How do you keep chocolate chips from sinking in a bundt cake?

To prevent chips from sinking in your chocolate chip bundt cake , coat them lightly in flour before folding them into the batter. This helps them “stick” in place rather than dropping to the bottom. Also, make sure your batter is thick enough to support the chips. Pouring part of the batter, adding chips, then topping with more batter can also improve distribution. And if all else fails, mini chocolate chips work better than standard-sized ones!

Can I use boxed cake mix to make a chocolate chip bundt cake?

Yes, you absolutely can! A boxed cake mix is a great shortcut, especially when you're short on time. Choose a chocolate or vanilla base and mix in sour cream, pudding mix, or Greek yogurt for added moisture. Then fold in chocolate chips and bake as you would for a homemade chocolate chip bundt cake . It’s a quick and easy way to get great results with less effort.

What’s the best glaze or topping for a chocolate chip bundt cake?

While the cake is delicious on its own, a ganache glaze is often the perfect finishing touch. Made with just cream and chocolate, it adds a glossy, rich layer of flavor. If you want something lighter, dust the top with powdered sugar or drizzle a vanilla glaze. For texture, chopped nuts or fresh berries also make a beautiful and tasty topping for your chocolate chip bundt cake .

How long should I bake a chocolate chip bundt cake and at what temperature?

Most chocolate chip bundt cake recipes bake at 350°F (175°C) for about 45 to 55 minutes. However, every oven is a little different. Begin checking at the 45-minute mark. Insert a toothpick into the thickest part of the cake—if it comes out with moist crumbs but no raw batter, it's done. Let it cool in the pan for 10 minutes before turning it out to finish cooling on a rack.

Can I substitute chocolate chips with chunks or other add-ins?

Absolutely! You can use chopped chocolate chunks, white chocolate chips, or even butterscotch chips as fun twists on the classic chocolate chip bundt cake . Add-ins like toasted nuts, dried fruit, or caramel bits work well too. Just be careful not to overload the batter—too many extras can weigh it down and affect baking time.

How do I store chocolate chip bundt cake to keep it moist?

Once fully cooled, wrap your chocolate chip bundt cake in plastic wrap or place it in an airtight cake container. Store it at room temperature for up to 3 days. For longer freshness, you can refrigerate it for up to a week or freeze it for up to 3 months. Just be sure to thaw it at room temperature before serving to bring back its soft, moist texture.

Chocolate Chip Bundt Cake: 10 Expert Tips for Perfect Results

Description

This rich and moist chocolate chip bundt cake is packed with melty chocolate chips, enhanced with cocoa, and finished with a silky ganache glaze. Perfect for celebrations or everyday indulgence, it’s a show-stopping dessert that’s surprisingly easy to make.

Ingredients

– 1 3/4 cups all-purpose flour

– 1/2 cup cocoa powder, sifted

– 1 teaspoon salt

– 1/2 teaspoon baking soda

– 1 1/2 teaspoons baking powder

– 1 1/2 sticks unsalted butter, room temperature

– 3/4 cup granulated sugar

– 1/2 cup light brown sugar, packed

– 4 large eggs, room temperature

– 2 teaspoons vanilla bean paste or vanilla extract

– 3/4 cup sour cream

– 1/3 cup hot strong coffee or espresso

– 1 cup semi-sweet chocolate chips

Glaze:

– 1/2 cup heavy cream

– 1/2 cup chocolate chips

– 1/2 teaspoon canola or vegetable oil (optional, for shine)

Instructions

1. Preheat oven to 350°F (175°C) and adjust the rack to the middle. Grease a 10-15 cup bundt pan thoroughly with baking spray or pan release.

2. In a medium bowl, whisk together flour, sifted cocoa powder, salt, baking soda, and baking powder. Set aside.

3. In a stand mixer, beat the butter on medium-high speed for about 1 minute. Add granulated and brown sugars, and beat until light and fluffy, about 3-4 minutes.

4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.

5. On low speed, add half the sour cream and half the dry ingredients. Mix briefly, then add the rest of the sour cream and dry ingredients. Mix until just combined.

6. Stir in hot coffee or espresso using a spatula, then fold in the chocolate chips gently.

7. Pour the batter into the prepared bundt pan. Smooth the top and tap the pan on the counter to remove air pockets.

8. Bake for 45-50 minutes, or until a toothpick inserted comes out with moist crumbs. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

9. To make the glaze, heat cream until it just simmers. Pour over chocolate chips and let sit for 5 minutes. Stir until smooth. Add oil if desired for extra shine.

10. Pour glaze over the cooled cake and let it set before serving.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 350 kcal
Protein: 5g

Keywords: chocolate chip bundt cake, bundt cake recipe, moist chocolate cake, chocolate dessert, easy chocolate chip cake, chocolate chip pound cake