Moist Chocolate Chip Bundt Cake (With Sour Cream)

Indulge in a decadent and delicious chocolate chip bundt cake with this easy-to-follow recipe. Perfect for any occasion, this moist and flavorful cake will be a hit with everyone!

The beauty of a bundt cake is that it can serve so many and you can slice a little sliver here and there.

Let's Talk About the Good Stuff (aka the Ingredients)

• Butter. The butter needs to be softened to room temperature so it can cream with the sugar to create a beautiful base for the cake. Trust me room temperature butter makes a difference!
• Large Eggs. The eggs emulsify into the butter and sugar and help create structure. Make sure they are at room temperature so they mix into the rest of the batter evenly. You can do this quickly by placing the eggs in a bowl of warm water for 5 minutes before using!

Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!

• Pure Almond Extract. In recipe testing I tried using just vanilla extra or a combination of vanilla and almond. This almond extract gives the cake a little something extra flavor-wise.
• Sour Cream. Sour cream helps create a tender moist cake crumb. You'll want this sour cream to be at room temperature.
• Mini Chocolate Chips. You can use semi-sweet chocolate chips or milk chocolate or dark chocolate. But it is important to use the mini ones because normal-size chocolate chips are heavier and may all sink to the bottom of the cake.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Step-by-Step: From Batter to Bundt

Don't skip greasing the bundt pan to ensure the cake comes out of the pan nicely.

Tips for Success

• Use room temperature ingredients. This little requirement can make a big difference in how your cake bakes up as room-temperature ingredients blend into each other for a more cohesive cake batter.
• Bundt Cakes are notorious for sticking to the pan. To help ensure your bundt cake falls out of the pan I suggest using Bakers Joy Non-Stick Baking Spray or Pam Baking Spray. I coat the pan generously, making sure to get into every nook and cranny.
• You can use a thin knife or long toothpick inserted into the cake to check for any wet batter, or you can use a digital internal thermometer to check the cake is at 210F/99C.
• Once the cake has cooled for twenty minutes place a cooling rack on top of it and flip it over so the cake can slip out of the pan. If the cake doesn't slide right out do a little shimmy, and try again.

Check out all of my favorite bundt cake recipes.

More chocolate chip recipes

• Chocolate Chip Zucchini Bread
• Brown Butter Chocolate Chip Cookies
• Banana Chocolate Chip Muffins

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

Moist Chocolate Chip Bundt Cake (With Sour Cream)

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Indulge in a decadent and delicious chocolate chip bundt cake with this easy-to-follow recipe. Perfect for any occasion, this moist and flavorful cake will be a hit with everyone!

• Total Time: 1 hour 35 minutes
• Yield: 10-12 Slices 1x

Ingredients

Units USM Scale 1x2x3x

Chocolate Chip Cake

• 12oz (1 ½ Cups) Butter, softened to room temperature
• 550 grams (2 ¾ Cup) Granulated/ Caster Sugar
• 6 Large Eggs, at room temperature
• 375 grams (3 Cups) All-Purpose Flour
• ½ Teaspoon Baking Soda
• ½ Teaspoon Salt
• 1 Tablespoons Pure Vanilla Extract
• ½ Teaspoon Almond Extract
• 8oz (1 Cup) Sour Cream
• 170 grams (1 Cup) Mini Chocolate Chips

Chocolate Ganache Glaze

• 6oz (¾ Cup) Heavy Whipping Cream/ Double Cream
• 175 grams (1 Cup) Dark or Semi-Sweet Chocolate, finely chopped
• 1 Tablespoon Light Corn Syrup

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Instructions

Cake

1. Preheat oven to 325F/163C and heavily grease a 10-cup-12-cup bundt pan, set aside while you prepare the filling.
2. In the bowl of an electric stand mixer fitted with a paddle attachment or large mixing bowl with a handheld electric mixer beat the butter and sugar, and mix on low-medium speed for 3-4 minutes. Once the mixture is light and fluffy make sure to scrape down the side of the bowl so everything is fully combined, then add the eggs one at a time.
3. In a small bowl whisk together the flour, baking soda, and salt. Then in a separate bowl mix together the sour cream, vanilla extract, and almond extract.
4. Add ⅓ of the flour mixture to the butter mixture and mix to combine, then add ½ of the sour cream mixture, mix to combine, then ⅓ of the dry ingredients and repeat with the remaining sour cream and dry ingredients, with the mini chocolate chips with the last bit of flour, mixing until just combined. You don't want to overmix the batter.
5. Pour into the prepared cake pan and use an offset spatula to spread the batter into an even layer. Bake for 65-75 minutes, the internal temperature of the cake should be 210F/99C. Let the cake cool in the pan for 20 minutes then flip onto a wire rack to cool completely. If you want make the chocolate frosting.

Chocolate Frosting

1. In a small saucepan add the cream and cook over medium heat for a couple of minutes to warm it, you don't want to boil it though.
2. In a large bowl add the chocolate and corn syrup then pour the warmed cream directly over it. Let it sit untouched for 5 minutes then using a whisk mix well together until a shiny homogenous chocolate ganache is formed. Store in the freezer for 20 minutes, I stir every 5 minutes or so, to chill the ganache and thicken it a bit.
3. When ready to use I like to pour it into a measuring cup with a pour spout to easily drizzle it on the cake. Store the cake in an air-tight container at room temperature for up to 3 days. If you are in a very warm environment I would store it in the fridge but let sit at room temperature for 30-60 minutes before serving.

Equipment

Bundt Pan

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Cordless Hand Mixer

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OXO Kitchen Scale

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Notes

Freezing I suggest freezing the cake without the glaze. Once the cake has cooled completely wrap it in plastic wrap tightly, twice, then wrap it in aluminum foil to help prevent any freezer burn. To thaw the cake let it sit at room temperature for six-ish hours.

• Author: Elizabeth Waterson
• Prep Time: 20 Minutes
• Cook Time: 75 Minutes
• Category: Dessert
• Method: Bake
• Cuisine: American

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