Chocolate Chip Bundt Cake
I do hope you are not getting tired of elegant bundt cakes because after making Coconut Bundt Cake with Lemon Filling and Chocolate Mint Bundt Cake I am just getting started with the possibilities.
Chocolate Chip Bundt Cake was created when I was craving two of my favorite things; chocolate chips and cake. There are a lot of chocolate chip cakes out there but I wanted one that was packed with chips. I’m talking about the kind of cake that allows you to enjoy chocolate chips with every forkful.
In my opinion brown sugar with its deep flavor is a ‘must include’ ingredient when baking chocolate chip cookies. For the Chocolate Chip Bundt Cake not only did I add it to the batter but I, also, used tubinado sugar to coat the pan.
Turbinado sugar got its name because the sugar is spun in a large turbine. The crystals are larger than brown sugar and the taste is subtler, too, because the molasses content is lower. The trick to lining the buttered pan is to sprinkle turbinado sugar into all parts of the pan rather than just the bottom. Then swirl the swirly pan around and around until the pan is covered.
The end result is an enticing crunchy crust that complements the moistness of the chocolate chip cake.
Be sure to hold the edges of the pan tightly when inverting the cake onto a cooling rack. As you can see below, sometimes the best-laid plans go awry.
Leave me a comment below letting me know what other kinds of bundt cakes you want to see here on Desserts Required. As The Carpenters used to sing, “We’ve only just begun”!
Interested in purchasing your own swirly pan? Click on the link below:
| Chocolate Chip Bundt Cake | Print |
- 11 tablespoons unsalted butter plus 2 tablespoons for preparing the pan
- turbinado sugar (approximately ¾ cup)
- 2 cups (9.55 ounces) all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cups (9.20 ounces) sugar
- ½ cup (4.45 ounces) light brown sugar
- 3 eggs
- ½ cup (4.40 ounces) sour cream
- 1½ teaspoons vanilla extract
- 2 tablespoons milk
- 1½ cups (10.30 ounces) chocolate chips
- Preheat the oven to 325°F. Partially melt 2 tablespoons butter and butter a 10 cup swirly pan. Sprinkle with turbinado sugar and set aside.
- Whisk together the flour, baking soda and salt. Set aside.
- Place 11 tablespoons butter, sugar and light brown sugar into a large mixing bowl. Cream the mixture until light and fluffy. Add the eggs, one at a time.
- Blend in one-half of the dry ingredients followed by the sour cream, vanilla and milk. Blend in the remaining dry ingredients.
- Stir in the chocolate chips.
- Transfer the batter to the prepared pan. Bake at 325° for 45-50 minutes.
- Remove from the oven and cool for 10 minutes. Invert the cake onto a cooling rack and cool completely.
You can’t go wrong with chocolate chips, eh? When I had the swirly pan I made a savory kugelhopf (I posted that recipe on my blog). I could not stop eating it! And it looked so cool with the swirls. If I have a chance to use it again I’ll have to make my grandmother’s simple but perfect sour cream pound cake.
Jenny,
Chocolate chips make the world right! 😉
I just checked out your savory kugelhopf and WOW, that looks incredible. I printed the recipe to make.
Thanks for checking it out! It really was fab. As for chocolate chips… I’m wondering whether you can get nearly-bitter chips… I would love to get little bursts of them in a sweet cake. I guess I could chop up some 80% chocolate bars?
Truly, my pleasure Jenny!
I think it’s a great idea to use nearly bitter chips or chopped up pieces!
You’re awesome! Love the post, love the video, and love the flop at the end! <3
Thanks so much, Renee!
I HAD to include the flop video, too. Hasn’t something like that happened to all of us at one time or another?!? 😉
This is gorgeous and makes me want to run to the kitchen immediately to start baking!!!
I LOVE this, Jenna. Thank you!!
I don’t know where to begin. I made this cake to give to a family who was sitting shiva. I was going to make it in a 9×13 pan so I could cut it into bars and then be able to sneak a taste. Betsy, you suggested making it as instructed and then slicing it to give to the family. By doing it this way, I could still sneak a piece. I did save a piece, but I had my husband and son who wanted the piece. I took advantage of the crumbs. YUM! My son ate the piece and left crumbs for my husband who was looking forward to eating the piece. My husband quickly learned the phrase, snooze you lose. When I took it to the shiva, one of the people who was helping out looked at and said, “now this is what I want!” She snagged a piece and hid it before she put it out for the guest. I am going to make it again this weekend so my husband can eat more than crumbs.
I do want to note, it took longer than 45-50 minutes to bake. It took more like 1 hour and 15 minutes. Don’t know why there was such a difference but it certainly was worth it. YUM YUM YUM!!!!
Nancy,
I am rolling on the floor laughing! This is priceless. I am impressed that any of the cake made it to the shiva call and am not surprised if the family never saw a piece!
I am surprised by the timing difference which is substantial. I have made the cake several times and it only took 45-50 minutes. Let me know if you find you need that extra time the next time you make this because I will make a note of this in the recipe if you do.
Betsy, I made the cake again and it took 1 hour to bake fully at 325 degrees. Next time I make it I will try baking it at 350 degrees and see if it takes 45 minutes.
Thanks so much, Nancy! It is really strange because I have baked so many of these cakes at 325 degrees. I look forward to hearing what happens at 350 degrees.
I have made this a couple times, to give away! My Dad got some and thoroughly enjoyed it. Love making things in the pan!
Suzie,
Thanks so much for letting me know. I love that you share it with your friends and, especially, your dad! 🙂