This glazed chocolate chip bundt cake is a must try. It's super moist and fluffy, with just the right amount of delicious chocolate flavor in every bite.
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. Unlike my chocolate chip pound cake, the crumb on this cake is more soft and not as dense.
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 Recipe
- It's like having a chocolate chip cookie... but in a fluffy cake form. So it's extra soft and moist.
- The one bowl 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. Plus, it's a bit lighter than something like cream cheese frosting.
- 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.
Ingredient Notes and Substitutions
- Gluten free flour: My favorite gluten free flour blend is Bob's Red Mill 1 to 1. I find that my recipes just work best with this flour! Whatever blend you are using, make sure it contains xanthan gum. If you're not following a gluten free diet, you should be able to swap in AP flour since this is a cup for cup flour.
- Greek yogurt: Yogurt is one of my favorite egg substitutes in cakes. It helps bind things together but also adds richness and moisture. Make sure you're using plain Greek yogurt. I typically bake with 0% or 2%. And while sour cream usually works as a yogurt substitute, I have not tested this myself.
- Milk: While I recommend whole milk, you can get away with using skim or 2% milk here.
- Semisweet chocolate chips: Honestly, you can use any chocolate chips you want! They can be mini chocolate chips, morsels, dark chocolate, milk chocolate. Get creative!
STEP ONE: To make my chocolate chip bundt cake, you will start by combining your dry ingredients in a small bowl.
STEP TWO: In a separate bowl, cream the butter with the sugar using an electric mixer.
STEP THREE: Add in the yogurt and vanilla and mix it all up.
STEP FOUR: Add the dry ingredients in three parts, alternating with the milk and mixing between each addition. Just be sure you're starting and ending with the dry mix.
STEP FIVE: Fold in the chocolate chips.
STEP SIX: Bake on 350ºF for about 50 minutes, and wait until your cake has cooled to flip it onto a plate.
STEP SEVEN: Make the glaze. 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).
- My top baking tip is always to weigh your flour using a scale if possible. This is the best way to ensure accuracy, and too much (or too little) flour will really make a big difference in how your cake turns out.
- The recommended bake time is 50-55 minutes, but I suggest checking in around the 50 minute mark just because all ovens are different. You'll know it's done when a toothpick inserted into the cake comes out clean.
- When it comes to releasing the cake from the bundt pan, it's important to let the cake cool first. I never flour my pan but I do make sure to grease it really well.
- Making the glaze 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.
Frequently Asked Questions
I haven't tested it, but you need to swap in your favorite non-dairy butter, Greek yogurt, and milk. Please let us know in the comments if you try it!
Yes! Wrap individual slices in plastic wrap and store in the freezer for up to 3 months.
You can store the glazed cake in an airtight container in the refrigerator for up to 4 days. If you don't end up glazing the cake, it can be stored at room temperature.
Did you make my chocolate chip bundt cake? Tag me on Instagram @justastastyblog and #justastastyblog. And don't forget to subscribe to get new recipes directly in your inbox.
Chocolate Chip Bundt Cake With Glaze (Gluten Free)
- 2 ¾ cups (407g) gluten free flour blend
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 cup (227g) unsalted butter room temperature
- 1 ½ cups (300g) granulated sugar
- 1 cup (227g) Greek yogurt room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) whole milk room temperature
- 1 cup (170g) semisweet chocolate chips
For the glaze
- 1 cup (120g) powdered sugar
- 1-2 tablespoons whole milk
- Preheat oven to 350°F. Grease a bundt pan thoroughly and set aside.
- In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.2 ¾ cups (407g) gluten free flour blend, 2 teaspoons baking powder, ½ teaspoon fine sea salt
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the yogurt and vanilla and mix well.1 cup (227g) unsalted butter, 1 ½ cups (300g) granulated sugar, 1 cup (227g) Greek yogurt, 1 teaspoon vanilla extract
- Add the dry ingredients in thirds, alternating with the milk and starting and ending with the dry mix. Beat briefly after each addition to incorporate. Fold in the chocolate chips.½ cup (120ml) whole milk, 1 cup (170g) semisweet chocolate chips
- Transfer the cake batter to the prepared pan. Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for at least 15 minutes before inverting onto a plate or cake stand.
For the glaze
- In a small bowl, combine the powdered sugar and the milk. Drizzle or spread over the cooled cake.
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