Chocolate Chip Applesauce Bundt Cake
This comforting cake features sweet applesauce, warming spices, hints of vanilla, and plenty of semisweet chocolate chips. It’s rich yet light, and boasts ultra moist, buttery crumbs.
I originally made this cake for dessert, but we ate it for breakfast too. It’s not overly sweet, so it was welcome all day long. Yes, there’s a decent amount of sugar, and loads of chocolate chips, but it’s not a “heavy” cake. The applesauce – while sweet – helps marry and balance the nuances of cinnamon, cloves, and chocolate, while keeping the cake moist and light at the same time.
And you don’t need an electric mixer for this cake! You simply need a large bowl and a whisk! How great is that? I love when cakes are delicious and easy. Plus, there’s practically zero cleanup.
The marriage of applesauce and chocolate can’t be beat. You don’t often see apples and chocolate together, and I’m not sure why. They commingle in the most wonderful way. Plus, the applesauce keeps the cake moist and adds “heft”, so the chips don’t sink to the bottom of the pan (which ends up being the top of the cake).
What type of pan do you need for this cake? I recommend a 12-cup Bundt pan. If you only have a 10-cup Bundt pan, that will work too. If you want to use a different pan, use a 9×13-inch baking pan and start checking for doneness after about 20 minutes. The recipe makes a decent amount of batter, so if you only have square/round cake pans, you’ll need to use two. And start checking for doneness after about 15 minutes. The ideal time to pull a cake from the oven is when moist crumbs stick to a wooden pick. Forget that “when a pick comes out clean” nonsense – the cake is often dry by then.
The dusting of powdered sugar is optional. I love the way the cake looks when it’s showered with powdered sugar, BUT, because the cake is so moist, the powdered sugar dissolves pretty quickly. That means, if you store the cake in a moist environment (like an airtight container), there will be no sugar coating. Which is fine, because you don’t need it.
The cake can be stored in an airtight container at room temperature for up to 3 days. That means it’s a great option if you’re looking for a cake you can make in advance. Every morning you can grab a slice for breakfast, and every night you can top off the evening with another slice. Cake happiness all day long. This is also a great cake for bringing to a friend – it travels very well.
Chocolate Chip Applesauce Bundt Cake
Ingredients
- Cooking spray
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon ground cloves
- 2 cups unsweetened applesauce
- 2 large eggs, lightly beaten
- 1/2 cup vegetable oil
- 1/2 cup 1 stick unsalted butter, melted and cooled slightly
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- Powdered sugar for dusting, optional
Equipment
Instructions
- Preheat the oven to 350 degrees. Coat a 12-cup Bundt pan with cooking spray (see note above about alternate pan options).
- In a large bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, salt, and cloves. Whisk in the applesauce, eggs, oil, melted butter, and vanilla. Fold in the chocolate chips.
- Transfer the batter into the prepared pan. Bake for 50 to 60 minutes, or until a wooden pick comes out coated with moist crumbs.
- Transfer the pan to a wire rack and cool for 10 minutes. Invert the cake onto the rack and cool completely, about/at least 20 minutes.
- Sift the powdered sugar over the cake (if using). Slice and serve!