Ingredients
Scale
- 2 ⅔ cups (13 ⅓ oz/378 g) all-purpose flour
- ¼ teaspoon baking soda
- 1 cup (8 oz/225 g) butter, softened
- 1 cup (8 oz/225 g) cream cheese, softened
- 2 ⅔ cups (21 oz/592 g) granulated sugar
- 1 teaspoon salt
- 6 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup (6 oz/170 g) mini chocolate chips
- 2 cups (8 oz/225 g) powdered sugar, sifted
- 2-4 tablespoons whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 300°F (150°C). Butter and flour a 15-cup Bundt pan and set aside.
- In a bowl, whisk together flour and baking soda, then set aside.
- Cream together the butter, cream cheese, sugar, and salt in a stand mixer until fluffy, about 5 minutes.
- Add eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- Gradually add the flour mixture in three parts, mixing just until combined.
- Fold in the mini chocolate chips and pour the batter into the prepared pan.
- Bake for approximately 90 minutes until golden brown and a skewer test comes out clean.
- Cool in the pan for 15 minutes, then invert onto a rack to cool completely.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust thickness with more milk if needed.
- Pour the glaze over the cake and let set for 15 minutes before serving.
Notes
Ensure all ingredients are at room temperature for best results.
For a richer flavor, consider using brown sugar instead of granulated sugar.
This cake can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.