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Chocolate Chip Bundt Cake

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A moist and rich chocolate chip bundt cake perfect for any occasion, filled with gooey chocolate chips and a tender crumb.

Ingredients

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  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup chocolate chips

Instructions

  1. Preheat the Oven and Prepare the Bundt Pan: Preheat the oven to 350°F (175°C) and grease a Bundt pan.
  2. Whisk Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until combined.
  3. Cream the Butter and Sugars: In another large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.
  6. Fold in Chocolate Chips: Gently fold in the chocolate chips.
  7. Pour into Bundt Pan: Pour the batter into the prepared Bundt pan and smooth the top.
  8. Bake the Cake: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool and Enjoy: Allow to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Notes

Store leftover cake in an airtight container at room temperature for up to 4 days. Can be refrigerated for up to a week.

Nutrition

Find it online: https://ameliasweets.com/2026/06/30/chocolate-chip-bundt-cake/

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