There’s something magical about the aroma of a freshly baked chocolate chip bundt cake wafting through the kitchen. It takes me back to Sunday afternoons at my grandma’s house, where her signature cake was always the star of the table. This recipe is my modern twist on that cherished memory—easy to make, irresistibly fudgy, and perfect for any occasion, whether it’s a cozy family gathering or a last-minute dessert for unexpected guests.
With its golden crust, tender crumb, and pockets of melty chocolate, this Chocolate Chip Bundt Cake is pure comfort in every bite. Let’s bake a little happiness together!
Table of Contents
Why You’ll Love This Chocolate Chip Bundt Cake
This chocolate chip bundt cake is more than just a dessert—it’s a celebration of simplicity and indulgence. Here’s why it’s a must-try:
- Effortless Elegance: With its stunning Bundt shape and glossy chocolate glaze, this Chocolate Chip Bundt Cake looks like it came from a bakery, but it’s surprisingly easy to make at home.
- Perfect Texture: The cake is moist, tender, and packed with melty chocolate chips in every bite. It strikes the perfect balance between fudgy and light.
- Versatile and Crowd-Pleasing: Whether you’re hosting a party, bringing dessert to a potluck, or simply treating yourself, this cake is always a hit.
- No Fuss, No Chill: Unlike many recipes that require chilling dough or complicated steps, this Chocolate Chip Bundt Cake comes together quickly with minimal effort.
It’s the kind of recipe you’ll turn to again and again, whether you’re a seasoned baker or a beginner.
Ingredients
For the Cake:
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks / 227g) unsalted butter, room temperature
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (240ml) buttermilk, room temperature
- 1 1/2 cups (255g) semi-sweet chocolate chips
For the Chocolate Glaze:
- 1/2 cup (85g) semi-sweet chocolate chips
- 1/4 cup (60ml) heavy cream
Step-by-Step Instructions
1. Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Generously grease a 10-cup Bundt pan with butter or non-stick spray, ensuring every nook is coated. Dust lightly with flour, tapping out any excess.
2. Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar:
- In a large mixing bowl, beat the butter and sugar together on medium-high speed until light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla:
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
3. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing on low speed until just combined.
Fold in Chocolate Chips:
- Gently fold in the chocolate chips using a spatula, ensuring they’re evenly distributed throughout the batter.
4. Bake the Cake:
- Pour the batter into the prepared Bundt pan, spreading it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the Cake:
- Allow the cake to cool in the pan for 15 minutes. Then, invert it onto a wire rack to cool completely.
Make the Chocolate Glaze:
- Place the chocolate chips in a small bowl.
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 1-2 minutes. Stir until smooth and glossy.
Glaze and Serve:
- Drizzle the warm chocolate glaze over the cooled cake. Allow the glaze to set for 10-15 minutes before slicing and serving.
Expert Tips for the Perfect Chocolate Chip Bundt Cake
- Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for a smooth, even batter.
- Properly Grease the Pan: Generously grease your Bundt pan with butter or non-stick spray, and dust it with flour to prevent sticking.
- Measure Flour Accurately: Spoon flour into the measuring cup and level it off with a knife to avoid a dense cake.
- Don’t Overmix: Mix the batter until just combined to avoid a tough texture.
- Use Quality Chocolate: High-quality chocolate chips or chopped chocolate bars make a big difference in flavor.
- Check for Doneness: Insert a toothpick into the cake—if it comes out with a few moist crumbs, it’s done.
- Cool Before Glazing: Let the cake cool completely before adding the glaze to prevent it from melting off.
- Add Flavor Variations: Experiment with adding orange zest, espresso powder, or a splash of bourbon for a unique twist.
- Store Properly: Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freeze for Later: Wrap the unglazed cake tightly in plastic wrap and freeze for up to 3 months. Thaw and glaze before serving.
Frequently Asked Questions
1. Can I make this Chocolate Chip Bundt Cake ahead of time?
Yes! Bake the cake, let it cool completely, and store it in an airtight container. Add the glaze just before serving.
2. Can I use milk chocolate chips instead of semi-sweet?
Absolutely! Use milk chocolate chips for a sweeter cake or dark chocolate chips for a richer flavor.
3. What if I don’t have buttermilk?
Make a DIY version by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
4. How do I prevent the cake from sticking to the pan?
Grease the pan thoroughly with butter or non-stick spray, and dust it with flour. Tap out any excess flour before adding the batter.
5. Can I make this cake gluten-free?
Yes! Use a 1:1 gluten-free flour blend in place of all-purpose flour.
6. Why did my cake turn out dry?
Overbaking or overmixing the batter can lead to a dry cake. Check for doneness a few minutes before the recommended baking time.
7. Can I freeze the cake?
Yes! Wrap the unglazed cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature and glaze before serving.
8. How do I store leftovers?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
9. Can I make this cake vegan?
Yes! Use vegan butter, flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and dairy-free chocolate chips.
10. What’s the best way to slice a Bundt cake?
Use a serrated knife and gently saw through the cake
Storage Tips
To keep your chocolate chip bundt cake fresh and delicious, follow these storage tips:
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. This helps maintain its moisture and texture.
- Refrigeration: If you live in a warm climate or want to extend its shelf life, refrigerate the cake for up to 5 days. Let it come to room temperature before serving for the best flavor.
- Freezing: Wrap the unglazed cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and add the glaze before serving.
- Reheating: For a warm, gooey treat, microwave individual slices for 10-15 seconds.
Pro Tip: If you’re glazing the cake ahead of time, store it in the refrigerator to prevent the glaze from melting or becoming too soft.
Occasion Ideas For Chocolate Chip Bundt Cake
This chocolate chip bundt cake is perfect for any occasion, big or small. Here are some ideas to inspire you:
- Holiday Gatherings: Serve this cake at Christmas, Thanksgiving, or Easter for a festive dessert that everyone will love. Pair it with a scoop of vanilla ice cream for an extra treat.
- Birthday Celebrations: Skip the traditional birthday cake and surprise the guest of honor with this decadent Bundt cake. Add candles for a fun twist!
- Potlucks and Parties: Its portable shape and crowd-pleasing flavor make it an ideal dessert for potlucks, office parties, or neighborhood gatherings.
- Weekend Baking Project: Spend a cozy afternoon baking this cake with your family. It’s a great way to bond and create lasting memories.
- Just Because: Sometimes, you don’t need a special occasion to enjoy something sweet. Whip up this cake for a midweek pick-me-up or a weekend indulgence.
- reserve its shape and prevent crumbling.
You Might Also Enjoy
- Ideal Triple Chocolate Cake Recipe
- Best Chocolate Chip Pound Cake
- Easy Too Much Chocolate Cake
- Chocolate Italian Cream Cake Recipe
- Cookies and Cream Chocolate Recipe
Share Your Creations!
There you have it—a foolproof recipe for a chocolate chip bundt cake that’s as easy to make as it is delicious to eat! Whether you’re baking it for a special occasion or just because, this chocolate chip bundt cake is sure to bring smiles to everyone at the table. We’d love to hear how your baking adventure goes! Leave a comment below to share your thoughts, rate the recipe, or tell us about any creative twists you tried. Don’t forget to snap a photo of your masterpiece and tag us on social media—we can’t wait to see your chocolate chip bundt cake creations!
Perfect for holiday gatherings, birthday celebrations, or even a cozy night in, this cake is a timeless treat that never goes out of style. Happy baking!
Printchocolate chip bundt cake
- Total Time: 16 minutes
Description
Indulge in this easy, fudgy chocolate chip bundt cake! Quick to make with no-chill dough, it’s the perfect decadent dessert for any occasion. Perfect for holidays, birthdays, or cozy nights in!
Ingredients
For the Cake:
- 3 cups 360g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 2 sticks / 227g unsalted butter, room temperature
- 2 cups 400g granulated sugar
- 4 large eggs (room temperature)
- 1 tablespoon pure vanilla extract
- 1 cup 240ml buttermilk, room temperature
- 1 1/2 cups 255g semi-sweet chocolate chips
For the Chocolate Glaze:
- 1/2 cup 85g semi-sweet chocolate chips
- 1/4 cup 60ml heavy cream
Instructions
Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Generously grease a 10-cup Bundt pan with butter or non-stick spray, ensuring every nook is coated. Dust lightly with flour, tapping out any excess.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar:
- In a large mixing bowl, beat the butter and sugar together on medium-high speed until light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla:
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing on low speed until just combined.
Fold in Chocolate Chips:
- Gently fold in the chocolate chips using a spatula, ensuring they’re evenly distributed throughout the batter.
Bake the Cake:
- Pour the batter into the prepared Bundt pan, spreading it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the Cake:
- Allow the cake to cool in the pan for 15 minutes. Then, invert it onto a wire rack to cool completely.
Make the Chocolate Glaze:
- Place the chocolate chips in a small bowl.
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 1-2 minutes. Stir until smooth and glossy.
Glaze and Serve:
- Drizzle the warm chocolate glaze over the cooled cake. Allow the glaze to set for 10-15 minutes before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 1 minute
- Category: Dessert