Description
A rich and moist Chocolate Chip Bundt Cake featuring a tender crumb studded with semi-sweet chocolate chips, perfect for dessert or a special occasion treat.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Mix-ins
- 1 ½ cups semi-sweet chocolate chips
Optional
- Powdered sugar for dusting
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly to ensure the cake releases easily after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream butter and sugar: In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-5 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix gently after each addition until just combined. Avoid overmixing to keep the cake tender.
- Fold in chocolate chips: Using a spatula, fold in the semi-sweet chocolate chips evenly throughout the batter.
- Pour batter and bake: Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and unmold: Allow the cake to cool in the pan on a wire rack for 15-20 minutes. Carefully invert the cake onto the rack to cool completely.
- Serve: Once cooled, optionally dust the cake with powdered sugar before slicing and serving. Enjoy this rich, chocolate-studded cake with a cup of coffee or tea.
Notes
- Ensure the butter is softened at room temperature to achieve a smooth batter.
- Do not overmix the batter to avoid a dense cake texture.
- Use a toothpick test to check doneness—remove from oven as soon as it comes out clean.
- Chocolate chips can be substituted with chunks or other mix-ins like nuts if desired.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
