Chocolate Chip Bundt Cake
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Moist, buttery chocolate chip bundt cake has a delicious vanilla flavor, tons of chocolate chips and is drizzled with chocolate ganache. The perfect combo of chocolate and vanilla! 
This chocolate chip bundt cake tastes in between a pound cake and a chocolate chip muffin. It’s not too rich and has a buttery vanilla flavor. There are mini chocolate chips (or regular-sized) in every bite, and the chocolate drizzle on top adds some extra pizzaz. This cake isn’t too sweet or too rich, but the dense buttery texture makes it delicious.
The Perfect Chocolate Chip Cake
If you’re new to making bundt cakes – I actually have a whole tutorial on how to make the perfect bundt cake with tons of helpful tips on how to get the cake out of the pan, etc. I’d definitely recommend giving it a read first.
The texture is dense, moist and similar to a pound cake or crumb cake, as opposed to being light and airy like an angel food cake. 4 full eggs add tenderness, and using sour cream makes the cake moist. For this recipe you’ll have to beat together the butter and sugar for about 3-5 minutes – this process adds air to the batter which helps the cake rise properly. Note that you want the cake to be dense because then it can support lots of chocolate chips.
The flavor is a buttery with a hint of vanilla. So you guessed it – we’re using real butter for this recipe. The quality of butter really impacts the flavor, so you shouldn’t substitute it with oil or margarine. Then we’re using 1 whole tablespoon (you read that correctly) of vanilla extract.
I love to use mini chocolate chips in this recipe because I prefer the cake to chocolate chip ratio when the chips are mini. You get so man tiny bites of chocolate, and because the chocolate chips are smaller, you don’t need to worry about them sinking to the bottom of the cake.
I added a drizzle of chocolate ganache on top of my bundt cake – but it’s also delicious:
- Plain, with a sprinkle of powdered sugar for a less-sweet version
- Covered in chocolate buttercream
- Or frosted with chocolate cream cheese frosting
Note: Because this cake is dense and similar in texture to a pound cake, I don’t recommend trying to turn the recipe into cupcakes or a layer cake. If you are looking for chocolate chip cupcakes – then I recommend using this yellow cupcake recipe and adding in 1/2 cup mini chocolate chips.
I love this chocolate chip bundt cake because if you love chocolate chip muffins – it’s the perfect dessert version. Moist, tender, deliciously butter and most importantly, filled with chocolate chips.
Chocolate Chip Bundt Cake
Ingredients
Chocolate Chip Bundt Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter*, softened to room temperature
- 1 3/4 cups white sugar
- 1 tablespoon vanilla extract
- 4 large eggs*
- 3/4 cup sour cream*, full-fat
- 1 1/2 cups mini chocolate chips
Chocolate Ganache
- 4 oz semi-sweet chocolate , or dark
- 1/3 cup heavy cream, 33-35% MF
Instructions
Chocolate Chip Bundt Cake
- Preheat the oven to 350F degrees.
- In a large bowl whisk together the flour, baking powder and salt.
- In a separate large bowl beat together the butter and sugar until fluffy (about 3-5 minutes).
- Add in the vanilla extract and beat in the eggs 1 at a time.
- With the mixer on low speed, mix in about 1/3 of the flour mixture followed by about 1/2 of the sour cream. Turn off the mixer and scrape down the side of the bowl.
- Repeat the process until all the flour and sour cream are incorporated.
- Gently stir in the chocolate chips.
- Brush/spray a 12-cup bundt pan with pan release, or grease well and sprinkle with flour.
- Spoon the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for 55-65 minutes, or until an inserted toothpick comes out clean.
- Cool the cake in the pan for at least 30 minutes, then carefully invert onto a cooling rack and continue cooling.
Chocolate Ganache
- Chop the chocolate into small pieces and place in a heatproof bowl.
- Heat the cream until almost boiling, then pour the hot cream over the chocolate.
- Let sit for 2 minutes, then whisk until smooth.
- Drizzle (or pour) the chocolate over the bundt cake.
Notes
- The butter, eggs and sour cream should be room temperature before getting started.
- Store leftovers in an airtight container at room temperature for 3 days, or in the fridge for up to 5 days. Bring to room temperature before enjoying.
- Cake can be made 1 day in advanced. After fully cooled, cover and store at room temperature. Add the glaze the same day you plan to serve.
- Cake without ganache can be wrapped tightly and frozen for up to 2 months. Thaw in the fridge, then bring to room temperature before enjoying.
- Nutrition information is based on 1 piece, with ganache - with the cake sliced into 14 pieces.
Nutrition
I substituted non fat Greek yogurt for the sour cream. It was delicious, rave reviews!!
Thank you, Julie! And thank you for reporting back on your substitution – it is always helpful for readers
If you use salted butter, do you omit the 1/4 tsp of salt?
Yup – feel free to leave it out
Great cake. Easy to make. My friends all loved it. The chocolate ganache was great addition to recipe.
Just made your chocolate chip bundt cake 1st time. It was excellent. Made ganache 1st time ever and it was the perfect topping. Will make again.
We added raspberries (not too many, and very little stirring of the batter with the raspberries added), and topped with a raspberry sauce.
What’s the baking temp for this choc chip bundt cake? No mention of oven temperature in recipe. Thank you.
Yikes – thank you so much for catching that! I just updated the recipe – it will need to bake at 350F degrees.