Chocolate Chip Bundt Cake Recipe (Cookie Dough Frosting)

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.

• 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.

• 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

1. Preheat oven to 325 degrees. Spray a standard 10-inch, 12 cup bundt pan with baking cooking spray (like baker’s joy), set aside.
2. In a large mixing bowl, using an electric mixer (or a stand mixer with the paddle attachment), cream the butter, cream cheese, and shortening.
3. Add the granulated and brown sugar, mix for 3 minutes until combined well.
4. 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.
5. Repeat by adding 2 more eggs, and 1/3 of the flour until all of the ingredients are mixed in. Stir in the vanilla.
6. Add the chocolate chips to the bowl with the reserved flour and toss until coated.
7. Add the chocolate chips to the cake batter and fold them in.

8. 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
9. 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.

10. 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.
11. Cream the butter and sugar with an electric mixer in a large bowl for 3 minutes. Add the vanilla and mix.
12. Add the cooled flour and salt until combined, the mixture will be crumbly.
13. Add in the milk and beat until fluffy. Fold in the chocolate chips.

14. Once the cooled cake is ready, add the frosting to the top, spread it all over the cake, slice, and serve.

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.

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.

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’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! 

Originally posted: 2/23/2014

Updated: 2/2023