This chocolate chip bundt cake is a must make — it’s super moist, with just the right amount of delicious chocolate flavor.
It should be no secret by now that I love a good bundt cake. I think part of the reason why is because, growing up, my mom would always use bundt pans to make her cakes.. so using my pans reminds me of her. But it’s also such an easy way to make a pretty looking cake!
I don’t know if you know this, but we’re big fans of chocolate chip cookies in this house. So taking that delicious chocolate chip cookie flavor and turning it into a fluffy cake was kind of a no-brainer for me. Kind of like the chocolate chip mug cake I told you about here, but bigger and fluffier. I mean, right?
This particular chocolate chip bundt cake recipe came about after a handful of failed attempts. While its predecessors weren’t bad, there was just a little bit of tweaking I had to do to get it just right. And here is where we landed!
Why You’ll Love This Chocolate Chip Bundt Cake…
- It’s like having a chocolate chip cookie… but in a cake form. So it’s extra soft and moist (thanks to the sour cream).
- The glaze makes for the perfect finishing touch, and personally I love it because it doesn’t have to be so precise. I’ve mentioned before I’m not great at cake decorating. But pouring a glaze onto a cake? That I can manage.
- I think this would be just as good without the chocolate chips, but I wouldn’t recommend skipping them. It’s like you get the perfect amount of chocolate in every slice.
What You’ll Need…
- The dry ingredients: flour + baking powder + baking soda + salt.
- The flavor: sugar + vanilla.
- The fat: vegetable oil.
- Instead of eggs: Bob’s Red Mill Egg Replacer.
- For added moisture (and richness): sour cream.
- Add in: chocolate chips!
How To Make Chocolate Chip Bundt Cake…
The process is pretty standard here, and there are no special ingredients involved. To make my chocolate chip bundt cake, you will start by combining your dry ingredients in a small bowl. In a separate bowl, stir together the oil and sugar. Add in the egg replacer, vanilla, and sour cream and mix it all up. Fold in the dry ingredients, add in the chocolate chips, and you’re done! Easy, right?
Bake on 350ºF for about 45 minutes, and wait until your cake has cooled to flip it onto a plate.
The glaze really couldn’t be easier. It’s just powdered sugar mixed with milk (if I’m out of milk, I just use half and half.. which we are NEVER out of, because we drink a ton of coffee around here). This will take a little bit of eyeballing, but you’ll know the consistency you want. If it’s too thick, add a bit of milk (one tablespoon at a time so as not to go overboard) and if it seems like you thinned it out too much, simply sprinkle a bit more powdered sugar.
Chocolate Chip Bundt Cake – Gluten Free, Eggless
- 1 ¾ cup gluten free flour (I use Bob's Red Mill 1 to 1)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable or canola oil
- 1 cup sugar
- 2 tablespoons Bob's Red Mill Egg Replacer mixed with 4 tbsp water
- 1 teaspoon vanilla extract
- 1 cup sour cream room temperature
- ⅔ cup chocolate chips
For the glaze:
- ¾ cup powdered sugar
- 1 tablespoon whole milk or half and half (see notes)
- Preheat oven to 350°F. Grease a bundt cake pan and set aside.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, mix the oil and sugar together until combined. Add in the egg replacer, vanilla extract, and sour cream and stir. Fold in the dry ingredients. Gently stir in chocolate chips.
- Pour batter into the prepared cake pan. Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before flipping the cake out of the pan.
- To make the glaze, mix the powdered sugar with milk or half and half until smooth. If the glaze seems too thick, thin out with a bit more milk (add no more than a tablespoon at a time). Once the cake has cooled completely, pour on the glaze.
Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer.
- For the glaze, you will really want to use whole milk or half and half (rather than skim milk or 2%, which doesn’t thicken it quite as much). I recommend starting with only 1 tablespoon of milk/half and half, but be prepared to add a bit more if the mixture seems too thick. Only add 1 tablespoon at a time.
Did you make my chocolate chip bundt cake? Tag me on Instagram @justastastyblog and #justastastyblog.