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Chocolate Chip Almond Cake

Chocolate Chip Almond Cake combines wonderful almond flavor with a big dose of chocolate. A crowd-pleasing favorite!

slice of Chocolate Chip Almond Cake on a light gray plate

Chocolate Chip Almond Cake

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 heavily focused on almonds with plenty of chocolate chips to make it even better.

Chocolate Chip Almond Cake on a cake plate

All of the wonderful almond flavor in this cakes comes from 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.

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

Tips for Success

  • Measure accurately. Use a kitchen scale to measure by weight if possible. Otherwise, use the spoon and sweep method to measure the dry ingredients and sugar. Take care to measure all the ingredients well. Read more here: How to Measure Flour.
  • Check your pan size. This recipe makes a lot of batter, so be sure that your pan is the correct size so you don’t have a mess.
  • Use a light-colored metal pan. Dark pans tend to over-bake the outside edges while leaving the middle under-baked. Non-metal pans conduct heat differently and can give you quite varied results.
  • 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.
  • Don’t over-mix. This recipe uses the usual creaming method for standard cakes. Too much mixing can result in tough crumb in a cake that doesn’t rise well.
  • Don’t want to use Amaretto? Try substituting about 1 tablespoon of milk and add 1/8 to 1/4 teaspoon almond extract.
slice of Chocolate Chip Almond Cake on a light gray plate

This Chocolate Chip Almond Cake is the kind of cake you’re likely to find yourself coming back to time and time again. It’s simple to make and has such lovely flavor. Such a great cake to have in your baking repertoire!

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


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


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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    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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