We’re paying homage the basic American chocolate chip cookie with our mouthwatering Chocolate Chip Bundt Cake with Vanilla Glaze. This lovely Bundt captures all of the beloved flavors of a conventional cookie in a moist, buttery cake with a wealthy and creamy glaze. Baked within the Nordic Ware Swirl Bundt Pan, this cake’s swish curves make it a tempting deal with for any time of day. Seize a glass of ice-cold milk and savor each chocolatey chunk of this heavenly Bundt cake.
Chocolate Chip Bundt Cake with Vanilla Glaze
Makes 1 (10 cup) Bundt
Chocolate Chip Bundt Cake
- ¾ cup (170 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- ½ cup (110 grams) firmly packed gentle brown sugar
- 3 massive eggs, (150 grams), room temperature
- 1½ teaspoons (6 grams) vanilla extract
- 3 cups (375 grams) all-purpose flour
- 1 tablespoon (15 grams) baking powder
- 1½ teaspoons (4.5 grams) kosher salt
- ⅔ cup (160 grams) entire buttermilk, room temperature
- 1½ cups (255 grams) semisweet chocolate chips
Vanilla Bean Glaze
- 1⅓ cups (160 grams) confectioners’ sugar
- 2 tablespoons (30 grams) entire milk
- 1 tablespoon (14 grams) unsalted butter, melted
- 1 teaspoon (6 grams) vanilla bean paste
Chocolate Chip Bundt Cake
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Preheat oven to 350°F (180°C).
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium velocity till gentle and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one by one, beating properly after every addition. Beat in vanilla.
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In a big bowl, whisk collectively flour, baking powder, and salt. With mixer on low velocity, add flour combination to butter combination in three additions alternately with buttermilk, starting and ending with flour combination, beating till simply mixed after every addition. Fold in chocolate chips till simply mixed.
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Spray a 10-cup Bundt pan with baking spray with flour. Unfold batter into ready pan, smoothing with an offset spatula as wanted. Firmly faucet pan on a kitchen towel-lined counter a number of instances to settle batter.
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Bake till a picket decide inserted close to heart comes out clear, 50 to 55 minutes, overlaying with foil midway by means of baking to stop extra browning. Let cool in pan for quarter-hour. Invert cake onto a wire rack, and let cool utterly.
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Spoon and unfold Vanilla Bean Glaze onto cooled cake as desired. Retailer in an hermetic container for as much as 3 days.
