Mom's recipe for super moist Chocolate Chip Bundt Cake with sour cream and an irresistible buttery streusel topping that's to die for! You need this in your life.
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Enjoy this delicious and satisfying dessert whether you're celebrating a special occasion or simply craving something sweet and chocolaty. It's an old family recipe passed down to me from my dear sweet Mom. I hope you love it as much as I do!
Looking for more bundt cake recipes? Don't miss our Old Fashioned Apple Bundt Cake Recipe. It has a tasty bourbon caramel glaze that's so delish! And Be sure to check out our other delicious dessert recipes.
Why You'll Love This Recipe
What sets this old fashioned chocolate chip bundt cake recipe apart is its buttery streusel topping. The melted chocolate chips within create a thick, delicious layer that makes it truly irresistible. It's the best part!
Here's What You Need
- sour cream - May substitute buttermilk or Greek yogurt.
- chocolate chips - We use semi-sweet chocolate, but you can substitute milk chocolate or dark chocolate.
- Additions (optional) - Add in some chopped pecans or walnuts for some crunch.
- Toppings (optional) - confectioners sugar, chocolate glaze, or chocolate ganache
See the recipe card for full information on ingredients and quantities.
Variations
Chocolate Chocolate Chip: Double the chocolate! Use cocoa powder in the batter for a richer chocolate flavor and add even more chocolate chips.
Coffee Chocolate Chip: Incorporate brewed coffee or espresso powder into the batter to enhance the chocolate flavor.
Peanut Butter Chocolate Chip: Swirl peanut butter into the batter or create a peanut butter glaze for a delicious combination.
Remember to adjust baking times and quantities as needed when making these variations. Enjoy experimenting!
How to Make Chocolate Chip Bundt Cake
Preheat Oven to 350°F.
Prepare Bundt Pan
Step 1. Grease Bundt Cake Pan. Grease the interior with butter or cooking spray. Be sure to get all the corners so it doesn't stick.
Step 2. Dust with Flour. Add a little bit of flour to the bottom of the pan and carefully rotate and tap the pan until the flour is evenly distributed across the sides of the pan. Be sure to tap out any excess flour.
Make the Batter
Step 3. Combine the Dry Ingredients. Sift together the dry ingredients into a medium bowl. Set aside.
Step 4. Combine the Wet Ingredients. In a separate large bowl, cream butter and sugar until light and fluffy, and are a pale yellow color (about 3 minutes). Add in the vanilla extract, and the eggs one at a time, mixing well after each addition.
Step 5. Mix Wet and Dry Ingredients. Mix together the wet and dry ingredients in small increments, alternating between the two until everything is combined.
Step 6. Add Sour Cream. Next, stir in the sour cream.
Note: Adding the sour cream last helps prevent overmixing, ensuring a tender crumb.
Step 7. Mix Batter. Mix the batter at low speed until just combined.
Use a rubber spatula to scrape down the sides of the bowl so all ingredients are incorporated.
Then, increase to medium speed and beat for 3 minutes.
Step 8. Add Chocolate Chips. Fold the chocolate chips into the batter.
Note: Folding chocolate chips into the batter gently distributes them while keeping the batter light and fluffy.
Step 9. Transfer Batter to Pan. Pour batter into the prepared bundt cake pan or 13x9 inch baking dish and spread evenly.
Make the Streusel Topping
Step 10. Combine Topping Ingredients. In a medium bowl, thoroughly combine all the dry topping ingredients.
Step 11. Add Butter. Work in the room-temperature butter using your fingertips until the mixture becomes crumbly.
Step 12. Add Chocolate Chips. Mix in chocolate chips.
Step 13. Sprinkle on Topping. Sprinkle streusel topping evenly over the batter in the pan.
Step 14. Bake. Bake at 350°F for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
Set the pan on a wire rack to cool.
Unmold the Cake
Step 15. Remove it from the Pan.
Let it cool completely before inverting it onto a plate or wire rack. To unmold, place a plate over the pan, then flip both over together. It should release cleanly onto the plate. Carefully remove the pan, and it is ready to serve.
Recipe Tips
- Preheat your oven. Make sure your oven is fully preheated.
- Room Temperature Ingredients. For a smooth batter, ensure all ingredients, especially butter and eggs, are at room temperature to allow for proper blending.
- Don't Overmix. For best results, mix the batter for just long enough for all the ingredients to be incorporated and for the batter to become smooth (about 3 minutes).
- Don't Overbake. Use a toothpick or skewer to test for doneness. Insert it into the center of the cake, and if it comes out with just a few moist crumbs, it's done.
- Cool in the Pan. Let it cool in the pan for 10-15 minutes before inverting it onto a plate. This helps prevent the cake from breaking.
How To Serve
Enjoy this super moist chocolate chip bundt cake with a dusting of confectioners sugar, or elevate it with our bourbon caramel glaze (from our Apple Cake Recipe) or cream cheese frosting (from our Cinnamon Rolls Recipe).
Recipe FAQs
Grease and flour the bundt pan thoroughly. Be sure to let it cool in the pan for the recommended time before inverting it.
A toothpick inserted into the center of the cake should come out clean or with just a few moist crumbs. It should also be pulling away slightly from the sides of the pan.
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Yes, you can bake the cake a day ahead of time. Let it cool completely and then store it in an airtight container. Add the glaze or topping just before serving.
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📖 Recipe
Chocolate Chip Bundt Cake Recipe
Equipment
- bundt cake pan (10-12 cup capacity)
- hand or stand mixer
Ingredients
Cake Batter
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup granulated sugar
- ½ cup salted butter (1 stick, room temperature)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- ½ cup chocolate chips (semi-sweet)
Streusel Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 ½ teaspoon cocoa powder
- ¼ cup salted butter (room temperature)
- ½ cup chocolate chips (semi-sweet)
- ½ teaspoon salt
Instructions
Preheat Oven to 350°F
Prepare Bundt Cake Pan
- Grease and Flour the Pan. Grease the interior with butter or cooking spray. Add a little bit of flour to the bottom of the pan and carefully rotate and tap the pan until the flour is evenly distributed across the sides of the pan. Be sure to tap out any excess flour.
Make the Batter
- Combine the Dry Ingredients. Sift together the dry ingredients into a medium bowl. Set aside.2 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- Combine the Wet Ingredients. In a separate large bowl, cream butter and sugar until light & fluffy, and pale yellow (about 3 minutes). Add in the vanilla extract, and the eggs one at a time, mixing well after each addition.1 cup granulated sugar, ½ cup salted butter, 2 large eggs, 1 teaspoon pure vanilla extract
- Mix Together Wet and Dry Ingredients. Mix together the wet and dry ingredients in small increments, alternating between the two until everything is combined.
- Add Sour Cream. Next, stir in the sour cream.Note: Adding the sour cream last helps prevent overmixing, ensuring a tender cake.1 cup sour cream
- Mix Batter. Mix the batter at low speed until just combined. Use a rubber spatula to scrape down the sides of the bowl to make sure all ingredients are incorporated. Then, increase to medium speed and beat for 3-5 minutes.
- Add Chocolate Chips. Fold the chocolate chips into the batter.Note: Folding chocolate chips into the batter gently distributes them while keeping the batter light and fluffy.½ cup chocolate chips
- Transfer Batter to Pan. Pour batter into the prepared bundt pan or 13x9 inch baking dish and spread evenly.
Make the Streusel Topping
- Combine Topping Ingredients. In a medium bowl, thoroughly combine all the dry topping ingredients.½ cup all-purpose flour, ½ cup brown sugar, 1 ½ teaspoon cocoa powder
- Add Butter. Using your fingertips, work in the room temperature butter until the mixture becomes crumbly.¼ cup salted butter
- Add Chocolate Chips. Mix in chocolate chips.½ cup chocolate chips
- Sprinkle on Topping. Sprinkle streusel topping evenly over the batter in the pan.
Bake
- Bake. Bake at 350°F for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Set pan on a wire rack to cool.
Unmold It
- Remove the cake from the pan.Let it cool completely before inverting it onto a plate or wire rack. To unmold, place a plate over the pan, then flip both over together. It should release cleanly onto the plate. Carefully remove the pan, and it is ready to serve. Dust with confectioners sugar and serve!
Video
Notes
Top Tips
- Preheat your oven. Make sure your oven is fully preheated.
- Room Temperature Ingredients. For a smooth batter, ensure all ingredients, especially butter and eggs, are at room temperature to allow for proper blending.
- Don't Overmix. For best results, mix the batter for just long enough for all the ingredients to be incorporated and for the batter to become smooth (about 3 minutes).
- Don't Overbake. Use a toothpick or skewer to test for doneness. Insert it into the center of the cake, and if it comes out with just a few moist crumbs, it's done.
- Cool in the Pan. Let it cool in the pan for 10-15 minutes on a wire rack before inverting it onto a plate to cool completely. This helps prevent the cake from breaking. Additions (optional) - Add in some chopped pecans or walnuts for some crunch. Toppings (optional) - confectioners sugar, chocolate glaze, or chocolate ganache.
Nutrition
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Seanna Borrows says
This recipe has been completely updated with new images and instructions. Hope you'll give it a try!
Russ B says
Great family recipe!
Seanna Borrows says
Thanks Russ. It was my Mom's recipe and my favorite cake growing up.
MJ & Big Ed says
Hi! For the chocolate chip cake we don't see what quantity of each ingredient we need......are we missing something?
Seanna says
Thanks for the help MJ and Big Ed! I have updated the recipe to include a list of ingredient amounts in the text and also added a printable recipe. Not sure what happened there, but I sure am glad you let me know! Thank you!