Welcome to Mom’s Irresistible Chocolate Chip Bundt Cake. Every bite is a warm hug from family tradition. This cake is moist and rich, standing out among the best. It’s perfect for any celebration or cozy family time.
Its roots are in Germany, where bundt cakes first won hearts. Now, they’re a favorite in American homes. Here, you’ll learn how to make Mom’s chocolate chip bundt cake at home.
Key Takeaways
- This recipe yields a moist and flavorful chocolate chip bundt cake.
- Bundt cakes have German origins and are widely loved in the U.S.
- Perfect for sharing at family gatherings or special occasions.
- Using quality ingredients ensures the best results for your bundt cake.
- This cake is a wonderful family dessert recipe cherished across generations.
- Enjoy personalizing the recipe with your favorite mix-ins or toppings.
Essential Ingredients for Mom’s Irresistible Chocolate Chip Bundt Cake
To make the perfect bundt cake, knowing the key ingredients is key. Each part helps make the cake moist and flavorful. Here’s a detailed list to get your homemade cake essentials for this tasty recipe.
Detailed List of Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- ½ cup whole milk
- 1½ cups semisweet chocolate chips
For the Chocolate Glaze:
- ½ cup semisweet chocolate chips
- ¼ cup heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- Extra chocolate chips for garnish
Step-by-Step Preparation of Mom’s Irresistible Chocolate Chip Bundt Cake
Mastering bundt cake preparation is all about paying attention to every detail. By following these steps, you’ll make a chocolate chip bundt cake that’s sure to impress.
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly, ensuring all the edges are coated to prevent sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the butter and sugar together on medium speed until light and fluffy (about 3 minutes).
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5: Incorporate the Wet and Dry Ingredients
With the mixer on low, add the dry ingredients in three additions, alternating with the sour cream and milk. Begin and end with the dry ingredients. Mix just until combined.
Step 6: Fold in the Chocolate Chips
Gently fold in 1½ cups of chocolate chips, ensuring they are evenly distributed throughout the batter.
Step 7: Bake the Cake
Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 8: Cool the Cake
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
Step 9: Make the Chocolate Glaze
In a microwave-safe bowl, combine ½ cup chocolate chips, heavy cream, and butter. Microwave in 20-second intervals, stirring between each, until smooth. Stir in the vanilla extract.
Step 10: Glaze and Garnish
Drizzle the warm glaze over the cooled cake. Sprinkle extra chocolate chips on top for decoration.
Step 11: Slice and Serve
Cut into slices and enjoy this rich, chocolatey, and ultra-moist bundt cake!
Servings and Storing
Servings
This recipe makes 12-16 slices, depending on how you cut the cake. The rich chocolate flavor makes it a perfect dessert for sharing!
Storing
- Room Temperature: Store the cake in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to 5 days. Bring to room temperature before serving.
- Freezer: Freeze individual slices wrapped in plastic wrap for up to 3 months. Thaw in the fridge overnight before serving.
Tips for the Perfect Chocolate Chip Bundt Cake
- Prevent Chocolate Chips from Sinking: Toss the chocolate chips in 1 tablespoon of flour before folding them into the batter.
- Don’t Overmix: Mix just until combined to keep the cake light and fluffy.
- Use High-Quality Cocoa Powder: The better the cocoa, the richer the flavor!
- Let the Cake Cool Before Glazing: If the cake is too warm, the glaze will melt off instead of setting beautifully.
Conclusion
If you’re looking for a show-stopping, ultra-chocolatey bundt cake, this is the recipe for you. With its deep chocolate flavor, gooey chocolate chips, and smooth glaze, it’s guaranteed to become a family favorite. So preheat your oven, grab your ingredients, and bake a chocolate masterpiece that’s as beautiful as it is delicious!
Frequently Asked Questions
1. Can I use Greek yogurt instead of sour cream?
Yes! Greek yogurt is a great substitute for sour cream and will still provide the same moisture and texture.
2. Can I make this cake ahead of time?
Absolutely! You can bake it a day in advance and glaze it before serving.
3. What’s the best way to get the cake out of the bundt pan?
Make sure to grease and flour the pan well, and let the cake cool for 15 minutes before inverting it onto a wire rack.
4. Can I use milk chocolate instead of semisweet?
Yes, but milk chocolate is sweeter, so it will result in a slightly different taste.
5. How do I reheat slices of cake?
Microwave a slice for 10-15 seconds to warm it up and make the chocolate chips gooey again!
Print
Mom’s Irresistible Chocolate Chip Bundt Cake
- Total Time: 1 hour 5 minutes
- Yield: 12-16 servings 1x
- Diet: Vegetarian
Description
Rich and moist Chocolate Chip Bundt Cake with gooey chocolate chips and a smooth chocolate glaze. The perfect dessert for chocolate lovers!
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- ½ cup whole milk
- 1½ cups semisweet chocolate chips
For the Chocolate Glaze:
- ½ cup semisweet chocolate chips
- ¼ cup heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- Extra chocolate chips for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar until light and fluffy. Add eggs and vanilla.
- Alternate adding dry ingredients with sour cream and milk. Mix until combined.
- Fold in chocolate chips and pour batter into the prepared bundt pan.
- Bake for 50-55 minutes, then let cool for 15 minutes before inverting.
- Melt chocolate chips, heavy cream, and butter for the glaze. Stir in vanilla and drizzle over the cake.
- Garnish with extra chocolate chips and serve.
Notes
- Toss chocolate chips in flour to prevent sinking.
- Store in an airtight container at room temperature or in the fridge.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
Keywords: Chocolate Chip Bundt Cake, chocolate bundt cake, rich chocolate cake, easy bundt cake recipe