Chocolate Chip Bundt Cake
Indulge in the rich decadence of this Chocolate Chip Bundt Cake, a timeless dessert that's as easy to make as it is irresistible. Made with creamy sour cream for an ultra-moist texture and studded with generous chunks of semi-sweet chocolate chips, this cake delivers a perfect balance of sweetness in every bite. The combination of tender crumb, golden edges, and a dusting of powdered sugar creates a show-stopping centerpiece for any occasion, from casual family dinners to festive celebrations. With just 20 minutes of prep time and simple pantry staples, this Bundt cake recipe is a must-have for anyone craving a homemade treat that’s both impressive and comforting. Whether served warm with a drizzle of chocolate sauce or enjoyed on its own, this Chocolate Chip Bundt Cake is guaranteed to delight!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1.25 cups sour cream
- 1.5 cups semi-sweet chocolate chips
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly, ensuring all crevices are coated to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and creamy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually blend in the dry ingredients, alternating with the sour cream, beginning and ending with the dry mixture. Mix just until combined; do not overmix.
Gently fold in the chocolate chips using a spatula, ensuring even distribution throughout the batter.
Pour the batter into the prepared Bundt pan and smooth the top with the spatula to ensure an even surface.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
Optional: Once the cake has fully cooled, dust with powdered sugar for a finishing touch before serving.
Slice and enjoy your Chocolate Chip Bundt Cake!
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 264 mg | 11% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 43.6 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 49 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
