Chocolate Chip Bundt Cake brings together a moist, buttery pound cake, bites of chocolate chips throughout, and an irresistible chocolate ganache frosting. This delicious cake recipe is spectacular enough to serve for special occasions, yet easy enough to make on an average weeknight. Get ready for smiles when you serve up slices of this amazing dessert!
Chocolate Chip Bundt Cake
Reasons to Make This Cake
- Preparing this chocolate chip pound cake only takes about 10 minutes of your time aside from baking.
- Bundt cakes look beautiful, but do not require any fussy decorating.
- Being a pound cake, you can count on it staying moist for days.
- Tried and true, this recipe is always a success.
- Eating gluten free? There’s a recipe adaptation for that!
Bundt Cakes
I am a huge fan of bundt cake recipes. They are so quick and simple to make, tend to a great moist texture and no need to worry about decorating, they are beautiful just as they are!
Some of my favorite bundt cake recipes include Lemon Bundt Cake, Chocolate Peanut Butter Bundt Cake, Carrot Cake Bundt Cake, Easy Chocolate Bundt Cake and White Chocolate Bundt Cake. Today’s recipe fits in to that collection nicely!
The Weeknight Dinner Cookbook
This delectable chocolate chip bundt cake recipe comes from The Weeknight Dinner Cookbook by Mary Younkin, from Barefeet In The Kitchen. If you are familiar with Mary’s amazing site, you know her recipes are top notch and you can always count on them.
The Weeknight Dinner Cookbook is all about “Cooking From Scratch As Simply As Possible”. I only keep about four cookbooks in my kitchen due to space constraints, and this is one of them.
All of the recipes are made from scratch, and the book is broken down by cook times, 15-25 minute meals, 30-45 minute meals and 5-10 minute prep (meals cook on their own in the oven or slow cooker).
Aside from the recipes being solid, delicious, can-do recipes, Mary has included gluten free options for all recipes, so you can make them gluten free if needed. Mary really makes preparing dinner simple and stress-free!
It’s hard to pick a favorite recipe from so many great ones, but I think my family’s top vote goes to the Cheesy Ranch Chicken With Potatoes. My kids adore this quick and easy sheet pan meal recipe.
The Mediterranean Nachos are another big hit, and again, super easy to put together. Head over to The Baker Mama to check out her post.
I remember trying this Creamy Peanut Butter Mousse when Mary was writing the book, and I might have shed a tear or two when I finished eating it. This is a cry when you have no more type of dessert, trust me.
And then we have the Never Fail Blondie Bars. I’ve made this recipe so many times I can whip it up from memory now. I’ve even made a Brown Butter Blondie version and a Caramel Blondie version!
Chocolate Chip Bundt Cake Recipe
And of course, there’s today’s recipe, Mary’s Chocolate-Glazed Chocolate Chip Pound Cake.
This rich chocolate-glazed chocolate chip bundt cake is full of chocolate chips and is covered in a dreamy chocolate ganache. It’s a wonderfully easy dessert, but impressive enough to serve to guests – which is what I did! It was a HUGE hit, with everyone at the table asking for the recipe!
If you like this cake recipe, make sure to also try my delicious easy Marble Cake Recipe.
Chocolate Chip Bundt Cake
Ingredients
Cake
- ¾ cup butter (room temperature)
- 1 2/3 cups light brown sugar
- ¾ cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- ¾ cup milk
- 2½ cups all-purpose flour *
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 cups semi-sweet chocolate chips
- 1 cup chopped pecans (optional)
Frosting Ingredients:
- 1 ½ cups semi-sweet chocolate chips
- ½ cup butter
Instructions
- Preheat the oven to 325°F. Arrange an oven rack in the center of the oven. Thoroughly grease and lightly flour a 12-cup bundt pan and set it aside.
- Beat the butter and sugars together, on medium speed, until fluffy crumbs form. Add the eggs and vanilla extract, beat again until smooth. Add the milk, beat on low speed to combine. Add the flour, baking powder, and salt. Beat again, just until combined. Stir in the chocolate chips and pecans.
- Pour the batter into the prepared pan. Bake for 60-65 minutes, until deep golden brown and a toothpick inserted comes out clean or with moist crumbs. Cool in the pan on a wire rack for 15 minutes. After 15 minutes, place the cooling rack on top of the cake, hold the sides firmly and invert the pan over the rack. The cake should drop smoothly out of the pan. Tap firmly on the pan with a wooden spoon, if necessary to free the cake from the pan. Let the cake cool completely.
- To make the frosting, combine the chocolate chips and butter in a small glass bowl. Microwave at 50% POWER for 90 seconds. Stir to combine. Microwave an additional 30 seconds at full power and stir again. Microwave 30 seconds more, if needed, and stir until the chocolate has melted.
- Pour the frosting over the cake. The frosting will harden as it cools. Store at room temperature, loosely covered, preferably not airtight. This cake will keep nicely for 2-3 days. Enjoy!
Notes
- 1½ cups brown rice flour
- ¾ cup tapioca starch
- ½ cup potato starch
- 1½ teaspoon xanthan gum
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
You can find The Weeknight Dinner Cookbook on Amazon, or at your local bookstore like Barnes & Noble. You can also visit Mary’s AMAZING blog, Barefeet In The Kitchen. I highly recommend the Crock-Pot Balsamic Brown Sugar Pork Roast. It is a HUGE hit in our family. We get some Hawaiian Rolls and make super yummy sliders out of it. The Asian Steak Bites are another favorite, and you can’t miss her Cranberry Christmas Cake, it’s pretty darn famous on Pinterest.
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
A year or so ago I bought a six-cup silicone bundt pan from Amazon. I had given up baking in my 12-cup metal pan as the cakes were so difficult to remove and way too big for my two person household. The new pan has completely changed how I feel about bundt cakes. I now make them about once a month and have absolutely no trouble with sticking. I cut the recipes in half and I do grease the pan lightly with Crisco, but I am not sure that is necessary. A six-cup cake is just the right size. It usually takes the same time to bake as the larger cakes.
BTW, I used regular chocolate chips in this cake and floured them as suggested. They did not sink!
Could care less about this recipe and poor description.
Butter-unsalted or salted?
Brown sugar-packed or unpacked?
And you need MINI semisweet chocolates!
Just tastes like a ton of semisweet chocolate chips. How does this have great reviews??
M, since you left multiple negative reviews under different names (but with the same IP address) I went ahead and deleted the other comments. But I am happy to address your criticism here.
Butter – As mentioned extensively in the post, this recipe comes from a fantastic cookbook, The Weeknight Dinner Cookbook by three time cookbook author Mary Younkin, and therefore the butter is listed as mentioned in the cookbook. That said, it’s easy to use whichever butter you have on hand, as the difference will not really impact the flavor.
Brown Sugar – It’s always measured packed. This is the common standard for all recipes.
Chocolate Chips – The recipe does not call for mini chocolate chips, and has been a hit when made as directed.
Hope that helps!
That mixture of oil,flour,and crisco was for greasing the pan.
I have made a lot of cakes in my life. This one was easy, moist, and super delicious! I used a mixture of Crisco, oil, and flour. (1/4 cup of each). Keeps for a long time in the fridge.works like a charm. Use a pastry brush to cover the pan.
Cake, easy to make!
Is it as good with mini chips? My last chocolate chip cake, different recipe, was a disappointment because all the chips sank to the bottom. I want to prevent that.
I’m out of time to test a recipe and want to make it for an event this week. My grandchild is specifically requesting chocolate chip cake.
Sure, you could absolutely use them. Also if you toss your chocolate chips in flour first, give them a little coating, that will help prevent the sinking.
Came out delicious! Didn’t have pecans, and used this recipe because the others called for mini chips, and I only had regular semi-sweet chips. Just dusted them with flour to prevent them sinking to the bottom. Plus the brown sugar, yum!! A keeper!!
Made today and is delicious!
Tried this tonight and it didn’t work at all. I greased and floured the pan and half the cake stuck to the pan anyway. I had to scrape it out with a knife. I’m a very experienced baker but this recipe was a massive fail.
I would suggest replacing your bundt pan, and using the flour spray such as Baker’s Joy. I find bundt pans start to stick more and more after a few years of use, and an inexpensive one from Target or Walmart can make a world of difference.
This turned out great!
Pretty simple to follow.
I love how much you love the cookbook, Christi. Thanks so much for testing the recipes and taste-testing too! Your photos are so gorgeous, I’m craving this cake like mad now.
Thanks for filling my fridge with all the recipes Mary! 🙂 We love you!