Chocolate Chip Bundt Cake
Discover the perfect Chocolate Chip Bundt Cake recipe with rich chocolate flavor and moist texture. Ideal for any celebration!
Equipment
- 1 9-inch bundt pan, greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan thoroughly to prevent the cake from sticking.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the creamed butter mixture, alternating with the buttermilk. Mix until just combined, being careful not to overmix.
- Gently fold the chocolate chips into the batter using a spatula. Ensure they are evenly distributed throughout the mixture.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before carefully inverting it onto a wire rack to cool completely.
Serving
- Once the cake has cooled, slice and serve. Optionally, dust with powdered sugar or drizzle with chocolate sauce for extra flair.
Storage
- Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week for longer freshness.
Notes
Pro Tips: Ensure all ingredients are at room temperature before starting for a smooth batter. Avoid overmixing to keep the cake light and moist.
Ingredient Substitutions: Use dairy-free chocolate chips and a non-dairy milk alternative for a lactose-free version.
How to Serve: Pair with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert.
Storage & Freshness: Keep in an airtight container to maintain moisture and freshness.
Make-Ahead Tips: Prepare the batter in advance and refrigerate for up to 24 hours before baking.
Ingredient Substitutions: Use dairy-free chocolate chips and a non-dairy milk alternative for a lactose-free version.
How to Serve: Pair with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert.
Storage & Freshness: Keep in an airtight container to maintain moisture and freshness.
Make-Ahead Tips: Prepare the batter in advance and refrigerate for up to 24 hours before baking.