What’s better than a bundt cake? I mean, I love making these extravagant layer cakes – LOVE! It’s an art. It takes skill. But sometimes, you just don’t have the time to do artwork. Or maybe you did, and it just didn’t turn out. Hello, bundt cake! Even better, let’s boogie with a chocolate chip bundt cake. Mix the ingredients, pour in a bundt pan, bake. It looks beautiful!
Of course, I wouldn’t mind getting a gorgeous bundt pan (hint, hint, husband). But even without one, some powdered sugar sprinkled on top or a simple drizzle will make your cake look extra special.
Something that’s also nice about a good bundt is that it looks great under a domed cake plate. So you don’t necessarily need to put it in the refrigerator, making the cake dry out. And finally, the best part of a bundt? It travels well. No fear of buttercream getting everywhere or layers toppling. That’s why I’m posting this two days before Thanksgiving. Face it. You got invited someplace, you offered to bring dessert, and you are seriously thinking about stopping by Trader Joe’s. Don’t do it. This is simple enough, and everyone will sing your praises.
Adding sour cream to a cake it a great way to get that tangy buttermilk flavor without the heaviness. It keeps things moist and somewhat light, especially important when using chocolate chips, which has been known to dry out baked goods. This chocolate chip bundt cake is the perfect comfort food, and familiar to everyone – a real crowd-pleaser!
Need this chocolate chip bundt cake recipe for your next event? Pin the pic below!
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- (1 stick) unsalted butter
- 1 cup sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 (12 oz) bag semi-sweet chocolate chips
- Powdered sugar, for dusting
- Preheat the oven to 350°F.
- Grease a 10-cup Bundt pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of an electric mixer, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla.
- Add 1/3 of the dry ingredients and mix on low speed until just combined. Mix in half of the sour cream, followed by another 1/3 of the dry ingredients, until just combined. Mix in the remaining sour cream, followed by the remaining dry ingredients, scraping down the bowl as necessary and mixing until just combined.
- Gently mix in the chocolate chips.
- Scrape the batter into the prepared pan.
- Bake for 35 to 40 minutes, or until the top is golden brown.
- Let the cake cool in the pan on a rack for 10 minutes, then invert onto the rack and allow to cool completely. Carefully transfer the cooled cake to a plate.
- Dust with powdered sugar.