Even cake haters (yes, they exist) love this super buttery chocolate chip bundt cake! Loaded with mini chocolate chips and topped with a rich chocolate glaze, it’s perfect for dessert or as an afternoon snack.

Chocolate Chip Bundt Cake Recipe

Of all of my favorite baking pans, it’s the humble bundt cake pan that’s my MVP!

I bake more bundt cakes than layer cakes because they’re just SO easy. Simply scrape the cake batter into the pan, bake the cake, and decorate with a frosting or glaze. No fussy layering or processional cake baking skills required!

And today’s new recipe for chocolate chip bundt cake is SURE to be in heavy rotation year-round. Ultra buttery and dense (like pound cake) this bundt is exploding with mini chocolate chips and plenty of vanilla extract for extra flavor! Let’s get baking!

Chocolate Chip Bundt Ingredients

• All-purpose Flour: for best results, this is the only flour I can recommend using. Nut or oat flours will NOT work here.
• Baking Powder: Be sure your baking powder is fresh and DO NOT substitute baking soda instead.
• Salt: A small amount of salt is essential to balance sweetness and enhance flavors.
• Cinnamon: Adds a subtle spice without overwhelming. And really compliments the chocolate.
• Nutmeg: Ditto to what I said above. Ground nutmeg works great, but if you have fresh nutmeg, feel free to use it. Just don’t use more than the amount called for.
• Butter: Unsalted butter works best here, and be sure to bring it to room temperature before adding it to the batter.
• Cream Cheese: Brick-style cream cheese works best for this recipe. Make sure to use full-fat and bring it to room temperature before use.
• Sugar: Granulated sugar sweetens our cake. Brown sugar should not be substituted; it will add extra moisture which could cause stability issues and darken the overall color of the cake.
• Vanilla Extract: Always use real vanilla extract, not imitation or essence. I know vanilla is expensive but real is always worth it. Buy a big bottle like this (affiliate link) to save $ in the long run!
• Almond Extract: I’m a big fan of the subtle flavor almond extract adds, but you may omit this ingredient if desired.
• Eggs: Be sure to use large eggs and bring them to room temperature before use. You’ll want to add the eggs one at a time to achieve the proper batter consistency.
• Sour Cream: If you can’t find sour cream, sub full-fat Greek yogurt or milk.
• Oil: Canola oil, vegetable oil, or refined coconut oil all work here. If using coconut oil, be sure to warm it until it’s liquified and let it cool slightly.
• Chocolate Chips: I love these mini chocolate chips, but regular sized chocolate chips will also work. The pockets of chocolate will just be slightly larger (never a bad thing) and more chocolate chips might accumulate near the bottom of the cake since they’re heavier than minis.

Make that Shiny Glaze

To make the gorgeously shiny chocolate glaze you see in these photographs, you’ll need:

• Bittersweet chocolate: Very finely chopped works best because it’ll melt fast and evenly. Do not use chocolate chips.
• Heavy Cream: AKA whipping cream! Do not sub milk or even half and half.
• Light Corn Syrup: This ingredient is totally optional but will give your chocolate glaze a gorgeous shine. If you’d rather not use it, that’s fine. Your glaze will still be delicious!

Bundt Cake Pan Basics

1. Yes, you definitely need a Bundt Cake pan for this recipe. I don’t suggest using this recipe for cupcakes, layer cakes, or sheet cakes.
2. The best and easiest way to prep a Bundt Cake pan is to GENEROUSLY spray it with a nonstick baking spray. My two favorites? Baker’s Joy and PAM Baking Spray. Be sure to spray every nook and cranny!
3. To check doneness, you’ll use the toothpick method. If a toothpick inserted in the center of the bundt cake comes out clean, it’s ready to go!
4. Once the cake is done baking, you’ll want to cool it in the pan on top of a cooling rack for 15 minutes. Then invert the cake onto a separate cooling rack to cool completely to room temperature.
5. If you flip at 15 minutes and the Bundt Cake doesn’t easily release from the pan, flip it back over and let it cool for another 5 minutes, then try again.

Freezing a Bundt Cake

I’ve had great success freezing this cake! Here’s what you should do:

1. Bake the cake as directed.
2. Cool completely.
3. Wrap the entire cake in plastic wrap.
4. Then wrap the cake is serval layers of aluminum foil.
5. Place on a flat, safe surface in your freezer.
6. Freeze for up to 2 months!
7. Thaw, wrapped, in the refrigerator, for at least 8 hours before you plan on serving.

I personally recommend freezing this cake unglazed, then adding the glaze right before you plan on serving.

More Bundt Cake Recipes:

• Lemon Glazed Lemon Bundt
• The Best Chocolate Bundt Cake
• Blueberry Bundt Cake
• White Chocolate Cranberry Bundt Cake
• Key Lime Bundt Cake
• Coconut Bundt Cake