This Strawberry Chocolate Chip Bundt Cake recipe is your new go-to for a show-stopping dessert that’s surprisingly simple to whip up. Packed with sweet strawberries and decadent chocolate chips, this moist Bundt cake is perfect for any occasion, from a casual afternoon treat to a festive celebration.
Key Ingredients for Strawberry Chocolate Chip Bundt Cake
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- 1 cup fresh strawberries, hulled and finely chopped
- 1 cup semi-sweet chocolate chips
How to Make Strawberry Chocolate Chip Bundt Cake
Whip up this delightful Strawberry Chocolate Chip Bundt Cake in under 20 minutes of prep time, with a total bake time of about 50-55 minutes. This recipe promises a wonderfully moist and tender crumb, bursting with the classic combination of sweet strawberries and rich chocolate chips, all baked into an impressive Bundt shape.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan. Ensure every nook and cranny is coated to prevent sticking. For an extra layer of insurance, you can also spray the pan with baking spray that contains flour.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer on medium speed, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes. This process incorporates air, which is crucial for a tender cake.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, adding about one-third of the dry mixture at a time, followed by half of the buttermilk, and repeating. Mix on low speed until just combined; be careful not to overmix.
- Fold in Strawberries and Chocolate Chips: Gently fold in the finely chopped fresh strawberries and semi-sweet chocolate chips with a spatula until evenly distributed throughout the batter.
- Pour into Bundt Pan: Pour the batter into the prepared Bundt pan, spreading it evenly. Tap the pan gently on the counter a couple of times to release any trapped air bubbles.
- Bake the Cake: Bake for 50-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The bake time can vary slightly depending on your oven.
- Cool the Cake: Let the cake cool in the Bundt pan on a wire rack for 10-15 minutes before inverting it onto the wire rack to cool completely. This resting period allows the cake to firm up slightly, making it easier to release from the pan.
Why You’ll Love This Strawberry Chocolate Chip Bundt Cake
You’ll adore this Strawberry Chocolate Chip Bundt Cake for its incredible moistness and delightful burst of fresh strawberry flavor perfectly complemented by sweet chocolate chips. Unlike a traditional chocolate cake, the added fruit brings a wonderful tang and vibrant color, while the ease of a Bundt cake means less fuss and more enjoyment. The absence of a complex frosting, often associated with layered cakes, makes this a true showstopper that’s incredibly simple to prepare and enjoy, offering significant cost savings compared to store-bought alternatives.
Imagine slicing into this beautifully formed cake, revealing those tempting pockets of ruby-red strawberries and melted chocolate nestled within its tender crumb. It’s a treat that evokes warmth and comfort, perfect for sharing with loved ones or savoring as a sweet moment just for yourself. Ready to bake something truly special without the stress? Give this Strawberry Chocolate Chip Bundt Cake a try – you won’t be disappointed!
Storing and Reheating Tips
- Room Temperature Storage: Once completely cooled, the Strawberry Chocolate Chip Bundt Cake can be stored at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 2-3 days. This is perfect for keeping it fresh for immediate enjoyment.
- Refrigeration: For longer storage, or if the weather is particularly warm, refrigerate the cake. Wrap it well in plastic wrap and then an additional layer of aluminum foil, or place it in an airtight container. It will stay fresh in the refrigerator for up to 5 days.
- Reheating: To enjoy a slice warm, you can briefly reheat it in a microwave on 50% power for 15-20 seconds, or in a low oven (around 300°F or 150°C) for about 5-10 minutes.
- Freezing: This Bundt cake freezes beautifully! Wrap the completely cooled cake tightly in plastic wrap, followed by a layer of foil, and then place it in a freezer-safe bag or container. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before serving, or reheat gently as described above.
Final Thoughts
This Strawberry Chocolate Chip Bundt Cake is a testament to how simple ingredients can create something truly spectacular. Give it a bake; your kitchen (and your taste buds) will thank you for it!
Strawberry Chocolate Chip Bundt Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan. Ensure every nook and cranny is coated to prevent sticking. For an extra layer of insurance, you can also spray the pan with baking spray that contains flour.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside.2.25 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon baking soda, 0.5 teaspoon salt
- In a large bowl, using an electric mixer on medium speed, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes. This process incorporates air, which is crucial for a tender cake.1 cup unsalted butter, 1.75 cups granulated sugar
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.3 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, adding about one-third of the dry mixture at a time, followed by half of the buttermilk, and repeating. Mix on low speed until just combined; be careful not to overmix.1 cup buttermilk
- Gently fold in the finely chopped fresh strawberries and semi-sweet chocolate chips with a spatula until evenly distributed throughout the batter.1 cup fresh strawberries, 1 cup semi-sweet chocolate chips
- Pour the batter into the prepared Bundt pan, spreading it evenly. Tap the pan gently on the counter a couple of times to release any trapped air bubbles.
- Bake for 50-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The bake time can vary slightly depending on your oven.
- Let the cake cool in the Bundt pan on a wire rack for 10-15 minutes before inverting it onto the wire rack to cool completely. This resting period allows the cake to firm up slightly, making it easier to release from the pan.