Chocolate Chip Butter Bundt Cake

Estee Kafra Estee Kafra
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This bundt cake is easy to put together and simply delicious. Using butter yields the best results; save a slice for your Shabbos morning coffee.

 

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No-Mixer Bundt Cake

1h 15m 12
Easy Vegetarian Pescatarian Dairy Freezer-Friendly

Contains: Dairy, Egg, Wheat, Gluten

Directions

Prepare the Cake

  1. Preheat oven to 350 degrees Fahrenheit.

  2. In the bowl of an electric mixer, beat the sugar and butter and oil until fluffy and lighter in color. Add the flour, baking powder, salt, vanilla, and eggs and beat until well combined.  Fold in the mini chocolate chips until evenly combined.

  3. Spray bundt pan well with baking spray (oil mixed with flour). Pour the batter into the greased bundt pan and bake for one hour.  Let cool for five minutes in the pan and then release by holding a plate at the top of the pan and flipping over.

Notes:
Freeze the cooled cake for up to 3 months. Thaw wrapped at room temperature.

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2 Comments

Faigy LAX •

Can margarine be substituted for butter?

Raquel Malul Kosher.com Team •
Reply to Faigy LAX

Sure!

Esther •

This is wow! Never had such good tasting cake before. By me the choco chips fall to the bottom but that’s ok because it ends up being the top of the cake and creates a fine crunch and looks pretty! Made it many times!