Chocolate Chip Bundt Cake
Chocolate chip bundt cake delivers an indulgent treat perfect for special occasions or a mood enhancer any day. Baking up joy has never been easier than this moist, chocolatey tube cake. Enjoying a slice of chocolate chip studded goodness is pure comfort!
I’m always looking for an excuse to bake; it’s my way of showing my family how much I love them. The other day, I was craving something chocolate. As I looked at what was in the pantry, it occurred to me that I could do a twofer. Love and chocolate always go best together!
Images of a classic pound cake studded with chocolate chips were already floating in my mind. The classic ganache added decadence, and my joy was made complete to see my boy with a smile of pure happiness as he devoured his second piece.
Why Chocolate Chips Work Great in a Bundt Cake
The beautiful fluted design and hollow center of a bundt pan allow dense cakes to cook evenly all the way through. That way, you don’t have to worry about the edges burning before the middle is done.
Add chocolate chips to the mix for extra decadence and beauty. Think of your favorite pound cake crashing into a chocolate chip cookie for extra specialness. Biting into the smooth, buttery cake and hitting the more than occasional spark of chocolate is heavenly.
How to Make Chocolate Chip Bundt Cake
The Chocolate Chip Bundt Cake
- Preheat oven to 300°F (150°C). Grease a tube (bundt) pan generously with baking spray and set aside.
- Cream butter and sugar on high in a stand or hand mixer until it’s fluffy and looks white (5-7 minutes). (Photos 1-2)
- Add the eggs, one at a time, beating the mixture well between each addition. (Photo 3)
- Dry Ingredients – In a medium bowl, combine the flour, baking powder, salt, and lemon zest, and mix well. (Photo 4)
- Combine – Add the dry ingredients, alternating with the buttermilk. Start with ⅓ of the dry, then ½ of the buttermilk mix, add another ⅓ of the dry ingredients, followed by the rest of the buttermilk. Mix and then add in the last ⅓ of the dry ingredients and mix until just combined. (Photos 5-6)
- Place the chocolate chips in a bowl and add the reserved tablespoon of flour. Mix to completely coat them. (Photos 7-8)
- Assembly – Add the vanilla extract and coated chocolate chips to the cake batter and fold in gently, scraping down the sides of the bowl as you go. (Photos 9-10)
- Pour the finished batter into a greased bundt pan and tap the pan on the work surface to eliminate large air bubbles. (Photo 11)
- Bake at 300℉ (150℃) until a toothpick inserted into the center of the cake comes out clean (50-60 minutes). (Photo 12)
- Cool for 15-20 minutes, flip the cake over a rack to release, and allow to cool completely to room temperature. While the cake is baking, proceed with the ganache.
The Ganache
- Heat the cream in a small saucepan until it’s almost boiling.
- Melt – Put your chocolate chips in a mixing bowl, then pour the hot, heavy cream over them. Let the hot cream sit for 2-3 minutes to melt the chocolate. (Photo 13)
- Stir – Then gently stir with a whisk until nice and smooth. Add 3 tablespoons of corn syrup and mix until smooth and shiny. (Photo 14)
Recipe Variations
- Marbling. Divide the batter in half and add ½ cup of melted chocolate to one half for a fun marbled cake. Pour the batters into the prepared bundt pan in alternating dollops, then swirl them together with a knife.
- Add fruit. Add a ½ cup of dried fruit or nuts to the batter. Dried cherries, blueberries, or cranberries go great with chocolate. And almonds, walnuts, and pecans do too.
- Greek yogurt. Use full-fat Greek yogurt instead of heavy cream for a less calorie-dense option.
Tips and Tricks
- Use room temperature ingredients so they emulsify well for a smooth and even batter. An hour before baking is a good time to remove perishable items from the fridge.
- Avoid over-mixing the batter because it could get too light, and the cake could fall in the oven.
- For a richer caramel flavor, use brown sugar instead of granulated sugar.
Make-Ahead and Storage Instructions
This is an ideal make-ahead dessert because it tastes better the next day. For even longer storage, you can make and glaze the cake and then freeze it in serving-size slices (well-wrapped in plastic wrap, then wrapped in foil) for a fast sweet tooth fix.
Or freeze the whole unglazed cake the same way and store the ganache glaze separately. It should last 4-5 months in the freezer. Thaw it (or eat it frozen like ice cream) overnight in the fridge, and enjoy.
Your bundt cake will last covered in an airtight container at room temperature for three days or refrigerated for a week.
FAQs
No! This cake is good on its own. Or you can sprinkle cinnamon sugar on top!
Bundt cake batter is usually denser than regular cake batter. Bundt pans are also larger (typically 12-cup capacity). That means bundt cakes take longer to bake than most cakes. So be patient because the results are worth it!
No, you don’t. You can make this delicious cake in a 9×13 sheet cake pan. Or divide it between two regular 9″ cake pans and turn it into a layer cake. Just adjust the baking time and start watching it about 20 minutes earlier to make sure you don’t overbake it.
What to Serve With a Chocolate Chip Bundt Cake
A dollop of homemade whipped cream or fabulous rum raisin ice cream makes a real treat. Ginger tea or chai tea latte helps wash it down.
More Delicious Cake Recipes to Try
Watch How to Make It
Chocolate Chip Bundt Cake
Ingredients
Chocolate Chip Bundt Cake
- 1½ cups (340g) unsalted butter, softened
- 2 cups (400g) sugar
- 5 large eggs at room temperature
- 2¾ cups (330g) all-purpose flour (reserve 1 tablespoon to coat the chocolate chips)
- 2 teaspoons (10g) baking powder
- 1 teaspoon (6g) salt
- 2 teaspoons lemon zest (optional)
- ¾ cup (180ml) buttermilk, room temperature
- 1 tablespoon (15ml) vanilla extract
- 1½ cups mini chocolate chips (a standard 12-ounce bag should be enough)
The Ganache Glaze
- 4 ounces (113g) chocolate chips (bittersweet or semi-sweet)
- ½ cup (113ml) heavy cream
- 1½ teaspoons corn syrup
Instructions
The Bundt Cake
- Preheat the oven to 300°F/150°C. Grease a tube pan generously with baking spray and set aside.
- Cream butter and sugar on high in a stand mixer or with a hand mixer until it's fluffy and starting to look white (5-7 minutes).
- Add the eggs, one at a time, beating them between each addition.
- Mix the flour, baking powder, salt, and lemon zest in a medium bowl.
- Next, add the dry ingredients, alternating with the buttermilk. Start with ⅓ of the dry, then ½ of the buttermilk, mix for a while, then add another ⅓ of the dry ingredients, followed by the rest of the buttermilk, and mix. Then add the last ⅓ of the dry ingredients and mix until just combined.
- Place the chocolate chips in a bowl and add the reserved tablespoon of flour. Mix to thoroughly coat the chocolate chips.
- Add the vanilla extract and coated chocolate chips to the cake batter and fold gently, scraping down the sides in the bowl in between.
- Pour the batter into a greased bundt pan and tap it on the work surface to eliminate large air bubbles.
- Bake at 300℉ (150℃) until a toothpick inserted into the cake's center comes out clean (50-60 minutes).
- Cool for 15-20 minutes, flip the cake over on a rack to release, and cool completely. While the cake is baking, proceed with the ganache glaze.
The Glaze
- Put the chocolate chips in a heat-proof mixing bowl.
- In a small saucepan, heat the heavy cream until it's almost boiling.
- Pour the hot, heavy cream over the mini chocolate chips. Let sit for 2-3 minutes to allow the chocolate to melt.
- Then, gently stir with a whisk until it is nice and smooth. Add the corn syrup and mix until smooth and shiny.
Tips & Notes:
- Use room temperature ingredients so they emulsify well for a smooth and even batter. An hour before baking is a good time to remove perishable items from the fridge.
- Avoid over-mixing the batter because it could get too light, and the cake could fall in the oven.
- For a richer caramel flavor, use brown sugar instead of granulated sugar.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
