Joanna Gaines Chocolate Chip Bundt Cake Recipe Easy Homemade Dessert

Posted on September 22, 2025

Let’s be honest—there’s something magical about the scent of freshly baked chocolate chip cake wafting through your kitchen. It’s the kind of aroma that grabs you, pulls you in, and makes you want to sneak a taste before it’s even cooled. The first time I baked Joanna Gaines’ chocolate chip Bundt cake, I had no idea it’d become a family legend. I stumbled on her recipe flipping through a well-loved cookbook, and I remember thinking, “Can a Bundt cake really be this easy and irresistible?” Spoiler: It totally is.

I’ve baked this chocolate chip Bundt cake more times than I can count—birthday parties, rainy Saturday afternoons, and even just because. The best part? It never disappoints. It’s rich, buttery, and loaded with melty chocolate chips, all wrapped up in a gorgeous golden Bundt shape. There’s something about using a Bundt pan that makes any cake feel a bit more special, don’t you think? And honestly, when you slice into this one, you’ll see why it’s a Joanna Gaines classic.

This recipe is a total win for busy bakers, home cooks, or anyone looking to wow their friends with a homemade dessert that tastes like it came straight from a bakery. Whether you’re a Magnolia Table fan or just love a good chocolate chip cake, this Joanna Gaines chocolate chip Bundt cake recipe is about to become your new go-to. I’ve tested it, tweaked it, and made it my own over the years—and I can promise, it’s foolproof and worth every bite. Ready to bake something unforgettable? Let’s get started!

Why You’ll Love This Recipe

If you’re searching for a no-fuss, crowd-pleasing dessert, this Joanna Gaines chocolate chip Bundt cake recipe is the answer. After baking this cake more times than I care to admit (and sometimes just so I could eat the batter—shh!), I can say with total confidence that it’s a keeper. Here’s what makes it stand out:

Quick & Easy: Comes together in about 15 minutes of prep time—no fancy mixer needed, just a good ol’ bowl and spoon.
Simple Ingredients: You probably have everything in your pantry already—no last-minute grocery runs required.
Perfect for Any Occasion: Whether it’s brunch, a birthday, holiday mornings, or a weeknight treat, this Bundt cake fits right in.
Crowd-Pleaser: Kids beg for seconds, adults sneak slices home, and even picky eaters go crazy for it.
Unbelievably Delicious: The texture is soft and buttery, with pools of gooey chocolate chips that make every bite special.

What truly sets this recipe apart is the method—using both sour cream and butter for that signature moist crumb, and a generous helping of chocolate chips for the perfect distribution of melty chocolate throughout. Some Bundt cakes can be dry or heavy, but not this one. I blend the batter just enough to keep it tender, and I always toss my chocolate chips in a little flour so they don’t sink. It’s a little trick I picked up after a few sunken-chip disasters!

This cake is about more than just flavor—it’s about sharing a slice of comfort. I’ve watched friends close their eyes on the first bite and immediately ask for the recipe. It’s the kind of dessert that feels homemade in the best way, but with a touch of Magnolia-inspired charm. If you want a homemade dessert that’s as easy as it is impressive, you’ll love this Joanna Gaines chocolate chip Bundt cake recipe as much as I do.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and the perfect Bundt cake crumb—no stress, no weird specialty items. Most are pantry staples, and if you bake even a little, you probably have them on hand already. Here’s what you’ll need:

All-Purpose Flour (2 1/2 cups / 315g) – For structure and that classic cake texture.
Baking Soda (1 teaspoon) – Helps the cake rise and keeps it fluffy.
Baking Powder (1 teaspoon) – Another leavening agent for extra lift.
Kosher Salt (1/2 teaspoon) – Balances the sweetness and boosts flavor.

Unsalted Butter (1 cup / 226g, softened) – Gives richness and moisture. I like using Kerrygold for extra flavor.
Granulated Sugar (1 1/2 cups / 300g) – For sweetness and a tender crumb.
Eggs (4 large, room temperature) – Bind everything together and help with structure.
Pure Vanilla Extract (2 teaspoons) – For warmth and that classic bakery aroma. I always use real vanilla, not imitation.
Sour Cream (1 cup / 240g) – The secret to a super moist, slightly tangy cake. Greek yogurt works in a pinch.

Semi-Sweet Chocolate Chips (1 1/2 cups / 255g) – The star of the show! I love Ghirardelli or Trader Joe’s chips for melty goodness.
Optional: Powdered Sugar (for dusting) – Just a light sprinkle before serving makes it look bakery-worthy.

Ingredient Tips and Substitutions:

If you want a slightly different flavor, try dark chocolate chips or even mini chips for more chocolate in every bite.
No sour cream? Plain Greek yogurt works beautifully (full-fat is best for texture).
For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free blend. I’ve tried King Arthur’s and had great results.
For a dairy-free version, use a plant-based butter and coconut yogurt—texture will be a bit different, but still tasty!
If you like nuts, add 1 cup (120g) chopped walnuts or pecans to the batter.

Trust me, these ingredients come together to make a cake that’s moist, rich, and loaded with chocolate chips in every bite. After years of baking, I always keep sour cream and good chocolate chips on hand—just in case a Bundt cake craving hits!

Equipment Needed

You don’t need a fancy kitchen to whip up this Joanna Gaines chocolate chip Bundt cake recipe—just a few basics and maybe a couple of favorite tools. Here’s what I use every time:

Bundt Pan (10-12 cup capacity): This shape gives the cake its signature look and ensures even baking. If you don’t have a Bundt pan, a tube pan works, but you’ll miss those pretty ridges.
Mixing Bowls: At least two—one for wet, one for dry ingredients. Glass or stainless works best for quick cleanup.
Electric Mixer (hand or stand): Makes creaming butter and sugar a breeze, but you can use a sturdy whisk and some muscle in a pinch.
Measuring Cups & Spoons: Precise measurements make all the difference in baking. I love my Oxo set for durability.
Rubber Spatula: For scraping down the bowl and folding in those chocolate chips (don’t leave any behind!).
Wire Rack: Essential for cooling the cake evenly after baking.
Nonstick Spray or Butter & Flour: To prep your Bundt pan—nothing’s worse than a stuck cake. I swear by a baking spray with flour for foolproof release.

If you’re on a budget, check thrift stores for Bundt pans—mine was a $3 treasure find and it’s still going strong. And a quick tip: always hand-wash your Bundt pan to keep the nonstick coating in top shape. I’ve learned that the hard way!

Preparation Method

Prep Your Pan: Generously grease your Bundt pan with nonstick baking spray or a good coating of butter and flour. Tip: Get into all the nooks and crannies—trust me, this will save your cake! Set the pan aside.
Preheat Oven: Preheat your oven to 350°F (175°C). Give it at least 15 minutes to come up to temperature—accurate heat is key for even baking.
Mix Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups (315g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt. Note: If your chocolate chips tend to sink, toss them with 1 tablespoon of this flour mixture and set them aside.
Cream Butter and Sugar: In a large bowl, cream 1 cup (226g) unsalted butter and 1 1/2 cups (300g) granulated sugar using a mixer for about 3-4 minutes, until light and fluffy. It should look pale and airy—don’t rush this step, it really helps the texture.
Add Eggs & Vanilla: Add 4 large eggs, one at a time, mixing well after each addition. Scrape down the bowl as needed. Stir in 2 teaspoons pure vanilla extract.
Combine Wet and Dry: With the mixer on low, add the dry ingredients in three parts, alternating with 1 cup (240g) sour cream. Start and end with the dry ingredients. Mix just until combined—don’t overmix or the cake can get tough.
Fold in Chocolate Chips: Gently fold in 1 1/2 cups (255g) chocolate chips (tossed in flour, if you did that earlier). Batter will be thick and creamy; resist the urge to taste too much!
Fill the Pan: Spoon the batter evenly into your prepared Bundt pan. Smooth the top with a spatula and tap the pan on the counter a few times to release any air bubbles.
Bake: Place in the center of your preheated oven and bake for 50-60 minutes. Check at 50 minutes by inserting a toothpick into the center—if it comes out with just a few moist crumbs (not wet batter), it’s ready. Mine usually finishes at 55 minutes, but ovens vary!
Cool: Remove the cake from the oven and let it cool in the pan for 15 minutes. Warning: Don’t try to remove it too soon; it needs to set! After 15 minutes, carefully invert onto a wire rack and let cool completely.
Decorate: Once cooled, dust with powdered sugar if you like, or drizzle with a simple chocolate glaze. I usually just go with powdered sugar—it lets those chocolate chips shine.
Slice & Serve: Use a serrated knife to cut clean slices. Serve and watch it disappear!

Prep Notes & Troubleshooting:

If your cake sticks, let it cool a bit longer before inverting. Sometimes a gentle tap loosens stubborn cakes.
If your cake browns too quickly, tent it loosely with foil in the last 15 minutes.
Don’t overmix after adding flour; just stir until you see no streaks.

I’ve learned after dozens of bakes that patience pays off—especially with cooling! And don’t skip greasing every part of your Bundt pan. That’s my golden rule for Bundt success.

Cooking Tips & Techniques

Baking the perfect Joanna Gaines chocolate chip Bundt cake recipe is all about the details. Here’s what I’ve learned (sometimes the hard way!):

Room Temperature Ingredients: Butter, eggs, and sour cream blend best at room temp. Cold ingredients can cause the batter to curdle or bake unevenly.
Creaming is Key: Don’t rush the creaming step! The lighter and fluffier your butter and sugar, the lighter your cake will be.
Don’t Overmix: Once you add the flour, mix just until the batter comes together. Overmixing leads to dense, tough cake (been there, regretted that).
Toss Chips in Flour: This prevents the chocolate chips from sinking to the bottom—a lifesaver for even chip distribution.
Bake in the Center: Bundt cakes need even heat. Place your pan right in the center of the oven, and rotate halfway through if your oven has hot spots.
Cool Before Inverting: If you flip too soon, the cake might stick or break. Patience is key—let it rest for at least 15 minutes.
Glaze or Not? I usually keep it simple with powdered sugar, but a chocolate or vanilla glaze works if you want extra wow-factor.

A few times, I’ve forgotten to grease the pan really well and paid the price with a stuck cake. After that, I always double-check every nook. And if you ever find your cake a little dry, try baking it a few minutes less next time. Bundt cakes can go from perfect to dry pretty quickly, so keep an eye out in the last 10 minutes. With these little tricks, your Joanna Gaines chocolate chip Bundt cake will turn out bakery-perfect every time.

Variations & Adaptations

One of my favorite things about the Joanna Gaines chocolate chip Bundt cake recipe is how flexible it is. I’ve played around with lots of twists over the years—here are a few you might love:

Nutty Chocolate Chip Bundt Cake: Add 1 cup (120g) chopped walnuts or pecans to the batter for crunch and flavor. Toast them first for even more depth.
Gluten-Free Version: Swap the all-purpose flour for a 1:1 gluten-free blend. I’ve had great luck with Bob’s Red Mill and King Arthur’s. The cake stays moist and tender!
Dairy-Free Chocolate Chip Cake: Use plant-based butter and dairy-free yogurt instead of sour cream. Opt for dairy-free chocolate chips (like Enjoy Life). Texture is a tad different but still super satisfying.
Seasonal Twist: For a fall vibe, add 1 teaspoon of cinnamon and 1/2 teaspoon nutmeg to the dry ingredients. You can even stir in 1 cup of mini chocolate chips and 1 cup of diced apples for a cozy touch.
Different Chips: Mix in white chocolate, butterscotch, or peanut butter chips for a fun flavor combo. My kids love a mix of semi-sweet and milk chocolate chips!

I’ve even turned this recipe into mini Bundt cakes for party favors (just reduce baking time to about 25 minutes and check for doneness). If you’re avoiding eggs, try swapping in flax eggs—the cake will be a bit denser, but still delicious. Don’t be afraid to make this Bundt cake your own. The best recipes are the ones you tweak to fit your family’s cravings!

Serving & Storage Suggestions

This Joanna Gaines chocolate chip Bundt cake recipe is best served at room temperature—just slice and let everyone grab a piece. I love dusting the top with powdered sugar or drizzling on a thin chocolate glaze for a little extra flair (especially for parties or holidays).

Pair it with a cold glass of milk, a mug of coffee, or even a scoop of vanilla ice cream if you’re feeling fancy. For brunch, serve with fresh berries and whipped cream for a lighter touch. Honestly, it even works as a sweet breakfast treat the next morning!

To store, cover the cooled cake tightly with plastic wrap or place it in an airtight container. It’ll stay fresh at room temperature for up to 3 days. For longer storage, slice and freeze individual pieces—just wrap in plastic and pop into a freezer bag. Thaw at room temp and enjoy. To reheat, zap a slice in the microwave for 10-15 seconds for that just-baked warmth (and gooey chocolate chips!). The flavors get even better after a day, so don’t worry about leftovers—if you have any, that is!

Nutritional Information & Benefits

Each slice of this Joanna Gaines chocolate chip Bundt cake recipe is pure comfort, with an estimated 350 calories per serving, 18g fat, 45g carbs, and 4g protein (based on 16 slices). The sour cream adds protein and calcium, while dark chocolate chips bring antioxidants and a little mood boost. There are no artificial flavorings or preservatives—just real ingredients you can feel good about.

This recipe can be made gluten-free or dairy-free for those with allergies, and it contains eggs and dairy as written. I love that you can control the ingredients at home—no weird additives, just classic cake flavor. It’s a treat, but one that fits into any balanced lifestyle (and it’s totally worth it for a special occasion!).

Conclusion

If you’re on the hunt for an easy, stunning dessert, this Joanna Gaines chocolate chip Bundt cake recipe checks every box. It’s simple enough for beginners, impressive enough for guests, and guaranteed to fill your kitchen with the best chocolatey aroma. I love this recipe for its reliability, flexibility, and—let’s face it—how quickly it disappears every time I bake it.

Don’t be afraid to make it your own—add nuts, swap in your favorite chips, or try a different glaze. The best part of baking at home is making each recipe a little bit yours. I’d love to hear how your Bundt cake turns out—share your tweaks, leave a comment, or tag me with your creations!

Happy baking, and remember: one slice is never enough. This cake was made to be shared, so grab your Bundt pan and get ready for a new family favorite!

FAQs

Can I use a regular cake pan instead of a Bundt pan?

You can bake this recipe in two standard loaf pans or a 9×13-inch cake pan, but the baking time will be shorter (start checking at 35-40 minutes). You’ll miss the pretty Bundt shape, but the flavor stays the same!

How do I keep chocolate chips from sinking in the cake?

Toss chocolate chips with a tablespoon of flour before folding them into the batter. This helps keep them suspended throughout the cake instead of sinking to the bottom.

Can I freeze this Bundt cake?

Absolutely! Slice the cooled cake, wrap individual pieces in plastic, and freeze in a zip-top bag for up to 2 months. Thaw at room temperature, or microwave for a few seconds for gooey chocolate chips.

What’s the best way to grease a Bundt pan?

I recommend using a baking spray with flour for the easiest release. Make sure to coat every groove and corner—use a pastry brush if you need to. You can also use softened butter and a dusting of flour.

Can I make this recipe gluten-free or dairy-free?

Yes! Swap in a 1:1 gluten-free flour blend for the all-purpose flour, and use plant-based butter, dairy-free yogurt, and vegan chocolate chips for a dairy-free version. The cake stays moist and delicious with these swaps.