Description
This Chocolate Chip Bundt Cake recipe yields a moist, tender cake bursting with evenly distributed semisweet chocolate chips. The combination of sour cream and buttermilk keeps the crumb soft and bakery-style, while careful mixing and pan preparation ensure a clean release and beautiful presentation. Perfect for celebrations or as a delightful dessert, this cake balances sweetness with rich chocolate bites in every slice.
Ingredients
Scale
Dry Ingredients
- 3 cups (360 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine salt
Wet Ingredients
- 1 cup (227 g) unsalted butter, softened to room temperature
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240 g) sour cream or full-fat Greek yogurt, room temperature
- 3/4 cup (180 ml) buttermilk, room temperature
Chocolate and Optional
- 1 1/2 cups (255 g) semisweet chocolate chips (mini or regular)
- 1 tablespoon all-purpose flour (to toss with chocolate chips, optional for even distribution)
- Baking spray with flour or 2 tablespoons softened butter plus 2 tablespoons flour for greasing/flouring pan
- 1 cup (120 g) powdered sugar (for glaze)
- 1–2 tablespoons milk or cream (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
- Pinch of salt (optional, enhances glaze flavor)
Instructions
- Bring Ingredients to Room Temperature: Ensure butter, eggs, sour cream (or Greek yogurt), and buttermilk are at room temperature to aid smooth mixing and help prevent a dense cake texture.
- Preheat and Prepare the Bundt Pan: Preheat oven to 350°F (175°C). Generously grease the bundt pan with baking spray or butter, then dust thoroughly with flour, tapping out excess, making sure to coat all ridges for a clean release.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to evenly distribute and prevent any salty pockets.
- Cream Butter and Sugars: In a large bowl or stand mixer, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 2–3 minutes. This incorporates air for a tender crumb.
- Add Eggs and Vanilla: Beat in eggs one at a time, mixing thoroughly after each addition. Scrape down the bowl as needed. Mix in vanilla extract. Batter might look curdled here, but it will smooth out once flour is added.
- Incorporate Sour Cream and Alternate Dry and Buttermilk: Mix sour cream or Greek yogurt into the batter until smooth. Add dry ingredients and buttermilk alternating in this order: dry, buttermilk, dry, buttermilk, dry. Mix on low speed and stop as soon as flour disappears to avoid overmixing and a dense cake.
- Prepare Chocolate Chips: Toss semisweet chocolate chips with 1 tablespoon of flour (optional) to help prevent them from sinking during baking. Gently fold the chips evenly into the batter with a spatula, ensuring chocolate in every bite.
- Fill Pan and Bake: Spoon batter into prepared bundt pan, smoothing the top. Tap the pan gently on the counter to settle batter into the grooves. Bake for 50–60 minutes, until the cake top springs back lightly to touch and a toothpick inserted comes out with a few moist crumbs.
- Cool and Unmold: Let the cake cool in the pan for 10–15 minutes to set. Run a thin knife around the edges if necessary, then invert onto a wire rack and lift the pan off slowly. Cool completely before glazing or slicing.
- Optional Glaze: Mix powdered sugar with 1–2 tablespoons milk or cream, vanilla extract, and a pinch of salt until smooth. Drizzle over cooled cake for added sweetness and shine.
- Serve and Enjoy: Slice carefully once cooled for clean edges. The cake should be moist with a soft crumb and plentiful chocolate chips throughout.
Notes
- Bringing ingredients to room temperature prevents dense batter and promotes even mixing.
- Greasing and flouring the bundt pan meticulously prevents sticking in decorative pan crevices.
- Mixing dry ingredients together ensures even leavening and avoids salty clumps.
- Creaming butter and sugar adds air to batter for a tender crumb structure.
- Alternating dry and wet ingredients and mixing minimally avoids toughness in the cake.
- Tossing chocolate chips in flour keeps them evenly suspended, not sinking to the bottom.
- Allow the cake to cool in the pan before unmolding helps preserve the shape and prevents breakage.
- Use a toothpick test to check doneness to avoid overbaking, which can dry out the cake.
- Optional glaze balances sweetness and enhances presentation but can be omitted for a simpler cake.
