Chocolate Chip Sour Cream Bundt Cake
This chocolate chip bundt cake is the one I reach for when I want a rich, buttery cake that stays tender for days, all thanks to a generous scoop of sour cream.
It looks fancy in that fluted pan, but there is nothing fussy about the method. A whisk, a bowl, and a handful of pantry staples are all you need for a cake that feels like a little celebration every time.
Why This Cake Stays Moist for Days
Sour cream adds a subtle tang and a ton of moisture, so the crumb is soft even on day three. The edges get that signature golden crust while the inside stays light and dotted with melted chocolate.
Melted butter instead of a traditional creaming step gives the cake a dense, velvety crumb that holds onto every mini chocolate chip. You get a tender slice with chocolate in every bite, and the top bakes into a crackly, sugary surface I cannot stop picking at.
Ingredients
- 2 cups all-purpose flour: spoon and level, so the cake does not turn dense.
- 2 tsp baking powder:
- ½ tsp baking soda:
- ½ tsp salt:
- ½ cup unsalted butter, melted and cooled slightly: this keeps the crumb soft.
- 1 cup granulated sugar:
- 2 large eggs, at room temperature: they blend in more smoothly.
- 2 tsp vanilla extract:
- 1 cup full-fat sour cream: the fat is what gives the cake its long-lasting moisture.
- 1 cup mini semi-sweet chocolate chips: mini chips stay suspended and distribute evenly.
Variations / Substitutions
- Use dark chocolate chips: the bittersweet edge cuts through the cake’s richness.
- Fold in ½ cup chopped walnuts: toss them in a little flour first so they do not sink.
- Make it gluten-free: replace the flour with a 1:1 gluten-free flour blend; the crumb will be just as tender.
- Dairy-free swap: use a good vegan butter stick and a thick plant-based sour cream alternative.
Moist Apple Sour Cream Coffee Cake makes a lovely treat to go with this cake.
How To Make Chocolate Chip Sour Cream Bundt Cake
Step 1: Mix the Dry Ingredients
Preheat the oven to 350°F (175°C) and grease a 10-cup bundt pan thoroughly with butter, then dust it with flour and tap out the excess. In a medium bowl, whisk together the 2 cups flour, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp salt until no lumps remain, about 30 seconds.
You are looking for an even pale beige and no stray white pockets of leavener. That small moment of whisking now prevents a metallic bite later.
Step 2: Whisk the Wet Ingredients
In a large bowl, whisk the ½ cup melted butter and 1 cup sugar until the mixture looks like wet sand, about 1 minute. Add the 2 eggs one at a time, whisking well after each, then stir in the 2 tsp vanilla.
The batter should be glossy and smooth, with the sugar mostly dissolved. If the butter is still warm from melting, letting it cool a couple of minutes keeps the eggs from scrambling.
Step 3: Combine the Batter
Spoon the 1 cup sour cream into the wet ingredients and whisk until it is fully combined and the mixture tightens up into a thick, pale cream. Add the dry ingredients all at once and stir with a spatula just until no streaks of flour remain, about 30 seconds.
The batter will be fairly stiff and might look a little grainy. That is exactly how it should be at this stage; overmixing now can make the cake tough.
Step 4: Fold in the Chocolate Chips and Pour
Scatter the 1 cup mini chocolate chips over the batter and fold gently until they are evenly dispersed. Scoop the batter into the prepared bundt pan and smooth the top with your spatula.
Folding by hand gives you control so the chips stay whole. The pan will be about two-thirds full, leaving room for a nice rise without overflowing.
Step 5: Bake the Cake
Bake on the middle rack for 50 to 55 minutes, until a long skewer inserted between the pan’s tube and the outer edge comes out with just a few moist crumbs. Check at 45 minutes if your pan is dark metal, as it can brown faster.
The kitchen will smell warm and buttery, and the top of the cake will be deeply golden and set. Rotate the pan halfway through if your oven has a hot spot.
Step 6: Cool and Turn Out the Cake
Let the cake rest in the pan on a wire rack for exactly 10 minutes. Then place a serving plate upside down over the pan, hold both firmly, and flip. Lift the pan away slowly; the cake should slide right out.
Stand back for a second: the fluted sides will be crisp and caramelized where the batter met the pan, and the chocolate chips glisten against the dense crumb. Serve the cake warm or let it cool completely before slicing.
Tips for the Best Chocolate Chip Bundt Cake
- Grease the pan thoroughly and then some.: Butter every nook of the flutes, dust with flour, and bang out the excess. For extra insurance, line the bottom of the pan with a parchment round before buttering.
- Use mini chocolate chips if you can.: They weigh less and suspend in the batter beautifully, so you get chocolate in every forkful instead of a layer at the bottom.
- Do not open the oven door until at least 40 minutes in.: The cake needs steady heat to rise and set; a blast of cold air can make the center collapse.
- Cool for exactly 10 minutes in the pan.: Any longer and steam trapped between the hot metal and the cake can soften the crust and cause sticking.
Bake times can shift depending on the pan you grab. Here is a rough guide:
| Pan size and material | Bake time |
|---|---|
| 9–10 cup light metal bundt pan | 50–55 mins |
| 10-cup dark nonstick bundt pan | 45–50 mins |
| 12-cup anniversary-style bundt pan | 55–60 mins |
Storing Leftover Bundt Cake
Keep the cake covered at room temperature for up to 3 days, and it will stay almost as tender as the day you baked it. For longer storage, wrap the whole cooled cake or individual slices tightly and refrigerate for up to a week. Warm slices in a 300°F (150°C) oven for 5 minutes or give them a quick 15-second zap in the microwave to soften the crumb and wake up the chocolate. You can also freeze the cake whole; double-wrap it and thaw overnight on the counter before serving.
What to Serve with Chocolate Chip Bundt Cake
A dusting of powdered sugar and a big mug of coffee makes a perfect afternoon slice. For dessert, set it under a scoop of vanilla ice cream and a spoonful of warm chocolate sauce, the cold cream melts into the warm cake and feels extra. If you want something lighter, a tumble of fresh raspberries adds a bright, tart contrast to the rich crumb.
Frequently Asked Questions
Can I use regular chocolate chips instead of mini?
Yes, but they are more likely to sink to the bottom of the pan. Toss them in a teaspoon of flour before folding them in to help them stay put.
Why did my cake stick to the pan?
The most common reason is an uneven greasing job. Make sure you butter every crevice of the bundt pan, dust thoroughly with flour, and tap out the excess so no bare spots remain.
Can I use oil instead of butter?
I would not. Butter adds the rich flavor and structure that give the cake its dense, velvety texture. Oil would make it too greasy and the crumb would not be the same.
Can I add nuts to this batter?
Absolutely. Fold in ½ cup of chopped walnuts or pecans right along with the chocolate chips, and give them the same flour toss if you are using full-size chips.
Chocolate Chip Sour Cream Bundt Cake Recipe
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 10-cup bundt pan with butter and dust with flour. In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, whisk melted butter and sugar until sandy, then whisk in eggs one at a time and vanilla.
- Whisk in sour cream until smooth, then stir in the dry ingredients just until combined.
- Fold in chocolate chips, then spoon the batter into the prepared pan and smooth the top.
- Bake for 50–55 minutes until a skewer inserted comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then invert onto a plate and lift the pan off.
Notes
