Java Chip Bundt Cake

Java Chip Bundt Cake

• Prep & Cook Time
• Prep time: 20 minutes
• Bake time: 50 minutes
• Cooling time: ~1 hour
• Servings: 12 slices

Ingredients

For the Cake:

• 1 box (15.25 oz) white cake mix

• 1 box (3.4 oz) instant white chocolate pudding mix

• 4 large eggs

• ½ cup canola or vegetable oil

• ½ cup sour cream

• 2 teaspoons coffee extract (or vanilla extract)

• 1 cup strong brewed coffee, cooled completely

• 1 cup miniature chocolate chips (plus 1 teaspoon flour for tossing)

For the White Chocolate Glaze & Topping:

• ⅓ cup heavy whipping cream

• 1 cup white chocolate chips

• 2–3 tablespoons extra miniature chocolate chips (for sprinkling)

Instructions

1. Prep the Oven and Pan:

◦ Preheat your oven to 350°F (175°C).

◦ Generously coat a 12-cup Bundt pan with non-stick baking spray (preferably a flour-based spray like Baker's Joy).

2. Make the Cake Batter:

◦ In a large mixing bowl, combine the dry white cake mix, instant white chocolate pudding mix, eggs, oil, sour cream, coffee extract, and cooled brewed coffee.

◦ Beat on low speed for 1 minute until combined, then increase to medium speed for 1 to 2 minutes until smooth.

3. Add the Chocolate Chips:

◦ In a small bowl, toss the 1 cup of mini chocolate chips with 1 teaspoon of flour (this prevents them from sinking to the bottom of the pan while baking).

◦ Gently fold the floured mini chocolate chips into the batter with a spatula.

4. Bake:

◦ Pour the batter evenly into the prepared Bundt pan.

◦ Bake for 45 to 50 minutes, or until a toothpick or cake tester inserted into the center comes out with just a few moist crumbs.

5. Cooling:

◦ Allow the cake to rest in the pan for 10 to 15 minutes.

◦ Invert the cake onto a wire cooling rack or serving plate and let it cool completely to room temperature before glazing.

6. Glaze and Decorate:

◦ Place the heavy whipping cream and white chocolate chips in a heat-safe bowl.

◦ Microwave in 30-second intervals (stirring between each) for about 30 to 45 seconds total, until completely melted and smooth.

◦ Let the glaze cool and thicken slightly for 5–10 minutes.

◦ Spoon the white chocolate glaze evenly over the top of the cooled Bundt cake.

◦ Immediately sprinkle the extra mini chocolate chips over the glaze while it is still soft so they adhere. Allow the glaze to set before slicing and serving.