Chocolate Chip Bundt Cake Optional Chocolate Glaze
Indulge in the rich decadence of this Chocolate Chip Bundt Cake with an optional luscious chocolate glaze—a perfect treat for dessert lovers! Made with creamy sour cream for an extra tender crumb and generously studded with semi-sweet chocolate chips, this cake offers a delightful balance of sweetness and texture in every bite. Whether enjoyed plain or topped with the silky, homemade chocolate glaze that drips elegantly down its sides, this bundt cake is a show-stopping centerpiece for any gathering. With a prep time of just 20 minutes, it’s surprisingly simple to whip up this bakery-worthy dessert. Serve it at birthdays, holidays, or alongside a comforting cup of coffee for the ultimate crowd-pleaser.
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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 pieces Eggs (large, at room temperature)
- 2 teaspoons Vanilla extract
- 1 cup Sour cream (full-fat)
- 1.5 cups Semi-sweet chocolate chips
- 0.5 cup Heavy cream (for glaze, optional)
- 1 cup Semi-sweet chocolate chips (for glaze, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 10-cup capacity bundt pan thoroughly with butter or nonstick spray, ensuring all crevices are covered for easy release.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use a hand mixer or stand mixer fitted with the paddle attachment to cream the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until combined.
On low speed, alternately add the dry ingredients and the sour cream to the butter mixture, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Fold in the semi-sweet chocolate chips gently with a spatula to ensure even distribution throughout the batter.
Pour the batter into the prepared bundt pan, spreading it evenly. Tap the pan lightly on the counter to release any air bubbles.
Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Do not overbake.
Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then carefully invert the cake onto a wire rack to cool completely.
For the optional glaze, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour it over the semi-sweet chocolate chips in a heat-safe bowl. Let sit for 2 minutes, then whisk until smooth and glossy.
Drizzle the glaze over the cooled cake, allowing it to drip down the sides. Let the glaze set for 15 minutes, then serve.
Slice, serve, and enjoy your Chocolate Chip Bundt Cake!
Nutrition Facts
Calories |
7639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 429.5 g | 551% | |
| Saturated Fat | 261.3 g | 1307% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1511 mg | 504% | |
| Sodium | 3146 mg | 137% | |
| Total Carbohydrate | 897.9 g | 327% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 596.2 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 631 mg | 49% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 1589 mg | 34% | |
*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.
