue beating until the mixture is light and fluffy, approximately 3 minutes. This helps incorporate air into the batter, making the cake lighter.

5. Beat in the vanilla and almond extracts, mixing until well combined. These flavors will enhance the overall taste of your cake.

6. Reduce the mixer speed to medium-low and add in the eggs, one at a time. Make sure to beat well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well mixed.

7. Now, beat in the sour cream and oil. This will add moisture to the batter, contributing to the cake’s tender crumb.

8. Next, reduce the speed to low and add the flour mixture, mixing just until combined. Overmixing can lead to a dense cake, so stop as soon as you no longer see dry flour.

9. Finally, gently fold in the mini chocolate chips. This ensures they’re evenly distributed without deflating the batter.

10. Generously grease a 10-inch (12-cup) bundt pan, making sure to coat all the nooks and crannies. I recommend using a non-stick baking spray that contains flour for best results. Pour the batter into the prepared pan, spreading it evenly.

11. Bake for 55 to 60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. This step is crucial for achieving that perfect texture!

12. Allow the cake to cool in the pan on a wire rack for 10 to 15 minutes. Then invert the cake onto the rack and let it cool completely, about 2 to 2 and ½ hours. Patience is key, but the wait is worth it!

13. For the glaze, finely chop the bittersweet chocolate and place it in a small heatproof bowl. Set aside.

14. Warm the heavy cream over medium heat until it comes to a boil, then remove it from heat. Pour the hot cream over the chopped chocolate and let it sit for 1 minute. Whisk until smooth, then whisk in the corn syrup if using.

15. Slowly spoon the glaze over the cooled cake, allowing it to drip down the sides. Let the glaze set for at least 20 minutes before slicing and serving. Enjoy every delicious bite!

Recipe Tips about Chocolate Chip Bundt Cake

Here are some thoughtful tips to ensure your Chocolate Chip Bundt Cake turns out perfectly!

• Storage: Keep leftover cake in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate it.
• Freezing: You can freeze this cake! Just make sure it’s completely cooled and wrap it tightly in plastic wrap and then aluminum foil. It’ll stay fresh for up to three months.
• Pairing: This cake pairs wonderfully with a cup of coffee or a scoop of vanilla ice cream. Try adding some fresh berries for a fruity contrast!
• Decorating: Feel free to top the cake with whipped cream or additional chocolate chips for extra flair.
• Variations: Experiment with different types of chocolate chips or add nuts for an additional crunch!

Perfect Pairings for Chocolate Chip Bundt Cake

The Chocolate Chip Bundt Cake is a wonderfully versatile dessert that can be served in a variety of ways. Here are some great pairing ideas to elevate your experience:

• Seasonal Fruits: Fresh berries, bananas, or even a seasonal fruit compote can add a refreshing contrast to the rich cake.
• Coffee or Tea: A warm cup of coffee or herbal tea pairs beautifully, enhancing the cake’s flavors.
• Ice Cream: Serve the cake warm with a scoop of vanilla or chocolate ice cream for a delightful dessert.
• Brunch Treat: This cake makes an excellent addition to brunch. Serve it alongside some fresh fruit and yogurt for a balanced meal.
• Celebration Cake: Dress it up with sprinkles or decorative icing for birthdays or special occasions.
• Wrap it Up: If you have leftovers, wrap slices in plastic wrap for on-the-go treats or snacks throughout the week!

FAQ

Conclusion

This Chocolate Chip Bundt Cake truly embodies the essence of comfort food. Its moist texture and rich chocolate flavor make it a standout dessert that everyone will adore. I encourage you to try this recipe for your next gathering or simply for a sweet treat at home. It’s sure to create wonderful memories and bring smiles to your loved ones. Happy baking!

Chocolate Chip Bundt Cake

The ultimate comfort food, this Chocolate Chip Bundt Cake is rich, moist, and loaded with chocolate chips! Perfect for any occasion, it's sure to impress friends and family. Bake one today and experience the deliciousness!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 10 servings

Course: Desserts

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups All-purpose flour
• 2 teaspoons Baking powder
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground cinnamon
• 1/4 teaspoon Ground nutmeg
• 1 cup Unsalted butter
• 18 ounce Cream cheese
• 2 cups Granulated sugar
• 1 Tablespoon Vanilla extract
• 1/2 teaspoon Almond extract (optional)
• 5 large Eggs
• 1/3 cup Sour cream
• 1/3 cup Neutral oil (such as canola, vegetable, or liquified refined coconut oil)
• 1 and 1/2 cups Mini chocolate chips
• 4 ounces Bittersweet chocolate
• 1/2 cup Heavy cream
• 1 and 1/2 teaspoons Corn syrup (optional)

Equipment

• Oven
• Large Pot
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Frying Pan
• Whisk

Method

 

1. Preheat the oven to 325°F.
2. In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together until well combined. Set aside until needed.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute.
4. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the vanilla and almond extracts.
5. Reduce the speed to medium-low, then add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Beat in the sour cream and oil.
6. Reduce the speed to low and add in the flour mixture, mixing just until combined. Finally, fold in the mini chocolate chips.
7. Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. Scrape the batter into the prepared pan.
8. Bake for 55 to 60 minutes, or until the cake is golden brown AND a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan, set on a wire rack, for 10 to 15 minutes. Then invert the cake onto the rack and cool completely, about 2 to 2 and ½ hours.
10. Finely chop the chocolate and place it in a small heatproof bowl. Set aside.
11. Warm the cream over medium heat until it comes to a boil. Remove from heat and pour the hot cream over the chopped chocolate and let it sit for 1 minute, then whisk until smooth. Whisk in the corn syrup (if using).
12. Slowly spoon the glaze over the cake, letting it drip down the sides. Allow the glaze to set for at least 20 minutes before slicing and serving!

Notes

• Storage: Keep leftover cake in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate it.
• Freezing: You can freeze this cake! Just make sure it’s completely cooled and wrap it tightly in plastic wrap and then aluminum foil. It’ll stay fresh for up to three months.
• Pairing: This cake pairs wonderfully with a cup of coffee or a scoop of vanilla ice cream. Try adding some fresh berries for a fruity contrast!
• Decorating: Feel free to top the cake with whipped cream or additional chocolate chips for extra flair.
• Variations: Experiment with different types of chocolate chips or add nuts for an additional crunch!

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Meet Audrey Hayes

I’m Audrey! I founded Cozy Daily Recipes to help you find joy in the kitchen every single day. I personally test and approve every recipe we publish to ensure it’s worthy of your table. Whether I'm slow cooking a Sunday roast or whipping up a quick lunch, my goal is to make your cooking life easier and more delicious.