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sliced chocolate chip bundt cake on black wire rack.
5 from 1 vote

Chocolate Chip Bundt Cake

Sweet, moist, and flavorful. This easy to make chocolate chip bundt cake doesn't require any icing or glaze. A simple dusting of powdered sugar is more than enough!
Yield: 10-inch bundt cake
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 14
Calories: 434kcal
Author: Maryanne Cabrera

Ingredients

  • 3 Cup all-purpose flour (390 g)
  • 1 Tablespoon baking powder (12 g)
  • 2 Teaspoon kosher salt (6 g)
  • 1 ½ Cup granulated sugar (300 g)
  • 1 Cup unsalted butter (226 g), softened, room temp
  • 4 large eggs , room temp
  • 1 Tablespoon pure vanilla extract
  • 6 Tablespoon sour cream* (90 g)
  • ¾ Cup milk* (170 g), room temp
  • 1 ½ Cup chocolate chips* (262 g) see notes

Instructions

  • Preheat oven to 350°F. Generously butter 10-cup Bundt cake pan. Lightly flour cake pan. Tap out excess flour. Set aside.
  • In a large bowl, whisk together flour, baking powder, and salt. Set aside.
  • The bowl of a stand mixer fitted with a paddle attachment (or using a handheld mixer), cream together butter and sugar until smooth. Scrape down bowl as needed.
  • Add eggs one at a time, ensuring each egg is incorporated before adding the next. Add in vanilla and sour cream. Mix on medium speed until well blended.
  • Add dry flour mixture in three additions, alternating with the milk. Begin and end with the flour. Mix on low speed until thoroughly combined. Scrape down bowl as needed to ensure thorough mixing.
  • Use a spatula to fold chocolate chips into batter.
  • Pour batter into prepared bundt cake pan. Level batter. Bake for 60-70 minutes until cake springs back to touch and toothpick inserted in cake comes out clean.
  • Cool cake in pan for 10 minutes. Invert bundt cake onto a wire rack. Unmold and cool cake to room temperature. to unmold cake.

Notes

Ingredient Notes:
  • Sour Cream: adds a rich creaminess. Use full-fat sour cream, full-fat Greek yogurt, or creme fraiche. 
  • Milk: any kind of milk (whole, reduced fat, low-fat) will work. Any milk alternative such as soy, almond, or oat milk also works.
  • Chocolate Chips: I used a combination of 1 cup (175 g) mini semi-sweet chocolate chips and 1/2 cup (87 g) dark chocolate chip morsels. Feel free to use you choice of chips: dark, milk, semi-sweet, or white chocolate. 
  • Adding more depth of flavor:
    • use a combination of almond extract and vanilla extract
    • add 1-2 teaspoons of freshly grated orange zest
Equipment and Tools Notes:
  • Use a 10-cup capacity bundt cake pan or larger.
  • Alternatively, this recipe makes two 9x5-inch loaf cakes.
  • Batter may be mixed by hand, using the paddle attachment of stand mixer (recommended method), or using an electric hand mixer
  • Use a wire rack to cool baked cake.
  • Use a serrated knife in a sawing motion to slice cooled cake.
Storage and Leftovers: Store leftover cake at room temperature in a covered container for up to three days. This is a moist cake. It will stay soft and moist for several days.

Nutrition

Calories: 434kcal, Carbohydrates: 55g, Protein: 5g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 93mg, Sodium: 453mg, Potassium: 135mg, Fiber: 1g, Sugar: 33g, Vitamin A: 536IU, Vitamin C: 0.05mg, Calcium: 102mg, Iron: 2mg