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Chocolate Chip Bundt Cake with Cookie Dough Frosting Recipe

Looking for a show-stopping dessert for a special occasion or any time? This Chocolate Chip Bundt Cake with Cookie Dough Frosting is sure to become a favorite.

Slice of chocolate chip bundt cake on a white plate with silver fork, light blue linen in the background, glass of milk and bundt cake on cake stand

I’m a huge fan of chocolate chip cookie dough and I love cake, so I combined the two into this Chocolate Chip Bundt Cake topped with a cookie-dough-style frosting. It’s rich, moist, and packed with chocolate chips — the perfect dessert to share.

HERE IS WHAT OUR READERS ARE SAYING:

“I made the cake without the frosting for a friend’s birthday and it got raves. Thank you!!” – Mona

This cake was a hit with my family — Jeremy and Lily went wild for it. Even my three-year-old can’t resist the chocolate chips. The recipe uses straightforward pantry ingredients, so you may already have everything on hand.

The cake has a slightly dense, pound-cake-like texture but stays moist, and the chocolate chips are distributed throughout. You can serve it plain, but the cookie dough frosting makes it extra decadent — a true double chocolate chip treat.

Some other chocolate chip favorites on the site include: Chocolate Chip Oatmeal Muffins, Chocolate Chip Cake, and Chocolate Chip Cookie Pie.

Overhead image of chocolate chip bundt cake with cake server taking a slice out, on white cake stand

WHY THIS RECIPE WORKS:

  1. Uses simple, easy-to-find ingredients.
  2. Makes a large bundt that feeds a crowd.
  3. The cookie dough frosting is playful and elevates the cake.

INGREDIENTS NEEDED (FULL RECIPE CARD BELOW):

  • Unsalted butter, room temperature
  • Cream cheese, room temperature
  • Vegetable shortening
  • Granulated sugar
  • Light brown sugar
  • Large eggs
  • All-purpose flour
  • Semisweet chocolate chips
  • Vanilla extract
  • Table salt
  • Milk
  • Mini chocolate chips
Overhead image of ingredients needed to make chocolate chip bundt cake on white table top

HOW TO MAKE CHOCOLATE CHIP BUNDT CAKE:

  1. Preheat the oven to 325°F. Spray a standard 10-inch, 12-cup bundt pan with baking spray and set aside.
  2. In a large bowl, using an electric mixer or stand mixer with the paddle attachment, cream together the butter, cream cheese, and shortening until smooth.
  3. Add the granulated and brown sugars and beat for about 3 minutes until well combined.
  4. Add two eggs and mix thoroughly, then add one-third of the flour on low speed, scrape the bowl as needed. Reserve 1 tablespoon of flour in a small bowl.
  5. Repeat: add two more eggs and another third of the flour, mixing until combined. Stir in the vanilla extract.
  6. Toss the chocolate chips with the reserved tablespoon of flour to prevent sinking, then fold them into the batter.
  7. Pour the batter into the prepared bundt pan, smooth the top, and bake 1 hour to 1 hour 15 minutes, until a toothpick inserted near the center comes out mostly clean.
  8. Cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.
Overhead collage of images showing how to make the cake batter for chocolate chip bundt cake on white table top

COOKIE DOUGH FROSTING:

  1. To make the frosting, spread the flour on a parchment-lined sheet tray and bake at 350°F for 5 minutes to cook it, then let it cool completely.
  2. Cream the butter and brown sugar with an electric mixer for about 3 minutes. Add the vanilla and mix again.
  3. Add the cooled flour and salt; the mixture will be crumbly.
  4. Stir in the milk and beat until the frosting is fluffy, then fold in the mini chocolate chips.
  5. When the cake is fully cooled, spread the cookie dough frosting over the top, slice, and serve.
Overhead collage of images showing how to make the frosting for chocolate chip bundt cake

FREQUENTLY ASKED QUESTIONS

CAN I USE DIFFERENT CHOCOLATE CHIPS?

Semi-sweet chips are my go-to to avoid making the cake too sweet, but you can use white chocolate, dark chocolate, milk chocolate, or even peanut butter chips for a twist.

CAN I USE OTHER FROSTINGS?

Absolutely. The cookie dough frosting is fun and indulgent, but you can top the cake with buttercream, chocolate ganache, peanut butter drizzle, cream cheese glaze, or simply dust with powdered sugar or a chocolate drizzle.

Upclose image of a slice of chocolate chip bundt cake coming out of the cake on a cake server, white cake stand

CAN THIS BE MADE AHEAD?

Yes. You can bake the cake a day or two in advance and store it at room temperature in an airtight container. Add the frosting just before serving for best texture.

WHAT OTHER SUBSTITUTIONS CAN I USE?

If you prefer, use all butter instead of shortening or vice versa. For the frosting, whole milk, half-and-half, or heavy cream all work; adjust the liquid amount to reach the desired consistency.

Overhead image of a slice of chocolate chip bundt cake on a white plate, the remainder of the cake on a white cake stand, glass of milk, blue linen and cookie crumbs

HOW TO STORE:

Store leftovers at room temperature in an airtight container for up to 5 days. For longer storage, freeze for up to 3 months. Wrap slices in plastic wrap and foil, then place in a freezer-safe container. Thaw overnight in the fridge or at room temperature.

DANA’S TIPS AND TRICKS:

  • Many customization options — see substitutions above.
  • Great for make-ahead desserts.
  • Freezes well — follow the storage tips above.
  • Use a hand mixer or stand mixer to save time.
  • A rubber spatula is ideal for mixing and spreading.
  • Use the cookie dough frosting recipe here or your favorite frosting.
A bite taken out of a slice of chocolate chip bundt cake on a white plate with silver fork, glass of milk in the background, light blue linen, cookies, cookie crumbs, and chocolate chips scattered.

If you want a show-stopping cake for your next gathering, this Chocolate Chip Bundt Cake with cookie dough frosting is hard to beat. One slice and people will be asking for the recipe.

If you like this recipe, you might also like:

  • Chocolate Bundt Cake
  • Pumpkin Bundt Cake
  • Banana Bundt Cake
  • Rum Cake
  • Strawberry Cheesecake Bundt Cake
  • Lemon Blueberry Bundt Cake

If you try this CHOCOLATE CHIP BUNDT CAKE, leave a comment to let me know how it turned out!

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5 from 4 votes

Chocolate Chip Bundt Cake Recipe (Cookie Dough Frosting)

Author Dana DeVolk
Prep: 20 mins Cook: 1 hr 15 mins
Looking for a show-stopping dessert? This Chocolate Chip Bundt Cake with Cookie Dough Frosting will become a favorite.
Servings 12 servings
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Ingredients

For the cake

  • 1 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1/2 cup vegetable shortening
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups light brown sugar, packed
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1 tablespoon vanilla extract
  • 1 cup semi-sweet chocolate chips

For the frosting

  • 1 1/4 cups all-purpose flour (to be toasted)
  • 1/2 cup unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup mini chocolate chips

Instructions

  • Preheat oven to 325°F. Spray a 10-inch, 12-cup bundt pan with baking spray.
  • Cream butter, cream cheese, and shortening using an electric mixer.
  • Add granulated and brown sugar and beat for about 3 minutes.
  • Add two eggs and one-third of the flour, mix on low, scraping the bowl. Reserve 1 tablespoon flour.
  • Add two more eggs and another third of the flour, then stir in vanilla.
  • Toss chocolate chips with the reserved flour and fold into batter.
  • Pour batter into the prepared pan and bake 1 to 1 1/4 hours, until a toothpick comes out mostly clean.
  • Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
  • For the frosting: toast the flour on a parchment-lined sheet at 350°F for 5 minutes and cool.
  • Cream the butter and brown sugar, add vanilla. Mix in the cooled flour and salt until crumbly.
  • Add milk and beat until fluffy, then fold in mini chocolate chips.
  • Spread frosting over the cooled cake, slice, and serve.

Notes

  • Customizable: swap chocolate chips or frostings as desired.
  • Make ahead: bake in advance and add frosting before serving.
  • Freezes well — see storage instructions above.
  • A mixer and rubber spatula make preparation easier.

Nutrition

Calories: 930 kcal
| Carbohydrates: 114 g
| Protein: 11 g
| Fat: 49 g
| Sugar: 77 g

Nutrition Disclaimer

Course Dessert
Cuisine American

Originally posted: 2/23/2014

Updated: 2/2023