Chocolate Chip Sour Cream Cake
Indulge in the perfect balance of rich sweetness and tangy zest with this Chocolate Chip Sour Cream Cake, a crowd-pleasing dessert that’s as easy to make as it is delicious. This moist bundt cake features tender layers infused with creamy sour cream and studded with melty mini chocolate chips for a decadent flavor in every bite. With just 20 minutes of prep time, this recipe combines pantry staples like all-purpose flour, butter, and vanilla extract to create a show-stopping treat that’s perfect for any occasion. Whether served as a decadent breakfast, an afternoon snack, or an after-dinner dessert, this cake pairs beautifully with coffee or milk. Try this simple yet irresistible recipe for a dessert that’s guaranteed to impress!
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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
- 0.75 cups unsalted butter, softened
- 1.5 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1.5 cups mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch bundt pan generously with butter or nonstick spray, ensuring all crevices are coated, then dust with flour.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients in three additions, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until incorporated after each addition. Avoid overmixing.
Gently fold in the mini chocolate chips with a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared bundt pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then carefully invert the cake onto a wire rack to cool completely.
Slice and enjoy this rich, chocolatey, and tangy cake. It pairs wonderfully with a hot cup of coffee or a glass of milk!
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 255 mg | 11% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 35.5 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 118 mg | 3% | |
*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.
