This chocolate chip cake recipe is moist, buttery, and studded all throughout with chocolate chips. Easy to make, and it serves a big crowd!

Overhead view of a chocolate chip bundt cake with vanilla glaze and dark chocolate shavings.

Well hello there!

Sorry for the very quiet week last week. You may have noticed I have not posted any new recipes since Cinco de Mayo! I decided to lay low and take care of alllll the appointments I’ve neglected to make over the last few months. Eye roll.

I made it to all of them, and tomorrow I need to have a little biopsy done (eep!), so we shall see how I feel after that. I have lots of ideas for what I want to share, but if I’m really sore I may have to put them on hold for a bit.

But for today, I brought cake. Chocolate chip cake, to be exact! It’s moist and buttery and just so gorgeous, don’t you think?

Overhead image of a chocolate chip cake baked in a swirl bundt pan, with a text overlay reading "Chocolate Chip Cake."

I love this cake because it’s so fluffy and moist, the flavors are perfectly balanced, and it’s big enough to serve a crowd. You can easily get 18 slices out of this cake! Maybe even more.

It starts with my traditional pound cake recipe. I love this easy recipe so much, I’ve used it to create brown sugar pound cake, lemon pound cake, and marble pound cake too. They are all top favorites and I make them often, especially for entertaining.

But everybody loves a good chocolate chip cake too, right? So I’m really glad to be sharing this one with you today.


Most of the cake recipes on this site utilize the reverse creaming method, but when it comes to pound cakes, I always use the traditional creaming method. It’s SO important to whip lots of air into the butter, in order for the cake to rise properly. There’s no baking powder or baking soda in a true pound cake, so that step is so key!

But before we get into that, let’s talk ingredients.

Chocolate Chip Cake Ingredients

This easy recipe has just a handful of ingredients:

Start with that all-important creaming step. You’re going to want to beat the butter and sugar together for a full 7 to 10 minutes!

Creaming butter and sugar together.

As you can see, the mixture becomes extremely pale and very fluffy. You’re doing it right!

Adding eggs to pound cake batter.

Next add in the eggs, one at a time. Make sure each egg is fully incorporated before the next one goes in.

Then, give the bottom and sides of your mixing bowl a thorough scrape with a silicone spatula, and start adding the flour.

I prefer cake flour for pound cake, because it makes the crumb nice and fine and it gives a lighter texture to the cake. You can read more about that here: Why Use Cake Flour?

Add in the flour about a cup at a time, while stirring on medium-low speed. Be careful not to overmix, or your cake could come out tough!

Pound cake batter with vanilla and salt.

Once the flour is just barely combined, add in the vanilla and salt.

Mini chocolate chips in cake batter.

Then, toss the chocolate chips in a little flour and fold them in as well. Tossing them in flour helps them to not sink to the bottom of the cake as it bakes. I also prefer mini chips for this same reason!

Chocolate chip cake batter.

When making any kind of bundt cake, it’s really critical that the pan is well-greased and floured. I usually just mist it generously with non-stick spray, and then coat the inside carefully with a layer of flour. But you can also find baking sprays that already have the flour mixed in. Here’s a good example: Baking Spray.

Just do a really good job covering every square inch carefully. There’s nothing more heartbreaking than having your pound cake stick to the pan and break! All those wasted ingredients!

Greasing and flouring bundt pan.

Transfer the batter to the prepared pan, and give it a nice long nap in the oven. This is a big boy; he’ll probably need at least 75 minutes to bake, if not longer!

Chocolate chip cake batter in a bundt pan.

You’ll know it’s done when a toothpick inserted in the thickest part comes out clean.

Allow it to cool, then drizzle with vanilla glaze and garnish with chocolate shavings.


To make a gluten-free version of this chocolate chip cake, just substitute the cake flour for a gluten-free flour blend. Look for one that that subs 1:1 for regular flour. Here are a few good options:

Sliced chocolate chip bundt cake on a cooling rack and pedestal.


The cake you see pictured here was baked in a 10-cup bundt pan. But if you halve the recipe, it will work for a standard-sized loaf pan or a 5-cup bundtlette pan.

Just know that any time you bake a cake in a different sized pan, the bake time may need to be adjusted. Smaller or thinner cakes are likely to need less time in the oven than larger, thicker ones.


There are two possible causes for this problem:

  1. Your oven temp could be off. This is really common and it can happen gradually over time. Buy a little oven thermometer (less than $10!) to hang from one of your oven racks, so you can be sure that the temperature you set your oven to is what it’s actually baking at.
  2. Dark colored cake pan. Darker colored pans absorb a lot of heat, and can cause a cake to become overly brown or even burnt on the outside. For the cake you see here, I used a swirl bundt pan in what’s called a “platinum” finish. Because it’s lighter in color, it reflects heat and allows the cake to bake more slowly and evenly. If you can’t get your hands on a lighter colored pan, try decreasing your oven temp by 25 degrees, and allowing the cake to bake a little longer if needed.


This is a GREAT make-ahead recipe! It needs a looong time to cool, so it’s really perfect for making the day before you plan to serve it.

Once it’s fully cooled, wrap it tightly in plastic wrap so it doesn’t dry out or get stale. It will keep for a day or two at room temperature, a week or more in the fridge, or several months in the freezer!

Sliced chocolate chip bundt cake.

I hope you’ll give this chocolate chip cake recipe a try! My friends and family really love it, and it’s such a versatile dessert for any time of year!

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Overhead view of a chocolate chip bundt cake with vanilla glaze and dark chocolate shavings.
5 stars (2 ratings)

Chocolate Chip Cake

Servings: 18
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
This chocolate chip cake recipe is moist, buttery, and studded all throughout with chocolate chips. Easy to make, and it serves a big crowd!


For the chocolate chip cake

For the glaze and garnish


To make the chocolate chip cake

  • Preheat the oven to 350 degrees F, and grease & flour a 10-cup bundt pan generously.
  • Place the butter and sugar in a large mixing bowl, and cream together on medium-high speed until very pale and fluffy (about 7 to 10 minutes). 
  • Add the eggs, one at a time, allowing each one to incorporate fully before adding the next. 
  • Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, about a cup at a time, mixing until just barely combined (do not overmix). 
  • Fold in the vanilla and salt.
  • Toss the mini chocolate chips in a tablespoon or so of flour, then fold into the cake batter and transfer to the prepared pan. 
  • Bake for 75 to 85 minutes, or until a skewer inserted in the thickest part of the cake comes out clean. 
  • Cool for 30 minutes, then remove from the pan and transfer to a wire rack to cool completely before slicing. 

To glaze and garnish

  • Stir the powdered sugar, milk, and vanilla together in a medium bowl until smooth.
  • Drizzle the glaze over the cooled cake, and top with chocolate shavings.*


*To make chocolate shavings, run a veggie peeler down the side of a bar of dark chocolate.
Calories: 584kcal, Carbohydrates: 72g, Protein: 5g, Fat: 31g, Saturated Fat: 19g, Cholesterol: 124mg, Sodium: 295mg, Potassium: 50mg, Sugar: 56g, Vitamin A: 900IU, Vitamin C: 0.1mg, Calcium: 39mg, Iron: 0.6mg
Cuisine: American
Course: Dessert, Snack
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.