Moist Chocolate Chip Pound Cake in Bundt Pan

A slice of chocolate chip pound cake on a plate next to the cake display.

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Moist Chocolate Chip Pound Cake in Bundt Pan

Moist Chocolate Chip Pound Cake is a rich, buttery bundt cake studded with generous handfuls of melty chocolate chips.

Prep Time25

Cook Time1

Total Time1 25

Course: Dessert

Cuisine: American

Keyword: brown sugar bundt cake, chocolate chip pound cake, moist pound cake, pound cake

Servings:

Calories: 740kcal

Author: Kimberlee Ho

Equipment

Bundt Pan

Ingredients

For spreading on the bundt pan to prevent sticking ("Cake Goop"):

2 tablespoons vegetable shortening melted
2 tablespoons vegetable oil
2 tablespoons flour

For The Cake

2 cups unsalted butter cool and slightly softened
3 cups sugar
6 large eggs
6 large egg yolks
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
2 cups semisweet chocolate chips
1 tablespoon all-purpose flour
powdered sugar for topping, optional

Instructions

Prepare "Cake Goop"

In a small bowl or mason jar, whisk together the melted shortening, oil and flour. This will form a paste that is the best thing to prevent the bundt cake from sticking to the pan. Set aside until ready to use, just before adding the batter to the pan
2 tablespoons vegetable shortening, 2 tablespoons flour, 2 tablespoons vegetable oil

Prepare the Cake

Preheat oven to 350°F.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar by mixing on medium speed until very light and fluffy, 5-8 minutes.
2 cups unsalted butter, 3 cups sugar
In a large measuring cup, whisk together the eggs, egg yolks, and vanilla. While the mixer is running on medium speed, very gradually pour the egg vanilla mixture into the butter sugar mixture in a steady stream. This process should take about about 1 minute - do not try to speed it up by pouring the entire mixture in at once. This gradual process helps keep the air that was incorporated into the butter and sugar without deflating it and creating a dry, dense cake.
6 large eggs, 6 large egg yolks, 1 tablespoon vanilla extract
After all the egg mixture has been incorporated, continue beating on medium speed 1 more minute.
Remove the bowl from the mixer stand. Use a sieve or sifter to sift 3 cups of flour and salt over the butter egg mixture in 3 additions, folding the mixture very gently with a rubber spatula after each addition.
3 cups all-purpose flour, 1 teaspoon salt
In a small bowl, add the chocolate chips and mix in 1 tablespoon of flour. This will help coat the chocolate chips and prevent them from sinking to the bottom of your cake during baking. Gently fold in the chocolate chips to the cake batter using a rubber spatula. Set batter aside while you grease the pan
2 cups semisweet chocolate chips, 1 tablespoon all-purpose flour
Using a pastry brush, liberally brush the shortening oil flour paste from step 1 all over the nooks and crannies of your bundt pan. Be sure to brush the center column and up the sides of the pan. Try not to let any mixture pool the bottom of the pan by brushing it up and out
Pour the batter into the prepared pan, making sure it is evenly distributed around the pan.
Bake in the preheated oven for 45-60 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for 10 minutes then run a small offset spatula or butter knife around the sides of the tube pan and the center column. Place a grid wire rack over the cake and while holding the sides of the pan and wire rack together, flip the cake over onto the rack. Allow the cake to cool like this, without removing the pan, for about an hour. The pan should come off easily. If it does not, pour boiling water over top of a kitchen towel (do this in your sink) and place the steaming kitchen towel over top of the overturned bundt pan for 10 minutes. If this does not work, try placing the cake in the freezer until hard then turn the cake out onto a rack.
Dust with powdered sugar prior to serving, if desired
powdered sugar

Notes

To store this pound cake, wrap it tightly in plastic wrap or aluminum foil. This helps the cake retain its moisture and keeps it from drying out quickly. Wrapped cake can be stored at room temperature for up to three days.
Pound cake can easily be frozen to keep it for longer. To freeze, simply slice your cake and then place the slices in a single layer on a sheet tray. Freeze for at least an hour, then place the frozen slices in a freezer-safe bag or container. Frozen pound cake will last for up to three months in the freezer. Defrost at room temperature before serving
How to prevent bundt cake from sticking tips from Handle The Heat
Use the leftover egg whites to make Classic Pillowy Soft Angel Food Cake

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