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Chocolate Chip Bundt Cake: sour cream chocolate chip bundt cake — Desserts recipe | AfoodrinkDesserts

Chocolate Chip Bundt Cake

This tender chocolate chip Bundt cake is buttery, lightly tangy from sour cream, and finished with a simple vanilla glaze. It is a good bake for birthdays, bake sales, or a weekend dessert that keeps well for several day

Total time
80 min
Yield
12 slices
Difficulty
Easy

Prep 25mCook 55mAmericanDesserts

A Bundt cake looks special with very little decorating. The pan does most of the work, giving the cake its pretty shape and ridges for glaze to drip over.

This version is a classic sour cream cake with semisweet chocolate chips folded through the batter. Sour cream keeps the crumb moist, while a little milk helps the batter pour smoothly into the pan.

The main trick is careful pan prep. Grease every groove, dust it with flour, and let the cake cool for a short time before turning it out.

01What you'll need

Ingredients

16 items · 12 slices

  • 1 tablespoon unsalted butter, softened, for the pan
  • 1 tablespoon all-purpose flour, for the pan
  • 2 3/4 cups (330 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 1/2 cups (300 g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 1 cup (240 g) full-fat sour cream, at room temperature
  • 1/2 cup (120 ml) whole milk, at room temperature
  • 1 1/2 cups (255 g) semisweet chocolate chips
  • 1 cup (120 g) powdered sugar
  • 2 tablespoons whole milk, plus more as needed
  • 1/2 teaspoon vanilla extract

02How to make it

Step-by-step

  1. 1. Prepare the pan

    Heat the oven to 350°F (175°C). Rub 1 tablespoon softened butter over the inside of a 10- to 12-cup Bundt pan, getting into every ridge. Add 1 tablespoon flour, tilt the pan to coat, then tap out any loose flour.

  2. 2. Mix the dry ingredients

    In a medium bowl, whisk the 2 3/4 cups flour, baking powder, baking soda, and salt. Whisking spreads the leaveners through the flour so the cake rises evenly.

  3. 3. Cream the butter and sugar

    In a large bowl, beat the 1 cup softened butter and granulated sugar with an electric mixer on medium speed for 3 to 4 minutes, until lighter in color and fluffy. This step adds air, which helps the cake bake up tender.

  4. 4. Add the eggs and vanilla

    Beat in the eggs one at a time, mixing well after each addition. Scrape down the bowl with a spatula. Beat in 1 tablespoon vanilla extract.

  5. 5. Build the batter

    Add one-third of the flour mixture and mix on low speed just until mostly combined. Mix in half of the sour cream, then another third of the flour mixture, then the milk, and finally the remaining flour mixture. Stop mixing as soon as no dry streaks remain. Overmixing can make the cake tough.

  6. 6. Fold in the chocolate chips

    Add the chocolate chips and fold them in with a spatula. Folding means gently turning the batter over itself, rather than beating, so the cake stays soft.

  7. 7. Fill and smooth the pan

    Spoon the batter into the prepared Bundt pan and smooth the top. Tap the pan gently on the counter two or three times to release large air pockets.

  8. 8. Bake the cake

    Bake for 50 to 60 minutes, until the top is golden, the cake pulls slightly from the sides, and a skewer inserted near the center comes out with a few moist crumbs but no wet batter. If you hit a melted chocolate chip, test a second spot.

  9. 9. Cool and turn out

    Let the cake cool in the pan for 15 minutes. Place a wire rack over the pan, hold both firmly, and flip. Lift off the pan and let the cake cool completely before glazing.

  10. 10. Glaze and serve

    Whisk the powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Add a few drops more milk if the glaze is too thick. Spoon over the cooled cake and let it set for 10 to 15 minutes before slicing.

03From our kitchen

Cook's tips

  • Make ahead: Bake the cake 1 day ahead, cool completely, and wrap it tightly. Glaze it the day you plan to serve so the finish looks fresh.
  • Storage: Keep the glazed cake covered at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days, but let slices come to room temperature before serving.
  • Freezing: Freeze the unglazed cake, well wrapped, for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature and glaze.
  • Chocolate swaps: Mini chocolate chips work well and spread more evenly through the batter. You can also use chopped semisweet chocolate, but avoid very large chunks because they may sink.
  • Dairy swap: Full-fat plain Greek yogurt can replace the sour cream. The cake will be a little tangier but still moist.
  • Pan tip: If your Bundt pan has many sharp details, use a pastry brush to push the softened butter into the grooves. Missed spots are the most common reason Bundt cakes stick.

Cook's note

Nutrition is estimated per slice using standard USDA values and includes the butter and flour used to prepare the pan. Actual values will vary with specific brands of chocolate chips, dairy, and pan-coating loss.

04Frequently asked

Questions & answers

What size Bundt pan should I use?

Use a 10- to 12-cup Bundt pan. A smaller pan may overflow. If you are unsure of your pan size, fill it with water, cup by cup, to measure its capacity, then dry it very well before baking.

Why did my chocolate chips sink?

A few chips may settle because Bundt cake batter is moist. To help, use standard or mini chips rather than large chunks, and make sure the batter is thick and not overmixed.

Can I make this cake without the glaze?

Yes. The cake is sweet enough on its own. You can dust it with powdered sugar just before serving, or serve it plain with coffee, milk, or berries.

How do I know when a Bundt cake is done?

Look for a golden top, edges that pull slightly from the pan, and a skewer that comes out with moist crumbs. Bundt cakes are deep, so test near the center ring and in a second spot if needed.

Can I use a cake mix pan release spray instead of butter and flour?

Yes. A baking spray that contains flour is convenient for Bundt pans. Spray it right before adding the batter so it does not slide down the sides of the pan.

05Per serving

Nutrition facts

Nutrition Facts

12 slices

Amount per serving

Calories555

% Daily Value*

Total Fat28 g
36%
Saturated Fat17 g
85%
Cholesterol103 mg
34%
Sodium254 mg
11%
Total Carbohydrate72 g
26%
Dietary Fiber2 g
7%
Total Sugars48 g
Protein6 g
12%
Vitamin D0.8 mcg
4%
Calcium102 mg
8%
Iron2.3 mg
13%
Potassium155 mg
3%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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