Chocolate Chip Bundt Cake with Vanilla Bean Frosting

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 gotta love any dessert with chocolate chips, right? Check out my Banana Chocolate Chip Bars with a brown butter brandy frosting, my Single Serve Chocolate Chip Cookie, and my Pumpkin Chocolate Chip Pancakes for more chocolate-chip-y goodness!

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!

Ingredient Notes

You can scroll down to the recipe card for the full list of ingredients and measurements.

• 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!

Be sure to scroll down to the recipe card for the full recipe instructions.

1. Remove the eggs, butter, sour cream and milk from the fridge and allow to come to room temperature.
2. Preheat the oven and prepare your bundt pan.
3. Combine the dry ingredients in a large bowl.
4. Beat the butter and sugar in a stand mixer fitted with the paddle attachment.
5. Add the eggs, one at a time followed by the vanilla extract.
6. Whisk together the sour cream and milk.
7. Gradually add the flour mixture alternately with the sour cream mixture.
8. Transfer half of the batter to the prepared bundt pan.
9. 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.
10. Bake until a skewer inserted into the cake comes out clean or with only a few moist crumbs.
11. Allow to cool in pan for 10 minutes.
12. Invert cake: Place the rack over the pan, then flip both over in one motion. Remove the pan from the cake.
13. Poke holes all around the cake with a fork or toothpick and brush the syrup over the cake, letting it soak into the holes.
14. Allow to cool, then make the vanilla bean frosting and glaze over the cake. Let sit until set before slicing the cake and serving.

Expert Tips

• 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.

FAQ