The Best Chocolate Chip Bundt Cake
Indulge in the ultimate dessert experience with "The Best Chocolate Chip Bundt Cake," a delightful fusion of rich, buttery cake and melty chocolate decadence. This moist bundt cake boasts a tender crumb, thanks to the perfect balance of sour cream and a duo of sugars, while semi-sweet chocolate chips are folded in for bursts of flavor in every bite. Topped with a luscious homemade chocolate glaze, this show-stopping cake is as visually stunning as it is irresistible. Perfect for celebrations or a decadent treat, this easy-to-follow recipe comes together in just over an hour and serves up to 12 delectable slices. Whether enjoyed with a cup of coffee or as a standalone dessert, this chocolate chip bundt cake will quickly become a family favorite!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 0.5 cup Brown sugar, packed
- 4 Large eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Sour cream
- 1.5 cups Semi-sweet chocolate chips
- 0.5 cup Heavy cream
- 1 cup Semi-sweet chocolate, chopped (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent the cake from sticking.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
Fold in the chocolate chips gently using a spatula, ensuring they're evenly distributed throughout the batter.
Pour the batter into the prepared bundt pan and smooth out the top with a spatula.
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 bundt pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
To make the glaze, heat the heavy cream in a small saucepan over medium heat until just simmering (do not boil). Remove from heat and add the chopped chocolate. Let sit for 2 minutes, then stir until smooth and glossy.
Once the cake is completely cooled, drizzle the chocolate glaze over the top, allowing it to cascade down the sides. Let the glaze set before slicing and serving.
Enjoy your rich and indulgent chocolate chip bundt cake!
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 279 mg | 12% | |
| Total Carbohydrate | 77.3 g | 28% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 53.1 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| 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.
