We’re paying homage the classic American chocolate chip cookie with our mouthwatering Chocolate Chip Bundt Cake with Vanilla Glaze. This beautiful Bundt captures all the beloved flavors of a traditional cookie in a moist, buttery cake with a rich and creamy glaze. Baked in the Nordic Ware Swirl Bundt Pan, this cake’s graceful curves make it a tempting treat for any time of day. Grab a glass of ice-cold milk and savor every chocolatey bite of this heavenly Bundt cake.
Chocolate Chip Bundt Cake with Vanilla Glaze
Makes 1 (10 cup) Bundt
Ingredients
Chocolate Chip Bundt Cake
- ¾ cup (170 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- ½ cup (110 grams) firmly packed light brown sugar
- 3 large eggs, (150 grams), room temperature
- 1½ teaspoons (6 grams) vanilla extract
- 3 cups (375 grams) all-purpose flour
- 1 tablespoon (15 grams) baking powder
- 1½ teaspoons (4.5 grams) kosher salt
- ⅔ cup (160 grams) whole buttermilk, room temperature
- 1½ cups (255 grams) semisweet chocolate chips
Vanilla Bean Glaze
- 1⅓ cups (160 grams) confectioners’ sugar
- 2 tablespoons (30 grams) whole milk
- 1 tablespoon (14 grams) unsalted butter, melted
- 1 teaspoon (6 grams) vanilla bean paste
Instructions
Chocolate Chip Bundt Cake
-
Preheat oven to 350°F (180°C).
-
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
-
In a large bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three additions alternately with buttermilk, beginning and ending with flour mixture, beating until just combined after each addition. Fold in chocolate chips until just combined.
-
Spray a 10-cup Bundt pan with baking spray with flour. Spread batter into prepared pan, smoothing with an offset spatula as needed. Firmly tap pan on a kitchen towel-lined counter several times to settle batter.
-
Bake until a wooden pick inserted near center comes out clean, 50 to 55 minutes, covering with foil halfway through baking to prevent excess browning. Let cool in pan for 15 minutes. Invert cake onto a wire rack, and let cool completely.
-
Spoon and spread Vanilla Bean Glaze onto cooled cake as desired. Store in an airtight container for up to 3 days.
Vanilla Bean Glaze
-
In a medium bowl, whisk together all ingredients until smooth. Use immediately.