This recipe was first published here on 25th October 2018 and has been updated with new information and images.
This chocolate chip bundt cake is moist, tender and rich. Flecked with chocolate chips, it’s filled with a sweet, cream cheese filling and topped with rich ganache. It’s easy to make and everyone will want seconds.
Why you’ll love it
Quicker, but no less beautiful than a layer cake, this chocolate chip bundt cake has a simplicity that can’t be beat. A gorgeous moist cake, creamy filing and delicious ganache make this the most irresistible of desserts.
With sour cream in the mix, this cake is kept ultra-moist and tender and, with no complicated decorating involved, it’s lovely served for a special occasion like Mother’s Day, Father’s Day, or whenever you need a slice of cake with your coffee or tea.
The taste is rich, with chocolate chips in every bite. When you reach the centre of creamy cheesecake, there’s sweetness, richness and a little tang. The cake texture is soft and moist, while the cheesecake and ganache add a decadent smoothness.
It’s easy to make too. You’ll need a bowl extra due to the filling, but nothing is difficult here. My biggest tip would be to make sure your bundt tin is thoroughly greased and floured.
Ingredients you’ll need
Detailed quantities and instructions in the recipe card below.
- Cream cheese: Use a full fat cream cheese for the best flavour.
- Sugar: Two types of sugar (white and brown) bring you sweetness and a light caramelly edge, plus the brown sugar adds a little moisture.
- Eggs: Use large eggs, free-range if you have the means.
- Sour cream: I actually use light sour cream, simply because that’s what we keep in the fridge but you can use full fat if you like. It adds tang to the cream cheese and keeps the cake moist and tender.
- Vanilla: Use a pure vanilla extract for the best flavour.
- Flour: You just need plain flour / all-purpose flour.
- Baking powder and baking soda: For the perfect lift, we use a combo of baking powder and baking soda (bicarb soda).
- Salt: Always a touch of salt to intensify flavours.
- Butter: Stick to a good quality unsalted butter here.
- Oil: The vegetable oil adds extra moisture and tenderness. Use a veg oil like sunflower oil or rice bran oil. A very light flavour olive oil will work too but don’t use anything with a bold flavour.
- Chocolate chips: Dark chocolate chips (semi-sweet chocolate chips) will work perfectly here. You could use milk chocolate chips but they will add extra sweetness.
- Chocolate: Dark chocolate is also used for the ganache. Use a good quality block of eating dark chocolate (semi-sweet chocolate).
- Cream: Use some thickened cream / heavy cream / pouring cream for the ganache.
Tools you’ll need
- A bundt tin – the one in these photos is made in an original bundt pan by Nordicware but this heritage bundt pan by Nordicware is also lovely.
- Mixing bowls and silicone spatulas.
- I use a stand mixer for ease but you can make this batter using a handheld electric beater.
How to make chocolate chip bundt cake
Detailed quantities and instructions in the recipe card below.
- The cheesecake filling: The filling is a simple case of beating together the ingredients until smooth. You can do this just with a spatula and mixing bowl.
- The cake batter: You’ll start by whisking together your dry ingredients then set them aside until needed. Now beat together butter, sugar and oil until light and fluffy before adding eggs one at a time. Add vanilla and then start adding the flour mixture and sour cream, alternating until everything is just combined. The chocolate chips are last to be folded in.
- Assembling: Make sure your bundt pan is well greased and floured. Add half the cake batter, then drag the spatula around the centre of the batter to create a moat where the cheesecake will go. Add the cheesecake mixture just around the centre, then top it with the remaining cake batter.
- Bake: Bake the cake for 45-55 minutes. The time will depend on the exact bundt pan you use and your oven. A toothpick should come out clean or test it by gently pressing the top with your finger, it should bounce back out rather than leave a depression.
- The ganache: You’ll need to let the cake cool almost completely before adding the chocolate ganache so that it doesn’t melt and run straight off. Heat some cream, pour it over chopped chocolate and mix until smooth. Let it sit for a few minutes before pouring over the cake.
Tips and tricks
- Whisking the dry ingredients: This is an important step and works similarly to sifting flour. Whisking the dry ingredients together not only disperses them evenly but also adds a little air and removes lumps.
- Make a moat in the batter before adding the cheesecake mixture. This will help to keep the mixture just around the centre of the batter and not touching the sides.
- Carefully add the top layer of batter so that you don’t push all the cheesecake out to the sides.
- All ovens vary: I can’t stress this enough, all ovens vary and thermostats are often out of whack. Keeping an oven thermometer inside your oven ensure you always know it’s correct internal temperature plus will show you any cold or hot spots. I keep two in my oven as it’s quite wide.
Best way to grease a bundt pan
I use a Nordicware Original bundt pan for this cake. It’s a brilliant, sturdy, well-made pan and is non-stick. Even if your pan is non stick, you should still grease it well and flour it to save any bundt cake tragedies. Since they have little nooks and crannies where the cake can stick.
Use softened butter, making sure to rub it into all the corners and edges or use butter that is just barely melted and brush it on using a pastry brush. Drop some flour into the tin and swirl and shake it all around until you can see it’s completely coated, tap out the excess and you’re ready to go.
This chocolate chip bundt cake can be stored in an airtight container in the fridge for 3-4 days. Let it come to room temperature before serving.
Slices can be frozen for up to 2 months without too much change in textures. Make sure to wrap it well so that it doesn’t absorb any freezer smells.
More easy cake recipes
- Marble loaf cake
- Flourless Chocolate Hazelnut Cake
- Chocolate Mud Cake
- Quick Chocolate Loaf Cake
- Chocolate Roll Cake
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Chocolate Chip Bundt Cake with Cheesecake Filling
FOR THE CHEESECAKE FILLING
- 250 g cream cheese, softened (9oz)
- ¼ cup white granulated sugar (50g / 1.8oz)
- 1 large egg, room temperature
- 2 tablespoons light sour cream, room temperature (40ml / 8 teaspoons notes 1)
- 1 teaspoon vanilla extract
FOR THE CAKE
- 390 g plain (all purp) flour (3 cups / 14oz)
- 2 teaspoons baking powder
- ½ teaspoon baking (bicarb soda)
- ½ teaspoon salt
- 113 g unsalted butter, softened (½ cup / 1 stick / 4oz)
- ½ cup vegetable oil (125ml)
- 1 cup brown sugar (200g / 7oz)
- ¾ cup white granulated sugar (150g / 5.3oz)
- 3 large eggs, room temperature
- 2 teaspoons vanilla
- 1 cup light sour cream, room temperature (250ml)
- 1 cup chocolate chips (200g / 7oz)
FOR THE GANACHE
- 175 g dark (50%) chocolate (6oz)
- ⅔ cup thickened cream (heavy cream) (160ml)
- Grease the bundt tin using softened butter making sure to get into all the grooves and corners. Flour the bundt tin all over and tap out the excess.
- Preheat oven to 180C / 350F / 160C fan forced.
- FOR THE FILLING: In a medium bowl with a spatula (or electric beater), beat together the cream cheese and sugar until smooth. Add the egg, sour cream and vanilla and beat just to combine.
- FOR THE CAKE BATTER: In a medium bowl, whisk together the flour, baking powder, baking soda and salt to disperse and aerate. Set aside.
- In a large bowl or the bowl of a stand mixer with paddle attachment, beat together butter, oil and sugar until lightened and fluffy – 4-5 minutes.
- Add the eggs one at a time, beating each time until combined. Scrape the sides of the bowl a few times throughout.
- Add the vanilla and beat through.
- Add one third of the flour mixture, folding it in with a spatula, careful not to over mix.
- Add half the sour cream and fold through. Fold in half the remaining flour.
- Add the remaining sour cream and fold through.
- Finally, fold in the last of the flour along with the chocolate chips until just combined.
- ASSEMBLE: Tip half the thick batter into the prepared bundt tin and gently level it out. Use your spatula to draw a shallow valley / moat around the batter.
- Fill the valley with cheesecake mixture making sure to dollop it just around the middle of the batter, not touching the sides. Top with the remaining batter, carefully so you don’t push the cheesecake out the sides.
- BAKE: Bake 45-55 minutes or until a toothpick comes out with just a crumb or two attached – you'll have to try to miss the chocolate chips.
- Let the cake cool until the tin is cool enough to handle (10-15 minutes), then turn out onto a wire rack to cool completely.
- FOR THE GANACHE: Place the finely chopped chocolate in a bowl. Heat the cream in saucepan over medium heat, swirling from time to time, until it starts to bubble.
- Pour the cream over the chocolate and give the bowl a gentle shake to settle the chocolate under the cream. Let it sit for a minute, then stir to a smooth, glossy ganache.
- Place the cake on the serving plate, then pour the ganache all over.
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- Tablespoons: I use a standard Australian 20ml tablespoon (= 4 teaspoons).
- For best results, always weigh ingredients like flour and sugar. If you don’t have kitchen scales (they’re super cheap) make sure to spoon the flour into a measure then level with the back of a knife.
- All ovens vary – start checking for doneness 5-10 minutes before the recipe suggests.
- Bundt cakes can take a couple of hours to cool completely.
- You can swap the sour cream for Greek yogurt.
- Be careful not to overmix the batter. Just fold it together gently to combine.
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