I’m always looking for reasons to bake, and my family loves that. But when a dessert recipe is easy, it’s a win-win! This chocolate chip bundt cake yields fabulous results with a fraction of the energy.😉 No need for professional baking skills. I love how fuss-free bundt cakes are. So you can enjoy this bursting-with-chocolate chips bundt cake without worrying about baking skills.
Recipe Ingredients
How to Make Chocolate Chip Bundt Cake
The Chocolate Chip Bundt Cake
Preheat Oven to 300°F/150°C. Grease a tube (bundt) pan generously with baking spray and set aside. Cream Butter and Sugar on high in a stand or hand mixer until it’s fluffy and looks white (5-7 minutes). (Photos 1-2) Add the Eggs, one at a time, beating the mixture well between each addition. (Photo 3) Dry Ingredients – In a medium bowl, combine the flour, baking powder, salt, and lemon zest, and mix well. (Photo 4) Finish the Batter – Add the dry ingredients, alternating with the buttermilk. Start with ⅓ of the dry, then ½ of the buttermilk mix, add another ⅓ of the dry ingredients, followed by the rest of the buttermilk and mix and then add in the last ⅓ of the dry ingredients and mix until just combined. (Photos 5-6) Coat Chocolate Chips – Place the chocolate chips in a bowl and add the reserved tablespoon of flour. Mix to completely coat the chocolate chips. (Photos 7-8) Fold – Add the vanilla and coated chocolate chips to the cake batter and fold gently, scraping down the sides in the bowl as you go. (Photos 9-10) Pour the finished batter into a greased bundt pan and tap the pan on the work surface to eliminate large air bubbles. (Photo 11) Bake at 300℉ (150℃) until a toothpick inserted into the center of the cake comes out clean (50-60 minutes). (Photo 12) Cool for 15-20 minutes, flip the cake over a rack to release, and allow to cool completely to room temperature. While the cake is baking, proceed with the ganache.
The Ganache
Heat the Cream – In a small saucepan, heat the heavy cream until it’s almost boiling. Make the Glaze – Put your chocolate chips in a mixing bowl, then pour the hot, heavy cream over them. Let the hot cream sit for 2-3 minutes to melt the chocolate. (Photo 13) Stir – Then gently stir with a whisk until nice and smooth. Add the corn syrup and mix until smooth and shiny. (Photo 14)
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
This is an ideal make-ahead dessert. You can make and glaze the cake, then freeze it in serving-size slices (well-wrapped in plastic wrap, then wrapped in foil) for a fast sweet tooth fix. Or freeze the whole unglazed cake the same way and store the ganache glaze separately. Thaw it (or eat it frozen like ice cream 😍) overnight in the fridge, and enjoy.
Serving and Storage Instructions
Slice and serve the cake after completely cooling for the best flavor and texture. Your bundt cake will last covered in an airtight container at room temperature for three days or refrigerated for a week. Or wrap your leftover chocolate chip bundt cake completely in plastic wrap (no cake that hasn’t been covered), then foil, and freeze it for up to five months. To thaw, let the cake (still wrapped) sit in the refrigerator overnight or at room temperature for several hours.
What to Serve With a Chocolate Chip Bundt Cake
A dollop of homemade whipped cream or fabulous rum raisin ice cream makes a real treat. Ginger tea or chai tea latte helps wash it down.
More Delicious Cake Recipes to Try
Conclusion
Prepare to indulge in this amazing chocolate chip bundt cake recipe. Would you like more comfort food recipes? Then sign up for my newsletter. 😍
Watch How to Make It
