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Double Chocolate Chip Bundt Cake

If you love rich, deeply chocolatey desserts, this Double Chocolate Chip Bundt Cake is the kind of recipe that belongs in your regular baking rotation. It has a soft, tender crumb, plenty of chocolate flavor, and generous pockets of melted chocolate chips throughout. Baked in a classic Bundt pan, it looks impressive without requiring complicated decorating skills.

The secret to its wonderfully moist texture is a combination of cocoa powder, sour cream, and a carefully balanced amount of butter and sugar. Chocolate chips add another layer of richness, while a simple chocolate glaze gives the finished cake an elegant bakery-style appearance.

Ingredients

For the Cake

2 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup sour cream
¾ cup buttermilk
1 ½ cups semi-sweet chocolate chips
½ cup mini chocolate chips, optional

For the Chocolate Glaze

1 cup semi-sweet chocolate chips
½ cup heavy cream
1 tablespoon unsalted butter
1 teaspoon vanilla extract

Step-by-Step Method

1. Prepare the Bundt Pan

Begin by preheating your oven to 350°F (175°C).

Generously grease a 10- to 12-cup Bundt pan, making sure you reach all the grooves and corners. Dust it lightly with cocoa powder instead of flour. This helps prevent white flour marks from showing on the finished chocolate cake.

Place the prepared pan aside while you make the batter.

2. Combine the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Mixing these ingredients separately distributes the leavening agents evenly throughout the flour and prevents pockets of baking soda or cocoa from forming in the finished cake.

Set the bowl aside.

3. Cream the Butter and Sugar

Place the softened butter in a large mixing bowl. Beat it with the granulated sugar for about 3–4 minutes, until the mixture becomes lighter in color and noticeably fluffy.

This step is important because incorporating air into the butter helps create a lighter cake rather than a dense, heavy one.