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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!
HERE IS WHAT OUR READERS ARE SAYING:
“I made the cake without the frosting for a friends birthday and it got raves. Thank you!!” – Mona
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. No need for special occasions!
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.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE CHOCOLATE CHIP BUNDT CAKE:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- CAN I USE DIFFERENT CHOCOLATE CHIPS?
- CAN I USE OTHER FROSTINGS?
- CAN THIS BE MADE AHEAD?
- WHAT OTHER SUBSTITUTIONS CAN I USE?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Chocolate Chip Bundt Cake Recipe (Cookie Dough Frosting)
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 THIS POST FOR THE FULL RECIPE CARD):
- 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!
For best results, follow your taste buds. 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
If you don’t want to make a glaze or frosting, you can also dust the outside with powdered sugar or drizzle melted chocolate.
CAN THIS BE MADE AHEAD?
Yes, you can make this sweet treat 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 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!
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 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!
Originally posted: 2/23/2014
Updated: 2/2023
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I made the cake without the frosting for a friends birthday and it got raves. Thank you!!
I’m having trouble getting this to bake all the way through, anybody else?
This is probably not the answer you are looking for but I’m really not sure. Yes, it can be made into cupcakes but I don’t know how many. So sorry, I have never tried!
Can this recipe be made into a cupcake? I want to participate in a competition with a variation of it, but I wanted to know how many cupcakes you think it would make. That way I can budget my costs as far as ingredients and see what I have left for decorations and display pieces.
LOVE this friend!
Dana, this is looks decadent. I am loving the frosting recipe. I need to save this for my son’s birthday party in May. He’d love this.
I’m stopping by from the Let’s Get Real Friday Link Party. Thanks so much for stopping by and sharing this with us. I hope you’ll join us again on Friday.
Your bundt cake was delicious sounding to begin with and then you covered it with yummy cookie dough, wow. Thanks for bringing this to foodie friday.
this is so ridiculously delicious looking!
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!
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
oh my goodness, there is not one single thing wrong with this! Looks SO good! Thanks for sharing at Share Your Stuff Tuesdays!
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.
The texture of the cake is so awesome! Icing is tempting too!
Coming from Mix it up Monday! Visit me on my blog!