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Chocolate Chip Almond Cake

This Chocolate Chip Almond Cake combines wonderful almond flavor with a big dose of chocolate, all in the form of a simple Bundt cake. A crowd-pleasing favorite!

Slice of chocolate chip almond cake on plate with fork

Almond Bundt Cake With Chocolate Chips

I have such a soft spot for Bundt cakes. I love their simplicity and variety. And they always give that homey, comfort food feeling.

This Chocolate Chip Almond Bundt Cake has all of that in spades. The flavor here is almond-heavy thanks to almond extract and almond paste. Add to that some almond liqueur in the glaze, and you’ve got a sure-fire hit for almond lovers—it has that signature fruity almond fragrance and sweet flavor.

And what better to add to all that almond deliciousness than a whole lot of chocolate chips? The addition of dark chocolate is the perfect way to make this cake shoot up your list of favorites.

This Chocolate Chip Almond Cake is the kind of cake you’re likely to find yourself coming back to time and time again!

ingredients for Chocolate Chip Almond Cake

What You’ll Need

Other than the almond extract, paste, and amaretto, the ingredients here are fairly standard for a chocolate chip Bundt cake!

For the cake:

  • All-purpose flour – Here’s how to measure flour.
  • Baking powder
  • Baking soda
  • Salt
  • Unsalted butter – Let this soften before mixing.
  • Granulated sugar
  • Almond paste
  • Almond extract
  • Eggs – Room temperature eggs hold more air when beaten, so take them out of the fridge with the butter.
  • Sour cream
  • Semisweet chocolate chips

For the glaze:

  • Confectioners’ sugar – Be sure to sift this so you don’t end up with lumps of sugar in your glaze!
  • Amaretto – You can substitute 1 tablespoon of milk and 1/8 to 1/4 teaspoon of almond extract.

Why Does Almond Extract Taste Like Cherries?

Almond extract tastes and smells absolutely amazing, but you may wonder why its flavor is more cherry than nut.

The difference in flavor between almond nuts and almond extract comes from the fact that almond extract is derived from a different type of almond—the wild bitter almond, which is potentially dangerous for eating out of hand like the almonds we snack on.

So why does the wild bitter almond taste like cherries? It’s because it contains the same molecule that gives apricots, cherries, plums, and peaches their aroma and flavor. The domesticated almonds grown for eating don’t have this molecule.

Slice of chocolate chip almond cake on plate with fork, with rest of cake in background

How to Make Chocolate Chip Almond Cake

Get your Bundt pan ready! Here’s how to make this irresistible Chocolate Chip Almond Cake.

Prepare. Preheat your oven to 325°F and grease a 12-cup Bundt pan with a cooking spray with flour.

Mix the dry ingredients. Whisk the flour, baking powder, baking soda, and salt in a medium bowl. 

Overhead view of cake batter in mixing bowl

Mix the wet ingredients. Use an electric mixer on medium speed to beat the butter until it’s creamy. Beat in the sugar, almond paste, and almond extract until light and fluffy, then beat in the eggs one at a time.

overhead view of Chocolate Chip Almond Cake batter in a mixing bowl

Finish the batter. Reduce the mixer speed to low. Add the flour mixture in three portions, alternating with two portions of sour cream. Fold in the chocolate chips.

Bake. Pour the batter into the prepared Bundt pan and bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool. Let the cake cool in the pan on a wire rack for 15 minutes, then carefully remove the cake from the pan and place it directly onto the wire rack to finish cooling. 

Glaze. Combine the confectioners’ sugar and amaretto in a small bowl, stirring until smooth. Add more amaretto if needed until the mixture is pourable, but still fairly thick. Drizzle the glaze over the Bundt cake. 

Should I Let My Bundt Cake Cool Before Flipping?

Yes! A Bundt cake should be left to cool in the pan for 10 to 15 minutes before flipping. It’s important to note that letting it cool longer than this does not mean your Bundt cake is less likely to fall apart—in fact, a completely cooled Bundt cake is more prone to sticking.

Chocolate Chip Almond Cake on a cake plate

Tips for Success

Here are some of my best tips for a perfect Chocolate Chip Almond Cake. (Want more Bundt cake pointers? Read my Bundt Cake Baking Tips post.)

  • Check your pan size. Bundt cake pans come in many different sizes and shapes! This recipe makes a lot of batter, so be sure your pan is made for at least 12 cups.
  • Use a light-colored metal pan. Dark pans tend to over-bake the outer edges while leaving the middle under-baked. 
  • Thoroughly grease the pan. Bundt pans have lots of nooks and crannies that tend to invite cakes to stick. I have the most success with a cooking spray with flour, like Baker’s Joy or Pam Baking.
overhead view of a slice of Chocolate Chip Almond Cake on a gray plate and the remaining cake on a cake plate

How to Store

Store this cake wrapped well or in an airtight container at room temperature for 3 to 4 days. 

Can This Cake Be Frozen?

Yes, you can freeze this cake for up to 3 months. Wrap it well and let it thaw at room temperature before serving.

slice of Chocolate Chip Almond Cake on a light gray plate

Find more Bundt cake recipes in the Recipe Index.

More Almond Cake Recipes

Chocolate Chip Almond Cake

Yield 12 to 16 servings
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes

Lots of almond flavor and chocolate chips make this cake a crowd favorite!

slice of Chocolate Chip Almond Cake on a light gray plate

Ingredients

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 (226g) sour cream

  • 2 cups (340g) semisweet chocolate chips

For the glaze:

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

Instructions

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. 

Notes

Recipe slightly adapted from Nestle.

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    8 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. Pingback: Chocolate-Filled Cupcakes

  4. This link does not work!

  5. Would you say the almond paste is necessary to the cake?  Is there a substitute?   Thank you.   And I’m with you all the way  —  bundt cakes are the best!

    • Hi, Lorr! Omitting it will change the flavor and texture, as well as decreasing the volume of the cake. I’d be hesitant to omit it. If you can’t get almond paste, it’s relatively easy to make your own. I don’t have a recipe for it, but if you google for it you should find some recipes. For a substitute, you might be able to use marzipan or almond butter, but I don’t know how well either of those would work without trying it.

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