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Chocolate Chip Bundt Cake Recipe

Chocolate Chip Bundt Cake Recipe

Learn how to make the best homemade chocolate chip bundt cake with this easy baking recipe. The secret to its incredibly moist texture lies in using buttermilk and proper creaming technique. This foolproof recipe delivers bakery-quality results with rich chocolate flavor in every bite.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
55 mins
Serves:
1 cake (12 slices)
An elegant chocolate chip bundt cake photographed from a 45-degree angle highlighting its distinctive ridged shape and glossy chocolate ganache cascading down the sides. The ganache pools slightly at the base on a vintage white cake stand, while scattered chocolate chips and a light dusting of powdered sugar create textural contrast. Soft natural light from the side creates gentle shadows that emphasize the cake's deep golden-brown exterior and moist interior visible where a slice has been removed. A small bunch of fresh mint leaves adds a pop of color against the rich chocolate backdrop, while the rustic wooden table beneath provides warmth to the composition.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">240ml buttermilk, at room temperature (or 230ml milk + 1 tbsp lemon juice)</li><li class="ingredients-single-item">250g semi-sweet chocolate chips, plus extra for topping</li><li class="ingredients-single-item">For the chocolate ganache:</li><li class="ingredients-single-item">150g dark chocolate, chopped</li><li class="ingredients-single-item">150ml heavy cream</li><li class="ingredients-single-item">1 tbsp unsalted butter</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">24cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Cooling rack</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Thoroughly grease a 24cm (10-inch) bundt pan with butter, ensuring you reach all the crevices, then dust lightly with flour. This meticulous preparation is crucial for clean cake release after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This even distribution of leavening agents ensures your cake will rise uniformly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream the softened butter and sugar on medium-high speed for 4-5 minutes until remarkably light and fluffy. Don't rush this step – proper creaming incorporates air, creating the foundation for a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl frequently to ensure even mixing. Add the vanilla and mix to combine.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Reduce the mixer speed to low. Add the flour mixture in three portions, alternating with two additions of buttermilk, beginning and ending with the flour (flour-buttermilk-flour-buttermilk-flour). Mix just until combined after each addition. This alternating method prevents gluten development for a more tender cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold in the chocolate chips using a rubber spatula, being careful not to overmix. Excessive mixing at this stage can develop gluten and make your cake tough.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared bundt pan, spreading it evenly and smoothing the top with your spatula. Tap the pan gently on the counter a few times to release any trapped air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs (but no wet batter). The cake will have pulled slightly away from the sides of the pan when ready.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan for exactly 15 minutes – any less and it might break, any more and it could stick. Then invert onto a cooling rack and carefully remove the pan. Let the cake cool completely before adding the ganache.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the chocolate ganache, place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan just until it begins to simmer at the edges (don't let it boil). Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes to melt the chocolate. Then whisk gently until smooth and glossy. Whisk in the tablespoon of butter for extra shine and richness.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the ganache to cool for about 10 minutes until it thickens slightly but remains pourable. Place your cooled cake on a wire rack set over a baking sheet to catch drips. Pour the ganache over the top of the cake, letting it naturally flow down the sides. Sprinkle with additional chocolate chips while the ganache is still wet if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Let the ganache set for at least 30 minutes before transferring to a serving plate. Store the cake covered at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving for the best flavor and texture.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Chocolate Chip Bundt Cake Recipe?

This bundt cake requires all-purpose flour, baking powder, baking soda, salt, unsalted butter, sugar, eggs, vanilla extract, buttermilk, and chocolate chips. The glossy ganache topping is made with dark chocolate, heavy cream, and butter.

How to cook Chocolate Chip Bundt Cake Recipe at home?

Learn how to cook Chocolate Chip Bundt Cake Recipe by properly creaming butter and sugar, alternating dry and wet ingredients, and baking in a well-greased bundt pan at 175°C for about 55 minutes. The secret to its success is room temperature ingredients, precise mixing, and allowing it to cool for exactly 15 minutes before removing from the pan.

Why does my bundt cake stick to the pan even after greasing it?

Bundt cakes often stick because the pan wasn't thoroughly greased in all crevices. Use butter (not spray) followed by a light flour dusting. Also critical: cooling time matters—let it rest for exactly 15 minutes before removing, as too little or too much time can cause sticking.

Can I freeze a bundt cake with chocolate ganache?

Yes, you can freeze bundt cake with ganache for up to 3 months. For best results, place the glazed cake in the freezer uncovered until the ganache sets, then wrap tightly in cling film and foil. Thaw overnight in the refrigerator, then bring to room temperature before serving.

What's the secret to getting a moist chocolate chip cake that doesn't dry out?

The secrets to a moist chocolate chip cake are using buttermilk (which adds tenderness), properly creaming butter and sugar to incorporate air, not overmixing once flour is added, and being careful not to overbake. Store properly covered to maintain moisture after baking.

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Whisk in the tablespoon of butter for extra shine and richness." }, { "@type": "HowToStep", "name": "Glaze Cake", "text": "Allow the ganache to cool for about 10 minutes until it thickens slightly but remains pourable. Place your cooled cake on a wire rack set over a baking sheet to catch drips. Pour the ganache over the top of the cake, letting it naturally flow down the sides. Sprinkle with additional chocolate chips while the ganache is still wet if desired." }, { "@type": "HowToStep", "name": "Set and Serve", "text": "Let the ganache set for at least 30 minutes before transferring to a serving plate. Store the cake covered at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving for the best flavor and texture." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sophia Chen", "datePublished": "2024-06-15", "reviewBody": "Perfectly moist with melty chocolate chips! The alternating mixing method really makes a difference in the texture. My family demolished it in minutes and requested I make it again for the weekend gathering.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Marcus Williams", "datePublished": "2024-06-12", "reviewBody": "Best bundt cake I've ever made! The ganache takes it over the top and makes it look so professional. I've always struggled with bundt cakes sticking but following the exact cooling time of 15 minutes worked perfectly.", "name": "Perfect Release", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Petrov", "datePublished": "2024-06-08", "reviewBody": "Made it twice in one week! The first one disappeared so quickly at a dinner party that I had to make another for my family. The buttermilk really does make the texture incredibly tender. Impressive without being complicated!", "name": "Repeat Baker", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-06-03", "reviewBody": "Sunday baking success with kids! The steps were clear enough that my 10-year-old could help measure and mix. We had a great time making it together, and they were so proud of the professional-looking result.", "name": "Great Family Activity", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Martinez", "datePublished": "2024-05-29", "reviewBody": "Freezes beautifully for later snacking! I cut individual slices, wrapped them well, and froze them. They defrost perfectly at room temperature in about an hour. The chocolate chips remain melty and the cake stays moist. Will definitely make again!", "name": "Perfect for Meal Prep", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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