Well, today is my birthday, and I am turning the big FOUR-OH! I can’t believe it, 40! I am honestly fine with hitting middle age and part of me (okay, the hypochondriac hidden deep inside, LOL) is even thinking … “Wow, I made it to forty.” I’m honestly just super glad to be here and feeling good enough to still be able to do all the things I want to do in life. Now, talk to me in few years, and I might not be as thrilled about turning 42 or 43. But for now, life is good, and I am ready to celebrate!
So, what better way to ring in another decade than with a super scrumptious homemade Chocolate Chip Bundt cake (that’s most definitely a “treat” given all the sugar)? There is just something special about bundt cakes in my opinion. And this is one for all those chocolate chip cookie lovers out there – just like me.
And I have to give a special thanks to Megan Lambert with Johnson & Wales for helping me figure out how to tweak the ingredients in this cake recipe until it popped out of the bundt cake pan just right. I made a few versions first that kept sticking to the pan before I reached out to the “Pastry Chef Consultant,” as I like to call her, LOL, for help! Enjoy :)
Chocolate Chip Bundt Cake
- 2 1/2 cups whole-wheat pastry flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter (2 sticks, plus more for greasing pan)
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 4 eggs
- 1 tablespoon pure vanilla extract
- 1/4 cup water
- 1 1/2 cups chocolate chips
- 1/2 cup heavy cream (for the topping)
- dye-free sprinkles optional
Preheat the oven to 350° F. Generously grease a 9 or 10-inch bundt cake pan by coating with softened butter and sprinkled flour.
In a mixing bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, use an electric mixer to beat together the butter, sugars, eggs, and vanilla. Slowly add in the flour mixture and then the water until well combined.
Use a spatula to fold in the chocolate chips. Spoon the batter into the prepared pan, smooth out the top with the spatula, and bake for 35 - 45 minutes or until a toothpick comes out clean.
After cooling, carefully place a plate (or cake platter) over the top of the cake pan and flip it over together so the cake is right-side up.
To make the whipped cream, add the heavy cream to a jar, secure with a lid, and shake, shake, shake until it resembles whipped cream. This is a super fun job for little ones. Allow the cake to cool before putting the whipped cream and sprinkles (if using) on top.
We recommend organic ingredients when feasible.