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Chocolate Chip Almond Cake

I really like Bundt cakes. If I’m making a cake, odds are it’s a Bundt. I think it comes from my poor frosting skills. I am so bad at that. Anyway, I came across this recipe the other day while browsing Nestle’s recipe site. It actually has one of those contrived names that usually turn me off a recipe, so I’ve renamed it for the sake of my own preference.

This makes a lot of batter. I filled my Bundt pan pretty full and it almost overflowed. Luckily, it didn’t become a catastrophe, and instead I got a beautiful, really tall cake.

Chocolate Chip Almond Cake


For the cake:

  • 3 cups (360g) all-purpose flour
  • 1 & 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

  • 1 cup (226g) unsalted butter, softened
  • 2 & 1/2 cups (500g) granulated sugar
  • 1/2 cup (129g) almond paste, crumbled
  • 1/2 teaspoon almond extract

  • 6 large eggs

  • 1 cup (227g) sour cream

  • 2 cups (340g) semisweet chocolate chips

For the glaze:

  • 1 cup (110g) confectioners' sugar, sifted
  • 4 teaspoons (20ml) amaretto


To make the cake:

  1. Preheat oven to 325°F. Grease a 12-cup Bundt pan with a cooking spray with flour.
  2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  3. Using an electric mixer on medium speed, beat the butter until creamy. Add the sugar, almond paste, and almond extract, and beat until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
  4. Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of sour cream.
  5. Stir in the chocolate chips.
  6. Transfer the batter into the prepared pan. Bake for 1 hour and 15 minutes, or until a pick inserted into the center of the cake comes out clean.
  7. Cool the cake in the pan on a wire rack for 15 minutes. Then, remove the cake from the pan and place onto a wire rack to cool completely. 

To make the glaze:

  1. Combine the confectioners' sugar and amaretto, stirring until smooth. Add more amaretto as needed for desired consistency.
  2. Drizzle the glaze over the cooled cake. 


Recipe slightly adapted from Nestle.

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    7 Comments on “Chocolate Chip Almond Cake”

  1. it looks majestic! bravo!

  2. The height is fantastic – I noticed that before you mentioned it! Lovely.

  3. This is not really related to this recipe. Just found your site by accident & wondered if you or someone out there might be able to help me. Halloween nite I was watching the food network channel & during the commercial break a little recipe “blerp” came on that started talking about making a bundt cake in layers with what looked like chocolate chips & peanut butter chips in the middle. Believe there were 3 layers. Batter, then chips & so on. Then you mixed together some kind of milk or white substance – not sure if it was evap milk or sweet cond milk, brown sugar & not sure what else? And microwaved it. When cake was cooled you had a caramel glaze to put on top. I had the TV turned down to where I almost couldn’t hear it. I can remember the announcer saying to go to for the recipe. I even wrote it down. Sure I probably heard wrong. But little letters also came swirling by that spelled out “food bytes” or food byte. Not really positive on that now either. I’ve spent more hours than I care to admit trying to find that recipe!!!! It sounded & looked so good! I’ve tried every kind of “verbage” I can think of & just cannot find it. I’m about ready to write a letter to foodnetwork!:) Just wondered if you’d ever seen anything similar to this or have heard of it?? I know they used two different kind of baking chips. So, the lighter one could have been butterscotch too, for all I know. But if you or anyone out there saw this, knows the name of the recipe or has a copy, I would be so very grateful. Not really that big a deal if you or no one does either. Just thought I’d take a chance & ask.

    Thank you so much,


  4. Cherie, here’s the link…

    Caramel Bundt Cake

  5. Pingback: Chocolate-Filled Cupcakes

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