Chocolate Chip Bundt Cake Recipe – Cinnamon Sugar & Vanilla Delight

Last Updated on 4 months by Neha Deshmukh

Chocolate Chip Bundt Cake Recipe – Cinnamon Sugar & Vanilla Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s both comforting and impressive. This Chocolate Chip Bundt Cake is exactly that. It’s a hug in cake form, perfect with a steaming cup of chai or filter coffee. I first made this for a friend’s birthday, and it disappeared within minutes – seriously! It’s become a bit of a family favourite ever since. Let’s get baking!

Why You’ll Love This Recipe

This isn’t just any bundt cake. The combination of the soft, vanilla-infused dough, the gooey chocolate chips, and that gorgeous cinnamon-sugar swirl is simply divine. It’s relatively straightforward to make, even for a beginner baker, but looks like you spent hours on it. Plus, the aroma while it bakes? Unbeatable. It’s a real crowd-pleaser and guaranteed to brighten anyone’s day.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1 cup warm water (approx. 240ml)
• 1 tsp sugar
• 1 ½ tsp instant yeast (approx. 5g)
• 2 cups all-purpose flour (approx. 250g)
• ½ tsp salt (approx. 2.5g)
• ½ tsp vanilla essence (approx. 2.5ml)
• 1 ½ tbsp melted butter (approx. 22g)
• ⅓ cup melted butter (approx. 75g) – for brushing and coating
• ⅓ cup packed brown sugar (approx. 67g)
• ½ tsp cinnamon powder (approx. 2.5g)
• ¼ cup chocolate chips (approx. 50g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Instant Yeast vs. Active Dry: I prefer instant yeast because you can add it directly to the dry ingredients. If you’re using active dry yeast, you’ll need to proof it in the warm water with the sugar for about 10 minutes until it gets foamy.
• Quality of Vanilla Essence: Don’t skimp on the vanilla! A good quality vanilla essence really elevates the flavour. I like using a pure vanilla extract whenever possible.
• Type of Chocolate Chips: This is where you can get creative. Milk chocolate chips will give you a sweeter cake, dark chocolate for a richer flavour, and semi-sweet for a nice balance. I usually go with semi-sweet.
• Butter Temperature: Make sure your butter is melted but not hot. You don’t want it to cook the yeast! Letting it cool slightly before adding it to the dough is ideal.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a large bowl, combine the warm water and sugar. Sprinkle in the instant yeast and give it a gentle stir. Let it sit for about 15 minutes, until it gets nice and frothy – this means the yeast is active and ready to go.
2. Now, add 1 cup of flour, salt, and vanilla essence to the yeast mixture. Mix it all together until you have a batter-like consistency.
3. Gradually add the remaining flour, mixing until a non-sticky dough forms. Incorporate the 1 ½ tbsp of melted butter. This might take a little kneading!
4. Cover the bowl and let the dough rise in a warm place for about an hour, or until it has doubled in size.
5. While the dough is rising, prepare your cinnamon-sugar mixture. In a plate, combine the brown sugar and cinnamon powder. Keep the remaining ⅓ cup melted butter and chocolate chips ready.
6. Grease a 6-inch bundt pan really well. Trust me on this!
7. Once the dough has risen, gently punch it down to release the air. Divide the dough into 12 equal balls.
8. Flatten each ball slightly, place a few chocolate chips in the centre, and roll it up to seal.
9. Roll each stuffed dough ball in the cinnamon-sugar mixture, coating it evenly. Arrange the coated balls in the prepared bundt pan.
10. Sprinkle any remaining cinnamon-sugar over the layered dough.
11. Preheat your oven to 170°C (340°F). Let the dough rise in the pan during preheating – this will give you an even lighter cake.
12. Bake for 30 minutes, or until the cake is golden brown and a toothpick inserted into the centre comes out clean.
13. Let the cake cool in the pan for about 5 minutes before carefully inverting it onto a wire rack to cool completely.

Expert Tips

Want to take your bundt cake game to the next level? Here are a few tips I’ve learned over the years:

• Fluffy Texture: Don’t overknead the dough! Overkneading can result in a tough cake.
• Preventing Sticking: Seriously, grease that bundt pan well! You can also dust it with flour after greasing for extra insurance.
• Even Browning: Rotate the cake halfway through baking to ensure even browning.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Substitute the butter with a vegan butter alternative and ensure your chocolate chips are dairy-free.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend designed for baking. You might need to adjust the liquid slightly.
• Spice Level: Add a pinch of nutmeg or cardamom to the dough for a warmer, more complex flavour. My grandmother always added a tiny bit of cardamom – it’s delicious!
• Festival Adaptations: For Christmas, add chopped nuts like walnuts or pecans, and some dried cranberries. For Diwali, a sprinkle of cardamom and a few chopped pistachios would be lovely.

Serving Suggestions

This cake is wonderful served warm, with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also fantastic with a cup of hot coffee or chai. Honestly, it’s good enough to enjoy all on its own!

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze it for up to a month. Just wrap it tightly in plastic wrap and then in foil.

FAQs

Let’s answer some common questions:

1. Can I use active dry yeast instead of instant yeast? What adjustments do I need to make?

Yes, you can! You’ll need to proof the active dry yeast in the warm water with the sugar for about 10 minutes until it gets foamy before adding it to the other ingredients.

2. How do I prevent the cake from sticking to the bundt pan?

Grease the bundt pan very well with butter or baking spray. You can also dust it with flour after greasing.

3. Can I make this cake ahead of time? How should I store it?

Yes, you can bake it a day ahead. Store it in an airtight container at room temperature.

4. What’s the best way to ensure the chocolate chips are evenly distributed?

Gently fold the chocolate chips into the dough, making sure not to overmix.

5. Can I add nuts or dried fruits to this bundt cake? What would you recommend?

Absolutely! Walnuts, pecans, cranberries, or raisins would all be delicious additions.

6. What is the best temperature to bake this cake for optimal results?

170°C (340°F) is ideal. Baking at a slightly lower temperature helps ensure the cake bakes evenly and stays moist.