Here’s a delicious Chocolate Chip Breakfast Bundt Cake recipe that’s perfect for a sweet morning treat or brunch. It’s moist, tender, and packed with chocolate chips for an indulgent start to the day.
Chocolate Chip Breakfast Bundt Cake
Prep Time: 15 mins | Cook Time: 45-50 mins | Total Time: 1 hour
Servings: 10-12
Ingredients:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon (optional, for warmth)
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt (for moisture)
- ½ cup milk (whole or buttermilk)
- 1 ½ cups semi-sweet chocolate chips (plus extra for topping)
Optional Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk or cream
- ½ tsp vanilla extract
Instructions:
- Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Generously grease a 10-12 cup Bundt pan with butter or non-stick spray, then dust with flour to prevent sticking.
- Mix Dry Ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
- Cream Butter & Sugars:
- In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (3-4 mins).
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- Combine Wet & Dry:
- Alternate adding the dry ingredients and sour cream/milk, beginning and ending with flour. Mix just until combined.
- Fold in chocolate chips (reserve a handful for topping if desired).
- Bake:
- Pour batter into the prepared Bundt pan, smoothing the top.
- Bake 45-50 minutes, or until a toothpick inserted comes out clean (avoid overbaking).
- Cool in the pan 10 minutes, then invert onto a wire rack to cool completely.
- Optional Glaze:
- Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake and sprinkle with extra chocolate chips.
Tips:
- Storage: Keep covered at room temp for 3 days or refrigerate for up to 5 days.
- Variations: Add ½ cup chopped nuts (walnuts/pecans) or swap chocolate chips for blueberries.
- For extra richness: Brush warm cake with melted butter before glazing.
Enjoy your moist, chocolatey Bundt cake with coffee or tea!
