Chocolate Chip Bundt Cake
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Chocolate Chip Bundt Cake is soft and buttery with a rich vanilla flavor and loaded with mini chocolate chips. Topped with a vanilla frosting and more chocolate chips, making it the best dessert for all occasions! It’s freezer friendly, perfect to make ahead, and can be made all year round.
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Chocolate Chip Bundt Cake
There’s so much to love about this Chocolate Chip Bundt Cake. It’s packed with mini chocolate chips in every bite and has a soft and fluffy texture, yet it’s dense like a buttery pound cake. The rich vanilla cake batter isn’t overly sweet and goes perfectly with the vanilla frosting.
Bundt Cakes are always my go-to when I want an extra easy dessert recipe because it’s baked in one pan, you don’t have to worry about any layers and decorating is a breeze. This Chocolate Chip Bundt Cake can be made for any and all occasions and has just the right balance of rich vanilla and chocolate favors.
If you love chocolate chips, try my Triple Chocolate Chip Cookies, Mini Chocolate Chip Muffins, Brown Butter Chocolate Chip Cookies, and Chocolate Chip Cookie Bars.
Why You’ll Love This bundt cake
key ingredients
- Flour: All-purpose flour works best. Always spoon and level flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
- Baking soda and baking powder: Used as a leavening agent.
- Salted butter: If you use unsalted butter, add 1/4 teaspoon of salt to the recipe.
- Granulated sugar: Used to make the cake sweet.
- Pure vanilla extract: Enhances all the flavors. I love using vanilla bean paste to maximize the flavors.
- Milk: We use whole milk to make the cake tender and moist. You could also use low-fat milk.
- Oil: Canola oil or vegetable oil can be used. This will also make the cake extra moist and soft.
- Eggs: We use 5 whole large eggs at room temperature to help bind the cake batter.
- Sour cream: Creates a tender, soft crumbs and adds moisture without thinning the batter.
how to make Chocolate Chip Bundt Cake
To make the bundt cake
Prepare bundt pan: Preheat oven to 325 degrees F and generously grease a bundt pan with cooking spray and flour.
Mix dry ingredients: In a medium bowl, whisk the flour, baking powder, and baking soda together until well combined. Set aside.
Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, beat the butter and sugar together on medium speed until light and fluffy, about 1 minute.
Add remaining wet ingredients: Beat in the milk, oil, sour cream, and vanilla extract. Add in the eggs, one at a time, beating well after each addition, and scrape down the sides of the bowl with a rubber spatula as needed.
Add in the flour mixture: Mix just until combined. Finally, stir in the chocolate chips.
Bake, cool, frost and enjoy! 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. Let cake cool in the pan, set on a wire rack, for 10 minutes. Then flip the cake onto the cooling rack and cool completely. Top with frosting, more chocolate chips and enjoy!
tips
- Use room temperature ingredients: This will ensure a smooth and velvety batter and the ingredients will incorporate easily.
- Make sure not to over-bake the cake: Every oven is different, so the bake times will be different.
- Grease the pan thoroughly: There’s nothing worse than your cake sticking once it’s baked. Grease every inch of the pan with cooking spray and lightly dust with flour or cocoa powder.
- Sprinkles: Add sprinkles to the top instead of chocolate chips to celebrate a birthday or celebration.
- Mini chocolate chips: We use mini chocolate chips instead of regular sized chocolate chips because they are smaller and lighter so they won’t sink down to the bottom of the bundt pan when baking.
- Make ahead: This bundt cake actually tastes even better the next day! Store it covered at room temperature, and the flavors will deepen overnight.
variations
- Double the chocolate: Add more chocolate chips and use a chocolate frosting instead of vanilla frosting. You could also add a few tablespoons of cocoa powder to make this extra chocolatey.
- Frosting: Use your favorite frosting to frost the cake or whipped cream. Chocolate glaze or icing, strawberry frosting, cream cheese frosting, and canned frosting could all be used instead. If you wanted to keep it plain, you can leave out the frosting and dust the top with powdered sugar.
- Toppings: Sprinkles crushed cookies, white chocolate chips, dark chocolate shavings, chopped nuts, shredded coconut, cookie dough, and fresh berries all make great options.
F&Q
Can I make this in two 8 or 9-inch baking pans instead?
You can, just note that you will also have to decrease the baking time significantly.
Do I have to frost the cake?
You do not have to frost the cake! If you prefer a lighter frosting option, I recommend dusting the cake with powdered sugar or drizzle with a light icing or glaze.
Can I make this in a loaf pan?
Yes! You will need to divide the batter in half and bake each half in a loaf pan.
Can I make this cake ahead of time?
Definitely! I do this almost every time sinceI don’t have the time to make a cake from start to finish in the same day. You can make this cake up to 3 days in advance. Once the 2 layers are baked and cooled completely, wrap each layer generously with plastic wrap and then with heavy duty foil.
leftovers & storage
Leftovers: Store leftover cake in an airtight container or cover plate with foil or plastic wrap. Store in a cool area for 2-3 days, then transfer to the refrigerator and store for 2 more days. The cake will start to dry out once it’s stored in the refrigerator.
Freeze: You can freeze unfrosted cake by wrapping the cooled unfrosted cake with plastic wrap, or cut into individual slices and wrap each slice, and then place in a heavy-duty ziplock bag or cover with aluminum foil. Freeze for up to 3 months.
Defrost: To defrost the unfrosted cake, let the cake thaw completely before frosting. Place cake in the refrigerator to sit overnight or sit out in the counter for at least 3 hours. Make frosting and enjoy.
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Chocolate Chip Bundt Cake
Ingredients
Chocolate Chip Bundt Cake
- 3 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoons baking soda
- 1 cup salted butter softened at room temperature
- 1 1/2 cups granulated sugar
- 1/4 cup milk whole or low-fat
- 2 tablespoons vegetable or canola oil
- 1 cup sour cream
- 1 tablespoon vanilla extract or vanilla paste
- 5 whole eggs
- 1 cup mini chocolate chips
Vanilla Frosting
- 1/2 cup salted butter softened at room temperature
- 4-5 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 3-6 tablespoons milk
Instructions
To make the bundt cake
- Preheat oven to 325 degrees F and generously grease a bundt pan with cooking spray and flour.
- In a medium bowl, whisk the flour, baking powder, and baking soda together until well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, beat the butter and sugar together on medium speed until light and fluffy, about 1 minute.
- Beat in the milk, oil, sour cream, and vanilla extract. Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl with a rubber spatula as needed.
- Add in the flour mixture, mixing just until combined. Finally, stir in the chocolate chips.
- Pour the batter into the prepared pan. 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. Allow the cake to cool in the pan, set on a wire rack, for 10 minutes. Then flip the cake onto the cooling rack and cool completely.
To make the frosting
- In a large mixing bowl, beat the butter until smooth. Add the powdered sugar and vanilla extract and beat together until combined.
- Add in the milk and beat together for a minute or until creamy and smooth. If the frosting seems too thin, add more powdered sugar, if it's too thick, add in more milk. Transfer cooled bundt cake to a serving plate, spread frosting on top and sprinkle with more mini chocolate chips (optional). Slice and enjoy!
