Chocolate Chip Bundt Cake
This Chocolate Chip Bundt Cake recipe delivers a perfectly moist and tender cake every time. The addition of sour cream to the batter ensures a rich and flavorful crumb, while the generous amount of chocolate chips adds bursts of sweetness in every bite.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup milk
- 2 cups chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly. This ensures the cake releases cleanly after baking. Make sure every nook and cranny is covered!
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly throughout the flour.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale and airy.
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix the batter.
- Gently fold in the chocolate chips until they are evenly distributed throughout the batter.
- Pour the batter into the prepared bundt pan, spreading it evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and breaking.