This easy, super buttery and rich bundt cake is perfect for the holidays and your next Christmas party! The eggnog makes this cake moist and tender and adds some extra festive flavour.

A bundt cake can come in a variety of flavours. The word bundt refers to the ring-shaped cake pan with a hole in the middle. This guarantees even baking and gives the cake its very pretty shape.

Don’t worry if you don’t have a bundt cake pan, you can also use a rectangular cake pan or mini bundt cake pans if you already have those. If you bake this cake in a different shaped cake pan you just might have to adjust the cook time a bit and take it out of the oven once an inserted wooden skewer comes out clean.

Serve this festive cake dusted with icing sugar and a dollop of homemade whipped cream or add some chocolate glaze on top to make it extra chocolatey.

TIPS TO MAKE THE PERFECT CHOCOLATE CHIP BUNDT CAKE WITH EGGNOG

Use a kitchen scale if you can to weigh your ingredients rather than measuring them in cups. This will ensure accurate ingredients and will result in a great product.

It is very important that you bring the unsalted butter and the eggs to room temperature before you start baking. If either are too cold, you won’t be able to cream them sufficiently and you will end up with a dense cake.

Make sure to cream the butter and sugar long enough to achieve a nice spongy and airy cake. It should at least take 3-4 minutes to get it to a nice fluffy consistency.

Sift the flour and don’t skip this step! You don’t want to get any dense floury spots in your cake.

If you’d like to give this cake an alcoholic boost you can add some rum or advocaat to the eggnog which will enhance its festive flavour even more.

This cake lasts 3-4 days, covered at room temperature.

INGREDIENTS

250 g             unsalted butter
250 g             all-purpose flour
180 g              sugar
4                     eggs
150 g              semi-sweet chocolate chips
1 tsp               pure vanilla extract
3 tsp            baking powder
1 cup              eggnog
1 tsp               cinnamon, ground

TOOLS YOU WILL NEED

kitchen scale
hand or stand mixer
rubber spatula
flour sifter or fine mesh strainer
bundt cake pan

INSTRUCTIONS

Preheat the oven to 350°F (180°C).

Butter bottom and sides of a bundt cake pan and dust lightly with flour.

In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, add butter and sugar and cream until light and fluffy approximately 4- 5 minutes on medium speed. If you use a stand mixer, make sure to scrape down the sides halfway in between.

Add Vanilla extract or Vanilla sugar (homemade Vanilla sugar) to the butter mixture and eggs one at a time. Beat on medium to highspeed in between until they’re incorporated nicely.

Sift flour, salt, cinnamon and baking powder into a bowl. Don’t skip this step!

With the mixer on low speed, add the flour mixture alternating with the eggnog by starting with a third of the flour mixture until well combined and followed by half of the eggnog and so on until all the ingredients are well incorporated. Make sure not to overmix the dough!

Gently fold in the chocolate chips with a rubber spatula until evenly combined.

Transfer the dough into your bundt cake pan and smooth the top with a spatula.

Bake the chocolate chip bundt cake until golden brown for 40-45 min or until a skewer comes out clean.

Let the cake cool down in the cake pan on a wire rack and remove from the pan once it’s cooled completely.

While the cake is cooling you can whip some heavy cream to serve with your cake. For a 10’ inch cake I like to use 1 ½ cups/ 360ml of cold, heavy whipping cream (35%) with 1-2 tbsp of granulated sugar and 1 tsp of Vanilla extract (optional).

For a more detailed description follow my recipe for homemade whipped cream.

Dust your festive chocolate chip bundt cake with some icing sugar and serve with a dollop of whipped cream.