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). Generously butter and flour a 15-cup Bundt pan and set aside.
- In a medium bowl, whisk together the flour and baking soda. Set aside.
- In a stand mixer bowl, cream the butter, cream cheese, sugar, and salt on medium-high speed for 5 minutes until pale and fluffy.
- Reduce speed to medium, add the eggs one at a time, fully incorporating each before the next, then mix in the vanilla extract.
- Switch to low speed and add the flour mixture in three portions, mixing just until combined.
- Fold in the chocolate chips and spread the batter evenly in the prepared pan.
- Bake for about 90 minutes until golden brown, and a skewer in the center comes out clean.
- Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the vanilla glaze, whisk the powdered sugar, 1 tablespoon milk, and vanilla extract until smooth. Adjust thickness with more milk if needed.
- Pour the glaze over the cooled cake and let it set for about 15 minutes. Serve with whipped cream and fresh berries.
Notes
Ensure all ingredients are at room temperature for better mixing.
The cake can be stored in an airtight container at room temperature for up to 3 days.
You may experiment with different types of chocolate chips or nuts for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 27g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 110mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.