Jamaican Food Recipes

Chocolate Chip Bundt Cake – Immaculate Bites

Chocolate Chip Bundt Cake – Baking has never been easier with this moist, chocolatey, indulgent bundt cake. It’s delicious, simple, and a real treat. Having a chocolate chip bundt cake recipe is a year-round delight!

Serving up insanely delicious Chocolate Chip Bundt Cake

I’m always looking for reasons to bake, and my family loves that. But when a dessert recipe is easy, it’s a win-win! This chocolate chip bundt cake yields fabulous results with a fraction of the energy.😉

No need for professional baking skills. I love how fuss-free bundt cakes are. So you can enjoy this bursting-with-chocolate chips bundt cake without worrying about baking skills.

Enjoying a soul satisfying slice of Chocolate Chip Bundt Cake

What Is a Chocolate Chip Bundt Cake?

The short answer is that it’s made in a bundt cake pan, and this one has mini chocolate chips in it. The beautiful fluted design and hollow center allow dense cakes to cook evenly all the way through. Both work together to create the perfect bundt cake.😋

Recipe Ingredients

Recipe ingredients
Ingredients for a glossy ganache
  1. Dry Ingredients – All-purpose flour and baking powder provide a traditional cake’s base ingredients. Feel free to use your favorite blend of gluten-free all-purpose flour.
  2. Butter – Room temperature, unsalted butter is best for this recipe. This delicious fat creams well with the sugar and eggs for a rich, dense pound cake.
  3. Sugar – Old faithful sugar sweetens our cake, and granulated sugar works just fine.
  4. Eggs develop structure and add moisture to pound cakes. Room temperature is also best for easier whipping and creamier results.
  5. Lemon Zest is so simple yet adds so much flavor and freshness.
  6. Buttermilk adds acidity for a beautiful tartness and moisture for a mouthwatering cake without weighing down the crumb. Sour cream or adding a teaspoon of vinegar to ¾ cup whole milk works if you don’t have buttermilk.
  7. Chocolate Chips – We’ll need a lot of these because you can never have enough.😍 Semi-sweet chocolate chips work great, but I must admit that I love bittersweet chocolate chips.
  8. Vanilla Extract – Vanilla’s aroma is the secret to a mouthwatering cake. Try my easy homemade vanilla extract, but artificial vanilla essence works almost as well in baking.
  9. Glaze – Heavy cream, more chocolate chips, and corn syrup make a gorgeous, glossy ganache that transforms an ordinary chocolate chip bundt cake into something spectacular.

How to Make Chocolate Chip Bundt Cake

Cream the butter and sugar, add the eggs, then the dry ingredients
Add the lemon zest and flour the mini chocolate chips

The Chocolate Chip Bundt Cake

  • Preheat Oven to 300°F/150°C. Grease a tube (bundt) pan generously with baking spray and set aside.
  • Cream Butter and Sugar on high in a stand or hand mixer until it’s fluffy and looks white (5-7 minutes). (Photos 1-2)
  • Add the Eggs, one at a time, beating the mixture well between each addition. (Photo 3)
  • Dry Ingredients – In a medium bowl, combine the flour, baking powder, salt, and lemon zest, and mix well. (Photo 4)
  • Finish the Batter – Add the dry ingredients, alternating with the buttermilk. Start with ⅓ of the dry, then ½ of the buttermilk mix, add another ⅓ of the dry ingredients, followed by the rest of the buttermilk and mix and then add in the last ⅓ of the dry ingredients and mix until just combined. (Photos 5-6)
  • Coat Chocolate Chips – Place the chocolate chips in a bowl and add the reserved tablespoon of flour. Mix to completely coat the chocolate chips. (Photos 7-8)
  • Fold – Add the vanilla and coated chocolate chips to the cake batter and fold gently, scraping down the sides in the bowl as you go. (Photos 9-10)
  • Pour the finished batter into a greased bundt pan and tap the pan on the work surface to eliminate large air bubbles. (Photo 11)
  • Bake at 300℉ (150℃) until a toothpick inserted into the center of the cake comes out clean (50-60 minutes). (Photo 12)
  • Cool for 15-20 minutes, flip the cake over a rack to release, and allow to cool completely to room temperature. While the cake is baking, proceed with the ganache.
Finish assembling the batter and bake
Heat the cream, melt the chocolate, and make the ganache

The Ganache

  • Heat the Cream – In a small saucepan, heat the heavy cream until it’s almost boiling.
  • Make the Glaze – Put your chocolate chips in a mixing bowl, then pour the hot, heavy cream over them. Let the hot cream sit for 2-3 minutes to melt the chocolate. (Photo 13)
  • Stir – Then gently stir with a whisk until nice and smooth. Add the corn syrup and mix until smooth and shiny. (Photo 14)
A freshly glazed Chocolate Chip Bundt Cake ready to serve and  enjoy

Recipe Variations

  1. Marble It – Divide the batter in half and add ½ cup of melted chocolate to one half for a fun marbled cake. Pour the batters into the prepared bundt pan in alternating dollops, then swirl them together with a knife.
  2. Add Fruit – Add a ½ cup of dried fruit or nuts to the batter. Dried cherries, blueberries, or cranberries go great with chocolate. And almonds, walnuts, or pecans do too.
  3. Greek Yogurt – Use full-fat Greek yogurt instead of heavy cream for a less calorie-dense option.

Tips and Tricks

  1. Use room temperature ingredients so they emulsify well for a smooth and even batter. An hour before baking is a good time to remove perishable items from the fridge.
  2. Avoid over-mixing the batter because it could get too light, and the cake could fall in the oven.
  3. For a richer caramel flavor, use brown sugar instead of granulated sugar.

Make-Ahead Instructions

This is an ideal make-ahead dessert. You can make and glaze the cake, then freeze it in serving-size slices (well-wrapped in plastic wrap, then wrapped in foil) for a fast sweet tooth fix. Or freeze the whole unglazed cake the same way and store the ganache glaze separately. Thaw it (or eat it frozen like ice cream 😍) overnight in the fridge, and enjoy. 

Serving up ridiculously delicious Chocolate Chip Bundt Cake

Serving and Storage Instructions

Slice and serve the cake after completely cooling for the best flavor and texture.

Your bundt cake will last covered in an airtight container at room temperature for three days or refrigerated for a week

Or wrap your leftover chocolate chip bundt cake completely in plastic wrap (no cake that hasn’t been covered), then foil, and freeze it for up to five months. To thaw, let the cake (still wrapped) sit in the refrigerator overnight or at room temperature for several hours.


Do I have to glaze the chocolate chip bundt cake?

No! This cake is good on its own. Or you can sprinkle cinnamon sugar on top!

Do bundt cakes bake faster?

Bundt cake batter is usually denser than regular cake batter. Bundt pans are also larger (typically 12-cup capacity). That means bundt cakes take longer to bake than most cakes. So be patient because the results are worth it!

Do I have to use a bundt pan?

No, you don’t. You can make this delicious cake in a 9×13 sheet cake pan. Or divide it between two regular 9″ cake pans and turn it into a layer cake. Just adjust the baking time and start watching it about 20 minutes earlier to make sure you don’t overbake it.

What to Serve With a Chocolate Chip Bundt Cake

A dollop of homemade whipped cream or fabulous rum raisin ice cream makes a real treat. Ginger tea or chai tea latte helps wash it down.

More Delicious Cake Recipes to Try

  1. Strawberry Shortcake
  2. Coconut Cake
  3. Gingerbread Cake 
  4. Buttermilk Pound Cake
  5. Angel Food Cake


Prepare to indulge in this amazing chocolate chip bundt cake recipe. Would you like more comfort food recipes? Then sign up for my newsletter. 😍

Watch How to Make It

Chocolate Chip Bundt Cake

Baking has never been easier with this moist, chocolatey, indulgent bundt cake. It’s delicious, simple, and a real treat. Having a chocolate chip bundt cake recipe is a year-round delight!