Italian-ish Cream Cheese Chocolate Chip Bundt Cake

Here it is, plain as bundt. An Italian-ish bundt/pound cake (“pound” due to its density and brunch possibilities), complete with cream cheese and chocolate chips. Mix indredients in a hap-hazardish fancy if you like, or follow my insanley easy to follow mixing order. Make for dessert topped with whipped cream and berries or serve for breakfast with a side of eggs and bacon. Its like a giant, soft-on-the-inside crunchy-on-the-outside, moist, chocolate chip cookie…with a kick of cream cheese 🙂 I say Italian-ish because this is quite similar to an Italian Cream Bundt Cake but with chocolate chips instead of pecans and coconut.


  • 2 Cups All-purpose Flour (Plus A Little For Flouring)
  • 1 Teaspoon Ground Cinnamon
  • Dash of Salt
  • 1 1/2 Teaspoons Baking Powder
  • 3/4 Cup Unsalted Softened Butter (Plus A Little For Buttering)
  • 1 8oz Package Of Cream Cheese
  • 1 1/2 Cups Granulated Sugar
  • 1 1/2 Teaspoons Vanilla Extract
  • 4 Eggs at Room Temperature
  • 1 1/2 – 2 Cups Miniature Chocolate Chips or Regular


  • Preheat oven to 325 degrees F.
  • Butter and lightly flour a medium sized bundt pan.

  • Mix together the flour, cinnamon, salt, and baking powder.

  • In a separate bowl, cream together the butter and cream cheese with an electric mixer.

  • Add the sugar and mix for about 3 minutes until light. <—Important step to cream and fluff
  • Add the vanilla extract and then the eggs one at a time mixing between each.
  • Add the flour mixture and continue to mix on low just until combined.
  • Gently fold in the chocolate chips with a wooden spoon.

  • Pour the mixture into your prepared pan.

  • Bake for 50 to 60 minutes or until a cake tester comes out clean.
  • Wait 15 minutes then flip your bundt onto cooling rack.

  • Cool before moving to serving plate, slice, divvy out, and munch.

I always feel like my desserts taste so much better when served on my Grandmothers vintage “Blooming” Table Mates. Sitting at her little kitchen table eating her Martha-Stewart-worthy spread of homemade treats, all the while being “very careful with Grandmas plate.” 🙂