This Chocolate Chip Bundt Cake recipe is a light low fat vanilla cake studded with mini chocolate chips and drizzled with chocolate. It is not your traditional pound cake recipe. This bundt cake recipe has a spongelike texture similar to angel food cake. This bundt cake cake recipe is a perfect recipe for the Easter holiday.
Chocolate Chip Bundt Cake can be served with the chocolate drizzle or without it. And, it not only it can be enjoyed as desert, but it can be a part of your Easter brunch (or any brunch menu). It is excellent with a steaming hot cup of coffee or tea.
The Origin Of This Chocolate Chip Bundt Cake Recipe
I first made this recipe well over 20 years ago when I was a huge foodie magazine collector back then and was subscribed to many magazines like Eating Well and Cooking Light. This recipe came from Eating Well magazine, and it was so delicious it made an impression on me. I’ve been making this cake ever since and still am amazed at how delicious it is and how well it turns out every time.
A Low Fat Bundt Cake You Can Eat Every Day
Let’s face it. Quarantine has limited the number of people who can be together. So this cake that serves 16 can be a bit much. However, the great thing about this cake is the fact that it can be put in the freezer. I highly recommend wrapping individual pieces in wax paper, then putting them in a larger ziploc bag to freeze.
However, you don’t have to freeze this cake. It can sit on your counter up to a week and it will still stay moist and delicious. It is a low calorie low fat cake recipe so its ok to enjoy a slice of cake every morning with your cup of coffee!
What You Need To Make This Chocolate Chip Bundt Cake Recipe
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Flour: I have used both all purpose flour and bread flour. The results are the same.
Egg Whites, use an egg separator like this one to make sure the yolk doesn’t break into the egg white.
Cream of Tartar: this is used to help the egg whites reach their full volume and stabilizes them by holding in water and air. A little goes a long way with cream of tartar, so buy this in small volume.
Buttermilk: The original recipe calls for buttermilk, however I don’t always have that on hand. Make your own buttermilk by adding 1 1/2 tablespoon of white vinegar or lemon juice to the measuring cup. Then, pour the milk into the measuring cup to reach the amount of buttermilk needed for the recipe.
Oil: Go with a mild flavored oil. I like to use canola oil.
Mini chocolate chips: these can be hard to find but this brand usually is on the shelf in the grocery store, or you can order them online.
Bundt Pan: I highly recommend a bundt pan like the one I use. The bundt pans with the crevices in them may be pretty, but I tend to find these stick more often that not and don’t recommend one for this recipe.
Tips and Substitutuions
If making your own buttermilk, do this before you mix any of the other ingredients together. Add 1 1/2 tablespoon of vinegar or lemon juice to the measuring cup and add the milk to reach the 1 1/2 cup measure.
When separating the egg yolks from the whites, be sure that there is no specks of yolk in the egg white. This can cause the egg whites to not fluff up properly.
Save the egg yolks for another recipe, like the pudding in this cream puff recipe.
Use a sandwich bag with the end clipped from one corner to drizzle the chocolate over the cake.
The egg yolks can be frozen by whisking them together with 1/8 teaspoon of salt and then storing them in an airtight container in the freezer until you are ready to use them. Be sure to label the container with how many yolks are in the container and how much salt is in the yolk so you can adjust the recipe you are using them in.
Change the flavor of the cake by substituting 1 tsp of almond extract or coconut extract for the vanilla.
Stir in 1/2 cup of drained and chopped marichino cherries for a cherry chocolate chip bundt cake.
Freeze the cake in individual portions up to 1 month. You can freeze with the chocolate drizzle on the cake.
The chocolate drizzle is optional, you can serve this cake naked if desired!
Preheat the oven to 350 degrees. In a large mixing bowl, beat the egg whites with an electric mixer on low speed until foamy. Add the cream of tartar and mix on medium high speed until soft peaks form.
Gradually add ½ cup of the sugar to the egg whites and beat until stiff peaks form. Set aside.
In another large mixing bowl, whisk together the remaining sugar, flour, baking powder, baking soda, and salt. Using a hand mixer on medium speed, mix in the buttermilk, oil, vanilla, and 1 heaping spoonful of the egg whites.
Fold the remaining egg whites and chocolate chips into the cake batter.
Transfer the batter to the prepared bundt pan and smooth top of the batter with the backside of a spoon.
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Remove the bundt cake from the oven and cool for 10 minutes on a wire rack. Invert onto a cooling rack and cool completely.
Once cool, add ⅓ cup of mini chocolate chips and 2 tablespoons of milk to a small microwaveable bowl, Microwave for 40 seconds (add more time if needed). Stir until smooth.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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