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Sliced Chocolate Chip Bundt Cake with chocolate glaze and sprinkles on a white cake stand.

Joanna Gaines' Decadent Chocolate Chip Bundt Cake

This moist and tender vanilla Bundt cake is generously studded with chocolate chips and finished with a simple, sweet vanilla glaze, embodying comforting elegance.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter softened, room temperature
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar packed
  • 4 large eggs room temperature
  • 2 tsp pure vanilla extract
  • 1 cup buttermilk room temperature
  • 2 cups semi-sweet chocolate chips
For the Glaze
  • 1 1/2 cups powdered sugar
  • 2-3 tbsp milk (whole or 2%)
  • 1/2 tsp pure vanilla extract

Equipment

  • 10-12 cup Bundt pan
  • Large mixing bowl
  • Medium mixing bowl
  • Electric stand mixer (with paddle attachment)
  • Rubber Spatula
  • Wire cooling rack
  • Small Whisk

Method
 

Prepare the Cake
  1. Preheat your oven to 325°F (160°C). Generously grease and flour a 10-12 cup Bundt pan, ensuring all crevices are coated. Tap out any excess flour.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium-high speed until light and fluffy, about 3-5 minutes.
  4. Reduce speed to medium-low and add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
  5. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients (dry, wet, dry, wet, dry). Mix until just combined, being careful not to overmix.
  6. Gently fold in the chocolate chips with a rubber spatula until evenly distributed.
  7. Pour the batter evenly into the prepared Bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.
  8. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be golden brown and spring back when lightly touched.
  9. Remove the cake from the oven and let it cool in the pan on a wire rack for 15-20 minutes. This allows the cake to firm up before inverting.
  10. After cooling, carefully invert the Bundt cake onto the wire rack to cool completely. Do not attempt to glaze until the cake is completely cool, about 1.5-2 hours.
Prepare the Glaze
  1. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. If the glaze is too thick, add the remaining tablespoon of milk, half a teaspoon at a time, until it reaches a thick but pourable consistency.
  2. Once the cake is completely cool, drizzle the glaze evenly over the top, allowing it to drip down the sides. Let the glaze set for about 15-20 minutes before slicing and serving.

Notes

For best results, ensure all cold ingredients (butter, eggs, buttermilk) are at room temperature. This helps create a smooth batter and a tender, even crumb. To make your own buttermilk, add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill to the 1-cup line with milk. Let sit for 5-10 minutes until it slightly curdles. Store any leftover cake wrapped tightly at room temperature for up to 3 days, or in the refrigerator for up to a week.