Snickerdoodle Chocolate-Chunk Bundt Cake
We transformed our favorite all-American cookie into a fluffy, decadent cake. You’ll recognize the same flavors, thanks to thick cinnamon-sugar layers. We also added chocolate chunks and glaze (because why not). It’s every bit as delicious as it sounds.
2 sticks unsalted butter, at room temperature
1 cup light brown sugar
1½ cups granulated sugar, divided
3 large eggs
1 tablespoon pure vanilla extract
2½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon fine sea salt
¾ cup buttermilk
2⅓ cups chocolate chunks, divided
1½ teaspoons ground cinnamon
⅓ cup heavy cream
1. Preheat the oven to 325°F. Grease a 12-cup Bundt pan with nonstick spray.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, light brown sugar and ¾ cup of the granulated sugar until light and fluffy, about 4 minutes.
3. Add the eggs one at a time, scraping the bowl well after each addition. Mix in the vanilla extract.
4. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the mixture to the wet ingredients in three additions, mixing until just combined after each and alternating with the buttermilk until both are fully incorporated. Fold in 1⅓ cups of the chocolate chunks.
5. In a small bowl, stir together the remaining granulated sugar and the cinnamon. Pour half the cake batter into the prepared pan and top with half the cinnamon-sugar. Pour the remaining batter on top and sprinkle with the remaining cinnamon-sugar.
6. Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 80 minutes. Cool in the pan for 20 minutes and then invert the cake onto a rack and cool completely.
7. Place the remaining chocolate and cream in a medium-size heat-safe bowl. Microwave in 20-second intervals, stirring in between until the chocolate is melted and smooth.
8. Pour the chocolate glaze over the cake, allowing it to drip down the sides and set for at least 15 minutes before serving.