This Super Fluffy Chocolate Chip Bundt Cake is full of rich dark chocolate chips and vanilla flavor. It is topped with a 2 ingredient 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 bundt cakes recently, like this chocolate bundt cake, this red velvet bundt cake and this quick lemon pudding bundt cake. I love making them because they have a built in design and theres no reason to have to fret over how to decorate them.
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 Chocolate Chip Bundt Cake, one of my favorites!
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.
This chocolate chip cake is perfect for potlucks, showers, and just because you’re craving something sweet. Before baking, make sure you check out my tips on how to get a bundt cake out of a pan perfectly every time!
WHY YOU SHOULD MAKE THIS RECIPE
- Vanilla bundt cake upgraded with chocolate chips is a delicious dessert for any occasion.
- The rich chocolate glaze topping is made with only two ingredients.
- The texture is pleasantly dense with a moist-fluffy crumb.
- It’s a fuss-free cake and an excellent cake for beginners.
- Butter – Softened butter is critical to successful chocolate chip cakes. Here’s how I soften butter quickly.
- Sugar – Granulated sugar to sweeten the cake batter.
- Vegetable oil & Eggs – This pair of liquid ingredients adds moisture and flavor. Make sure your eggs are at room temperature before getting started.
- All-purpose flour – The framework of the cake.
- Baking powder & baking soda – Leavening agents create a reaction in the batter, causing it to expand and rise into a tender, fluffy cake.
- Salt – Salt helps the cake rise and richens every delicious flavor.
- Buttermilk – Helps make a cake with fine-tender crumb, adds subtle tangy flavor, and tenderizes.
- Vanilla extract – For added sweet and creamy flavors. Quality pure vanilla extract is best here.
- Chocolate chips – You can use milk, sem-sweet, or dark chocolate. They can be mini chips, regular chips, or chunks.
- Chocolate glaze – A simple mixture of melted chocolate and coconut oil to drizzle over the top.
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.
Cream wet batter ingredients: With a hand mixer or stand mixer fitted with the paddle attachment, cream the butter and sugar on low-medium speed. Next, mix in the vegetable oil, and then add one egg at a time, mixing in between.
Combine dry batter ingredients: In a separate bowl, mix the sugar, flour, cocoa powder, baking soda, baking powder, and salt on low speed until combined.
Make cake batter: Stir the buttermilk and vanilla in a measuring cup, then alternate between mixing the flour mixture and the buttermilk into the wet mixture, starting and ending with the flour mixture.
Add chocolate chips: Coat the chocolate chips with a light layer of flour, then add the chocolate chips to the cake batter, and stir to combine.
Bake, then cool: Pour the batter into the prepared bundt cake pan, and bake until the cake is set and the sides pull away from the pan. Cool in the pan for 15-20 minutes, then turn the cake onto a cooling rack to finish cooling.
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.
STORAGE AND FREEZING
Storing: This cake can be made a day in advance and stored covered at room temperature until you are ready to serve it. Alternately, you can keep it in the fridge for up to four days.
Freezing: To freeze this chocolate chip bundt cake, wrap it tightly in cling film or place it in an airtight container and freeze for up to two months. Let the cake thaw overnight in the fridge before serving.
Can I make this without a bundt cake pan?
You can use any size or shape of cake pan that you like. The bake time will vary depending on the size and shape of the pan.
Can I make this cake without the chocolate glaze?
Yes, this chocolate chip cake is delicious on its own. Instead of a chocolate glaze drizzle, try sifting dutch-processed cocoa powder or confectioners sugar over the top of the cake.
How can you tell when bundt cakes are done baking?
To check for doneness, insert a toothpick or wooden skewer into the center of the cake. Bake the cake a bit longer if any moist crumbs cling to it. You’ll also notice the sides pull away from the pan as it reaches doneness.
Why is my chocolate chip cake dry?
If your bundt cake turned out dry, it’s likely because the ingredient measurements were off or the batter was over mixed. Weighting the ingredients is the most efficient way to measure baking ingredients.
More Bundt Cakes!
Super Fluffy Chocolate Chip Bundt Cake
- 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
- 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.