Soft, fluffy, and wonderfully simple to prepare, this easy chocolate chip Bundt cake is the perfect homemade dessert when there's no kitchen scale around.
Made with eggs, sugar, flour, sunflower oil, milk, and vanilla, this cake has a tender, moist crumb and a delicate sweetness. Chocolate chips add little pockets of rich chocolate flavor, making every slice even more delicious.
The best part? Most of the ingredients are measured using ordinary cups, so there's no need to weigh everything individually.
Simply mix the batter, fold in the chocolate chips, and bake until golden and beautifully risen.
Perfect for breakfast, afternoon coffee, family gatherings, or an everyday dessert, this no-scale Bundt cake is easy to make and even easier to enjoy.
What Is a No-Scale Bundt Cake?
A no-scale Bundt cake is a homemade cake prepared primarily using volume measurements rather than weighing ingredients.
This style of baking is especially convenient in the United States, where cups and measuring spoons are commonly used for everyday recipes.
The name Bundt refers to the distinctive ring-shaped pan, which typically has a central tube and decorative sides.
Unlike a specific cake flavor, a Bundt cake can be made with many different batters, including vanilla, chocolate, lemon, and marble cake.
This version is a vanilla chocolate chip Bundt cake made with sunflower oil instead of butter.
The oil helps create a tender crumb, while the milk adds moisture and the baking powder helps the cake rise.
The result is a simple, comforting homemade cake with a golden exterior and a soft interior.
Why Everyone Will Love This Recipe
The texture is what makes this cake special. Sunflower oil keeps the crumb soft and moist, while eggs help create a light, airy structure.
It's also incredibly convenient. The recipe uses straightforward cup measurements for the main ingredients, making it ideal for anyone who prefers baking without a scale.
Another reason to love it is the combination of vanilla and chocolate. The vanilla gives the cake a delicate aroma, while the chocolate chips add just enough richness without overpowering the batter.
And because it's baked in a Bundt pan, the cake has a beautiful shape without needing frosting or elaborate decorations.
Tips for the Perfect Chocolate Chip Bundt Cake
- Measure the flour correctly. Spoon the flour into the measuring cup and level it off rather than scooping directly from the bag, which can pack in too much flour.
- Beat the eggs until light and fluffy. This helps incorporate air into the batter and gives the finished cake a softer texture.
- Grease the Bundt pan thoroughly. Make sure to coat every ridge and corner so the cake releases easily after baking.
- Check for doneness before removing it from the oven. Insert a toothpick into the thickest part of the cake. It should come out clean or with a few moist crumbs, but no wet batter.
Frequently Asked Questions
Can You Make a Bundt Cake Without a Kitchen Scale?
Yes. This recipe uses cups for most of the ingredients, so a kitchen scale isn't necessary.
For consistent results, use standard U.S. measuring cups and level off the flour carefully.
The baking powder is listed in grams but can be measured as approximately 4 teaspoons.
Why Is My Bundt Cake Dry?
A dry Bundt cake is often caused by too much flour or overbaking.
Make sure the flour is measured correctly and begin checking the cake a few minutes before the suggested baking time ends.
Avoid leaving it in the oven longer than necessary.
Can Butter Replace Sunflower Oil?
Yes. Melted butter can replace the sunflower oil, although the finished cake may have a slightly different texture.
Oil generally produces a softer, moister crumb, while butter adds a richer flavor.
How Do You Keep Chocolate Chips From Sinking?
Use regular or mini chocolate chips and fold them gently into the batter just before baking.
If the batter is relatively thin, tossing the chocolate chips with a small amount of flour taken from the measured quantity may help distribute them more evenly.
Can This Cake Be Made Without a Bundt Pan?
Yes. The batter can be baked in another appropriately sized cake pan, although the baking time may change.
A tube pan is a good alternative because its central opening helps the cake bake evenly.
Why Did My Bundt Cake Stick to the Pan?
Bundt cakes often stick when the pan hasn't been greased thoroughly, especially around the decorative ridges.
Grease the pan carefully and lightly flour it before adding the batter.
After baking, allow the cake to cool briefly before turning it out onto a wire rack.
How to Store
Allow the chocolate chip Bundt cake to cool completely before storing.
Keep it covered in an airtight container or wrapped tightly at room temperature for approximately 3 days.
Because the cake contains sunflower oil, it should remain soft and moist for several days when stored properly.
For longer storage, refrigerate it for up to 5 days, although refrigeration may make the crumb slightly firmer.
Allow refrigerated slices to return to room temperature before serving.
How to Freeze
This easy Bundt cake freezes well, making it convenient to prepare ahead of time.
Once completely cool, wrap the whole cake or individual slices tightly in plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag.
Freeze for up to 3 months for the best quality.
Thaw at room temperature while still wrapped to help preserve moisture.
Individual slices can also be warmed briefly in the microwave after thawing for a softer texture.
Ingredients
How to make Easy Chocolate Chip Bundt Cake
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Begin by preheating the fan-assisted oven to 350°F (180°C). Thoroughly grease a 9½-inch (24cm) Bundt pan, making sure to coat the central tube and every decorative ridge. Lightly dust the pan with flour, then tap out the excess. Crack the eggs into a large mixing bowl and add the granulated sugar.
Begin by preheating the fan-assisted oven to 350°F (180°C). Thoroughly grease a 9½-inch (24cm) Bundt pan, making sure to coat the central tube and every decorative ridge. Lightly dust the pan with flour, then tap out the excess. Crack the eggs into a large mixing bowl and add the granulated sugar.
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Beat with an electric mixer until the mixture becomes pale, thick, and fluffy. This helps incorporate air into the batter and gives the cake a lighter texture.
Beat with an electric mixer until the mixture becomes pale, thick, and fluffy. This helps incorporate air into the batter and gives the cake a lighter texture.
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Add the milk and mix until the liquid ingredients are evenly combined.
Slice the vanilla bean lengthwise and scrape out the seeds with the tip of a knife. Add the vanilla seeds to the batter and stir to distribute their aroma.
Add the milk and mix until the liquid ingredients are evenly combined.
Slice the vanilla bean lengthwise and scrape out the seeds with the tip of a knife. Add the vanilla seeds to the batter and stir to distribute their aroma.
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Gradually add the dry ingredients to the egg mixture, mixing gently until a smooth, homogeneous batter forms. Avoid overmixing once the flour has been incorporated, as this can make the cake less tender. If the batter seems excessively thick, add a small splash of additional milk.
Gradually add the dry ingredients to the egg mixture, mixing gently until a smooth, homogeneous batter forms. Avoid overmixing once the flour has been incorporated, as this can make the cake less tender. If the batter seems excessively thick, add a small splash of additional milk.
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Add the chocolate chips and fold them into the batter using a spatula, distributing them as evenly as possible.
Add the chocolate chips and fold them into the batter using a spatula, distributing them as evenly as possible.
Pour the batter into the prepared Bundt pan and smooth the surface gently. Transfer the pan to the preheated oven and bake at 350°F (180°C) with the fan on for approximately 35–40 minutes.
Pour the batter into the prepared Bundt pan and smooth the surface gently. Transfer the pan to the preheated oven and bake at 350°F (180°C) with the fan on for approximately 35–40 minutes.
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The cake should rise beautifully and develop a golden surface.
To check whether it's ready, insert a wooden toothpick into the thickest part of the cake, avoiding any melted chocolate chips. The toothpick should come out clean or with a few moist crumbs.
The cake should rise beautifully and develop a golden surface.
To check whether it's ready, insert a wooden toothpick into the thickest part of the cake, avoiding any melted chocolate chips. The toothpick should come out clean or with a few moist crumbs.
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Remove the chocolate chip Bundt cake from the oven and let it cool in the pan for approximately 10–15 minutes.
Carefully invert the pan onto a wire rack or serving plate and gently lift it away.
Remove the chocolate chip Bundt cake from the oven and let it cool in the pan for approximately 10–15 minutes.
Carefully invert the pan onto a wire rack or serving plate and gently lift it away.
Allow the cake to cool completely before slicing.
Serve the soft and fluffy no-scale Bundt cake for breakfast, with afternoon coffee, or as a simple homemade dessert.
Allow the cake to cool completely before slicing.
Serve the soft and fluffy no-scale Bundt cake for breakfast, with afternoon coffee, or as a simple homemade dessert.
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