This Chocolate Chip Bundt Cake is for anyone who wants a homemade dessert without pulling out a stand mixer or messing with frosting. It’s a soft and buttery vanilla cake, loaded with mini chocolate chips, and finished with a simple dusting of powdered sugar.
The batter comes together by hand in minutes, the cake bakes in about an hour, and the end result tastes like a chocolate chip cookie in cake form. It’s an easy, crowd-pleasing dessert that works just as well for potlucks and parties as it does for a low-key night at home.
This is one of those cakes I make when I need something dependable and low effort that still feels like a win. No mixer, no layers, no stress. I dust it with powdered sugar, set it on the counter, and somehow it’s always half gone within an hour. It’s the kind of cake people keep slicing “just a little more” of, which is honestly the highest compliment.
Love Bundt cakes (and you cannot lie…? sorry!!) Try Snickerdoodle Bundt Cake, Pumpkin Bundt Cake or my favorite Lemon Bundt, too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe
In a nutshell:
- Easy mixing. Melted butter means no mixer needed.
- Moist and tender. Sour cream and oil keep it soft.
- Chocolate in every bite. Mini chips distribute perfectly
Can I make this into a loaf cake?
Yes, divide the batter between two loaf pans and bake for 45 to 55 minutes.
Can I make this ahead?
Yes. Bake the day before, wrap tightly, and dust with powdered sugar right before serving.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Mini chocolate chips. Spread chocolate evenly through the cake and stay suspended better than full-size chips, so you get chocolate in every bite.
- Butter. Melted butter makes the batter easy to mix by hand and gives the cake a tender crumb. I use salted butter.
- Eggs. I use large eggs for baking. Room temperature eggs mix in more smoothly and help the batter stay uniform.
- Sour cream. Adds moisture and a slight tang that keeps the cake soft. Plain Greek yogurt works if you’re out of sour cream.
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Preheat the oven and grease the bundt pan well. Bring the eggs, sour cream, and milk to room temperature. Whisk the dry ingredients, then toss the mini chocolate chips with a bit of the flour to help them stay suspended.
Fold the dry ingredients into the wet ingredients in two additions just until combined, then gently fold in the flour-coated chocolate chips.
Transfer the batter to the prepared bundt cake pan, smooth the top, tap out any air bubbles, then bake until a toothpick inserted in the center comes out clean.
Let the cake cool briefly in the pan, then invert onto a wire rack to cool completely and finish with a dusting of powdered sugar if you like.
Troubleshooting Guide – Common Problems and Solutions
- Cake is dry. It was probably baked a bit too long or the flour was over measured. Start checking early and spoon the flour into the measuring cup instead of scooping to keep the crumb soft.
- Cake stuck to the pan. The pan may not have been fully greased or the cake cooled too long before inverting. Grease every ridge well and flip it out while it’s still slightly warm.
- Cake sunk. This usually means it needed a little more time in the oven or the oven door was opened too early. Make sure the center is set before pulling it out.
- Chocolate chips sank. Mini chocolate chips help a lot, and tossing them in a bit of flour before folding them into the batter keeps them evenly distributed.
Kylee’s Notes
- Keep all dairy ingredients at room temperature for smooth mixing.
- Do not overmix once the flour is added.
- Really grease the bundt pan, especially the ridges.
- Tap the batter filled pan on the counter to release air bubbles.
- Let the cake cool just 15 to 20 minutes before inverting.
How to store bundt cake
Room temperature/Refrigerator
Store covered at room temperature up to 3 days. Refrigerate up to 5 days.
How to freeze the cake
Let the cake cool completely first. If you’re using powdered sugar, wait to add it until after thawing. Wrap the whole cake tightly in plastic wrap, then wrap it again in foil to protect it from freezer burn. Freeze for up to 2 months.
When you’re ready to serve, unwrap the cake and let it thaw at room temperature for a few hours. Once fully thawed, dust with powdered sugar just before serving so it looks fresh and pretty.
If you want to freeze individual slices, wrap each slice tightly in plastic wrap and place them in a freezer-safe bag. Thaw slices at room temperature or give them a quick 10 to 15 seconds in the microwave if you want them slightly warm.
More Bundt Cake Recipes to love:
- One-Bowl Chocolate Bundt Cake. Rich, chocolatey, and made in a single bowl, this bundt cake is easy to throw together and perfect when you want a classic chocolate dessert without extra cleanup.
- Red Velvet Bundt Cake with Cream Cheese Swirl. A soft red velvet cake with a swirl of cream cheese baked right in, so every slice has that classic sweet-tangy combo.
- Lemon Bundt Cake. Bright, fresh, and super simple to make, this lemon bundt cake has a tender crumb and just the right amount of citrus flavor.
- Snickerdoodle Bundt Cake. All the cozy cinnamon-sugar flavor of a snickerdoodle cookie, baked into a soft, sliceable bundt cake.
- Pumpkin Bundt Cake with Cream Cheese Frosting. Moist pumpkin cake with warm spices and a generous layer of cream cheese frosting, perfect for fall baking or holiday desserts.
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Chocolate Chip Bundt Cake
Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mini chocolate chips
- 1 cup butter (melted and slightly cooled)
- ¼ cup vegetable oil
- 1 ¾ cups white sugar
- 4 large eggs
- 1 cup sour cream
- ½ cup milk
- 2 teaspoons vanilla extract
- 2 teaspoons powdered sugar (optional, for dusting)
Directions
- Get prepped: Preheat the oven to 350°F. Grease a bundt pan really well with baking spray or butter and flour. Take your eggs, sour cream, and milk out of the fridge so they aren’t super cold when you use them.
- Mix the dry ingredients: Whisk 3 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt in a medium bowl.
- Toss the chocolate chips: Combine 2 tablespoons of the flour mixture with 1 cup mini chocolate chips and toss to coat. Set aside.
- Mix the wet ingredients: In a large bowl, whisk the melted 1 cup butter, ¼ cup vegetable oil, and 1 ¾ cups white sugar until smooth. Whisk in the 4 large eggs one at a time. Add 1 cup sour cream, ½ cup milk, and 2 teaspoons vanilla extract and whisk until combined.
- Combine the mixtures: Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula just until no streaks of flour remain.
- Fold in the chocolate chips: Gently fold the flour coated chocolate chips into the batter.
- Fill the pan: Spoon the batter into the prepared bundt pan and smooth the top. Tap the pan gently on the counter to release air bubbles.
- Bake: Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Cool the cake in the pan for 15 to 20 minutes. Invert onto a cooling rack and let cool completely. Dust with 2 teaspoons powdered sugar (optional).
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Notes
- Do not overmix once the flour is added.
- Really grease the bundt pan, especially the ridges.
- Tap the batter filled pan on the counter to release air bubbles.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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