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Tiered Heart Bundt® Pan

Tiered Heart Bundt® Pan


Red Velvet Chocolate Chip Bundt Cake

4.5 based on 2 reviews






  • 2 1/ 2 cups all-purpose flour
  • 1 3/ 4 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cocoa powder
  • 1 1/ 2 cups vegetable oil
  • 1 cup buttermilk at room temperature
  • 3 large eggs at room temperature
  • 2 tablespoons or more, red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract
  • 3/ 4 cup semi sweet chocolate chips


Preheat the oven to 350 degrees F. Grease and lightly flour pan.

In a large bowl sift together flour, sugar, baking soda, salt, and cocoa powder. In a separate bowl, whisk together eggs, buttermilk, oil, food coloring, vinegar, and vanilla. Add the dry ingredients to the wet 1 cup at a time, slowly so the batter doesn’t develop clumps. Once the batter is thoroughly mixed, stir in chocolate chips. Pour batter into the prepared cake pan and place in oven. Cool cake in pan for at least 10 minutes and invert onto cooling rack.

Bake for 45-55 minutes or until toothpick inserted into the cake comes out clean.

Chocolate Ganache Drizzle:

1 cup milk chocolate (or semi sweet), chopped

1 tablespoon unsalted butter

¼ cup whipping cream

To make chocolate ganache drizzle, place chopped chocolate and butter into a bowl and set aside.

Bring the whipping cream to a boil over medium heat, pourover the chocolate and butter. Let sit for about one minute before stirring.

Let the ganache sit for 5 – 10 minutes or until it begins to thicken, then spoon over the cooled Bundt cake.


Cream Cheese Frosting (optional)

4 ounces cream cheese, softened

3 tablespoons powdered milk

6 tablespoons milk

½ teaspoon cream of tartar

2 cups confectioners’ sugar

1 teaspoon vanilla extract

Read Recipe Reviews

    This is a very moist, delicious cake. I did a trial run as I was taking this cake to a get-together. I baked it for 50 minutes and it was perfect. The only thing I did different the second time was I dusted the chocolate chips with a little flour and sprinkled them in as I poured the batter into the pan and they stayed suspended. Everyone raved about it. My ganache looked different, it actually looked better. I spooned it on slowly and it completely glazed the whole cake. I let it dry for a couple of hours and then transferred it to my cake plate. I definitely will make this cake again.

    The recipe is great. The 4 out of 5 is because the baking time is off. It states at 30-45 minutes but actually needs 55-60 minutes like all other bundt recipes.

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Product Used In This Recipe

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Tiered Heart Bundt® Pan

Tiered Heart Bundt® Pan