Buttermilk Chocolate Chip Cake
Submitted by happyzhangbo
Light and airy buttermilk chocolate chip Bundt cake made with whole wheat pastry flour, whipped egg whites, and a glossy chocolate drizzle. A lighter take on a classic.
YIELD
16 servingsPREP
25 minCOOK
50 minREADY
125 minThis Bundt cake has a secret: it’s lighter than it looks.
Whipped egg whites folded into a buttermilk batter give it a tender, angel food-like crumb, while whole wheat pastry flour adds subtle nuttiness without any heaviness.
Mini chocolate chips stud every slice, and a simple melted chocolate drizzle over the top makes it look like it came from a bakery.
The best part? Only a quarter cup of oil in the whole cake. No butter. No yolks. Just a moist, springy crumb that stays fresh for days.
Pro Tips
- Beat the egg whites until stiff but not dry. Over-beaten whites deflate when folded and you’ll lose that airy texture.
- Fold the whites in gently with a whisk, not a mixer. You want to keep as much volume as possible.
- Let the cake cool completely before drizzling the chocolate. Warm cake melts the drizzle into a puddle instead of pretty ribbons.
- Whole wheat pastry flour is key. Regular whole wheat flour will make the cake dense and heavy.
Ingredients
Directions
For the cake:
Preheat oven to 350°F.
Coat a 12-cup Bundt pan with cooking spray.
Beat egg whites in a large bowl with an electric mixer on low speed until foamy.
Add cream of tartar, increase speed to medium-high and beat until soft peaks form.
Gradually add ½ cup sugar, beating until stiff but not dry (this can take up to 5 minutes).
Combine the remaining 1 cup sugar, whole wheat pastry flour, all-purpose flour, baking powder, baking soda and salt in another large bowl.
With the mixer on medium speed, beat in buttermilk, oil, vanilla and a heaping spoonful of whites.
Fold in the remaining whites and ½ cup chocolate chips with a whisk.
Scrape the batter into the prepared pan and smooth the top.
Bake the cake until a wood stick inserted into it comes out clean, 40 to 50 minutes.
Let cool in the pan on a wire rack for 10 minutes. Invert onto the rack and let cool completely.
For the chocolate drizzle:
Whisk together ⅓ cup chocolate chips and milk in a small saucepan.
Heat over low heat, stirring, until the chocolate is melted and the mixture is smooth.
Drizzle over the cooled cake.
Serve immediately or let stand until the chocolate is set, about 45 minutes.
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