Chocolate Chip Bundt Cake Recipe

Chocolate Chip Bundt Cake Recipe: Because they’re so simple, I bake bundt cakes more often than layer cakes. Just scrape the cake batter into the pan, bake, then frost or glaze the cake as desired. There’s no need for elaborate cake decorating techniques or finicky layering!

Additionally, the chocolate chip bundt cake recipe that we’re sharing today is going to be a year-round favorite. This dense and extremely buttery bundt, akin to pound cake, is bursting with tiny chocolate chips and generously flavored with vanilla extract! Come on, let’s bake!

Chocolate Chip Bundt Cake Recipe

Ingredients

Instructions

• Set the oven to 325°F for the Chocolate Chip Bundt Cake.

• Mix the flour, baking powder, salt, cinnamon, and nutmeg together in a medium-sized bowl. Put away until required.

• Beat the butter and cream cheese on medium speed for approximately a minute, or until smooth and creamy, in the bowl of a stand mixer with the paddle attachment, or in a large basin using a handheld electric mixer.

• Add the sugar gradually, then increase the speed to medium-high and beat for an additional three minutes, or until the mixture is light and fluffy. Add the almond and vanilla extracts and beat.

• Slow down to a medium-low speed and gradually add the eggs, beating thoroughly after each addition and scraping down the sides of the bowl as necessary. Stir in the oil and sour cream.

• Once the speed is reduced to low, add the flour mixture and mix just until it is incorporated. Incorporate the chocolate chips lastly.

• Grease a 10-inch (12-cup) bundt pan generously, making sure to get into all the nooks and crannies. I recommend using a flour-infused non-stick baking spray. Pour the batter into the pan that has been prepared.

• A toothpick put into the center of the cake should come out clean after baking the cake for 55 to 60 minutes, or until it is golden brown.

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FAQs

Chocolate Chip Bundt Ingredients

• All-purpose Flour: I can only suggest using this flour for optimal outcomes. Here, nut or oat flours are not going to work.

• Baking Powder: Ensure that the powder you use is fresh and NEVER use baking soda in place of it.

• Salt: To counterbalance sweetness and accentuate flavors, a tiny bit of salt is necessary.

• Cinnamon: Offers a delicate, non-overpowering spice. and enhances the chocolate rather nicely.

• Nutmeg: As previously mentioned. Although fresh nutmeg is always welcome, ground nutmeg works just as well. Just make sure not to use more than what is specified.

• Butter: Unsalted butter works best here, and be sure to bring it to room temperature before adding it to the batter.

• Cream Cheese: Brick-style cream cheese works best for this recipe. Make sure to use full-fat and bring it to room temperature before use.

• Sugar: Granulated sugar sweetens our cake. Brown sugar should not be substituted; it will add extra moisture, which could cause stability issues and darken the overall color of the cake.

• Vanilla Extract: Always use real vanilla extract, not imitation or essence. I know vanilla is expensive, but real is always worth it. Buy a big bottle like this (affiliate link) to save money in the long run!

• Almond Extract: I’m a big fan of the subtle flavor almond extract adds, but you may omit this ingredient if desired.

• Eggs: Be sure to use large eggs and bring them to room temperature before use. You’ll want to add the eggs one at a time to achieve the proper batter consistency.

• Sour Cream: If you can’t find sour cream, sub full-fat Greek yogurt or milk.

• Oil: Canola oil, vegetable oil, or refined coconut oil all work here. If using coconut oil, be sure to warm it until it’s liquified and let it cool slightly.

• Chocolate Chips: I love these mini chocolate chips, but regular sized chocolate chips will also work. The pockets of chocolate will just be slightly larger (never a bad thing), and more chocolate chips might accumulate near the bottom of the cake since they’re heavier than minis.