Chocolate Chip Almond Bundt Cake Recipe

This Chocolate Chip Almond Bundt Cake is my absolute favorite because it’s the perfect blend of rich, buttery goodness with a delightful crunch from the almonds and just the right amount of sweetness from the chocolate chips. Baking it fills my kitchen with the most incredible aroma, and it always impresses my friends when I bring it to brunch or a cozy afternoon get-together.

The Chocolate Chip Almond Bundt Cake perfectly balances wonderful flavors and straightforward elements. With 2 1/2 cups of all-purpose flour, 1 cup of softened butter, and 1 1/2 cups of granulated sugar, it is such an incredibly moist cake.

The almond extract and sliced almonds provide a delightful nutty aroma, while my favorite part of the cake—the semi-sweet chocolate chips—brings its sweetness and texture to the next level.

Ingredients

All-Purpose Flour: Supplies carbohydrates that create structure; critical for a light and fluffy texture.

Butter, unsalted: Moisture and richness come from this ingredient, as does the flavor enhancement.

Sugar, in its most basic form, has two functions, one primary and one secondary.

The primary one is sweetening.

The second one, which is more important than most of us realize, is providing moisture to the cake and, more important, keeping that moisture in the cake.

That property also applies to powdered sugar and to brown sugar, which is mostly not sugar at all but rather mostly molasses, a very flavorful Dominican Republic “Sugar”: (1 part) (i) provides sweetness; (2) keeps the dessert moist and also keeps it moist for a longer time than many other components do.

Eggs: Combine elements; confer depth and nutritional value; serve as stitch fixers; serve as “glue.

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Vanilla and almond extracts supply aromatic sweetness and enhance flavors.

Chocolate Chips: Offer explosions of sweetness; bring a chocolaty delight.

Almonds, when sliced, provide a wonderful crunch as well as a delicious nutty flavor.

They’re packed with healthful fats.

Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup sour cream
• 1 cup semi-sweet chocolate chips
• 1/2 cup sliced almonds

Instructions

1. Chocolate Chip Almond Bundt Cake Recipe

2. Preheat & Prep
Set your oven to 350°F (175°C) to warm up. Coat the inside of a Bundt pan with grease and flour to make sure the baked good comes out easily.

3. Mix Dry Ingredients
In a large bowl, combine the flour, baking powder, baking soda, and salt. Mix well and set aside.

4. Cream Butter & Sugar
In a big mixing bowl, using a mixer, combine the softened butter and granulated sugar. Beat them together until light and fluffy, about 3-4 minutes.

5. Add Eggs & Extracts
Incorporating the eggs in a one-at-a-time fashion, beat them into the mixture until it achieves a fluffy and frothy consistency. Then, more or less in unison, add the two extracts and mix until the ingredients are thoroughly combined and the mixture seems to be at a point where it is ready for the next step.

6. Incorporate Sour Cream
Blend the sour cream into the liquid ingredients and mix until smooth.

7. Combine Dry & Wet Ingredients
Slowly incorporate the dry ingredients into the wet mixture, blending at low speed until they are just combined.

8. Fold in Chocolate & Almonds
Carefully incorporate the chocolate chips and sliced almonds, making sure they are evenly distributed and suspended within the batter.

9. Transfer to Pan
Evenly spread the batter into the prepared Bundt pan, using a spatula to ensure its evenness throughout the pan.

10. Bake
Bake for 50-60 minutes until the center is clean. When testing, use a toothpick. If it’s not clean, keep baking. If you’re testing an oven, test it too—baking time may need adjusting.
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1. Cool & Serve
Allow the cake to cool in its pan for 10-15 minutes, then gently flip it onto a wire rack to continue cooling. Once it has cooled completely, slice it up and serve. Enjoy your cake in good health!

Equipment Needed

1. Oven
2. Bundt pan
3. Mixing bowls (1 large for dry ingredients, 1 big for wet ingredients)
4. Measuring cups and spoons
5. Mixer (hand or stand)
6. Spatula
7. Wire rack
8. Toothpick
9. Grease and flour for pan prep

FAQ

• Q: Can I use salted butter instead of unsalted butter?
  A: Yes, you can use salted butter, but consider reducing the added salt to 1/4 teaspoon to balance the flavors.
• Q: Can I substitute the sour cream with something else?
  A: Yes, you can use plain Greek yogurt as a substitute for sour cream in equal amounts.
• Q: How can I ensure the cake doesn’t stick to the Bundt pan?
  A: Thoroughly grease and flour the Bundt pan, or use a baking spray with flour for best results.
• Q: Can I add more chocolate chips or almonds?
  A: You can, but be careful not to overwhelm the cake base. An additional 1/4 cup of either should be fine.
• Q: How should I store the cake?
  A: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate to keep it fresh longer.
• Q: Can this recipe be made into cupcakes?
  A: Yes, divide the batter into lined cupcake molds and bake at 350°F for about 20-25 minutes or until a toothpick comes out clean.
• Q: Can I freeze the cake?
  A: Yes, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Substitutions and Variations

All-purpose flour: Substitute with the same amount of cake flour for a lighter-textured product.
Butter without salt: Substitute an equal measure of coconut oil or margarine for a dairy-free alternative.
Sugar in granulated form: Use 1 1/4 cups of honey or 1 1/2 cups of coconut sugar.
Sour cream: Substitute plain Greek yogurt or buttermilk.
If you want something besides semi-sweet chocolate chips, choose dark chocolate chips or white chocolate chips for a different twist on these cookies.

Pro Tips

1. Room Temperature Ingredients Ensure all your ingredients, particularly the butter, eggs, and sour cream, are at room temperature. This helps them incorporate more smoothly, resulting in a better texture for the cake.

2. Proper Mixing When creaming the butter and sugar together, beat them until the mixture turns pale and fluffy. This step is crucial for incorporating air, which contributes to the cake’s lightness.

3. Avoid Over-Mixing When combining the dry ingredients with the wet mixture, mix just until combined. Over-mixing can lead to a dense cake. Use a gentle folding motion if mixing by hand.

4. Distribute Add-ins Evenly To prevent all the chocolate chips and almonds from sinking to the bottom of the cake, toss them lightly in a tablespoon of flour before folding them into the batter.

5. Check for Doneness Begin checking the cake for doneness a few minutes before the recommended baking time. A toothpick inserted into the center should come out clean or with just a few crumbs attached, ensuring it is not over-baked.