Chocolate Chip Bundt Cake
Soft, buttery, chocolatey, and super easy to mix by hand. This bundt cake tastes like a giant chocolate chip cookie in cake form and stays moist for days. It is one of those bakes that works for birthdays, potlucks, or a random Tuesday craving.
Servings 12
Calories 532kcal
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
Instructions
- 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).
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
Calories: 532kcal | Carbohydrates: 66g | Protein: 7g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 459mg | Potassium: 150mg | Fiber: 1g | Sugar: 40g | Vitamin A: 668IU | Vitamin C: 0.3mg | Calcium: 89mg | Iron: 2mg
