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This Chocolate Chip Bundt Cake tastes like cookie dough in cake form and we’re in bundt cake heaven over here!!
We’ve been making this moist lemon pound cake on repeat and decided we wanted to switch things up with this dessert.
It’s loaded with mini chocolate chips and is kept ultra moist with a homemade simple syrup that get’s poured into the cake after it bakes. It’s basically a bakers secret magic trick to ensure an ultra-delicious, flavorful and moist cake!
And this bundt cake is finished with a vanilla bean frosting that you’ll want to eat with a spoon. It’s dangerous!
You’ll love this Chocolate Chip Bundt Cake because…
- It’s jam packed with chocolate chips
- It’s sweet, moist and not too rich!
- It’s pretty simple to make. (Use tips and tricks below 🤗).
- It’s incredible and you’re definitely going to want seconds!
- Cake flour: I like to use cake flour because it has a lower protein content than all-purpose. This means the cake will have a more delicate and tender crumb.
- Baking Powder: Gives the cake some lift!
- Kosher salt: accentuates the flavor of the cake
- Eggs: Be sure to use room temperature eggs. The eggs help make the bundt cake big, hearty and moist!
- Butter: Always use softened, room temperature butter (not margarine or spreadable butter) to ensure maximum volume in your cake. I take mine out of the fridge at least an hour before I begin baking! (I also use unsalted butter).
- Sour cream: essentially an insurance policy to keep the bundt cake moist! (Also room temperature)
- Milk: room temperature, whole milk
- Mini Chocolate Chips: I’ve found using the mini chocolate chips work best because they’re lighter in weight and don’t sink to the bottom. Plus, you get more chocolate in each bite this way!
- White Chocolate Instant Pudding Mix: My secret weapon to adding a bit more flavor and it helps make the cake a little extra moist! SO good!
Step by Step Directions
Don’t be alarmed by the number of steps, I just want to help you perfect the technique so you get delicious results every time!
- Remove the eggs, butter, sour cream and milk from the fridge and allow to come to room temperature.
- Preheat the oven and prepare your bundt pan.
- Combine the dry ingredients in a large bowl.
- Beat the butter and sugar in a stand mixer fitted with the paddle attachment.
- Add the eggs, one at a time followed by the vanilla extract.
- Whisk together the sour cream and milk.
- Gradually add the flour mixture alternately with the sour cream mixture.
- Transfer half of the batter to the prepared bundt pan.
- Top with half of the chocolate chips, pour remaining batter on top and smooth it out. Top with the rest of the chocolate chips and swirl into the cake with a toothpick.
- Bake until a skewer inserted into the cake comes out clean or with only a few moist crumbs.
- Allow to cool in pan for 10 minutes.
- Invert cake: Place the rack over the pan, then flip both over in one motion. Remove the pan from the cake.
- Poke holes all around the cake with a fork or toothpick and brush the syrup over the cake, letting it soak into the holes.
- Allow to cool, then make the vanilla bean frosting and glaze over the cake. Let sit until set before slicing the cake and serving.
- Choosing your bundt pan: Material and color matter! The best type of Bundt pan to use is cast aluminum or coated steel. I prefer the cast-aluminum because it distributes heat quickly and evenly to promote uniform rising, consistent baking and golden crust. (Nordic Ware is the brand I purchase). Note: light colored pans lend perfectly baked cakes and darker surfaces can overly brown crusts. You’ll need at least a 10 cup pan for this recipe.
- Grease the Bundt pan properly: You will want to make sure every crevice is coated so none of the cake will stick when you invert it. There are a few methods that work well:Use shortening & flour: Dip a paper towel in a generous amount of shortening and spread the shortening around the pan, making sure to coat all of its nooks and crannies. Lightly dust the greased pan with flour (using a sift works well for this). Tap and rotate the pan to create a thin, even coating of flour across the pan’s interior. Gently tap out any excess flour over the sink.
- Or: spraying the Bundt pan liberally with non stick baking spray and then a light coat of flour works wonders!
- Don’t over beat the eggs: When you add in each egg one at a time, mix just long enough for the yellow to disappear (about 30 seconds). Beating the eggs too long can result in a collapsed and fragile crust.
- Lightly coat chocolate chips in flour: Simply tossing chocolate chips in a little flour may help suspend them in your batter and prevent sinking.
- Use mini chocolate chips: Mini chocolate chips are lighter than the regular morsels which gives them a better chance of not sinking to the bottom.
- Be gentle: Over mixing can lead to tough, dense cakes. Gentle handling is key for a fine texture to the cake.
- Let the cake cool before inverting it onto a wire rack: Try not to rush this process. Allow cake to cool 10-15 minutes.
How can I prevent my chocolate chips from sinking?
Instead of folding the chocolate chips into the batter, sprinkle them on top of the batter. My method: half batter down in pan, chocolate chips, rest of batter, followed by remaining chocolate chips. Also, use mini chocolate chips and gently toss in flour to coat the chocolate may help. When the cake batter is too thin, sometimes the chocolate chips sink. This cake batter is a perfect consistency so they chocolate chips will remain suspended in the cake.
How do I invert a bundt cake?
Turn a cooling rack upside down on top of the pan. Put one hand on the cooling rack and the other under the bundt pan. Then, you flip it! After that, carefully lift the pan from your cake.
Why do my eggs need to be at room temperature?
Room temp eggs help the eggs retain air and blend more easily. Take the eggs out of the fridge 1 hour before you begin baking.
How can I tell when my butter is softened?
The butter is softened when you can make a small indentation in the butter with your finger. Butter should keep its shape. If it’s too soft and loses shape, place it back in the fridge for 15-20 minutes or so.
Can I use a different kind of flour?
You can use All-Purpose flour if you can’t find cake flour. Texture may be less cake-y and not have as much of a delicate, tender crumb. Be sure to use the spoon and level method to avoid using excess flour and creating a dense, dry cake.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- 1/2 cup unsalted butter, softened (8 Tbsp.)
- 1 2/3 cup granulated sugar
- 3 cups cake flour, spooned and leveled
- 3.3 oz. package instant white chocolate pudding mix
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 3 large eggs, room temperature
- 1 tsp. vanilla extract
- 3/4 cup whole milk, room temperature
- 1/3 cup sour cream, room temperature
- 1 cup mini chocolate chips + 2 tsp. flour
- 2-3 Tbsp. shortening to grease bundt pan + 1-2 Tbsp. flour to coat
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 tsp. vanilla
Vanilla Bean Frosting
- 1 cup confectioners sugar
- 3 Tbsp. heavy cream
- 1 tsp. vanilla bean paste
- 1/2 tsp. salt
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Preheat the oven to 325°F.
- Grease the bundt pan: Dip a paper towel in a generous amount of shortening and spread the shortening around the pan, making sure to coat all of its nooks and crannies. Lightly dust the greased pan with flour (using a sift works well for this). Tap and rotate the pan to create a thin, even coating of flour across the pan’s interior. Gently tap out any excess flour over the sink.
- Combine the cake flour, pudding mix, baking powder and salt together in a large bowl. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachement, cream the softened butter and sugar on medium speed for ~3-5 minutes or until butter becomes noticeably lighter in color and fluffy. Scrape down sides of bowl as needed.
- Meanwhile, whisk together the sour cream and milk in a measuring cup or small bowl.
- Decrease mixture to low and beat in the eggs, one at a time. Beat each egg just long enough for the yellow to disappear (about 30 seconds). Then add in vanilla extract.
- Gradually add the flour mixture alternately with the sour cream mixture, beginning and ending with the flour mixture. Beat just until combined after each addition. Over mixing can lead to dry, tough cakes.
- Transfer half of the batter to the prepared bundt pan. Top with 1/2 cup of the flour coated chocolate chips, pour remaining batter on top and smooth it out. Top with the rest of the chocolate chips and swirl chips into the cake with a toothpick. Gently tap pan to release any air bubbles.
- Bake until a skewer inserted into the cake comes out clean or with only a few moist crumbs, ~45-50 minutes. Be careful not to over bake. Cake will continue to cook in pan after you pull it out of the oven.
- Cool cake in pan for 10 minutes. Cooling allows cake to slowly begin to release itself from the sides of the pan. Resist the urge to pull it out immediately.
- Make the simple syrup while the cake cools: Pour sugar into a small saucepan and then immediately add water. Bring to a boil and stir until all sugar has dissolved. (1-2 minutes). Remove from heat and stir in vanilla. Set aside.
- Invert cake: Place a parchment paper lined rack or baking sheet over the pan, then flip both over in one motion. Slowly lift the pan from the cake.
- Poke holes all around the cake with a fork or toothpick and brush the syrup over the cake using a pastry brush, letting it soak into the holes. Allow the syrup to sink in to the cake, then add more syrup. Repeat until all syrup is used.
- Allow cake to cool, then make the vanilla bean frosting. Whisk ingredients for glaze together into a medium sized bowl and pour glaze over the cake. Garnish with more mini chocolate chips if desired. Let sit until set before slicing the cake and serving. Enjoy!
- The first layer of chocolate chips will be at the bottom of the cake once you invert it. The second layer will stay in the middle. Feel free to play around with layering the chocolate chips in!
- Cake will keep for up to 5 days.