Chocolate Chip Bundt Cake
This Chocolate Chip Bundt Cake recipe is the epitome of home baking – a perfect balance of rich, moist cake and abundant, melty chocolate chips. Topped with a simple yet elegant vanilla glaze, this bundt cake is both stunning in appearance and incredibly easy to make. Whether you’re a seasoned baker or just starting out, our expert tips will guide you to a Bundt cake that’s consistently tender, flavorful, and guaranteed to earn rave reviews. It’s the ideal dessert for potlucks, family gatherings, or simply a cozy afternoon treat.
- Prep Time: 20
- Cook Time: 55
- Total Time: 75
- Yield: 1 Bundt Cake (12-16 servings)
- Method: Baking
- Cuisine: American
Ingredients
2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 cup buttermilk, room temperature
1 ½ cups semi-sweet chocolate chips (plus more for garnish, optional)
For the Glaze:
2 cups powdered sugar
4 tablespoons milk (or heavy cream)
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup Bundt pan, ensuring every crevice is coated. Tap out excess flour.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl with an electric mixer, cream softened butter and granulated sugar until light and fluffy (3-5 minutes). Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Gradually add dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix on low speed until just combined; do not overmix. A few lumps are okay.
5. Gently fold in 1 ½ cups of chocolate chips using a spatula.
6. Pour batter evenly into the prepared Bundt pan. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Let cake cool in the pan on a wire rack for 10-15 minutes before inverting onto the rack to cool completely. This crucial step prevents sticking and breaking.
8. Once cake is completely cool, whisk together powdered sugar, milk, and vanilla extract until smooth. Add more milk, a tiny bit at a time, if needed for desired consistency.
9. Drizzle the glaze over the cooled cake. Allow glaze to set slightly before slicing and serving. Garnish with extra chocolate chips if desired.
Notes
For the best results, ensure all cold ingredients (butter, eggs, buttermilk) are at room temperature. This helps them emulsify better, creating a smoother batter and a more tender cake.
Do not overmix the batter once the flour is added. Overmixing develops gluten, which can lead to a tough, dry cake. Mix until just combined.
For easy Bundt pan release, use a baking spray that contains flour, or thoroughly grease with softened butter and dust with flour, tapping out all excess. For chocolate cakes, you can use cocoa powder instead of flour to avoid white residue.
The cooling time in the pan (10-15 minutes) is critical. Too long, and it might stick; too short, and it could break.
This cake is delicious on its own, but also pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream and fresh berries.
Find it online: https://kindeat.com/chocolate-chip-bundt-cake/