Preheat the oven to 325°F (165°C). In a large bowl, cream the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.

Beat in the eggs one at a time, then add the vanilla, mixing until combined after each addition.

In a separate bowl, whisk together the 3 cups flour, baking powder, and salt. With the mixer on low, add the flour mixture in three additions, alternating with the sour cream in two additions, starting and ending with flour. Mix just until no streaks remain.

Toss the chocolate chips with the 1 tablespoon flour, then gently fold into the batter until evenly distributed. Scrape the batter into a generously greased and floured 10- to 12-cup bundt pan.

Bake for 65 to 75 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely.

Dust the cooled cake with powdered sugar and slice with a serrated knife.