Chocolate Chip Bundt Cake
I have been making this recipe since I was a teenager. It is a fail-proof, crowd-pleasing recipe that beginner and seasoned bakers alike can master and enjoy.
Servings: 10 people
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
Serving: 1slice | Calories: 755kcal | Carbohydrates: 94g | Protein: 10g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 318mg | Potassium: 171mg | Fiber: 3g | Sugar: 65g | Vitamin A: 885IU | Vitamin C: 0.2mg | Calcium: 142mg | Iron: 2mg