Super Fluffy Chocolate Chip Bundt Cake
This Super Fluffy Chocolate Chip Bundt Cake is full of rich dark chocolate chips and vanilla flavor. It is topped with a decadent chocolate glaze which takes this cake over the top! It’s a great cake to take with you to potlucks or anytime you need an easy dessert!
Ive been making a ton of homemade bundt cakes recently- I love making them because they have a built in design and theres no reason to get crazy over how to decorate them. You can dress them up with a simple glaze like I did here or top with powdered sugar .
In pastry school we were always graded on our cake presentations- something that has stuck with me to this day, but we don’t have to worry about that here!
Today we are talking all about this bundt cake with dark chocolate chips, one of my favorites! It’s super fluffy with a bouncy texture- not as dense as a regular pound cake. Thats actually the reason why I used buttermilk here instead of sour cream.
Buttermilk keeps the cake more on the fluffier side, where as if I used sour cream it would be more dense because of the higher fat content. Buttermilk adds the fat, tang, and texture we want here!
If you have trouble deciding between chocolate and vanilla, this chocolate chip bundt cake is for you! A simple vanilla bundt cake is upgraded with chocolate lovers’ in mind. Each bite has gooey chocolate chips and a luxurious chocolate glaze.
What you need
HOW TO MAKE A CHOCOLATE CHIP BUNDT CAKE
Prepare for baking: Preheat the oven to 350 F. Spray a 10-cup bundt pan with a generous amount of baking spray.
Before baking, make sure you check out my tips on how to get a bundt cake out of a pan perfectly every time!
If you do want to make your cake look pretty, read how to easily frost a bundt cake for all my tips!
Make the chocolate glaze: Microwave chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between.
Glaze and serve: Once the cake has cooled completely to room temperature, drizzle the chocolate glaze all over the top and enjoy!
TIPS FOR RECIPE SUCCESS
- Make sure to heavily spray the bundt pan with floured baking spray.
- The ingredients must be at room temperature to ensure the batter comes together smoothly and the texture is correct.
- Take time creaming the butter and sugar. Properly creaming the butter and sugar makes the bundt cake extra light and fluffy.
- The chocolate chips are coated with flour. Don’t skip this step! It helps keep them from sinking to the bottom!
- Mix the cake batter until combined, then leave it be. Overmiexd cake can turn out dense and chewy.
- This cake was tested for perfection in a 10-inch, 10-cup bundt pan. Of course, you can bake the batter in a different pan, but you’ll need to adjust the baking time accordingly.
Moist Chocolate Chip Bundt Cake with Buttermilk
Ingredients
- 1 cup butter, (227g)
- 2 cups sugar, (400g)
- ¼ cup vegetable oil
- 3 eggs, large room temperature
- 2 ¾ cup all purpose flour, 330g + ½ tbsp, divided
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp vanilla extract
- ¾ cup buttermilk, room temperature
- 12 oz chocolate chips, mini or regular
For The Chocolate Glaze
- 1/2 cup chocolate chips
- 1 tsp coconut oil, sub vegetable oil
Instructions
- Preheat the oven to 350 F. Heavily spray a 10 cup bundt pan with baking spray.
- In the bowl of a hand or stand mixer fitted with the paddle attachment add the 1 cup butter and 2 cups sugar and mix on low-medium speed for 2 minutes.
- Add the ¼ cup vegetable oil and mix again until combined. Add the eggs one at a time on medium speed, mixing in between.
- In a separate bowl combine the 2 ¾ cup flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt and mix lightly.
- In a measuring cup add the buttermilk and vanilla extract.
- Alternate adding the dry and wet ingredients by thirds starting and ending with the dry ingredients.
- Combine the chocolate chips with the extra ½ tbsp flour in a small bowl and mix to coat well. Pour the chocolate chips into the batter and mix to combine.
- Pour the batter into the prepared bundt cake pan.
- Bake for 55-60 minutes or until the cake is set and the sides are pulling away from the pan.
- Cool for 15-20 minutes, then flip the cake over a cooling rack to release and cool completely.
Make the glaze:
- When the cake is cooled, make the glaze. Add the ½ cup chocolate chips and 1 tsp coconut oil in a small microwave safe bowl. Microwave for 30 seconds at a time until melted. Stirring in between.
- Drizzle over cooled cake.
I made this cake. When it was on the oven ot rose and was beautiful. When i took it out of oven it clasped. Why? It tastes good though.
Hi Teresa! Thats so frustrating- its likely that the cake looked done on the outside but actually needed a few more minutes of bake time for the center to get fully baked. Taking a cake out before its fully baked is what makes them collapse.