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This Chocolate Chip Bundt Cake is my mom’s timeless, fail-proof recipe I’ve been making since I was a teenager. It’s rich, buttery, and loaded with mini chocolate chips in every bite!
I first had this cake as a young child. This is the cake my mom would make for everyone’s birthday in our family. I began baking it on my own as a teenager and cannot count the number of times I have made this recipe.
Over the years, I have tweaked, tested, and perfected the recipe and am sharing it with you so you can have a perfectly baked chocolate chip cake every time you make it. This long-time family recipe is great for birthdays, celebrations, or just because. I love sharing it because everyone who tries it loves it!
Recipe Ingredients & Substitutions
Each ingredient in this chocolate chip cake recipe helps to make a delciously butter bundt cake with a dense, moist crumb. Here’s what you need:
For the Cake:
- Cake flour (2 ¾ cups) – Cake flour gives this cake a delicate crumb. You can substitute with all-purpose flour, but the texture will be slightly denser.
- Baking powder (2 teaspoons) – Helps the cake rise.
- Granulated sugar (1 ¾ cups) – Sweetens the cake and adds moisture.
- Salted butter (1 cup, softened) – Adds richness and flavor. If using unsalted butter, add ½ teaspoon of salt.
- Whole milk (¾ cup) – Creates a tender crumb and keeps the cake moist.
- Eggs (4 large) – Provide structure and richness.
- Vanilla extract (1 ½ teaspoons) – Enhances the sweetness and rounds out the flavors.
- Mini chocolate chips (2 cups, tossed with 1 tablespoon of flour) – Using mini chips ensures you get a chocolaty bite in every spoonful.
For the Chocolate Glaze:
- Semisweet chocolate chips (¾ cup) – Creates a smooth, chocolatey drizzle.
- Salted butter (3 tablespoons) – Adds shine and richness to the glaze.
- Light corn syrup (1 tablespoon) – Keeps the glaze glossy and smooth.
Top Tips and Tricks
Toss the chocolate chips in flour – To keep them from sinking, lightly coat the mini chocolate chips in a tablespoon of flour before adding them to the batter.
Cool the cake completely before glazing – A warm cake will melt the glaze, so please be patient.
How To Make Chocolate Chip Cake
***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.
Prep the Bundt Pan & Oven
- Adjust your oven rack to the middle position and preheat to 350°F (175°C).
- Generously coat a Bundt pan with nonstick spray, making sure to get into every crevice to prevent sticking.
Make the Cake Batter
- In a medium bowl, whisk together the cake flour and baking powder.
- In a large bowl or stand mixer, beat the butter and sugar on medium speed for 2-3 minutes until light and fluffy.
- Mix in the milk, eggs, and vanilla until combined. The batter will be lumpy and appear as if it’s curdled; this is normal!
- Gradually add the flour mixture and mix until no streaks of flour remain.
- Fold in the mini chocolate chips until evenly distributed throughout the batter.
Bake the Cake
- Pour the batter into the prepared bundt pan, smoothing out the top.
- Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 45 minutes before transferring it to a wire rack to cool completely.
Make the Chocolate Glaze & Finish
- In a double boiler over simmering water, melt semisweet chocolate chips, butter, and corn syrup, stirring continuously until smooth.
- Drizzle the warm glaze over the cake, letting it drip down the sides.
- Slice, serve, and enjoy!
Chocolate Chip Bundt Cake
Equipment
- Bundt pan
- mixing bowls
- whisk
- Stand Mixer or Hand Mixer
- Spatula
- measuring cups and spoons
- Double boiler
- Wire rack
Ingredients
For the cake:
- 2 ¾ cups cake flour
- 2 teaspoons baking powder
- 1 ¾ cups granulated sugar
- 1 cup salted butter softened
- ¾ cup whole milk
- 4 large eggs
- 1 ½ teaspoon vanilla
- 2 cups mini chocolate chips, tossed in 1 Tablespoon of flour
For the chocolate glaze:
- ¾ cups semisweet chocolate chips
- 3 Tablespoons salted butter
- 1 Tablespoons light corn syrup
Instructions
Make the cake
- Adjust the oven rack to the middle position and preheat to 350°F. Coat a bundt pan generously with nonstick cooking spray and set aside.
- In a medium bowl, whisk the cake flour and baking powder until well combined, then set aside.
- In a large bowl or stand mixer, cream the butter and sugar on medium speed for 2-3 minutes until light and fluffy.
- Mix in the milk, eggs, and vanilla, beating until well combined.
- Incorporate the dry ingredients and mix until fully combined, ensuring no streaks of flour remain.
- Fold the chocolate chips into the mixture.
- Transfer the batter into the greased bundt pan and bake for 1 hour, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 45 minutes, then carefully remove it and transfer it to a wire rack to cool completely.
For the Glaze
- In a double boiler over simmering water, combine chocolate chips, butter, and corn syrup.
- Stir continuously until the chocolate chips melt and the mixture becomes smooth.
- Drizzle the warm glaze over the cake, allowing it to cascade down the sides.
- Serve and Enjoy!
Notes
Storage Tips
- Store at room temperature – Keep the cake covered at room temperature for up to 4 days.
- Refrigerate – Store in an airtight container in the fridge for up to a week. Let the cake come to room temperature before serving.
- Freeze for later – Wrap the cooled cake (without the glaze) in two layers of plastic wrap and foil and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before glazing and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chocolate Chip Cake Recipe FAQs
I recommend using cake flour. Here is an excellent tutorial for quickly making a Cake Flour Substitute if you don’t have any.
My best tip for helping to keep the chocolate chips from sinking is to toss them in a little bit of flour first.
Sure, you can make the cake the day before you need it and store it in an airtight container.
More Desserts
- Triple Chocolate Brownies
- Oreo Parfait – a No-Bake Oreo Dessert
- Heart Cake (without a heart cake pan!)
- Easy Tres Leches Cake with Cake Mix
