Rich Gluten-Free Chocolate Chip Bundt Cake Recipe

Ingredients

Choose one complete cake option below. Do not combine the ingredient lists.

Option 1: Homemade Gluten-Free Flour Blend

1/2 cup plus 1 tablespoon sweet rice flour
1/2 cup white rice flour
1/2 cup plus 1 tablespoon tapioca flour
1/4 cup brown rice flour
3/4 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 stick unsalted butter, softened, or 1/2 cup neutral oil
1 cup granulated sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/2 cup whole milk or buttermilk, at room temperature
8 ounces sour cream, at room temperature
1/2 cup to 1 cup mini semi-sweet chocolate chips

Option 2: Gluten-Free All-Purpose Flour

2 1/4 cups gluten-free all-purpose flour
1 teaspoon xanthan gum or guar gum
1 3/4 cups granulated sugar
16 tablespoons unsalted butter, softened
1 teaspoon salt
2 1/2 teaspoons baking powder
1 tablespoon pure vanilla extract
4 large eggs, at room temperature
1 cup milk, at room temperature
1/2 cup to 1 cup mini semi-sweet chocolate chips

Option 3: Measure-for-Measure Gluten-Free Flour

1 3/4 cups measure-for-measure gluten-free flour
1/2 cup butter, softened
1 cup granulated sugar
3 large eggs
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup to 1 cup mini semi-sweet chocolate chips

For the Pan and Optional Finishing

Butter or oil, for greasing the pan
Gluten-free flour, for dusting the pan
1 tablespoon additional gluten-free flour, optional, for coating the chocolate chips
Powdered sugar, optional, for serving
Fresh berries, optional, for serving
Whipped cream, optional, for serving

Directions

Step 1: Choose Your Cake Option

Select Option 1, Option 2, or Option 3 and measure only the ingredients for that version. Keep the corresponding quantities together throughout preparation, especially the butter, sugar, eggs, milk, and leavening.

Bring the refrigerated ingredients to room temperature before mixing. The butter should be softened enough to beat easily but should not be melted.

Step 2: Prepare the Oven and Bundt Pan

Preheat the oven to 350°F. Thoroughly grease a 10- to 12-cup Bundt pan, working into the grooves and around the center tube.

Lightly dust the greased pan with gluten-free flour and tap out the excess. Alternatively, use a baking spray specifically labeled gluten-free.

Step 3: Combine the Dry Ingredients

For Option 1, whisk together the sweet rice flour, white rice flour, tapioca flour, brown rice flour, xanthan gum, baking powder, baking soda, and kosher salt.

For Option 2, whisk together the gluten-free all-purpose flour, xanthan gum or guar gum, baking powder, and salt.

For Option 3, whisk together the measure-for-measure gluten-free flour, baking powder, and salt.

Whisk thoroughly so the leavening and salt are evenly distributed throughout your chosen flour mixture.

Step 4: Beat the Butter and Sugar

Using a stand mixer or hand mixer, beat the butter and granulated sugar from your selected option until light and fluffy, approximately 3 to 5 minutes. Scrape down the sides of the bowl as needed.

If using neutral oil in Option 1, whisk the oil and sugar together until well combined instead of creaming them.

Step 5: Add the Eggs and Vanilla

Add the eggs from your selected option one at a time, beating well after each addition. Scrape the bowl to incorporate any mixture clinging to the sides.

Add the corresponding quantity of vanilla extract and mix until incorporated.

Step 6: Finish the Batter

For Option 1, alternately add the dry ingredients and the whole milk or buttermilk to the butter mixture. Add the sour cream last and mix just until combined.

For Option 2, alternately add the dry ingredients and milk, mixing until a smooth batter forms.

For Option 3, alternately add the dry ingredients and milk, mixing just until incorporated.

Use a spatula to check the bottom of the bowl for any remaining dry ingredients. Avoid prolonged mixing once the batter is combined.

Step 7: Fold in the Chocolate Chips

Gently fold in 1/2 cup to 1 cup of mini semi-sweet chocolate chips. Use the smaller quantity for a lighter scattering of chocolate or the larger quantity for more chocolate throughout the cake.

If desired, toss the chips with 1 tablespoon of additional gluten-free flour before folding them into the batter.

Step 8: Fill the Pan and Bake

Spoon the batter into the prepared Bundt pan, distributing it evenly around the center tube. Smooth the surface with a spatula.

Bake for 50 to 60 minutes, or until a toothpick inserted into the cake comes out clean or with a few moist crumbs attached. Test the cake itself rather than a pocket of melted chocolate.

Begin checking at 50 minutes. The three formulas produce different amounts of batter, so use the cake’s doneness as your final guide.

Step 9: Cool and Unmold

Let the cake cool in the pan for 15 to 20 minutes. Carefully invert it onto a wire rack and lift away the pan.

Allow the cake to cool completely before transferring it to a serving plate or adding powdered sugar. The initial cooling period helps the cake settle, while the remaining cooling time allows cleaner slicing.

Step 10: Finish and Serve

Dust the completely cooled cake with powdered sugar, if desired. Slice and serve on its own or with fresh berries and whipped cream.

For a simple presentation, use a light coating of powdered sugar so the decorative pattern of the Bundt cake remains visible.

Notes

Choose one complete formula. These options use different proportions of flour, fat, sugar, eggs, and liquid. Swapping only the flour quantity from another option will change the balance of the batter.

Option 1 includes sour cream and offers a choice of softened butter or neutral oil. Use either whole milk or buttermilk as listed; the sour cream is included with either choice.

Option 2 lists xanthan gum or guar gum separately. Check whether your all-purpose blend already contains a binder and consult its package guidance before adding more. Option 3 does not call for additional gum.

Mini chocolate chips distribute small pieces of chocolate throughout each slice. Coating them with flour is optional and does not guarantee that they will remain suspended in the batter.

Grease every crease of the Bundt pan carefully. Intricate designs need particular attention around narrow grooves and the center tube.

The total time includes preparation, the longer baking estimate, and approximately 20 minutes of cooling in the pan. Allow additional time for the cake to cool completely before finishing and serving.

Store the plain cake tightly covered at room temperature for up to 3 days or refrigerate for up to 1 week. For longer storage, wrap the cooled cake well and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Add fresh berries and whipped cream shortly before serving. Refrigerate any cake served or stored with whipped cream.

Use gluten-free flour for the pan and check packaged ingredients, including chocolate chips and baking spray, for gluten-free labeling when needed. Ordinary baking sprays containing flour may contain wheat. Use clean equipment and preparation surfaces to prevent cross-contact.