Go Back
+ servings
A slice of moist Chocolate Chip Bundt Cake with chocolate glaze on a gray plate.
Print

Chocolate Chip Bundt Cake

This Chocolate Chip Bundt Cake is such a delicious and decadent treat! With butter (for flavor), oil (for moistness), and buttermilk (for tenderness) this cake really brings everything to the table! Don't forget the mini chocolate chips. This delicious Bundt Cake is loaded with chocolate chips and topped with a thick chocolate glaze that will keep you coming back for more!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 43 minutes
Total Time 58 minutes
Servings 12 servings
Calories 676kcal

Ingredients

  • 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

Chocolate Glaze

  • 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

Instructions

  • 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.

Nutrition

Calories: 676kcal | Carbohydrates: 83g | Protein: 8g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 194mg | Potassium: 418mg | Fiber: 4g | Sugar: 53g | Vitamin A: 524IU | Vitamin C: 0.1mg | Calcium: 124mg | Iron: 4mg