Chocolate Chip Bundt Cake

Whisking Wolf
by Whisking Wolf
8 servings
1 hr 10 min
Chocolate Chip Bundt Cake

Chocolate Chip Bundt Cake with chocolate glaze is moist, delicious and loaded with mini chips. Made with basic pantry ingredients and moisture-packing sour cream, this tender cake is incredibly easy to make.

Get ready to conquer hearts and taste buds alike with a bag of mini chocolate chips and a bundt pan. Glazed with an avalanche of chocolate ganache and loaded with chocolate chips, this Chocolate Chip Bundt Cake is tender, fluffy and out-of-this-world delicious. Seriously, don’t be surprised if you eat the entire thing yourself then need a Bundt Support Group after you get caught licking the cake stand.

Fortunately, you don’t have to be a cake boss to make a foolproof bundt. All you need are some pantry staples, a trusty 12-cup pan and 1 game-changing ingredient. No, I don’t mean love; I mean sour cream. A single cup of this white magic packs a ton of moisture–and a bit of tang–into our Bundt-tastic creation. The result is a cake so ultra-moist and tasty that you’ll want to run away and marry it.

Try to resist the temptation to elope. A cake like this can’t make a long-term commitment. It’ll love you and leave you before the honeymoon is over. Luckily, the recipe’s so easy that you can have your cake and eat it, too—no preacher or prenup required. So, what are you waiting for? Gather your ingredients, grease your pan and bake yourself a chocolate chip cake with a big hole in the middle. Bundts don’t get any better than this!

Before sharing the recipe for Chocolate Chip Bundt Cake, here are a few baking tips to help you out:

Ingredient Tips

Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which results in a drier, denser crumb than the moist, tender cake you will get from properly measured flour.

For best results be sure all ingredients (butter, eggs, milk and yes, even the sour cream) are at room temperature before beginning the recipe.

Preparation Tips

Even if your bundt pan has a nonstick surface, always grease and flour every nook and cranny before adding the batter for ease of removal after baking.

Cool cake in the bundt pan for 10 minutes after removing it from the oven then carefully turn out onto a baking rack to cool completely before adding the chocolate glaze.

How to Store Chocolate Chip Bundt Cake

Cover bundt cake with plastic wrap then store at room temperature up to 3 days.

Can You Freeze Bundt Cake?

Yes, you can freeze a bundt cake up to 3 months. First cover with plastic wrap then with a layer of aluminum foil and place in an airtight container before freezing. Thaw overnight in the refrigerator then bring to room temperature before serving.

I hope you enjoy this Chocolate Chip Bundt Cake recipe. Please leave a rating and review below when you try it yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.

Finally, if you like Chocolate Chip Bundt Cake then you’ll love this recipe for Banana Chocolate Chip Cake with Peanut Butter Cream Cheese Frosting. Loaded with mashed bananas, buttermilk and mini chocolate chips the secret to this simple recipe is cooling it in the freezer!

banana chocolate chip cake with peanut butter cream cheese frosting
Recipe details
  • 8  servings
  • Prep time: 20 Minutes Cook time: 50 Minutes Total time: 1 hr 10 min
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Chocolate Chip Bundt Cake
  • 1 cup unsalted butter softened to room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs room temperature
  • 1 cup full fat sour cream room temperature
  • 1/4 cup whole milk room temperature
  • 2 tsp vanilla extract pure
  • 2 1/2 cups all-purpose flour unbleached
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt fine
  • 2 cups mini chocolate chips
Chocolate Glaze
  • 1/2 cup mini chocolate chips
  • 1/4 cup heavy cream
Chocolate Chip Bundt Cake
Preheat oven to 350 degrees. Generously grease and flour a 12-cup bundt pan. Set aside.
In a large mixing bowl, beat butter and sugar with an electric mixer until light and fluffy – approximately 2 minutes.
Add eggs, one at a time, beating after each addition until well combined. Scrape down the sides of the bowl with a spatula as needed.
Beat in sour cream, milk and vanilla until combined. Set aside.
In a separate bowl, whisk together flour, baking powder, baking soda and salt.
Slowly add dry ingredients to wet, beating on low speed until just combined. Avoid overmixing. Note: batter will be thick.
Using a spoon, gently stir in mini chocolate chips.
Spoon batter into prepared bundt pan then level the top with a spatula.
Bake 45 to 50 minutes or until a tester inserted into the center of the cake comes out with a few moist crumbs. Note: Overbaking will dry out the cake.
Allow cake to cool for 10 minutes in the pan then turn out onto a wire rack to cool completely before adding glaze.
Chocolate Glaze
Place chocolate chips in a heat safe bowl. Set aside.
In a small saucepan, bring heavy cream to a simmer over medium heat.
Pour hot cream over chocolate chips and allow the mixture to sit undisturbed for 5 minutes.
After the chocolate has melted, stir until smooth then drizzle over cake.*If you prefer a thinner glaze, add more hot cream until desired consistency is reached.
Cover and store cake at room temperature up to 3 days.
Whisking Wolf
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