The most important thing about Chocolate Chip Cookie Gugelhupf in 30 seconds
- Preparation time: 25 minutes plus 50-60 minutes baking time
- Difficulty: Simply
- The special: The Greek yogurt in the dough makes this bundt cake moist for days and combines the crumb of a classic sponge cake with the flavor profile of a chocolate chip cookie.
- Perfect for: Sunday coffee, souvenirs, children’s birthday parties, coffee chats with friends
Juicy sponge cake, chocolate chips in every bite, a crunchy glaze and crumbled cookies on top. Sounds almost too good, doesn’t it? And this cake will be on the table in just over an hour.
Spring in a schnitzel coat!
Wild garlic schnitzel recipe – crispy stuffed with Gouda
This wild garlic schnitzel has everything a really good spring dish needs: tender meat, aromatic wild garlic, spicy Gouda and a golden brown crispy breading. Creamy and spicy on the inside, wonderfully crunchy on the outside – and so uncomplicated that it fits just as well after work as it does on the Sunday table.
Cookie meets Bundt cake – my two favorites in one form
With the Chocolate chip cookie bundt cake To be honest, I’ve fulfilled a little dream. Cookies have been my absolute weakness for years – when fresh cookies come out of the oven, I just can’t resist. At some point I was sitting at the kitchen table, had half a cookie in my hand and thought: Why not both? The juiciness of a good Bundt cake, plus the taste of the cookie. Well, said, done.
The result is exactly what saves lives on tired Sunday afternoons. You know: family is coming to visit, the coffee is on, and you want to put something on the table that looks like more work than it does. This one easily lasts three or four days – although “lasting” is relative because it never lasts that long with us. And if you’re even more in the mood for juicy pancakes, you can’t ignore our buttermilk bundt cake with blueberries or the eggnog bundt cake. Our chocolate bundt cake with cheesecake filling also belongs in the “must-not-miss” league.
By the way, the article was created in cooperation with Künzi and Nordic goods. I baked in the Anniversary Bundt Pan – the shape with the classic, curved waves that has enjoyed cult status for decades. With the code enjoy cooking15 You get a 15% discount on your order at Künzi.
The most important ingredients for Chocolate Chip Cookie Gugelhupf
A good sponge cake relies on a few but good ingredients. Here are the ones that matter:
- Greek yogurt – The secret behind the juiciness. Choose full-fat yogurt with at least 10% fat, preferably even more. Lean versions result in a drier cake.
- Brown sugar and white sugar in the mix – Just like in the classic cookie. The brown sugar brings a caramel depth and provides the typical, slightly chewy note. The white sugar makes the crumb nice and airy.
- Dark chocolate chips – Get really good quality, not the cheap ones on the bottom shelf. You can taste it. Baking-stable drops keep their shape when baking.
- Whole milk and butter – Both at room temperature, otherwise the dough will curdle. Real butter, not spreadable.
- vanilla extract – The real one, no artificial flavor. Makes the difference in cookies and even more so in bundt cakes.
- Eggs size L – Here too: room temperature. Straight from the fridge the dough won’t come together evenly.
This means your Chocolate Chip Cookie Gugelhupf is guaranteed to be a success
The decisive factor for success is the shape: grease it thoroughly – and nothing else. Flouring is not necessary with Cookie Gugelhupf and often even leaves ugly white spots. Good soft butter with the brush into each individual groove of the Anniversary Bundt Pan – that’s enough.
What else you should pay attention to: Before folding in, briefly toss the chocolate chips in a tablespoon of flour. This way they don’t all sink to the bottom, but are distributed evenly throughout the dough. Also, don’t turn for too long after the flour is in – just until you no longer see any islands of flour. Otherwise gluten will develop and the cake will be tough instead of fluffy.
What sets our Bundt cake apart from the standard version: We use brown and white sugar in the mix like in the original cookie. This gives it that unmistakable caramel note. The Greek yogurt keeps the cake moist for days – I tried a piece last week after four days and it was still fresh.
Before turning: Let cool in the tin for 20 minutes, no longer. Otherwise it will stick. If you need even more baking love, check out our Black Forest cherry muffins.
📖 Recipe
Chocolate chip cookie bundt cake
Preparation time
15 minutes
Total time
1 Hour 15 minutes
🥕 Ingredients for the recipe
For the dough:
- 225 G unsalted butter diced, plus a little extra for greasing
- 115 G brown sugar
- 280 G regular sugar
- 2 TL vanilla extract
- 3 big eggs Size L
- 155 G Greek natural yogurt
- 150 ml Whole milk
- 370 G wheat flour
- ½ TL Salt
- 2 TL baking powder
- ¾ TL Baking soda
- 225 G Dark chocolate chips
For the glaze & decoration:
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Prepare form: Preheat the oven to 175 °C (top/bottom heat). Grease a Bundt cake tin (approx. 25 cm in diameter) thoroughly with soft butter – every single groove. Set aside.
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Beat butter and sugar until fluffy: Beat butter, brown sugar and white sugar in mixing bowl on medium-high speed until light and fluffy, 2 to 3 minutes.
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Add wet ingredients: Add vanilla extract, eggs, Greek yogurt and milk. Stir on medium speed until everything is combined. Scrape the edges of the bowl occasionally.
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Stir in dry ingredients: Add flour, salt, baking powder and baking soda. Mix briefly on low until everything is just combined. Not too long, otherwise the cake will be tough.
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Fold in the chocolate chips: Fold in the chocolate chips by hand using a spatula.
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Bake: Pour the batter into the prepared pan, smooth it out lightly and bake for 50 to 60 minutes. Do a stick test – if the wooden stick comes out clean, it’s done.
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Allow to cool: Allow to cool in the tin for 20 minutes, then turn out onto a wire rack and allow to cool completely.
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Glaze: Melt the cake icing according to the package instructions and pour over the cake.
Preparation in the Thermomix:
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Prepare: Preheat the oven to 175°C (top/bottom heat). Grease and flour a Bundt cake tin (approx. 25 cm in diameter) and set aside.
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Beat butter and sugar until fluffy: Place 225 g butter, 115 g brown sugar and 310 g white sugar in the mixing bowl and mix 2 min/speed 4.5.
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Add wet ingredients: Add 2 teaspoons vanilla extract, 3 eggs, 155 g Greek yogurt and 150 ml milk and mix 15 seconds / speed 4.5. Then push down the edges of the mixing bowl with the spatula.
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Stir in dry ingredients: Add 370 g flour, ½ teaspoon salt, 2 teaspoons baking powder and ¾ teaspoon baking soda and mix 20 seconds / speed 6.
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Fold in the chocolate chips: Fold in 225 g of dark chocolate chips by hand using a spatula.
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Bake: Pour the dough into the prepared tin and bake for 50-60 minutes (at 175°C), or until the dough no longer sticks to a wooden stick inserted into it.
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Allow to cool: Allow the cake to cool in the tin for 20 minutes before turning out. Then turn it out onto a cake rack and let it cool completely before glazing.
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Glaze: Melt according to package instructions and pour over cake.
Serving: 14G | Calories: 486kcal | Carbohydrates: 72G | Protein: 6G | Fat: 19G | Sugar: 50G
Frequently asked questions about the Chocolate Chip Cookie Gugelhupf
Most of the time it’s due to insufficient greasing. Take softened butter and a pastry brush and work each groove thoroughly. The non-stick coating on the Anniversary Bundt Pan from Nordic Ware is excellent, so good greasing is always enough.
Yes No problem. Allow to cool completely, wrap in cling film and place in the freezer bag. Easily lasts two months. It is best to thaw overnight at room temperature. Then make the glaze fresh.
Three to four days in an airtight container at room temperature; the Greek yogurt keeps it juicy for an unusually long time. Do not put it in the fridge, it will make the sponge cake dry.
Baking-stable dark chocolate chips work great because they keep their shape. If you like it sweeter, use whole milk chips. Finely chopped chocolate bars also work, but have softer pieces in the finished cake.
We love baking in the Anniversary Bundt Pan from Nordic Ware – it lasts forever, has a very good non-stick coating and gives the cake those beautiful waves. At Künzi you get a fifteen percent discount with the code gladkochen15.
Interested in baking?
Grab Greek yogurt, a handful of good chocolate chips and let’s go. The Chocolate Chip Cookie Gugelhupf is exactly the kind of cake that makes family and friends happy – without you having to spend hours in the kitchen. If you bake it, we would be delighted to receive a photo on Instagram at @gernekochen. Feel free to contact us and we’ll see about it too. And if you feel like baking even more: our marble cake is the next classic that never lasts long with us.
Lose and taste good.
What is also important to us: Our client had no influence on the content of this article at any time; it was written by us and corresponds 100% to our own opinion.
In Life 1.0, Ms. Gernekochen is a teacher at a comprehensive school with a lot of love for her job.
On Gernekochen.de she is the boss or rather the boss of the camera. Theres took all the photos you find here (with very few exceptions). Since she’s not even remotely busy, she takes care of the appearance on Pinterest.
She is also the face in Instagram Stories and enriches our content with many delicious recipes.
Her preferences lie in Italian cuisine. But cakes and pastries of all kinds or braised dishes, such as their unsurpassed goulash, are also among their hobbyhorses.
