Serious Eats: Recipes

Chocolate Chip Bundt Cake

[Photograph: Yvonne Ruperti]

This chocolate chip studded bundt cake has all the flavors of the classic cookie. And you only need one bowl to do it.

Note: Butter should be softened enough to easily blend with the sugar into a creamy paste. I find this to be at about 70 to 75°F.

About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.

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