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Chocolate Chip Bundt Cake

Featured in: Sweet Endings and Treats

This One Bowl Chocolate Chip Bundt Cake proves that impressive desserts don't require complicated techniques or endless cleanup. What makes this cake special is its perfect balance of simplicity and flavor—a moist, tender vanilla cake studded with mini chocolate chips that distribute evenly throughout for a chocolate surprise in every bite. The beauty of this recipe lies in its streamlined preparation—all ingredients mix in a single bowl, minimizing kitchen mess while maximizing flavor. The versatile batter accommodates substitutions like yogurt for sour cream or part butter for oil, allowing you to work with what you have on hand. The classic bundt shape creates an elegant presentation without any decorating skills required, though a simple dusting of powdered sugar or drizzle of cream cheese icing can elevate it for special occasions. Perfect for everything from Easter brunch to after-school snacking, this reliable cake stays fresh for days, making it an ideal make-ahead option for busy households.
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Updated on Sun, 09 Mar 2025 00:25:46 GMT
A delicious cake with chocolate chips and cream on a plate. Pin it
A delicious cake with chocolate chips and cream on a plate. | tasteofcook.com

Chocolate chip bundt cake combines simplicity with irresistible flavor in every slice. This soft, tender vanilla cake studded with mini chocolate chips throughout requires just one mixing bowl for preparation, making cleanup almost nonexistent. The versatile recipe works beautifully for morning coffee accompaniment, brunch centerpiece, or satisfying dessert.

I first discovered this recipe during a particularly hectic holiday season when elaborate baking felt overwhelming. The straightforward mixing method produced such delicious results that it quickly became my go-to recipe when time runs short but expectations remain high.

Foundation Ingredients List

  • All Purpose Flour: Provides structure while maintaining tenderness throughout
  • Baking Soda: Works with acidic ingredients to create perfect rise
  • Baking Powder: Ensures consistent leavening throughout the entire cake
  • Kosher Salt: Enhances flavors while balancing sweetness
  • Granulated Sugar: Provides essential sweetness and helps create moist texture
  • Neutral Oil: Contributes moisture that remains stable during baking and storage
  • Large Eggs: Add structure, richness and binding properties
  • Sour Cream: Introduces tanginess while ensuring remarkable moistness
  • Milk: Creates ideal batter consistency for proper chocolate chip distribution
  • Vanilla Extract: Adds aromatic warmth that complements chocolate beautifully
  • Mini Chocolate Chips: Distribute perfectly throughout for chocolate in every bite

Baking Method Instructions

Pan Preparation Process:
Preheat your oven to 350°F. Thoroughly grease a 10-inch bundt pan with butter or cooking spray and dust lightly with flour.
Batter Mixing Technique:
In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, and sugar. Make a well in the center and add oil, eggs, sour cream, milk, and vanilla extract. Stir just until combined.
Chocolate Incorporation Strategy:
Gently fold in mini chocolate chips to prevent sinking while maintaining air bubbles in the batter.
Baking Timing Considerations:
Pour batter into the prepared bundt pan, smooth the top, and bake for 50 minutes. Test doneness by inserting a toothpick; it should come out with a few moist crumbs.
Cooling Essential Procedure:
Let cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before adding toppings.
A cake with chocolate chips and white frosting on a plate. Pin it
A cake with chocolate chips and white frosting on a plate. | tasteofcook.com

Flavor Adaptation Options

Create an orange-infused version by adding two tablespoons of fresh orange zest. Develop a cinnamon sugar swirl by mixing half a cup of brown sugar with two teaspoons of cinnamon and layering it between portions of batter. Transform into a coffee cake by adding a streusel topping before baking.

A chocolate cake with white frosting and chocolate chips on top. Pin it
A chocolate cake with white frosting and chocolate chips on top. | tasteofcook.com

This chocolate chip bundt cake is the ultimate blend of simplicity and satisfaction. It delivers consistent, bakery-worthy results, making it a go-to for any occasion, whether casual mornings or festive celebrations.

Frequently Asked Questions

→ Can I use regular-sized chocolate chips instead of mini chips in this bundt cake?
While you can use regular-sized chocolate chips, mini chips are recommended for this recipe because they distribute more evenly throughout the batter. Regular chips tend to sink to the bottom (which becomes the top when inverted) and may create pockets in the cake. If mini chips aren't available, you can coarsely chop regular chips or chocolate bars, or toss regular chips in 1 tablespoon of the flour mixture before folding them in to help them stay suspended in the batter.
→ My bundt cakes often stick to the pan. Any tips to prevent this?
To ensure your cake releases perfectly, be thorough with pan preparation. Use a pastry brush to apply a thin layer of solid shortening or softened butter to every nook and cranny of the pan, followed by a light dusting of flour (tap out excess). Alternatively, use a baking spray that contains flour. For extra insurance, let the cake cool for exactly 15 minutes before removing—too short and it may break, too long and it may stick. If it's still sticking, gently tap the pan or run a thin plastic knife around the edges.
→ Can I make this chocolate chip bundt cake ahead of time?
This cake is perfect for making ahead! Once completely cooled, store it unglazed in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze the unglazed cake for up to 3 months—wrap it tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator and bring to room temperature before adding any icing. For best freshness, add the cream cheese icing just before serving.
→ I don't have sour cream. What else can I use in this bundt cake?
There are several substitutes that work well in place of sour cream: plain yogurt (Greek or regular), light sour cream, or even full-fat Greek yogurt all make excellent 1:1 substitutions. In a pinch, buttermilk can work (though the batter will be slightly thinner), or mix 2 teaspoons of lemon juice or white vinegar with ¾ cup minus 2 teaspoons of whole milk and let stand for 5 minutes before using. Each alternative will produce a slightly different flavor profile but will still yield a delicious cake.
→ What's the best way to store leftover bundt cake?
For unglazed or powdered sugar-dusted cake, store in an airtight container at room temperature for up to 3 days. If the cake has cream cheese icing, refrigerate it in an airtight container for up to 5 days, but bring slices to room temperature before serving for the best flavor and texture. To extend freshness, individual slices can be wrapped and frozen for up to 2 months—thaw at room temperature for about an hour before enjoying.
→ Can I add other flavors or mix-ins to this basic bundt cake recipe?
This versatile bundt cake recipe welcomes many variations! Add 1-2 teaspoons of almond or lemon extract for different flavor profiles. Mix in 1 tablespoon of citrus zest (lemon, orange, or lime) for brightness. Substitute white chocolate, butterscotch, or peanut butter chips for the chocolate chips. Add ½ cup of toasted nuts or dried fruit along with the chips. For a deeper flavor, replace the granulated sugar with light brown sugar. Just avoid adding too many mix-ins as they may affect the cake's structure and baking time.

Chocolate Chip Bundt Cake

This One Bowl Chocolate Chip Bundt Cake combines a moist vanilla batter with mini chocolate chips for a simple yet delicious dessert that's always a crowd-pleaser.

Prep Time
20 Minutes
Cook Time
75 Minutes
Total Time
95 Minutes


Difficulty: Intermediate

Cuisine: Italian

Yield: 10 Servings

Dietary: Vegetarian

Ingredients

→ Candied Oranges

01 ¾ cup water
02 ¾ cup granulated sugar
03 2 medium oranges (approximately 10 ounces), sliced into ⅛-¼ inch slices

→ Cake Batter

04 2 medium whole oranges
05 3 large eggs, at room temperature
06 1 ¼ cups granulated sugar
07 1 ¾ cups all-purpose flour
08 ½ teaspoon kosher salt
09 Pinch of nutmeg (optional)
10 1 tablespoon baking powder
11 5 tablespoons olive oil
12 5 tablespoons plain yogurt, at room temperature
13 2 teaspoons vanilla extract

Instructions

Step 01

Begin by creating the beautiful candied orange topping. In a medium saucepan, combine the water and sugar, then bring the mixture to a boil over high heat. Once boiling, reduce to medium-low heat. Carefully add the orange slices to the simmering syrup, ensuring they're mostly submerged. Simmer gently for 15 minutes, occasionally moving the slices around so they all soak evenly in the sweet syrup. The oranges will become translucent and slightly candied. When done, turn off the heat and let them cool in the syrup until you can safely handle them with needle-nose tongs or your fingertips. Reserve the orange-infused syrup for later use.

Step 02

Position a rack in the center of your oven and preheat to 350°F (175°C). Thoroughly spray a 9-inch springform pan with cooking spray, coating the bottom and sides. Line the bottom with a round of parchment paper for easy release. Zest the two oranges for the cake batter, then carefully remove all the white pith with a paring knife (this prevents bitterness). Cut the peeled oranges into small pieces, removing any seeds and additional pith. Place the orange segments and zest in a food processor and pulse until they reach an applesauce-like consistency - smooth but with small bits of orange remaining for texture.

Step 03

Arrange the cooled candied orange slices in an overlapping pattern on the bottom of your prepared springform pan, creating a beautiful design that will become the top of your cake. You can create concentric circles or a spiral pattern according to your preference. Set the pan aside while you prepare the batter. Keep the remaining orange syrup for later use.

Step 04

In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and granulated sugar. Whip on medium-high speed for about 5 minutes until the mixture becomes pale yellow and fluffy with a ribbon-like consistency. With the mixer running on medium-low, slowly stream in the olive oil until fully incorporated. In a separate bowl, whisk together the flour, kosher salt, optional nutmeg, and baking powder. Switch to the paddle attachment or reduce speed to 'stir' and gradually add the dry ingredients to the egg mixture, mixing just until combined. Add the room temperature yogurt and mix until incorporated. Finally, add the vanilla extract and the prepared orange puree, stirring just until the batter is smooth and uniform.

Step 05

Carefully pour the cake batter into your prepared springform pan over the arranged candied orange slices. Gently smooth the top with a spatula. Bake in the preheated oven for 47-57 minutes, or until a wooden toothpick inserted into the center comes out clean with perhaps a few moist crumbs. The top should be golden brown and spring back slightly when touched. Begin checking for doneness at the 45-minute mark, as oven temperatures can vary.

Step 06

Allow the cake to cool in the pan for at least 30 minutes. This cooling period is crucial for the cake to set properly. After cooling, run a thin knife or offset spatula around the inner edge of the springform pan to ensure the cake releases cleanly. Carefully open the springform clasp and remove the outer ring. Let the cake cool completely on the pan base before attempting to flip it.

Step 07

Once completely cooled, place a serving plate over the top of the cake and, holding both the plate and the cake base firmly, quickly flip everything over. The cake should release onto the plate, with the beautiful candied orange design now on top. Gently peel back the parchment paper. For an extra touch of sweetness and shine, brush the top and sides of the cake with the reserved orange syrup. Slice and serve at room temperature for the best flavor and texture.

Notes

  1. This vibrant Sicilian-inspired cake uses whole oranges in the batter for intense citrus flavor and moisture, with no waste.
  2. The candied orange slices create a stunning decorative top that transforms this simple cake into a showstopping dessert.
  3. The olive oil in this recipe adds moisture and a subtle fruitiness that pairs beautifully with the bright orange flavors.

Tools You'll Need

  • 9-inch springform pan
  • Parchment paper
  • Food processor
  • Stand mixer with whisk and paddle attachments
  • Medium saucepan
  • Needle-nose tongs or heat-resistant utensils
  • Microplane or zester
  • Paring knife
  • Pastry brush (for syrup)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains wheat (all-purpose flour)
  • Contains dairy (yogurt)
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 310
  • Total Fat: 9 g
  • Total Carbohydrate: 52 g
  • Protein: 5 g