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Chocolate chip Bundt cake topped with vanilla bean glaze and mini chocolate chips, displayed on a serving platter with a coffee mug and cake server nearby.
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Chocolate Chip Bundt Cake

Meet the only Chocolate Chip Bundt Cake recipe you'll ever need! With its rich vanilla flavor, tender crumb, mini chocolate chips in every bite, and silky vanilla bean frosting, this timeless cake is guaranteed to become a staple in your dessert rotation.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour
Cooling time 45 minutes
Total Time 2 hours 10 minutes
Servings 12 slices
Calories 649kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

For the Cake:

  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 Tbsp. vegetable oil
  • 3 cups cake flour, spooned and leveled
  • 2 Tbsp. cornstarch
  • 1 ½ tsp. baking powder
  • 1 tsp. kosher salt, or ½ tsp. fine salt
  • 3 eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 Tbsp. vanilla extract
  • 3/4 cup whole milk, room temperature
  • 1 cup sour cream, room temperature
  • 1 cup mini chocolate chips, plus more for garnish, optional
  • 2 tsp flour
  • 2-3 Tbsp. shortening, to grease bundt pan
  • 2 Tbsp. flour

For the Simple Syrup

  • 1/4 cup granulated sugar
  • 1/4 cup filtered water
  • 1 tsp. vanilla extract

For the Vanilla Bean Frosting

  • 1 cup powdered sugar, sifted if needed
  • 3 Tbsp. heavy cream
  • 1 tsp. vanilla bean paste
  • pinch of salt
US Customary - Metric

Instructions

  • Prep the oven: Preheat the oven to 325°F.
  • Grease the bundt pan: Dip a paper towel into a generous amount of shortening and spread it around the pan, making sure to coat all 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.
    2-3 Tbsp. shortening, 2 Tbsp. flour
    Bundt pan coated with shortening and flour, creating a nonstick layer to help the cake release cleanly after baking.
  • Mix dry ingredients: Combine the cake flour, cornstarch, baking powder, and salt together in a large bowl. Set aside.
    3 cups cake flour, 2 Tbsp. cornstarch, 1 ½ tsp. baking powder, 1 tsp. kosher salt
    Two-step collage showing cake flour, cornstarch, baking powder, and salt in a bowl before and after whisking together to combine the dry ingredients.
  • Cream ingredients: In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter, oil, 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.
    1 cup unsalted butter, 1 ½ cups granulated sugar, 2 Tbsp. vegetable oil, 1/2 cup light brown sugar
    Three-step collage showing softened butter and brown sugar in a stand mixer bowl, then being mixed until light and fluffy.
  • Whisk sour cream: Meanwhile, whisk together the sour cream and milk in a measuring cup or small bowl.
    1 cup sour cream, 3/4 cup whole milk
    Two-step collage showing whole milk and sour cream being whisked together in a bowl until smooth and fully combined.
  • Add eggs & vanilla: Decrease mixer to low and beat in the eggs & egg yolk, one at a time. Beat each egg just long enough for the yellow to disappear (about 30 seconds). Then add vanilla extract.
    3 eggs, 1 large egg yolk, 1 Tbsp. vanilla extract
    Two-step collage showing eggs being added to the creamed butter and sugar mixture in a stand mixer and mixed until incorporated.
  • Add flour: 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. Overmixing can lead to dry, tough cakes.
    Four-step collage showing alternating additions of the dry ingredients and sour cream mixture to the batter, ending with a smooth, thick cake batter.
  • Add chocolate chips: Place the mini chocolate chips in a small bowl and toss them with ~2 teaspoons of flour until evenly coated. This light coating helps prevent the chocolate chips from sinking to the bottom of the cake as it bakes. Gently fold the flour-coated chocolate chips into the batter until evenly dispersed.
    1 cup mini chocolate chips, 2 tsp flour
    Three-step collage showing floured mini chocolate chips being folded into the cake batter until evenly distributed throughout.
  • Fill bundt pan: Transfer the batter to the prepared bundt pan and gently tap the pan on the counter a few times to release any air bubbles.
    Two-step collage showing chocolate chip cake batter being spooned into a greased and floured Bundt pan, evenly distributing the batter around the pan before baking.
  • Bake: Bake until a skewer inserted into the cake comes out clean or with only a few moist crumbs, ~60-65 minutes. Start Timer Be careful not to over bake. Cake will continue to cook in pan after you pull it out of the oven.
  • Cool: Cool the cake in pan for ~10-20 minutes. Start Timer 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 and water into a small saucepan. Bring to a boil and stir until all sugar has dissolved. (1-2 minutes). Remove from heat and stir in vanilla. Set aside.
    1/4 cup granulated sugar, 1/4 cup filtered water, 1 tsp. vanilla extract
    Three-step collage showing granulated sugar, water, and vanilla in a saucepan, then whisked together and heated to make a simple vanilla syrup.
  • 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. YAY!
    reshly baked chocolate chip Bundt cake cooling upside down on a wire rack set over a baking sheet.
  • Add simple syrup to 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 into the cake, then add more syrup. Repeat until all syrup is used.
    Two-step collage showing vanilla simple syrup being brushed over a warm chocolate chip Bundt cake to add moisture and flavor.
  • Make vanilla bean frosting: Allow the cake to cool, then make the vanilla bean frosting. Whisk ingredients for glaze together into a medium-sized bowl, it should be thick but still pourable.
    1 cup powdered sugar, 3 Tbsp. heavy cream, 1 tsp. vanilla bean paste, pinch of salt
    Four-step collage showing powdered sugar, heavy cream, vanilla bean paste, and salt being whisked together until smooth to make a vanilla bean glaze.
  • Frost cake: Pour over the cake. Garnish with more mini chocolate chips if desired. Let sit until set before slicing the cake and serving. Enjoy!
    Two-step collage showing vanilla bean glaze being poured over a cooled chocolate chip Bundt cake, then finished with mini chocolate chips on top.

Notes

Store the cake covered at room temperature for up to 3 days. Because of the frosting, you can also refrigerate it for up to 5 days. Allow refrigerated slices to come to room temperature before serving for the best texture.

Nutrition

Serving: 1slice | Calories: 649kcal | Carbohydrates: 88g | Protein: 8g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 270mg | Potassium: 122mg | Fiber: 1g | Sugar: 59g | Vitamin A: 786IU | Vitamin C: 0.3mg | Calcium: 120mg | Iron: 1mg