Chocolate Chip Bundt Cake Recipe – Moist & Easy to Make!
Craving something sweet but don’t want to spend hours in the kitchen? This chocolate chip bundt cake is your answer! Rich, buttery, and packed with chocolate chips in every bite, it’s the easiest impressive dessert you’ll ever make.
Unlike fussy layer cakes that need perfect frosting skills, this chocolate chip bundt cake comes together in one bowl and one pan. The result? A stunning centerpiece dessert that tastes like you spent all day baking.
Why You’ll Love This Chocolate Chip Bundt Cake
This isn’t just another bundt cake recipe. Here’s what makes it special:
Incredibly moist texture – Thanks to sour cream and cream cheese in the batter, every slice stays tender for days.
Foolproof for beginners – No special techniques required. If you can mix ingredients and turn on an oven, you can make this.
Loaded with chocolate – Mini chocolate chips throughout mean you get chocolate in every single bite.
Perfect for any occasion – Serve it at birthday parties, holiday gatherings, or just because it’s Tuesday.
Make-ahead friendly – Bakes and freezes beautifully, so you can prep days in advance.
Ingredients for Chocolate Chip Bundt Cake
For the Cake:
- 3 cups all-purpose flour – Stick with all-purpose. Other flours will change the texture completely.
- 2 teaspoons baking powder – Make sure it’s fresh (test it by adding to hot water; it should fizz).
- ½ teaspoon salt – Enhances all the other flavors.
- ½ teaspoon cinnamon – Adds warmth that pairs perfectly with chocolate.
- ¼ teaspoon nutmeg – Just a hint for depth.
- 1 cup unsalted butter, softened – Must be room temperature for proper mixing.
- 8 oz cream cheese, softened – Full-fat brick-style only. This makes the cake extra rich.
- 2 cups granulated sugar – Don’t use brown sugar as it’ll make the cake too dense.
- 2 teaspoons vanilla extract – Pure vanilla only, never imitation.
- ½ teaspoon almond extract – Optional but adds a subtle flavor boost.
- 4 large eggs, room temperature – Cold eggs won’t mix properly.
- 1 cup sour cream – Full-fat works best (Greek yogurt works in a pinch).
- ¼ cup vegetable oil – Keeps the cake moist.
- 2 cups mini chocolate chips – Mini chips distribute better than regular size.
For the Chocolate Glaze:
- 6 oz bittersweet chocolate, finely chopped – Don’t use chocolate chips here.
- ½ cup heavy cream – Must be heavy cream for the right consistency.
- 2 tablespoons light corn syrup – Makes the glaze shiny (optional).
How to Make Chocolate Chip Bundt Cake
Step 1: Prep Your Pan
Spray your bundt pan generously with baking spray. Get into every groove and corner. This step is crucial for easy release later.
Step 2: Mix Dry Ingredients
Preheat your oven to 325°F. Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
Step 3: Cream Butter and Cream Cheese
Beat softened butter and cream cheese together on medium speed for 3 minutes until fluffy and light. Scrape down the bowl halfway through.
Step 4: Add Sugar and Extracts
Add sugar gradually and beat for another 2 minutes. Mix in vanilla and almond extract until combined.
Step 5: Incorporate Eggs
Add eggs one at a time, beating well after each addition. Don’t rush this step. Each egg needs to fully incorporate before adding the next.
Step 6: Alternate Wet and Dry
Add the flour mixture in three parts, alternating with sour cream and oil (which you’ve mixed together). Start and end with flour. Mix on low speed just until combined after each addition.
Step 7: Fold in Chocolate Chips
Gently fold in the mini chocolate chips with a spatula. Don’t overmix or your cake will be tough.
Step 8: Bake
Pour batter into your prepared pan and smooth the top. Bake for 65-75 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 9: Cool Properly
Let the chocolate chip bundt cake cool in the pan for exactly 15 minutes on a wire rack. Then invert onto a cooling rack. If it doesn’t release easily, wait another 5 minutes and try again.
Step 10: Make the Glaze
Heat heavy cream until just simmering. Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth, then mix in corn syrup if using. Let cool for 5 minutes, then drizzle over your cooled cake.
Expert Tips for Perfect Chocolate Chip Bundt Cake
Room temperature matters – Cold ingredients don’t mix well and can create a dense cake. Set everything out 30 minutes before baking.
Don’t overmix – Once you add flour, mix just until you can’t see any more streaks. Overmixing develops gluten and makes the cake tough.
Test your oven temperature – If your cakes always seem underdone or overdone, grab an oven thermometer. Many ovens run hot or cold.
Toss chips in flour – Coating your chocolate chips in a tablespoon of flour before folding them in helps prevent them from sinking to the bottom.
Low and slow – Bundt cakes bake at lower temperatures than other cakes. This prevents the outside from browning too much before the inside cooks through.
The toothpick test – Insert a toothpick in the thickest part of the cake. It should come out with a few moist crumbs, not wet batter.
Glaze at the right time – Make sure your cake is completely cool before glazing, or the glaze will just melt and run off.
Common Mistakes to Avoid
Using a cold bundt pan – A pan straight from the cupboard is fine, but if it’s been in a cold garage or basement, let it come to room temperature first.
Skimping on the spray – This is the number one reason bundt cakes stick. Use more than you think you need.
Opening the oven too early – Don’t open the oven door for at least 50 minutes. The temperature drop can cause the cake to sink.
Flipping too early or too late – 15 minutes is the sweet spot. Too early and it falls apart, too late and it sticks.
Storage and Freezing
Room Temperature Storage:
Keep your chocolate chip bundt cake covered at room temperature for up to 3 days. An airtight cake keeper works great.
Refrigerator Storage:
Wrapped well, this cake stays fresh in the fridge for up to a week. Let it come to room temperature before serving for the best texture.
Freezing Instructions:
Wrap the completely cooled cake (unglazed) tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge, then glaze before serving.
Variations to Try
Double chocolate chip bundt cake – Replace ½ cup of flour with cocoa powder for a chocolate cake base.
White chocolate raspberry – Use white chocolate chips and swirl in raspberry preserves.
Espresso chocolate chip – Add 2 tablespoons of espresso powder to the dry ingredients.
Peanut butter chocolate – Add ½ cup of peanut butter with the butter and cream cheese.
Orange chocolate – Replace almond extract with orange extract and add 1 tablespoon of orange zest.
Serving Suggestions
This chocolate chip bundt cake is delicious on its own, but here are some ways to make it extra special:
- Serve warm with vanilla ice cream melting on top
- Dust with powdered sugar instead of chocolate glaze for a lighter look
- Pair with fresh berries and whipped cream
- Serve alongside coffee or hot chocolate for the ultimate treat
- Top individual slices with caramel sauce
FAQs About Chocolate Chip Bundt Cake
Can I make this without a bundt pan? Not really. The baking time and texture are designed for a bundt pan. Using a different pan will require significant adjustments.
Why did my cake stick to the pan? Usually this means the pan wasn’t greased well enough, or you didn’t wait the full 15 minutes before flipping.
Can I use salted butter? Yes, but omit the added salt in the recipe.
My chocolate chips sank to the bottom. What happened? The batter might have been too thin, or the chips were too heavy. Try mini chips next time and toss them in flour first.
How do I know when it’s done? A toothpick in the center should come out clean or with a few moist crumbs. The top should spring back when lightly pressed.
Can I make this dairy-free? Not easily. The cream cheese and sour cream are essential to the texture. A dairy-free version would need a completely different recipe.
Why This Chocolate Chip Bundt Cake Works
The magic of this recipe comes from the combination of butter, cream cheese, and sour cream. Together, they create a cake that’s incredibly moist but still has structure. The cream cheese adds richness without making it heavy, while the sour cream keeps it tender.
Baking at a lower temperature (325°F) ensures the outside doesn’t brown too quickly while the center finishes cooking. This is especially important for bundt cakes since they’re thicker than layer cakes.
The mini chocolate chips are key too. They’re small enough to distribute evenly throughout the batter without weighing it down or creating big pockets that could affect the structure.
Final Thoughts: chocolate chip bundt cake
This chocolate chip bundt cake is one of those recipes you’ll make again and again. It’s easy enough for a weeknight dessert but impressive enough to serve to guests. The combination of tender, buttery cake and pockets of melted chocolate is simply irresistible. chocolate chip bundt cake.
Whether you’re new to baking or a seasoned pro, this recipe delivers consistent, delicious results every time. So grab your bundt pan and get baking – your new favorite cake is just an hour away!
Prep Time: 20 minutes
Cook Time: 70 minutes
Cooling Time: 30 minutes
Total Time: 2 hours
Servings: 12-16 slices
chocolate chip bundt cake
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