A classic chocolate chip cookie is hard to beat. Sometimes, however, you need something just a bit more special and that is where cake plays a key role. This Chocolate Chip Bundt Cake is the best of both! All the flavor and goodness of a chocolate chip cookie combined with the simple decoration of a Bundt cake. A lot of people think a bundt cake is dry (and I have had my share of dry cakes), but this is not one of those. This Chocolate Chip Bundt Cake is moist and flavorful.
Why a Bundt?
While I love and appreciate a fancy layer cake made of light sponge and decorative buttercream, there are times you want something just as good that requires a bit less effort. A bundt cake has an understated beauty, getting its lovely appearance from the shape of the pan. Basically, turn it out, maybe sprinkle on some powdered sugar, and it is presentation ready. This Chocolate Chip Bundt Cake has a yummy chocolate glaze, but that is entirely optional. A bundt cake is good on its own, or with some fruit and whipped cream; it’s versatile.
A bundt cake is a solid performer. I can take this cake to a picnic or a family gathering without worrying that it might get damaged in transport. I can serve a bundt cake indoors or outdoors, regardless of the weather, without worrying about refrigeration or temperature control. A bundt cake offers some peace of mind!
A little history:
The bundt cake gets its name from the type of pan in which it is baked. According to baking lore, two Jewish women who missed the rich, dense European cakes they remembered from childhood approached David Dahlquist of Nordic Ware in Minneapolis for help. Baked in a standard American style pan, a dense batter yields a cake that is over baked on the outside and wet on the inside. A hole in the center of the pan allows cake to be baked evenly all the way through, but a pan like that was not readily available.
After being shown a kugelhopf pan, Mr. Dahlquist was inspired to create the fluted, decorative pan that we use today. The bundt pan has taken on all kinds of decorative patterns and can make for a rather fancy presentation. The name “bundt” came from the German word “bund” which means community, and I think the bundt cake is perfect for sharing with people in your community!
Here’s what you will need:
This simple cake requires simple ingredients. You probably have most of this on hand and ready to go.
In addition to these pantry staples, you will need a Bundt Pan. The very best are from Nordic Ware, the makers of the original Bundt. The pan you choose should have a 9-10 cup capacity.
Pro Tips:
Yes, a bundt cake is a dependable, no fuss kind of cake to serve. Once it’s out of the pan. There is nothing quite like the heartache of turning your masterpiece out onto a beautiful platter, and finding a chunk of the cake decided to stay firmly stuck to the pan. Nobody wants cratered bundt cake, and the way to prevent this fiasco is an ounce of prevention. Many bakers butter and flour Bundt pans, but I have the best success with cooking spray. A spray is sure to get into all the little nooks, crannies, and crevices. Spray liberally!
Unlike a brownie, which is good slightly underbaked, you need to bake a bundt fully. Insert a toothpick or cake tester into the thickest part of the cake to check for doneness. You should find some moist crumbs, but it should not be wet. If you manage to hit a melted chocolate chip when you test the cake, however, the toothpick will come out wet even if done. Aim for another spot and try again!
As mentioned above, the chocolate glaze is optional, but highly recommended. The other optional part is the chocolate chips on the outside of the cake. My husband thought this cake had too much chocolate, and he prefers it without the additional chocolate chips. I think my husband is crazy because a. you can never have too much chocolate, and b. the chocolate chips are so pretty on the outside. You choose what is right for you, and I will try not to judge.
But you can also speed things along… After pouring the glaze onto the cake let it cool and set a bit before adding the chocolate chip garnish. You want to find that window between too warm where the chocolate chips melt and run off the sides, and too cool where the chocolate chips roll off. You can use the refrigerator to speed up that cooling process after the glaze pouring the glaze. The glaze never becomes so firm that you can’t press chocolate chips into the cake, but that’s a hassle. Find your window!
You can cut this recipe in half and make it a loaf! This cake works really well as a loaf cake! Use a standard sized metal loaf pan, and reduce the bake time by about 5 minutes. It’s the perfect size dessert for a family of 4, or for two people who want to have a few servings.
Chocolate Chip Bundt Cake
A rich, chocolate chip bundt cake covered with chocolate glaze and chocolate chips is a perfect dessert to share with friends and family. This is a rich, dense, moist cake full of flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12–16 servings 1x
- Category: cake
- Cuisine: dessert
Ingredients
For the Cake:
3 cups flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups chocolate chips
4 eggs
1 1/2 cups buttermilk
1 cup vegetable oil
1 Tablespoon vanilla
For the Glaze:
1/3 cup heavy cream
4 Tablespoons butter
2 Tablespoons corn syrup
1 cup chocolate chips
Optional Garnish: 2 cups chocolate chips
Instructions
Preheat oven to 35o
Generously spray bundt pan with cooking spray.
For the Cake: In a large bowl mix the flour, sugar, baking powder, baking soda, kosher salt and chocolate chips. Add the eggs, oil, vanilla, and buttermilk and mix to combine. Spoon the batter into the prepared pan and bake for 55-60 minutes, testing for doneness. Allow the cake to cool on a rack in the baking pan for 15 minutes before inverting the cake. Cool completely before adding the chocolate glaze.
For the Glaze: In a medium microwave safe bowl, heat the cream, butter and corn syrup until hot (about 30-45 seconds in my microwave). Add the chocolate chips and let sit for a minute as the chocolate chips soften. Stir to combine. If needed, microwave the chocolate mixture for an additional 15-20 seconds to fully melt the chocolate. Pour the chocolate glaze over the cooled cake. Allow the chocolate to set for about 20 minutes before adding the chocolate chip garnish.*
Notes
If the glaze is too warm the chocolate chips will melt and run off the sides of the cake.
Keywords: chocolate chip bundt cake
More:
If you love chocolate chip cookies try my Bakery Style Chocolate Chip Cookies. For another bundt cake option consider my Bright Orange Bundt Cake.
Leave a Reply