Best 4 Rich Lemon Chocolate Chip Bundt Cake Recipes
When life gives you lemons and chocolate chips, bake a rich and indulgent lemon chocolate chip bundt cake! This delightful dessert combines the bright citrus flavor of lemons with the classic comfort of chocolate chips, resulting in a moist and flavorful cake that will satisfy any sweet tooth. The recipe is easy to follow and uses simple ingredients, making it perfect for bakers of all skill levels.
In addition to the classic lemon chocolate chip bundt cake, the article also features two variations: a gluten-free lemon chocolate chip bundt cake and a vegan lemon chocolate chip bundt cake. These variations cater to different dietary needs and preferences, ensuring that everyone can enjoy this delicious treat.
The gluten-free lemon chocolate chip bundt cake uses almond flour and coconut flour instead of wheat flour, resulting in a moist and flavorful cake that is also suitable for those with gluten sensitivities or celiac disease. The vegan lemon chocolate chip bundt cake, on the other hand, uses plant-based ingredients such as almond milk and flax eggs, making it a delicious and cruelty-free option.
No matter which recipe you choose, you're sure to end up with a delicious and unforgettable lemon chocolate chip bundt cake that will be a hit at any gathering. So gather your ingredients, preheat your oven, and let's get baking!
NOTHING BUNDT CAKES LEMON CAKE COPYCAT
This Nothing Bundt Cakes Lemon Cake Copycat recipe tastes just like the original! A sweet, tart cake with an AMAZING cream cheese frosting.
Provided by Echo Blickenstaff
Categories Dessert
Time 55m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Gather your ingredients.
- Using an electric mixer, beat the cake mix, pudding, sour cream, eggs, oil, lemon juice, and water for 2 minutes. If using white chocolate chips, chop the chips into smaller pieces and add to the cake batter. Pour cake batter into a greased bundt cake pan (nonstick cooking spray works best).
- Bake for 45-50 minutes. Let cool for 20 minutes.
- Remove the cake from the bundt pan and place it on a serving plate or cake stand. See post above for details on how to easily do this. Wrap the cake well with plastic wrap and let it sit in the refrigerator overnight before frosting and serving.
Nutrition Facts : Calories 627 kcal, Carbohydrate 74 g, Protein 6 g, Fat 35 g, SaturatedFat 16 g, Cholesterol 105 mg, Sodium 490 mg, Fiber 1 g, Sugar 51 g, ServingSize 1 serving
CHOCOLATE CHIP BUNDT CAKE
This is a rich chocolate chip bundt cake is filled with chocolate chips and frosted with a perfectly smooth chocolate ganache glaze. It is a dream come true for any chocolate lover.
Provided by Christi Johnstone
Categories Dessert
Time 1h10m
Number Of Ingredients 17
Steps:
- Preheat the oven to 325°F. Arrange an oven rack in the center of the oven. Thoroughly grease and lightly flour a 12-cup bundt pan and set it aside.
- Beat the butter and sugars together, on medium speed, until fluffy crumbs form. Add the eggs and vanilla extract, beat again until smooth. Add the milk, beat on low speed to combine. Add the flour, baking powder, and salt. Beat again, just until combined. Stir in the chocolate chips and pecans.
- Pour the batter into the prepared pan. Bake for 60-65 minutes, until deep golden brown and a toothpick inserted comes out clean or with moist crumbs. Cool in the pan on a wire rack for 15 minutes. After 15 minutes, place the cooling rack on top of the cake, hold the sides firmly and invert the pan over the rack. The cake should drop smoothly out of the pan. Tap firmly on the pan with a wooden spoon, if necessary to free the cake from the pan. Let the cake cool completely.
- To make the frosting, combine the chocolate chips and butter in a small glass bowl. Microwave at 50% POWER for 90 seconds. Stir to combine. Microwave an additional 30 seconds at full power and stir again. Microwave 30 seconds more, if needed, and stir until the chocolate has melted.
- Pour the frosting over the cake. The frosting will harden as it cools. Store at room temperature, loosely covered, preferably not airtight. This cake will keep nicely for 2-3 days. Enjoy!
Nutrition Facts : Calories 511 kcal, Carbohydrate 61 g, Protein 6 g, Fat 28 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 73 mg, Sodium 205 mg, Fiber 3 g, Sugar 42 g, ServingSize 1 serving
CHOCOLATE CHIP BUNDT CAKE (OPTIONAL CHOCOLATE GLAZE)
I was looking for this recipe on here, but could only find the ones with chocolate pudding. So I just made my own up with ingredients I knew that that recipe included. This cake is so moist, but so full of flavor!!! It works for most people, as it is not too rich with a ton of chocolate, but just enough. It is great for last minute company or when you need a dessert quickly. This makes a yellow cake with chocolate chips and then can use optional chocolate glaze.
Provided by diner524
Categories Dessert
Time 50m
Yield 1 bundt cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and grease your bundt pan.
- For the cake, mix all ingredients (except chocolate chips) together.
- Fold in the chocolate chips, pour into bundt pan.
- Bake for 45-60 minutes. (oven temperatures vary, check at 45 mins.).
- Allow cake to cool completly.
- For optional glaze, put butter, chips and light corn syrup in microwave safe container (I use 1 cup glass measuring cup) and cook on high for 20 second . Stir and if all chips and butter are melted, glaze is smooth, then drizzle over cake, if not, microwave 10 seconds longer and stir. Allow glaze to cool and harden before covering cake with plastic wrap.
Nutrition Facts : Calories 6075.8, Fat 347.4, SaturatedFat 124, Cholesterol 924.5, Sodium 5519.2, Carbohydrate 731, Fiber 24.2, Sugar 505.6, Protein 66.2
CHOCOLATE CHIP BUNDT CAKE
Make and share this Chocolate Chip Bundt Cake recipe from Food.com.
Provided by Thomas Danler
Categories Dessert
Time 2m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350F degrees.
- Grease and flour 10" Bundt pan.
- Combine cake mix, pudding mix, eggs, sour cream and oil.
- Beat on medium for 2 minutes Stir in chocolate chips, grated chocolate and pecans.
- Pour into prepared pan.
- Bake 50-60 minutes or till toothpick inserted in center comes out clean.
- Cool in pan 15 min.
- Invert onto serving plate.
- Dust with powdered sugar.
Nutrition Facts : Calories 463, Fat 27.4, SaturatedFat 7.7, Cholesterol 72.8, Sodium 446.5, Carbohydrate 52.3, Fiber 1.8, Sugar 35.2, Protein 5.5
Tips:
- Use fresh ingredients. This will make a big difference in the flavor of your cake.
- Measure your ingredients accurately. This is important for ensuring that your cake turns out correctly.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
- Gradually add the eggs to the batter, one at a time. This will help to prevent the batter from curdling.
- Mix in the dry ingredients gradually. This will help to prevent the batter from becoming overmixed, which can result in a tough cake.
- Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked all the way through.
- Let the cake cool completely before glazing. This will help the glaze to set properly.
- Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.
Conclusion:
This rich lemon chocolate chip bundt cake is a delicious and easy-to-make dessert that is perfect for any occasion. The moist and flavorful cake is packed with lemon and chocolate chips, and the glaze adds a sweet and tangy finish. Whether you are serving it to your family or friends, this cake is sure to be a hit.
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