Bundt cakes remind me of quiet afternoons with my mom her dusted apron, me sneaking chocolate chips when she wasn’t looking. This chocolate chip bundt cake recipe brings all that back. It’s soft, moist, loaded with mini chips, and always looks like you tried harder than you did.
This one skips fancy steps and gets right to that golden dome, thanks to oil, sour cream, and a sturdy batter. No mixer? No problem. Just whisk, fold, and bake.Chocolate Chip Bundt Cake Recipe.
If you love cozy cakes like this, you’ll want to check out our Banana Chocolate Chip Cake or the crowd-pleasing Easy Chocolate Chip Pound Cake too.
Table of Contents
Table of Contents
Moist & Easy Chocolate Chip Bundt Cake Recipe
Ingredients Chocolate Chip Bundt Cake Recipe
- 3 cups all-purpose flour (plus a little extra for dusting)
- 1 tsp each: baking soda, baking powder, and salt
- 1½ cups granulated sugar
- 1 cup flavorless oil (or ½ cup oil + ½ cup melted butter)
- 4 large eggs
- ¾ cup sour cream (or yogurt/light sour cream)
- ¼ cup milk
- 1 tbsp vanilla extract
- 1 cup mini chocolate chips
- Optional: icing (see notes)
Instructions Chocolate Chip Bundt Cake Recipe
Prep:
Preheat your oven to 350ºF. Grease a 10-inch bundt pan with butter or spray, then dust with flour. Set aside.
Make the Batter:
In a large bowl, whisk flour, baking soda, baking powder, salt, and sugar. Add oil, eggs, sour cream, milk, and vanilla. Stir until just combined, leaving a few flour streaks. Fold in chocolate chips.
Bake the Cake:
Pour batter into the pan and level the top. Bake for 47–58 minutes. If the top browns too quickly, tent with foil. Check for doneness with a toothpick—some crumbs are okay.
Cool & Serve:
Let the cake cool in the pan for 15 minutes. Then invert onto a wire rack. Dust with powdered sugar or drizzle with your favorite icing.Chocolate Chip Bundt Cake Recipe.
Want more chocolate-packed treats? You’ll love our White Chocolate Strawberry Cake or this soft-baked German Chocolate Pound Cake.Chocolate Chip Bundt Cake Recipe.
Tips, Variations & How to Store Your Bundt Cake
Simple Tricks for Perfect Texture
For a moist and fluffy Chocolate Chip Bundt Cake Recipe, don’t overmix once the flour is added. Use room-temperature eggs and dairy so everything blends smoothly. And always coat your mini chocolate chips in a tablespoon of flour—this keeps them from sinking.
Grease every nook of your bundt pan thoroughly. A nonstick spray + light flouring combo works best.
Easy Variations & Storage Chocolate Chip Bundt Cake Recipe
Add a swirl of peanut butter or a sprinkle of chopped walnuts if you like texture. Swap the vanilla for almond extract for a subtle twist. You can even mix white and dark chips like we do in the Oreo Chocolate Chip Bundt Cake.
To store, wrap leftovers in foil or keep in an airtight container at room temp for 3 days—or refrigerate for up to 5. This cake also freezes beautifully for up to 2 months.
Try pairing it with the Cinnamon Swirl Pound Cake for a dessert duo.
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FAQs About Chocolate Chip Bundt Cake Recipe
Can I use butter instead of oil in this bundt cake?
Yes, you can swap half or all of the oil with melted butter. It adds richness, though oil makes the crumb slightly more tender and moist.
Why do my chocolate chips sink in bundt cake?
To prevent sinking, toss your mini chips in a spoonful of flour before folding them into the batter. This keeps them suspended while baking.
Can I make this bundt cake ahead of time?
Absolutely. Bake and cool it completely, then wrap in foil. It tastes even better the next day. You can store it at room temp or refrigerate.
How do I know when my bundt cake is done?
Insert a toothpick in the thickest part—it should come out mostly clean with a few crumbs. If it’s wet, bake a few minutes more and check again.
Craving more bundt magic? Don’t miss the Mini Chocolate Chip Bundt Cakes or our cozy Brown Sugar Sour Cream Bundt.
Conclusion Chocolate Chip Bundt Cake Recipe
This chocolate chip bundt cake recipe is the kind of dessert that disappears fast. It’s rich, balanced, and full of little melty chip pockets in every slice. Make it for birthdays, bake sales, or just because the oven’s calling.Chocolate Chip Bundt Cake Recipe.
Print
Chocolate Chip Bundt Cake Recipe – Moist, Easy & Packed with Chips
- Prep Time: 10
- Cook Time: 55
- Total Time: 65
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This chocolate chip bundt cake recipe is moist, rich, and loaded with mini chocolate chips. No mixer needed—just whisk, pour, and bake.
Ingredients
3 cups all-purpose flour (plus a bit more for dusting)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1½ cups granulated sugar
1 cup flavorless oil (or ½ cup oil + ½ cup melted butter)
4 large eggs
¾ cup sour cream (or yogurt)
¼ cup milk
1 tablespoon vanilla extract
1 cup mini chocolate chips
Optional: icing or powdered sugar for topping
Instructions
1. Preheat oven to 350ºF. Grease and flour a 10-inch bundt pan.
2. In a large bowl, whisk together flour, baking soda, salt, baking powder, and sugar.
3. Add oil, eggs, sour cream, milk, and vanilla. Whisk until mostly smooth.
4. Fold in mini chocolate chips just until combined.
5. Pour batter into the pan and smooth the top.
6. Bake for 47–58 minutes. Cover loosely with foil if browning too quickly.
7. Cool in the pan for 15 minutes, then invert onto a wire rack.
8. Dust with powdered sugar or drizzle with icing once cooled.
Notes
Toss chocolate chips in flour to prevent sinking. For extra richness, add a handful of white chips or chopped nuts.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 27g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 4.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
Keywords: chocolate chip bundt cake recipe, moist bundt cake, chocolate chip cake
