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Chocolate chip bundt cake is the showstopper dessert that looks like you fussed for hours but is honestly forgiving and fun to make. This one bakes up tender and buttery, studded with melty chocolate chips, then gets crowned with an edible cookie dough frosting that tastes exactly like the bowl you were never supposed to lick. Maddie and Lizzie request it for every birthday now, and it is just as cozy alongside a cup of coffee as it is over our easy caramel sauce.
If you love a tall, tender cake with serious chocolate chip flavor, this is the bundt that will earn you a permanent spot as the family baker.
Chocolate Chip Bundt Cake Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 75 minutes
- ⏳ Total Time: 1 hour 35 minutes
- 🍽️ Serving: 12 servings
- ⚡ Calories: 930kcal
- 🌶️ Flavor Profile: Rich, buttery, and sweet with melty chocolate chips and a cookie dough frosting
- ✋ Difficulty: Easy to medium, a fun step up from our angel food cupcakes
Quick Answer
Cream softened butter, cream cheese, and shortening together, then beat in granulated and brown sugar until fluffy. Add the eggs and flour in stages, stir in vanilla, and fold in flour-coated chocolate chips so they stay suspended. Bake in a greased 12-cup bundt pan at 325 degrees for about 75 minutes, until a toothpick comes out mostly clean. The cream cheese keeps it incredibly moist, and an edible cookie dough frosting finishes it off.
Jump to:
- Chocolate Chip Bundt Cake Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Chocolate Chip Bundt Cake
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Chocolate Chip Bundt Cake FAQs
- Other Recommended Easy Dessert Recipes
- Chocolate Chip Bundt Cake
Why This Recipe Works
Click to see the technique science
- Cream cheese makes it ultra moist. Creaming cream cheese with the butter adds fat and a subtle tang that keeps every slice tender for days.
- Two sugars build deep flavor. Granulated sugar gives structure while brown sugar adds moisture and a soft caramel note that pairs with the chocolate.
- Flour-coated chips do not sink. Tossing the chocolate chips in a little reserved flour suspends them evenly so you get chips in every bite, not just the bottom.
- A low oven prevents a domed crack. Baking at 325 degrees lets the dense batter rise slowly and evenly for that clean bundt shape.
- Toasted flour makes the frosting safe. Heat-treating the flour for the cookie dough frosting means you get all that raw-dough flavor with none of the risk.
- It feeds a crowd. One bundt slices into 12 generous servings, making it perfect for birthdays, holidays, and potlucks.
Why You’ll Love This Recipe
- It looks impressive on a cake stand but is genuinely forgiving and beginner friendly to make.
- The edible cookie dough frosting is a total showstopper, even better than our classic chocolate cream cheese frosting.
- The cream cheese in the batter keeps it moist and tender for days, so it is great to make ahead.
Key Ingredients
Simple, classic baking ingredients come together for this tender chocolate chip bundt cake and its cookie dough frosting.
- Butter, cream cheese, and shortening: This trio is the secret to a cake that is rich, moist, and tender with a fine, soft crumb.
- Granulated and brown sugar: Using both adds sweetness, moisture, and a gentle caramel depth that complements the chocolate.
- Eggs and flour: Six eggs give the dense bundt its structure and lift, while all-purpose flour forms the base.
- Semi-sweet chocolate chips: Tossed in reserved flour so they stay suspended throughout the cake instead of sinking.
- Cookie dough frosting: Heat-treated flour, butter, brown sugar, milk, and mini chocolate chips make a safe, edible cookie dough topping.
See recipe card for exact quantities.
Variations and Substitutions
This chocolate chip bundt cake is easy to make your own.
- Glaze instead of frosting: Skip the cookie dough frosting and drizzle with a simple powdered sugar glaze or warm caramel for a lighter finish.
- Different chips: Swap in mini chips, dark chocolate, or even butterscotch chips to change the flavor.
- Add espresso: Stir a teaspoon of espresso powder into the batter to deepen the chocolate flavor.
- Make it nutty: Fold in a half cup of chopped pecans or walnuts along with the chocolate chips.
- More cake ideas: Loving the bundt life? Try our lemon blueberry coffee cake or angel food cupcakes next.
How to Make Chocolate Chip Bundt Cake
- Cream the softened butter, cream cheese, and shortening, then beat in the granulated and brown sugar. Add the eggs and flour in stages and stir in the vanilla.
- Toss the chocolate chips in a tablespoon of reserved flour, then fold them into the batter so they stay evenly suspended.
- Pour the batter into a greased 12-cup bundt pan and smooth out the top.
- Bake at 325 degrees for about 75 minutes, until a toothpick comes out mostly clean. Cool 10 minutes in the pan, then turn out onto a rack to cool completely.
- Make the cookie dough frosting by creaming butter and brown sugar, beating in the cooled heat-treated flour, salt, and milk until fluffy, then folding in the mini chocolate chips.
- Spread the cookie dough frosting all over the cooled cake, then slice and serve. Enjoy!
Recipe Tips & Tricks
- Soften everything first. Room temperature butter, cream cheese, and eggs cream together smoothly for the best texture.
- Grease the pan well. Use a baking spray with flour and coat every crevice so the cake releases cleanly from the bundt pan.
- Do not skip flouring the chips. The reserved flour coating is what keeps the chocolate chips from sinking to the bottom.
- Heat-treat the frosting flour. Bake the flour at 350 degrees for 5 minutes to make the raw cookie dough frosting safe to eat.
- Cool completely before frosting. A warm cake will melt the frosting, so be patient and let it cool fully on a rack.
- Test with a toothpick. Bundt cakes are dense, so check the center and pull it when the toothpick comes out mostly clean with a few moist crumbs.
Serving Ideas and Suggestions
This chocolate chip bundt cake is gorgeous on a cake stand as the centerpiece of any dessert table. Slice it thick and serve with a cold glass of milk or a scoop of vanilla ice cream, and drizzle warm caramel sauce over the top for an extra special treat.
It is the perfect make-ahead dessert for birthdays, holidays, and potlucks. Pair it with a spread of other crowd pleasers like our mini cheesecakes and a layered trifle so there is something for everyone.
Leftover slices keep beautifully, so wrap them well and enjoy a piece with your morning coffee. If you love this kind of cozy baked treat, our baked chocolate chip cake donuts and pistachio pudding are must-tries too.
Chocolate Chip Bundt Cake FAQs
The most common causes are overbaking or measuring too much flour. Use the spoon and level method for the flour, start checking the cake around the one hour mark, and pull it when a toothpick comes out with a few moist crumbs. The cream cheese in this recipe helps keep it moist, so it should stay tender for days when stored covered.
Toss the chocolate chips in about a tablespoon of the reserved flour before folding them into the batter. The light flour coating gives the chips something to grip so they stay suspended throughout the cake instead of sinking to the bottom.
Yes. This frosting contains no eggs, and the flour is heat-treated by baking it at 350 degrees for 5 minutes before it cools and goes into the frosting. That makes the raw cookie dough flavor completely safe to enjoy.
Store the frosted cake covered at room temperature for up to two days, or in the refrigerator for up to five days. Because the frosting contains dairy, the fridge is the safest spot for longer storage. Let chilled slices sit at room temperature for a bit before serving for the best texture.
Yes, the unfrosted cake freezes wonderfully. Wrap the cooled cake tightly in plastic wrap and foil and freeze for up to three months. Thaw it at room temperature, then make and add the cookie dough frosting fresh before serving.
This recipe is written for a standard 10-inch, 12-cup bundt pan. If your pan is smaller, do not fill it more than two-thirds full and bake any extra batter as cupcakes so it does not overflow.
Ready for another sweet bake? Whip up a batch of our baked chocolate chip cake donuts next.
Need an easy crowd-pleaser? Our monster cookie bars skip the scooping and bake in one pan.
For a colorful cookie that kids adore, make our pop tart sugar cookies.
Love a good bundt? These maple glazed pumpkin bundt cakes are a cozy fall favorite.
Chocolate Chip Bundt Cake
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 tablespoons vanilla extract
- 1 cup semi-sweet chocolate chips
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 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.1 cup unsalted butter, 8 ounces cream cheese, 1/2 cup vegetable shortening
- Add the granulated and brown sugar, mix for 3 minutes until combined well.1 & 1/2 cups granulated sugar, 1 & 1/2 cups light brown sugar
- 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.6 large eggs, 3 cups all-purpose flour
- Repeat by adding 2 more eggs, and 1/3 of the flour until all of the ingredients are mixed in. Stir in the vanilla.1 tablespoons vanilla extract
- Add the chocolate chips to the bowl with the reserved flour and toss until coated.1 cup semi-sweet chocolate chips
- 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.1 & 1/4 cups all-purpose flour
- Cream the butter and sugar with an electric mixer in a large bowl for 3 minutes. Add the vanilla and mix.1/2 cup unsalted butter, 3/4 cup light brown sugar, 1 teaspoon vanilla extract
- Add the cooled flour and salt until combined, the mixture will be crumbly.1/2 teaspoon salt
- Add in the milk and beat until fluffy. Fold in the chocolate chips.1/2 cup milk, 1/2 cup mini 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 a hand mixer or stand mixer to speed things up.
- Don’t forget the rubber spatula. It’s so much better than a wooden spoon for mixing and spreading.
- Use the cookie dough frosting recipe or add your favorite!
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
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 🙂
I would bet they serve this cake in heaven! My hubby would LOVE this cake!! Thanks so much for linking to Snickerdoodle Sunday!
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!
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!
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, 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 🙂
Get Out! Chocolate Chip Cookie Dough Frosting?!!!
Stopping by from RoundToIt and this looks SSSOOO GOOD! WOWSIE I must give it a try. Carrie, A Mother’s Shadow
Cookie dough glaze sounds like perfection! What a yummy looking cake this is!
This looks AMAZING! Oh my goodness! Thank you so much for sharing!