Creaming the sugar, butter, and oil on low. Add eggs on by one, and scrap sides after each addition.
In a separate bowl, sift flour, cinnamon, nutmeg, salt, baking soda, and baking powder. Then whisk for about 5 seconds.
Remove bowl from stand mixer and use a plastic or wood spatula for folding steps. Scrap the sides well.
Alternatively fold flour mix & buttermilk. Start with flour & end with flour (2 rounds). Mix until the batter smooth but don't overmix.
Add vanilla extract & mix for 8 seconds with spatula. Grease and add a slight amount of flour to the Bundt pan.
Add batter to the pan slowly, apply a good amount of chocolate chip in between additions.
Bake for 40-45mins at 345°or until you can pierce it with a toothpick without it sticking.
Let it cool completely before adding the icing or before Removing the cake from the pan.
You can place it in the fridge 30mins to cool completely.
Make a simple syrup using warm water, brown sugar & vanilla extract.
Apply to icing when the cake is completely cool.
Place it in the fridge, then add another coat of icing. This will give a dramatic effect to the cake.