This Chocolate Chip Bundt Cake is simple to make, moist, buttery, and packed with mini chocolate chips. Finished with a glossy chocolate ganache, it makes an impressive dessert for birthdays, holidays, or any time you want something special.
Why this Chocolate Chip Bundt Cake Recipe is a Keeper
A bundt cake can look intimidating, but this version uses straightforward steps and common ingredients to deliver a dense, tender cake similar to a rich pound cake.
- Easy Ingredients: Uses pantry staples you can find at most stores.
- Family Friendly: A crowd-pleasing dessert that’s great for gatherings.
- Adaptable: You can make variations such as a gluten-free version using pudding mix that’s labeled gluten-free.
How do I keep the cake from sticking to the bundt pan?
- Grease the pan thoroughly with a non-stick vegetable oil spray or melted shortening rather than butter to reduce sticking.
- Grease the pan right before adding batter, not hours in advance.
- Instead of flour, try coating with finely ground nut flour or granulated sugar to create a release barrier.
- After baking, let the cake rest in the pan about 10 minutes. Loosen the edges with a silicone spatula, then invert onto a wire rack. If a section is stuck, warming the pan slightly or briefly freezing the cake can help release it.
Ingredient Notes for Rich Chocolate Cake with Glaze
This is a super-buttery chocolate chip pound-style cake topped with a silky ganache. It’s great for dessert or an indulgent snack.
- Unsweetened cocoa powder: Use a good-quality cocoa for the best chocolate flavor.
- Chocolate pudding mix: Adds a creamy texture and extra chocolate depth.
- Buttermilk: The acidity tenderizes the crumb and keeps the cake soft. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes.
See the recipe card below for full ingredient amounts and the complete method.
Variations and Substitutions
This bundt cake is versatile—try these easy swaps or additions to change the flavor or texture:
- Extracts: Substitute almond extract for vanilla for a nutty twist.
- Diary swap: Replace buttermilk with sour cream for an even richer, moister crumb.
- Chocolate chips: Use semi-sweet, bittersweet, or milk chocolate chips depending on how sweet or intense you want the cake.
Special Equipment
- Bundt pan: A 12-cup bundt pan is ideal, though a 10-cup pan will also work.
- Stand mixer or hand mixer: Helpful for mixing, but you can also whisk by hand if needed.
Pro Tip
Don’t overmix the batter. Use a measuring cup or large scoop to fill the pan’s crevices and spread batter so the center isn’t higher than the edges for even baking.
How to Make Chocolate Pudding Bundt Cake
Make this chocolate chip bundt cake for parties, holidays, or any special occasion. The steps below summarize the process; follow the recipe card for exact measurements.
1. Prep the Chocolate Bundt Cake
Preheat the oven to 350°F. In a large bowl, sift together the flours, espresso powder, cocoa powder, baking soda, baking powder, and chocolate pudding mix. Add sugar and salt and whisk to combine.
2. Prepare the Cake Mix and Fold in the Chocolate Chips
Whisk together the buttermilk, vanilla, oil, and beaten eggs. Combine the wet ingredients with the dry ingredients and add warm water, stirring until the batter is smooth and slightly airy. Fold in the mini chocolate chips gently so they distribute evenly.
3. Bake the Cake and Cool in the Pan
Pour batter into the prepared bundt pan and bake 45–50 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan about 20 minutes, then invert onto a cooling rack.
4. Allow Cake to Cool and Make the Chocolate Ganache
While the cake cools, place the ganache chocolate chips and salt in a bowl. Heat the heavy cream until just steaming, pour it over the chocolate, let sit 2 minutes, then whisk until smooth and glossy.
5. Glaze the Bundt Cake
Stir in vanilla, whisk to combine, then pour the ganache over the inverted cake on a rack or platter, letting it drizzle down the sides. Allow the ganache to set before slicing.
Chocolate Bundt Cake Recipe FAQs
For short-term serving, keep at room temperature for a few hours. For longer storage, press plastic wrap against any cut surfaces, place the cake in an airtight container or cake saver, and refrigerate. Slices can be wrapped individually and frozen for longer storage.
For a decorative ring, fill the center with fresh fruit, extra chocolate chips, or seasonal candies for a festive touch.
A small amount of espresso enhances and deepens the chocolate flavor without making the cake taste like coffee.
Expert Tips
Small adjustments can elevate the cake—try these quick tips.
- Toppings: Sprinkle coconut, extra chips, sprinkles, or small candies over the ganache for visual interest.
- Individual cakes: Make mini bundts for single-serve portions and decorate each one.
- Use a cake mix: If you prefer convenience, a high-quality boxed chocolate cake mix can be adapted and enhanced with pudding mix and chips.
- Cool fully: Ensure the cake is cooled before adding ganache so it sets properly.
- Add-ins: Fold in chopped nuts like walnuts or pecans for texture if you like.
What to Serve With Chocolate Chip Bundt Cake
- Serve with coffee or a latte for a classic pairing.
- Pair with a scoop of vanilla or chocolate ice cream for a richer dessert.
- Fresh berries or a simple fruit salad provide a bright contrast to the rich cake.
Chocolate Chip Bundt Cake
Equipment
- Bundt Pan
- Hand or stand mixer
- Measuring cups and spoons
- Mixing bowls and whisk
Ingredients
Batter
- 1 ½ cups all-purpose flour
- 1 cup cake flour
- 2 tablespoons espresso powder
- ¾ cup unsweetened cocoa powder
- 2 tablespoons chocolate pudding mix
- 2 ¼ cups granulated sugar
- 1 ½ teaspoons salt
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 2 eggs
- 1 ⅓ cups buttermilk
- 1 ½ tablespoons vanilla extract
- 1 cup vegetable oil
- 1 ½ cups warm water
- 1 ½ cups mini chocolate chips
Chocolate Ganache
- 2 cups semi-sweet chocolate chips
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- Preheat oven to 350°F.
- In a large bowl, sift together flours, espresso powder, cocoa, baking soda, baking powder, and chocolate pudding mix. Stir in sugar and salt.
- In a separate bowl, whisk buttermilk, vanilla, oil, and beaten eggs. Add wet ingredients to dry and mix until combined.
- Stir in warm water until batter is smooth. Fold in mini chocolate chips.
- Pour batter into a well-greased bundt pan and bake 45–50 minutes, until a toothpick comes out clean.
- Let cake cool in pan about 20 minutes, then invert onto a cooling rack.
- To make ganache: place chocolate chips and salt in a bowl, heat cream until steaming, pour over chocolate and let sit 2 minutes. Whisk until smooth, stir in vanilla.
- When cake is cooled, pour ganache over the top and allow it to set before slicing.
Notes
- Toppings: Add coconut, extra chips, sprinkles, or candies after glazing.
- Mini Bundts: Make individual cakes for single servings and decorate each.
- Box Mix Option: A quality boxed cake can be adapted if you prefer convenience.
- Cooling: Ensure the cake is completely cool before applying ganache.
- Add-ins: Chopped nuts like walnuts or pecans can be folded into the batter.
Nutrition
Carbohydrates: 77 g
Protein: 7 g
Fat: 36 g
Nutrition information are estimates; verify with your preferred resource if needed.
- Scale the recipe: Adjust the serving size in the recipe card to update ingredients.
- Preheat the oven: Always preheat for reliable results.
- Use unsalted butter: Allows you to control the salt level.