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, shaking out the excess flour. Set aside.
- In a medium bowl, whisk together the flour and baking soda, and set it aside.
- In the bowl of a stand mixer with a paddle attachment, cream the butter, cream cheese, sugar, and salt on medium-high speed for 5 minutes until pale and fluffy.
- Reduce the speed to medium and beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next, then mix in the vanilla extract.
- Lower the speed to mix in the flour mixture in three additions, mixing just until combined.
- Fold in the mini chocolate chips, then spread the batter evenly in the prepared pan.
Notes
Ensure your butter and cream cheese are at room temperature for easy mixing.
Use high-quality chocolate chips for a richer flavor in the cake.
Adjust the amount of milk in the icing to achieve desired consistency.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 34g
- Sodium: 225mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.