THE RECIPE JOURNAL · Dessert
Delicious Chocolate Chip Bundt Cake
This cake is a perfect treat for any occasion, combining rich chocolate chips with a moist, tender crumb. It’s easy to make and sure to satisfy your sweet tooth with every bite.
FROM THE KITCHEN • Delicious Chocolate Chip Bundt Cake
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 300°F (150°C). Grease and flour a 12-cup Bundt pan to make sure the cake doesn’t stick. In a large bowl, beat the sugar and margarine together with an electric mixer until the mixture is light and fluffy. Add the eggs one at a time, mixing briefly after each one, then stir in the sour cream and vanilla.
02
Step 2
In another bowl, sift together the flour, baking soda, and baking powder. Gradually add this dry mix to the wet ingredients in four parts, making sure to beat well after each addition. Scoop out about 2 ½ cups of this batter into a smaller bowl and mix in the cocoa powder until it’s evenly dark. Fold the white chocolate chips into the chocolate batter.
03
Step 3
Now, stir the dark chocolate chips into the remaining light batter. Pour half of the light batter into your prepared pan, then dollop the chocolate batter on top, and finish with the rest of the light batter. Use a spatula to gently swirl the two batters together for a marbled effect.
04
Step 4
Bake the cake for about 1 hour and 20 minutes, or until the top is golden and a knife inserted in the center comes out clean. Let it cool on a wire rack for 20 minutes before running a knife around the edges to loosen it. Carefully flip the cake out onto a plate or rack, and you’re ready to enjoy!
Why you’ll love it
This cake is moist and full of rich chocolate chips in every bite. Its tender crumb and buttery flavor make it a perfect treat for any occasion. Plus, the bundt shape adds a beautiful touch that impresses guests without extra effort.
How to serve
Serve warm with a dusting of powdered sugar or a drizzle of chocolate glaze. It also pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Storage & leftovers
Store the cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to one month. Thaw completely before serving.
