Imagine sinking your fork into a moist, rich chocolate cake that's so easy to make, you'll wonder why you ever bought dessert from a bakery. This One-Bowl Chocolate Chip Bundt Cake is the ultimate dream for home bakers who want maximum flavor with minimal effort. With just one bowl and a handful of pantry staples, you can create a show-stopping dessert that will have your family and friends begging for seconds. Whether you're a novice baker or a seasoned pro, this recipe promises to deliver pure chocolate bliss in every single bite!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan with butter or non-stick cooking spray, ensuring all crevices are well-coated to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. This helps remove any lumps and ensures even ingredient distribution.
- Create a well in the center of the dry ingredients. Pour in the vegetable oil, buttermilk, eggs, and vanilla extract. Whisk the ingredients together until the batter is smooth and no dry streaks remain. Be careful not to overmix.
- Gently fold in the chocolate chips, distributing them evenly throughout the batter. Use a rubber spatula to ensure even incorporation without deflating the batter.
- Carefully pour the batter into the prepared bundt pan, spreading it evenly and smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Place the bundt pan in the preheated oven and bake for 45-50 minutes. To check for doneness, insert a toothpick or cake tester into the center of the cake. It should come out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. This allows the cake to set and makes it easier to remove from the pan.
- Carefully invert the cake onto a wire cooling rack. If the cake doesn't release immediately, gently tap the pan or run a thin knife around the edges.
- Allow the cake to cool completely before slicing. Optional: dust with powdered sugar or drizzle with chocolate glaze before serving.
- Store the cake in an airtight container at room temperature for up to 3-4 days, or refrigerate for up to a week.
Tips
- Always grease your bundt pan thoroughly to ensure a smooth cake release. Use a pastry brush to get into all those intricate pan grooves.
- Room temperature ingredients are key! Let your eggs, buttermilk, and other refrigerated items sit out for about 30 minutes before mixing.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender and light.
- Use high-quality cocoa powder for a richer chocolate flavor. Dutch-processed cocoa works wonderfully in this recipe.
- For extra decadence, try using a mix of milk and dark chocolate chips for varied chocolate notes.
- If you don't have buttermilk, make a quick substitute by adding 1 tablespoon of white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Cool the cake completely before adding any glaze or powdered sugar to prevent melting and ensure a beautiful presentation.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 48g
Protein: 6g
Fat: 20g
Saturated Fat: 6g
Cholesterol: 45mg
