Chocolate Chip Bundt Cake
This Chocolate Chip Bundt Cake is incredibly moist and has a delicious buttery flavor that pairs beautifully with the hint of cinnamon and the mini chocolate chips scattered throughout the cake. It’s topped with a rich chocolate glaze (which is optional) and is irresistible with or without the glaze!
If you love deliciously moist and flavorful bundt cake recipes, then you are in the right place! In additional to this delicious chocolate chip bundt cake recipe, you will swoon over my Chocolate Bundt Cake, my Blood Orange Bundt Cake and my Lemon Poppy Seed Bundt Cake.
Why This Recipe Works
- Way easier than layer cakes. The thing I love most about bundt cakes is how easy they are! No fussy layers or fillings. Just a nice moist cake that is easy to make look amazing!
- Moist bundt cake. This chocolate chip bundt cake is super moist thanks to the vegetable oil and is ultra tender from the buttermilk.
- Optional rich chocolate glaze. So hear me out: this cake is AMAZING on its own. You really don’t need the chocolate ganache topping. If you want to serve it plain, you can. But if you want an extra chocolaty element, then this glaze is a winner!
- Flour: Regular, all-purpose flour is what you’ll need!
- Baking Powder & Baking Soda: We will get that amazing rise in the chocolate chip bundt cake by using this combination of leavening agents.
- Ground Cinnamon: Trust me on this, the hint of cinnamon is amazing with the chocolate chip bundt cake!
- Unsalted Butter: The melted butter provides an amazing buttery chocolate chip bundt cake.
- Vegetable Oil: Using vegetable oil AND butter will give us not just a great flavor but a super moist texture.
- Sour Cream: Use full-fat sour cream for the best results! The addition of sour cream really amps up the moist texture of the cake.
- Buttermilk: Use room temperature buttermilk for the best results. If the buttermilk is cold, it can solidify the melted butter.
- Mini Semi-Sweet Chocolate Chips: Mini chocolate chips are the way to go! They disperse really well in the cake.
- Bittersweet Chocolate: you can use unsweetened chocolate or bittersweet chocolate. Chop very finely to make things easier to melt together for the chocolate sauce.
- Powdered Sugar: Sift the powdered sugar for the smoothest texture.
- Prepare the oven and pan. Preheat the oven to 350ºF and spray a 10-12-cup bundt pan with nonstick cooking spray that contains flour. Set aside.
- Combine the dry ingredients. To a large bowl, combine 3 cups all-purpose flour, 3 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 1/2 tsp ground cinnamon. Whisk to combine.
- Combine the wet ingredients. To a medium bowl, add 6 tablespoons melted butter, 1/3 cup vegetable oil, 1 cup granulated sugar, 1/2 cup light brown sugar, and 3 large eggs. Whisk until combined, then add in 1/3 cup sour cream, 1 cup buttermilk, and 1 tablespoon vanilla extract. Mix until smooth.
- Combine both mixtures. Pour the wet mixture over the flour mixture. Use a rubber spatula or wooden spoon and mix until partially combined. Add 1 1/2 cups mini semi-sweet chocolate chips and mix until no flour streaks remain, but don’t over mix! The batter will be thick.
- Pour cake batter into the prepared bundt pan. Spread the batter into an even layer in the prepared pan and top with turbinado sugar (coarse sugar).
- Bake. Bake the chocolate chip bundt cake for 40-45 minutes. The cake is done when a toothpick in the center of the cake comes out with a few moist crumbs. Remove and let cool in the pan for 10 minutes then turn out onto a cooling rack to let the cake cool to room temperature.
- Make the chocolate glaze. Combine the 3 oz finely chopped chocolate, 4 tablespoons butter, and 1/4 cup heavy cream in a microwave-safe bowl. Microwave in 30-second increments, stirring between each, until everything is completely melted. Add the pinch of salt and 1 1/4 cups powdered sugar and mix until smooth. Let sit for up to 5 minutes.
- Frost the cake! Place the cake on a serving plate then pour the chocolate glaze on top of the cooled cake. Slice and serve!
Mixing the batter partway and then adding the mini chocolate chips will help so that some of the flour mixture coats the chocolate chips. This will help keep the chocolate chips from sinking to the bottom of the cake while baking.
You can also toss the chocolate chips in 1 teaspoon of flour before adding to the batter.
The chocolate topping is optional. The chocolate chip bundt cake is super good without it. So if you want to do it plain, you can! Even putting a dusting of powdered sugar would be yummy and add a nice presentation.
Make Ahead, Storing, and Freezing
I would make the Bundt Cake the day you want to serve it.
Store any leftover Bundt Cake covered at room temperature for up to 3 days.
To freeze, flash freeze the cake if it is topped with the glaze; otherwise, let cool to room temperature and cover in 2 layers of plastic wrap and then 1 layer of aluminum foil. Freeze for up to 2 months. Remove and let thaw in the fridge overnight. You can also freeze individual slices of the cake.
Yes you can. I like to use the mini because they disperse really well in the cake and they are smaller so it’s easier to keep them from falling to the bottom of the cake while baking.
I would use full fat Plain Greek Yogurt.
Nope! This cake is so delicious on its own. You can top with some cinnamon sugar if you’d like for a finished effect, but if doesn’t need the glaze.
Chocolate Chip Bundt Cake
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter - melted and still warm
- 1/3 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup light brown sugar - packed
- 3 large eggs
- 1/3 cup sour cream - room temperature
- 1 cup buttermilk - room temperature
- 1 tablespoon vanilla extract
- 1 1/2 cups mini semi-sweet chocolate chips
- 3 oz bittersweet chocolate - finely chopped
- 4 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- pinch salt
- 1 1/4 cups powdered sugar - measured then sifted
- Preheat oven to 350°F. Spray a 10-12 cup bundt pan with nonstick cooking spray (preferably one that contains flour).
- In a large bowl whisk the flour, baking powder, baking soda, salt, and ground cinnamon.
- In a medium bowl whisk the melted butter, vegetable oil, sugar, brown sugar and eggs. Once combined, whisk in the sour cream, buttermilk, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients over the dry ingredients. Use a rubber spatula to stir to combine. When halfway combined, add the chocolate chips and mix until no flour streaks remain. Batter will be thick! Don’t overmix.
- Spoon the batter into the prepared pan. Sprinkle coarse sugar over the batter. Bake for 40-45 minutes or until a toothpick inserted into the cake comes out clean or with a few moist crumbs.
- Remove from the oven and let cool in the pan for 10 minutes. Turn cake out onto a cooling rack to cool to room temperature.
- Make chocolate glaze: Combine chocolate, butter, and heavy cream in a microwave safe bowl. Heat at half power in 30 second increments (stirring well in between) until chocolate and butter are completely melted.
- Whisk the salt and vanilla into the melted chocolate mixture. Lastly, whisk in the powdered sugar until smooth. Let the frosting sit for 1-4 minutes. If you were to frost the cake right away, the frosting will slide off the sides of the cake.
3 Comments on “Chocolate Chip Bundt Cake”
I made this cake last week and I’m making it again tonight!!! It’s maybe the best cake I’ve ever made. It tastes like a big chocolate chip cookie and stays moist for days. I didn’t make the fudge frosting-just sprinkled the top with powdered sugar. I did use half semi-sweet chocolate chips and half regular size milk chocolate. And it mixes up so quickly! Tonight I’m going to add chopped pecans. You must make this cake! Everyone will love it!⭐️⭐️⭐️⭐️⭐️
Woot woot! Couldn’t agree more, Kelley! Thanks for the 5-star rating and comment.
What does coarse sugar mean? I only have granulated. I think. I’m in bed so I can’t check. Its 2.04am and I’m 78. Not lazy. Just a bit old 🙂