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chocolate chip bundt cake. side view of cake on a black wire baking rack that is round. background is white. cake has one slice cut away so you can see the cake crumb and chocolate chips inside. cake is topped with a chocolate glaze.
Heather Wolf

Chocolate Chip Bundt Cake

5 from 10 votes
Chocolate Chip Bundt Cake with Chocolate Glaze is moist, delicious and loaded with mini chips. Made with basic pantry ingredients and moisture-packing sour cream, this tender cake is incredibly easy to make.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Cakes and Cupcakes
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Chocolate Chip Bundt Cake
  • 1 cup unsalted butter softened to room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs room temperature
  • 1 cup full fat sour cream room temperature
  • 1/4 cup whole milk room temperature
  • 2 tsp vanilla extract pure
  • 2 1/2 cups all-purpose flour unbleached
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt fine
  • 2 cups mini chocolate chips
Chocolate Glaze
  • 1/2 cup mini chocolate chips
  • 1/4 cup heavy cream

Equipment

  • 12 cup bundt pan

Method
 

Chocolate Chip Bundt Cake
  1. Preheat oven to 350 degrees. Generously grease and flour a 12-cup bundt pan. Set aside.
  2. In a large mixing bowl, beat butter and sugar with an electric mixer until light and fluffy – approximately 2 minutes.
  3. Add eggs, one at a time, beating after each addition until well combined. Scrape down the sides of the bowl with a spatula as needed.
  4. Beat in sour cream, milk and vanilla until combined. Set aside.
  5. In a separate bowl, whisk together flour, baking powder, baking soda and salt.
  6. Slowly add dry ingredients to wet, beating on low speed until just combined. Avoid overmixing. Note: batter will be thick.
  7. Using a spoon, gently stir in mini chocolate chips.
  8. Spoon batter into prepared bundt pan then level the top with a spatula.
  9. Bake 45 to 50 minutes or until a tester inserted into the center of the cake comes out with a few moist crumbs.
    Note: Overbaking will dry out the cake.
  10. Allow cake to cool for 10 minutes in the pan then turn out onto a wire rack to cool completely before adding glaze.
Chocolate Glaze
  1. Place chocolate chips in a heat safe bowl. Set aside.
  2. In a small saucepan, bring heavy cream to a simmer over medium heat.
  3. Pour hot cream over chocolate chips and allow the mixture to sit undisturbed for 5 minutes.
  4. After the chocolate has melted, stir until smooth then drizzle over cake.
    *If you prefer a thinner glaze, add more hot cream until desired consistency is reached.
Store
  1. Cover and store cake at room temperature up to 3 days.