This Chocolate Chip Cookie Bundt Cake that tastes just like your favorite chocolate chip cookie! A perfectly, moist and delicious cake that is hard to resist!
My little one loves cake! So the other day when I was looking through my mom’s recipe collection, I came across this Chocolate Chip Cookie Bundt Cake. As usual, I was short on time, so I needed a quick and easy recipe that I could whip up and make in about an hour. This cake certainly fit the bill. In about an hour start to finish I had a beautiful bundt cake cooling on the wire rack. It smelled delicious and I couldn’t wait to try it once it cooled. Although I usually don’t bake with nuts, the nuts gave this cake a delicious salty, almost caramelized nutty flavor that complimented the rich, moist, chocolatey cake.
Tips for a perfect bundt cake
Invest in a good bundt pan I have a few bundt pans but my favorite is the Nordic Ware Pro Cast Original Bundt Pan . It’s relatively inexpensive, not too heavy and most importantly, I like the way the cake looks after it’s finished.
Prepare the bundt pan Spray the bundt pan with baking spray with flour. Hands down this is the best and easiest way to ensure that your cake won’t stick. Spray the bundt pan well.
Measure Accurately Spoon dry ingredients into your measuring cup and level with a knife. Not measuring accurately can lead to a fallen (not enough flour) or dry cake (too much flour).
Room temperature Ingredients-Butter Temperature plays an important role in developing structure in baked goods. Using room temperature ingredients is key to creating a nice, creamy batter. Most importantly, when you beat room temperature butter with sugar, the sugar is better able to cut through the butter. In return this creates tiny pockets of air, which is a good thing. This creaming method creates a more even texture and gives more volume to your baked goods. Be mindful that room temperature is about 70 degrees, so anything over or under could effect baking.
However, if butter is too soft it won’t create air pockets and your cakes and cookies will fall flat-literally! Cookies will be flat and spread out, cakes will become dense and taste gummy.
Check your butter before using. If it’s shiny then it’s probably too soft. The perfect room temperature butter should look waxy and when pressed, it should leave a small dent. Being conscious of temperature, in particular butter temperature, will help ensure that your cookies will be nice and thick and your cakes will be light and fluffy!
Don’t Overmix
Beat softened butter (cream cheese or vegetable shortening) until creamy. Add sugar, gradually and continue to beat until light and fluffy. Doing these simple steps help to whip air into your batter so it will rise during baking. Add eggs, one at a time and beat just until the yolk is incorporated. If you beat the eggs too much it may cause the batter to rise and overflow out of the sides of your cake pan. It may also cause the crust to crumble and separate as the cake cools.
Alternate Wet and Dry
Alternating the wet and dry ingredients helps to prevent curdling in your batter. Always start and end with the dry ingredients, mixing until just blended after each addition. Your cake will come out rubbery if you overmix the batter.
Fill the Pan
Spoon the batter into the pan. This will help to prevent bubbles to form. In addition, gently tap the pan on your work surface to release any bubbles that may have gotten trapped inside the batter.
Check the Cake-How to tell it’s done
Keep your oven door closed. Only open the oven when you want to test the cake for doneness. Heat escapes when you open the oven door and may prolong baking time. Insert a toothpick into the center of the cake. If the toothpick comes clean or with a few crumbs on it, your cake is done.
Cool Off
Let the cake sit in the pan for about 10-15 minutes, depending on size, before removing it from the pan. Don’t let it cool off completely. Most cakes are most easily removed from the pan if they are still warm. For most pans, run a thin, flat knife around the edge of the pan or gently tap the pan on your work surface to help dislodge the cake. Place your wire rack on top of the cake pan and flip over. Continue to cool on the wire rack.
Buttermilk vs. Milk?
If a recipe calls for buttermilk, use buttermilk. Don’t substitute regular milk for buttermilk. Buttermilk has acid, whereas regular milk does not. The lack of acid will not produce the same results in your baking. In addition, buttermilk also brings a tanginess to cakes, breads, etc. without a lot of fat. It also gives your baked goods a softer, silkier texture and increases the rise due to its interaction with baking soda.
Don’t have buttermilk? No sweat-it’s easy to make!
If a recipe calls for buttermilk and you don’t have any, no worries! You can make your own! Just measure one tablespoon or lemon juice (bottled or freshly squeezed) or vinegar and put in a one cup measuring cup. Add milk to the remainder of the cup and fill to the top. Gently stir the milk and let sit for about 5 minutes. The milk will start to curdle, (yes, it’s supposed to do this) and it will give your baked good that buttermilk texture and tanginess!
Feeling empowered to make this delicious Chocolate Chip Cookie Bundt Cake? Then let’s get started…
Chocolate Chip Cookie Bundt Cake-Ingredients
Salt, sugar, pure vanilla extract, flour, buttermilk, dark brown sugar, baking soda, mini-chocolate chips, butter, eggs, finely chopped walnuts.
Chocolate Chip Cookie Bundt Cake-Instructions
Preheat oven to 375 degrees. Spray a bundt pan well with baking spray with flour. Set aside. In a small mixing bowl, combine butter, sugar and chopped walnuts. Mix together until crumbly.
Drop into prepared bundt pan. Make sure the bottom of the pan is covered with the nuts. Do not press into pan. Place in refrigerator.
Combine flour, baking soda and salt in a mixing bowl. Set aside.
If you do not have buttermilk, pour one tablespoon of lemon juice (bottled or freshly squeezed) or vinegar in a one cup measuring cup. Fill the rest of the cup with milk. Stir and set aside for 5 minutes. Let curdle. (this is what buttermilk is supposed to do).
In a stand mixer with the paddle attachment or with a hand mixer, mix butter, brown sugar and vanilla extract until light and fluffy.
Drop in eggs, one at a time, beating well after each addition.
Add about 1/3 of the dry ingredients and beat.
Add 1/2 cup of the buttermilk and beat. Keep repeating, alternating between the dry and wet, end with the dry.
Fold in mini-chocolate chips.
Spoon on top of the nut mixture. Gently tap the pan on your work surface to allow for air bubbles to escape.
Bake for 40 minutes or until a toothpick inserted in the center of the cake comes out mostly clean.
Place cooling rack on top of the pan. Flip over and let cake finish cooling on the wire rack.
Serve with or without ice cream. Enjoy!
For more delicious cakes/bunt cakes try my:
Banana Bundt Cake with Nutella Frosting
Irresistibly Delicious Italian Cream Cake
Light Lemon Cake with Cream Cheese Frosting
Chocolate Chip Cookie Bundt Cake
Equipment
- 10 inch bundt pan
- stand mixer or hand mixer
Ingredients
Nut Topping
- 1/2 cup finely chopped nuts walnuts
- 2 tbsp sugar
- 1/4 cup butter softened
Chocolate Chip Cookie Bundt Cake
- 2 3/4 cups flour
- 1 tsp salt
- 2 tsp baking soda
- 1 cup buttermilk
- 1 cup butter softened, two sticks
- 1 cup dark brown sugar firmly packed
- 1 tbsp pure vanilla extract
- 4 eggs
- 1 12 oz package mini-chocolate chips
Instructions
- Preheat oven to 375 degrees.
- Spray a bundt pan well with baking spray with flour. Set aside.
- In a small mixing bowl, combine butter, sugar and chopped walnuts. Mix together until crumbly.
- Drop into prepared bundt pan. Make sure the bottom of the pan is covered with the nuts. Do not press into pan. Place in the refrigerator.
- Combine flour, baking soda and salt in a mixing bowl. Set aside.
- If you do not have buttermilk, pour one tablespoon of lemon juice (bottled or freshly squeezed) or vinegar in a one cup measuring cup. Fill the rest of the cup with milk. Stir and set aside for 5 minutes. Let curdle. (this is what buttermilk is supposed to do).
- In a stand mixer with the paddle attachment or with a hand mixer, mix butter, brown sugar and vanilla extract until light and fluffy.
- Drop in eggs, one at a time, beating well after each addition.
- Add about 1/3 of the dry ingredients and beat. Add 1/2 cup of the buttermilk and beat. Keep repeating, alternating between the dry and wet, end with the dry.
- Fold in mini-chocolate chips. Spoon on top of the nut mixture. Gently tap the pan on your work surface to allow for air bubbles to escape.
- Bake for 40 minutes or until a toothpick inserted in the center of the cake comes out mostly clean.
- Remove from oven. Let cool for about 5-10 minutes. Gently tap the pan to loosen the cake from the edges.
- Place cooling rack on top of the pan. Flip over and let cake finish cooling on the wire rack.
- Serve with or without ice cream.
- Enjoy!
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