Chocolate Chip Bundt Cake
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.
Ingredients
For the Chocolate Chip Bundt Cake:
- 3 cups (360g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup (227g) unsalted butter room temperature
- 1 8 ounce brick (227g) cream cheese room temperature
- 2 cups (398g) granulated sugar
- 1 Tablespoon (14ml) vanilla extract
- 1/2 teaspoon almond extract optional
- 5 large eggs room temperature
- 1/3 cup (76g) sour cream room temperature
- 1/3 cup (76ml) neutral oil such as canola, vegetable, or liquified refined coconut oil
- 1 and 1/2 cups (8 ounces) mini chocolate chips
For the Chocolate Glaze:
- 4 ounces (113g) bittersweet chocolate finely chopped
- 1/2 cup (113ml) heavy cream
- 1 and 1/2 teaspoons corn syrup optional
Instructions
For the Chocolate Chip Bundt Cake:
- Preheat the oven to 325°F.
- In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together until well combined. Set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute.
- Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the vanilla and almond extracts.
- Reduce the speed to medium-low, then add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Beat in the sour cream and oil.
- Reduce the speed to low and add in the flour mixture, mixing just until combined. Finally, fold in the chocolate chips.
- Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it. Scrape the batter into the prepared pan.
- Bake for 55 to 60 minutes, or until the cake is golden brown AND a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan, set on a wire rack, for 10 to 15 minutes. Then invert the cake onto the rack and cool completely, about 2 to 2 and ½ hours
For the Chocolate Glaze:
- Finely chop the chocolate and place it in a small heatproof bowl. Set aside.
- Warm the cream over medium heat until it comes to a boil. Remove from heat and pour the hot cream over the chopped chocolate and let it sit for 1 minute, then whisk until smooth. Whisk in the corn syrup (if using).
- Slowly spoon the glaze over the cake, letting it drip down the sides. Allow the glaze to set for at least 20 minutes before slicing and serving!
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