Moist, buttery chocolate chip bundt cake with a rich vanilla note, plenty of chocolate chips and a glossy chocolate ganache drizzle — the ideal balance of chocolate and vanilla. 
This chocolate chip bundt cake falls somewhere between a pound cake and a chocolate chip muffin. It’s not overly rich and has a buttery vanilla flavor throughout. Mini (or regular) chocolate chips are distributed in every bite, and the chocolate ganache on top adds a polished finish. The cake is pleasantly dense and buttery without being cloyingly sweet — a texture that supports generous amounts of chocolate chips.
The Perfect Chocolate Chip Cake
If you’re new to bundt cakes, consider reading a bundt cake tutorial first to learn how to prepare and release the cake from the pan. The texture of this cake is dense and moist — closer to a pound cake or crumb cake than to an airy sponge. Four large eggs contribute tenderness while full-fat sour cream keeps the crumb moist.
For best results, beat the butter and sugar for about 3–5 minutes until light and fluffy. This step incorporates air and helps the cake rise while preserving the dense, sturdy texture that holds lots of chocolate chips. Use real butter for its flavor — oil or margarine won’t provide the same richness — and don’t skip the full tablespoon of vanilla extract for a pronounced vanilla character.
Mini chocolate chips are my preference because they give a pleasing cake-to-chocolate balance and are less likely to sink. They create many small pockets of chocolate throughout the cake, so each bite delivers chocolate without overwhelming the buttery vanilla base.
The cake is lovely with a simple chocolate ganache drizzle, but you can also serve it:
- Plain, dusted with powdered sugar for a lighter sweetness
- Frosted with chocolate buttercream for a richer finish
- Or topped with chocolate cream cheese frosting for tangy balance
Note: This recipe produces a dense, pound-cake–style crumb, so it’s not ideal for turning into cupcakes or layered cakes. If you want chocolate chip cupcakes instead, use a light yellow cupcake recipe and stir in about 1/2 cup mini chips.
The finished cake is moist, tender and full of buttery vanilla flavor, making it a dessert version of a beloved chocolate chip muffin. It’s simple to make and impressive to serve — ideal for gatherings or a special treat at home.
Chocolate Chip Bundt Cake
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Ingredients
Chocolate Chip Bundt Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 3/4 cups white sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 3/4 cup sour cream, full-fat
- 1 1/2 cups mini chocolate chips
Chocolate Ganache
- 4 oz semi-sweet chocolate, or dark
- 1/3 cup heavy cream, 33–35% MF
Instructions
Chocolate Chip Bundt Cake
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Preheat oven to 350°F (175°C).
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Whisk together the flour, baking powder and salt in a large bowl.
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In a separate large bowl, beat the butter and sugar until light and fluffy, about 3–5 minutes.
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Add the vanilla, then beat in the eggs one at a time.
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With the mixer on low, add about one-third of the flour mixture, followed by about half of the sour cream. Scrape the bowl as needed.
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Repeat until all flour and sour cream are incorporated, mixing just until combined.
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Gently fold in the chocolate chips.
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Grease and flour a 12-cup bundt pan or brush with pan release.
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Spoon the batter into the prepared pan and smooth the top.
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Bake 55–65 minutes, or until a toothpick inserted into the center comes out clean.
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Cool the cake in the pan for at least 30 minutes, then invert onto a rack and finish cooling.
Chocolate Ganache
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Chop the chocolate and place it in a heatproof bowl.
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Heat the cream until just about to boil, then pour it over the chocolate.
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Let sit 2 minutes, then whisk until smooth.
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Drizzle or pour the ganache over the cooled bundt cake.
Notes
- Use room-temperature butter, eggs and sour cream for best mixing and texture.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring slices to room temperature before serving.
- You can bake the cake a day ahead. Once fully cooled, wrap and store at room temperature; add the ganache the day you serve.
- Without ganache, the cake freezes well for up to 2 months when tightly wrapped. Thaw in the fridge, then bring to room temperature before serving.
- Nutrition values are for one slice with ganache, assuming the cake is cut into 14 slices.
Nutrition
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