Chocolate Chip Bundt Cake

July 22, 2013

This Bundt cake is not only moist and delicious, it's extremely versatile and makes an excellent base for a number of different cake options. Experiment with a variety of chips, like cinnamon, or chocolate and peanut butter. You can also skip the chips and mix in dried fruits, nuts, cinnamon streusel, or whatever else you like instead; or even leave out the mix-ins altogether. With its simple yet elegant presentation, it makes a lovely centerpiece for your next brunch. 

Chocolate Chip Bundt Cake
2 cups all-purpose flour
1 tablespoon baking powder 
¼ teaspoon salt 
½ cup butter (1 stick), room temperature
4 ounces cream cheese, room temperature
1½ cups granulated sugar
3 eggs 
⅔ cup milk
1 tablespoon vanilla extract
1 11-ounce package chocolate chips
Confectioners' sugar for dusting

Preheat oven to 375, then grease and flour a Bundt pan. Sift flour, baking powder, and salt together and set aside. In a large bowl, use an electric mixer to combine butter, cream cheese, and suger until fluffy. Add the eggs, one at a time, then add dry ingredients and milk alternately. Stir in vanilla and chocolate chips. 

Pour batter into prepared pan and bake for 35-40 minutes, or until a toothpick inserted in center comes out clean. Use a knife to loosen the cake from the pan. Cool for 15 minutes in the pan, then invert onto a rack or plate to cool completely. Dust the top of cake with the confectioners' sugar. 

photography by Angelica Golden


  1. You had me at chocolate chip. Looks SO good!

    Holly Foxen Wells

  2. yuuuum! I'm going to have to try this!

  3. sadly i can not bake to save my life :(


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