Looking for that show-stopping special occasion or any time dessert? Our Chocolate Chip Bundt Cake with Cookie Dough Frosting will become your favorite recipe!
I don’t think it’s any secret that I LOVE chocolate chip cookie dough… I also love cake, who doesn’t? So, I made this beauty: Chocolate Chip Bundt Cake and added cookie dough frosting as a fun twist!
Jeremy and Lily both went NUTS over this cake, and I know you will too! I mean, Lily is three, and she loves all things chocolate chip, can you blame her??
What I especially love about this recipe is it uses simple ingredients, find all the info in the recipe card below. I’m sure you already have everything on hand.
Plus, it’s just super cute. The slightly dense (think pound cake texture) yet moist cake is studded with chocolate chips.
Yes, of course, you can serve the cake as is but I think adding that extra special frosting is where it’s at and makes it an extra decadent cake.
Chocolate chips in the bundt cake and in the frosting? Talk about a chocolate lovers dream, think of it as a double chocolate chip cake!
Trust me on this one, this is the best Chocolate Chip Bundt Cake, just one taste and you’ll see.
Some of our other favorite chocolate chip recipes we have on our site include: Chocolate Chip Oatmeal Muffins, Chocolate Chip Cake, and Chocolate Chip Cookie Pie.
WHY THIS RECIPE WORKS:
- With simple ingredients, this comes together easily.
- Makes a large cake to feed a crowd.
- A fun and playful frosting makes it a stand-out dessert.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THE POST FOR THE FULL RECIPE):
- Unsalted butter, room temperature
- Cream cheese, room temperature
- Vegetable shortening
- Granulated sugar
- Light brown sugar
- Large eggs
- All-purpose flour
- Semisweet chocolate chips
- Vanilla extract
- Table salt
- Milk
- Mini chocolate chips
HOW TO MAKE CHOCOLATE CHIP BUNDT CAKE:
- Preheat oven to 325 degrees. Spray a standard 10-inch, 12 cup bundt pan with baking cooking spray (like baker’s joy), set aside.
- In a large mixing bowl, using an electric mixer (or a stand mixer with the paddle attachment), cream the butter, cream cheese, and shortening.
- Add the granulated and brown sugar, mix for 3 minutes until combined well.
- Add two of the eggs, and mix them in thoroughly. Next, add 1/3 of the flour, start on low speed so you don’t get flour everything and mix it in well, and scrape down the side as needed. Reserve 1 tablespoon of the flour in a small bowl.
- Repeat by adding 2 more eggs, and 1/3 of the flour until all of the ingredients are mixed in. Stir in the vanilla.
- Add the chocolate chips to the bowl with the reserved flour and toss until coated.
- Add the chocolate chips to the cake batter and fold them in.
- Pour batter into the prepared bundt cake pan and smooth it out and bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the center comes out mostly clean
- Let sit in the pan for 10 minutes to cool. Take out of the pan and let the cake cool completely on a wire rack.
- While the cake is cooling, make the frosting. Place the flour on a parchment paper-lined sheet tray. Bake in a 350°F oven for 5 minutes, and cool completely on a cooling rack.
- Cream the butter and sugar with an electric mixer in a large bowl for 3 minutes. Add the vanilla and mix.
- Add the cooled flour and salt until combined, the mixture will be crumbly.
- Add in the milk and beat until fluffy. Fold in the chocolate chips.
- Once the cooled cake is ready, add the frosting to the top, spread it all over the cake, slice, and serve.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE DIFFERENT CHOCOLATE CHIPS?
Usually, I use semi-sweet chocolate chips to keep the overall cake not overly sweet. But you can use other varieties such as:
- White chocolate chips
- Dark chocolate chips
- Milk chocolate chips
You can also try using peanut butter chips for a fun twist.
CAN I USE OTHER FROSTINGS?
I absolutely love the fun cookie dough frosting we have added to this recipe, but by all means, use whatever frosting or toppings you like! Here are some suggestions:
- Fluffy buttercream frosting
- Chocolate ganache
- Melted peanut butter
- Chocolate buttercream
- Brown sugar frosting
- White chocolate frosting
- Cream cheese frosting or cream cheese glaze
- Chocolate glaze
You can also add a dusting of powdered sugar or melted chocolate drizzle to the outside if you don’t want to make a glaze or frosting.
CAN THIS BE MADE AHEAD?
Yes, you can make the cake a day or two in advance and keep it sealed at room temperature.
Right before serving, add the frosting.
WHAT OTHER SUBSTITUTIONS CAN I USE?
Instead of using shortening, you can use all butter or all shortening for butter. However, I love to use butter because it makes a buttery chocolate chip bundt cake.
Use any type of milk for the frosting.
In place of milk, you can use half and half or heavy cream. Just watch for the consistency of the frosting, as you may need to add a little more since milk is thinner.
HOW TO STORE:
Store leftovers at room temperature in an airtight container for up to 5 days. Best enjoyed at room temperature.
Freeze for up to 3 months.
Wrap leftover slices in plastic wrap and freezer-safe foil and place them in the freezer in a freezer-safe container. To thaw, place the dish in the fridge overnight or on the countertop until room temperature.
DANA’S TIPS AND TRICKS:
- Tons of custom options, see my tips above on that.
- Great for a make-ahead dessert.
- This freezes well, see my tips above on how to store.
- Use the cookie dough frosting recipe or add your favorite!
Want a complete show-stopper of a cake for your next gathering? Our Chocolate Chip Bundt Cake with cookie dough frosting will have them begging for the recipe.
If you like this recipe, you might also like:
If you’ve tried this CHOCOLATE CHIP BUNDT CAKE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Chocolate Chip Bundt Cake Recipe (Cookie Dough Frosting)
Ingredients
For the cake
- 1 cup unsalted butter softened
- 8 ounces cream cheese softened
- 1/2 cup vegetable shortening
- 1 & 1/2 cups granulated sugar
- 1 & 1/2 cups light brown sugar packed
- 6 large eggs
- 3 cups all-purpose flour
- 1 cup semi-sweet chocolate chips
- 1 tablespoons vanilla extract
For the frosting
- 1 & 1/4 cups all-purpose flour
- 1/2 cup unsalted butter softened
- 3/4 cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1/2 teaspoon table salt
- 1/2 cup milk
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 325 degrees. Spray a standard 10-inch, 12 cup bundt pan with baking cooking spray (like baker’s joy), set aside.
- In a large mixing bowl, using an electric mixer (or a stand mixer with the paddle attachment), cream the butter, cream cheese, and shortening.
- Add the granulated and brown sugar, mix for 3 minutes until combined well.
- Add two of the eggs, and mix them in thoroughly. Next, add 1/3 of the flour, start on low speed so you don’t get flour everything and mix it in well, and scrape down the side as needed. Reserve 1 tablespoon of the flour in a small bowl.
- Repeat by adding 2 more eggs, and 1/3 of the flour until all of the ingredients are mixed in. Stir in the vanilla.
- Add the chocolate chips to the bowl with the reserved flour and toss until coated.
- Add the chocolate chips to the cake batter and fold them in.
- Pour batter into the prepared bundt cake pan and smooth it out and bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Let sit in the pan for 10 minutes to cool. Take out of the pan and let the cake cool completely on a wire rack.
- While the cake is cooling, make the frosting. Place the flour on a parchment paper-lined sheet tray. Bake in a 350°F oven for 5 minutes, and cool completely on a cooling rack.
- Cream the butter and sugar with an electric mixer in a large bowl for 3 minutes. Add the vanilla and mix.
- Add the cooled flour and salt until combined, the mixture will be crumbly.
- Add in the milk and beat until fluffy. Fold in the chocolate chips.
- Once the cooled cake is ready, add the frosting to the top, spread it all over the cake, slice, and serve.
Notes
- Tons of custom options, see my tips above on that.
- Great for a make-ahead dessert.
- This freezes well, see my tips above on how to store.
- Use the cookie dough frosting recipe or add your favorite!
Originally posted: 2/23/2014
Updated: 2/2023
Comments & Reviews
Julia @ It's Always Ruetten says
This looks AMAZING! Oh my goodness! Thank you so much for sharing!
Ashley @ musingsandoats says
Cookie dough glaze sounds like perfection! What a yummy looking cake this is!
Carrie Groneman says
Stopping by from RoundToIt and this looks SSSOOO GOOD! WOWSIE I must give it a try. Carrie, A Mother’s Shadow
Chandra@The Plaid and Paisley Kitchen says
Get Out! Chocolate Chip Cookie Dough Frosting?!!!
Amy | Club Narwhal says
Dana, I am literally drooling right now at that mound of beautiful frosting atop this gorgeous bundt! There is never a moment when I am not craving chocolate and I may have to whip this up to satisfy the daily craving 🙂
Julie says
Wow, that looks amazing. Am I right in thinking that coating the chocolate chips in flour help to stop them sinking to the bottom? I’ve never been very successful at not having them all sink, is the mixture pretty substantial to help stop that too – whatever you did certainly seems to work.
Next cake worthy occasion in our house, this needs to be tried out!
Dana DeVolk says
Yes, that is exactly why! The batter is quite dense as well so I’m sure it helped out. Let me know how you like it, thanks!
Beth at Structure in an Unstructured Life says
This looks so good! Pinned it so I can make it the next time I need to bring a dessert somewhere!
Found you through the In and Out of the Kitchen party!
Kristina & Millie says
I would bet they serve this cake in heaven! My hubby would LOVE this cake!! Thanks so much for linking to Snickerdoodle Sunday!
Jen and Emily @ Layers of Happiness says
Hi Dana! Love love love this recipe! I’m a cookie dough lover. Normally when I make cookies, only half the dough actually makes it into the oven, so this recipe is right up my alley! I normally coat my blueberries with flour to prevent them from sinking to the bottom, but I’ve never done it with chocolate chips. Great idea! Followed you on Pinterest 🙂
Alexis @ Persia Lou says
Wowza! This looks amazing! Thanks for linking up at The Makers! 🙂
Pam@over50feeling40 says
I have to find a reason to make this….it looks so good. Thanks for sharing on the Thursday Blog Hop!!
Korilynn says
Oh my goodness that looks delicious! I can’t wait to try this one.
Angela Parker says
This looks heavenly! What beautiful pictures – thanks for sharing your recipe!
Karen says
Looks delicious and different from the type of cake I usually make. Definitely think I have to make it! Love your cake stand too!
Mika says
The texture of the cake is so awesome! Icing is tempting too!
Coming from Mix it up Monday! Visit me on my blog!
Rach @ EazyPeazyMealz says
Oh man, this looks soooo over the top good. I mean, who could say no to this. Thanks for sharing, and your pictures…great. Saw you on The Pin Junkie link up. Pinned.
Emily @ Simple Life Of A Fire Wife says
oh my goodness, there is not one single thing wrong with this! Looks SO good! Thanks for sharing at Share Your Stuff Tuesdays!
Marti says
Oh so yummy!! I could eat all of it, it looks so good! Thanks for sharing it with us! Pinned to the party board. 🙂
Marti
Laura@baking in pyjamas says
Wow isn’t that a beautiful bundt cake! I Love it. Thanks for sharing at Sweet and Savoury Sundays, I’d love you to stop by this weekend and link up!