If you’ve ever wanted a chocolate chip bundt cake that feels truly bakery-style but bakes up effortlessly at home, this one’s for you. I’m talking a moist bundt cake with a tender crumb, rich vanilla warmth, and semisweet chocolate chips tucked into every slice—because nobody wants a “mostly plain” bite.
The best part is how versatile it is: serve it simply with a shower of powdered sugar, or dress it up with a quick vanilla glaze for that special-occasion finish. Thanks to a sour cream bundt cake base, it stays soft and flavorful for days—so whether you’re baking for a weekend brunch, a potluck, or a late-night sweet craving, you’ll have a reliable, crowd-pleasing cake you’ll want to make again.
Key Benefits
If you love a dessert that looks impressive but doesn’t ask you to babysit it, this chocolate chip bundt cake is going to be your new go-to. It’s the kind of bakery-style bundt cake that feels special enough for guests, yet easy enough for a casual weekend bake.
Why you’ll love it
Moist and tender every time: The result is a truly moist bundt cake with a tender crumb—soft, rich, and never dry.
Chocolate in every bite: Using semisweet chocolate chips (and optionally mini chips) gives you consistent pockets of chocolate without big clumps or bare slices.
Foolproof bundt shape: Bundt cakes can be intimidating, but this one is designed to bake evenly and release cleanly when you prep the pan properly.
Stays moist for days: This cake holds onto its softness, making it ideal if you want a dessert that tastes just as good tomorrow (sometimes even better).
Dress it up or keep it simple: You can serve it plain, dust it with powdered sugar, or add a quick vanilla glaze for a polished finish.
What makes it especially “weekend-friendly”
Make-ahead win: Bake it the day before a gathering, and you’ll still have that fresh, satisfying texture.
Low-stress serving: No stacking layers, no fussy decorating—just slice and enjoy.
Crowd-pleasing flavor: Vanilla-rich cake + chocolate chips is a classic for a reason. It works for brunch, dessert, and everything in between.
If you’re after a dependable cake that delivers big on flavor, texture, and presentation—without complicated steps—this one checks every box.
Ingredients
Before you start mixing, take a minute to gather everything and set it on the counter. When your ingredients are ready (and at the right temperature), your chocolate chip bundt cake comes together smoothly—and bakes up with that moist, tender crumb we’re after.
For the Chocolate Chip Bundt Cake (10–12 cup bundt pan)
Dry
3 cups (360 g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
Wet
1 cup (227 g) unsalted butter, softened to room temperature
1 1/2 cups (300 g) granulated sugar
1/2 cup (100 g) light brown sugar, packed
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup (240 g) sour cream (or full-fat Greek yogurt), room temperature
3/4 cup (180 ml) buttermilk, room temperature
Chocolate
1 1/2 cups (255 g) semisweet chocolate chips (mini or regular)
Optional (highly recommended for even chip distribution)
1 tablespoon all-purpose flour (to toss with the chocolate chips)
For the Pan
Baking spray with flour or 2 tablespoons softened butter + 2 tablespoons flour (for greasing/flouring)
Optional Simple Vanilla Glaze
1 cup (120 g) powdered sugar
1–2 tablespoons milk or cream
1/2 teaspoon vanilla extract
Pinch of salt (optional, but balances sweetness)
Instructions
This chocolate chip bundt cake is straightforward, but a few small details make the difference between “pretty good” and seriously sensational. I’ll walk you through it like we’re baking side by side.
Before you start
Bring to room temp: butter, eggs, sour cream (or yogurt), and buttermilk mix more smoothly and help prevent a dense cake.
Position your oven rack: center rack is best for an evenly baked bundt cake.
Prep your pan well: a clean release is everything with a bundt.
Step-by-step
Preheat and prep the pan
Preheat your oven to 350°F (175°C).
Generously grease your bundt pan with baking spray with flour or butter it thoroughly, then dust with flour (tap out the excess).
Tip: Get into every ridge—those pretty details can be sticky if you miss a spot.
Whisk the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
This quick whisk helps the cake rise evenly and keeps you from biting into a salty pocket later.
Cream the butter and sugars
In a large bowl (or stand mixer), beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 2–3 minutes.
This step builds air into the batter, which helps create that tender crumb.
Add eggs and vanilla
Beat in the eggs one at a time, mixing until each is fully incorporated. Scrape down the bowl as needed.
Mix in the vanilla.
If the batter looks a little curdled, don’t panic—once the flour goes in, it smooths out.
Add sour cream, then alternate dry + buttermilk
Mix in the sour cream (or Greek yogurt) until smooth—this is a big reason the cake stays moist.
Now add the dry ingredients in three additions, alternating with the buttermilk in two additions:
Dry → Buttermilk → Dry → Buttermilk → Dry
Mix on low speed and stop as soon as the flour disappears.
Key tip: Don’t overmix—that’s the fastest path to a tight, heavy bundt cake.
Prep and fold in the chocolate chips
Toss the semisweet chocolate chips with 1 tablespoon flour (optional, but helpful for reducing sinking).
Fold the chips into the batter with a spatula until evenly distributed.
You want “chocolate in every bite,” not a layer at the bottom.
Fill the pan and bake
Spoon the batter into the prepared pan and smooth the top. Give the pan a gentle tap on the counter to settle the batter into the grooves.
Bake for 50–60 minutes, or until:
the top springs back lightly when touched, and
a skewer/toothpick comes out with a few moist crumbs (melted chocolate is fine)
Cool, then unmold with confidence
Cool the cake in the pan for 10–15 minutes—this helps it set and release.
Run a thin knife around the edges if needed, then invert onto a wire rack. Lift the pan off slowly.
Let the cake cool completely before glazing or slicing for the cleanest cuts.
Quick success check
If your cake releases cleanly and slices without crumbling, you’re right where you want to be: a moist chocolate chip bundt cake with a soft, bakery-style texture and chocolate tucked throughout.
Pro Tips and Variations
A chocolate chip bundt cake is wonderfully simple, but these small upgrades make it feel truly bakery-style—and help you avoid the most common bundt cake hiccups. Pick a few that fit your style, and you’ll bake with way more confidence.
Pro tips for a moist, tender bundt cake
Measure flour the right way: Spoon flour into the measuring cup and level it off. Packing flour in can lead to a dry, heavy cake.
Cream until fluffy, not just combined: That extra couple of minutes helps create a lighter, more tender crumb.
Stop mixing early: Once flour goes in, mix on low and stop as soon as the batter looks smooth. Overmixing = dense texture.
Use mini chips for better distribution: Mini semisweet chocolate chips are less likely to sink and give you more “chocolate in every bite.”
Toss chips with a little flour: A quick coating helps suspend them throughout the batter instead of settling at the bottom.
Know your oven: If your cakes often bake unevenly, an oven thermometer is a game-changer.
Bundt pan success (no-stress release)
Grease every groove: Bundt pans are beautiful, but those ridges need thorough coverage. Take your time here.
Use the right nonstick method: Baking spray with flour works especially well; butter + flour is a solid classic too.
Cool, but don’t wait too long: Let the cake rest 10–15 minutes before unmolding. Too soon can break the cake; too long can make it cling.
Easy flavor variations (choose your adventure)
Dark chocolate lover: Swap half the semisweet chips for dark chocolate chips or chocolate chunks for deeper, richer bites.
“Extra chocolate” boost: Stir in 1–2 teaspoons espresso powder (it intensifies chocolate without tasting like coffee).
Nutty crunch: Add 1/2 cup chopped toasted walnuts or pecans for texture—especially nice if you’re glazing the cake.
Warm spice twist: Add 1 teaspoon cinnamon for a cozy, bakery-case vibe.
Orange-chocolate vibe: Add 1 tablespoon orange zest for a bright, elegant twist that still feels classic.
Finishing options (from simple to showy)
Powdered sugar dusting: Quick, pretty, and perfect when you want a clean, classic look.
Vanilla glaze: Lightly sweet and glossy—great if you’re serving this as a “company’s coming” bundt cake.
Chocolate drizzle or ganache: Makes it feel dessert-shop special with minimal effort (and pairs beautifully with semisweet chips).
Quick troubleshooting (so you can fix it next time)
Chips sank to the bottom: Try mini chips and toss them with flour; also avoid overmixing, which can thin the batter.
Cake turned out dense: Usually it’s overmixed batter, cold ingredients, or too much flour—room temp ingredients and careful measuring help.
Cake stuck in the pan: Next time, grease more thoroughly and unmold after 10–15 minutes. If it happens now, let it cool a bit more, gently loosen edges, and try again with a steady, confident flip.
With these tips in your back pocket, your moist chocolate chip bundt cake will bake up reliably—and you can tailor it to any occasion without changing the core, foolproof method.
Serving Suggestions
Once your chocolate chip bundt cake is fully cooled, it’s ready to shine—whether you keep it simple for an everyday treat or dress it up for a dessert table. Here are a few of my favorite ways to serve it so every slice feels a little special.
Simple (and still impressive)
Powdered sugar dusting: The easiest “finished” look—especially pretty on a detailed bundt pan.
Warm slice, no extras: A quick 10–12 seconds in the microwave makes the chips slightly melty and the moist bundt cake taste freshly baked.
Add a topping for a bakery-style finish
Vanilla glaze: Light, sweet, and glossy—perfect when you want that polished, bakery-style bundt cake look without heavy frosting.
Chocolate drizzle: Ideal if you’re serving true chocolate lovers; it leans into the “seriously sensational” vibe fast.
Pairings that make it feel like an occasion
Coffee or espresso: The slight bitterness balances the sweetness and highlights the chocolate.
Cold milk: Classic, comforting, and especially great if you’re serving kids (or feeling nostalgic).
Fresh berries: Strawberries or raspberries add brightness that contrasts beautifully with semisweet chocolate chips.
Whipped cream or vanilla ice cream: A simple scoop turns this into a plated dessert with almost no effort.
When to serve it
Brunch centerpiece: Slice it thick and serve with fruit and coffee—done.
Potluck or holiday dessert: It travels well, slices cleanly, and looks beautiful on a cake stand.
Make-ahead treat: Because it stays tender, it’s a great “bake today, serve tomorrow” option.
Quick serving tip for the cleanest slices
For neat portions, use a serrated knife and wipe it between cuts (especially if the cake is slightly warm). You’ll get sharp edges, visible chocolate pockets, and that irresistible “just one more slice” look.
Conclusion
If you’ve been craving a dessert that feels a little fancy without being fussy, this chocolate chip bundt cake delivers. It bakes up with a moist, tender crumb, plenty of semisweet chocolate chips, and that effortless, bakery-style look that makes people assume you spent all afternoon in the kitchen.
Before you wrap up, here are two quick reminders for the best results:
Prep the bundt pan thoroughly so the cake releases cleanly and keeps its pretty shape.
Cool completely before glazing or slicing for the neatest finish and the most satisfying texture.
Whether you serve it simply with powdered sugar or dress it up with a silky vanilla glaze, this cake is the kind you’ll reach for again and again—reliable, crowd-pleasing, and seriously sensational in every slice.
Explore more irresistible cake recipes you won’t want to miss:
Chocolate Chip Bundt Cake Seriously Sensational
Ingredients
- Before you start mixing take a minute to gather everything and set it on the counter. When your ingredients are ready (and at the right temperature), your chocolate chip bundt cake comes together smoothly—and bakes up with that moist, tender crumb we’re after.
For the Chocolate Chip Bundt Cake (10–12 cup bundt pan)
- Dry
- 3 cups 360 g all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine salt
- Wet
- 1 cup 227 g unsalted butter, softened to room temperature
- 1 1/2 cups 300 g granulated sugar
- 1/2 cup 100 g light brown sugar, packed
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 cup 240 g sour cream (or full-fat Greek yogurt), room temperature
- 3/4 cup 180 ml buttermilk, room temperature
- Chocolate
- 1 1/2 cups 255 g semisweet chocolate chips (mini or regular)
- Optional highly recommended for even chip distribution
- 1 tablespoon all-purpose flour to toss with the chocolate chips
For the Pan
- Baking spray with flour or 2 tablespoons softened butter + 2 tablespoons flour for greasing/flouring
Optional Simple Vanilla Glaze
- 1 cup 120 g powdered sugar
- 1 –2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- Pinch of salt optional, but balances sweetness
Instructions
- This chocolate chip bundt cake is straightforward, but a few small details make the difference between “pretty good” and seriously sensational. I’ll walk you through it like we’re baking side by side.
Before you start
- Bring to room temp: butter, eggs, sour cream (or yogurt), and buttermilk mix more smoothly and help prevent a dense cake.
- Position your oven rack: center rack is best for an evenly baked bundt cake.
- Prep your pan well: a clean release is everything with a bundt.
Step-by-step
- Preheat and prep the pan
- Preheat your oven to 350°F (175°C).
- Generously grease your bundt pan with baking spray with flour or butter it thoroughly, then dust with flour (tap out the excess).
- Tip: Get into every ridge—those pretty details can be sticky if you miss a spot.
- Whisk the dry ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- This quick whisk helps the cake rise evenly and keeps you from biting into a salty pocket later.
- Cream the butter and sugars
- In a large bowl (or stand mixer), beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 2–3 minutes.
- This step builds air into the batter, which helps create that tender crumb.
- Add eggs and vanilla
- Beat in the eggs one at a time, mixing until each is fully incorporated. Scrape down the bowl as needed.
- Mix in the vanilla.
- If the batter looks a little curdled, don’t panic—once the flour goes in, it smooths out.
- Add sour cream, then alternate dry + buttermilk
- Mix in the sour cream (or Greek yogurt) until smooth—this is a big reason the cake stays moist.
- Now add the dry ingredients in three additions, alternating with the buttermilk in two additions:
- Dry → Buttermilk → Dry → Buttermilk → Dry
- Mix on low speed and stop as soon as the flour disappears.
- Key tip: Don’t overmix—that’s the fastest path to a tight, heavy bundt cake.
- Prep and fold in the chocolate chips
- Toss the semisweet chocolate chips with 1 tablespoon flour (optional, but helpful for reducing sinking).
- Fold the chips into the batter with a spatula until evenly distributed.
- You want “chocolate in every bite,” not a layer at the bottom.
- Fill the pan and bake
- Spoon the batter into the prepared pan and smooth the top. Give the pan a gentle tap on the counter to settle the batter into the grooves.
- Bake for 50–60 minutes, or until:
- the top springs back lightly when touched, and
- a skewer/toothpick comes out with a few moist crumbs (melted chocolate is fine)
- Cool, then unmold with confidence
- Cool the cake in the pan for 10–15 minutes—this helps it set and release.
- Run a thin knife around the edges if needed, then invert onto a wire rack. Lift the pan off slowly.
- Let the cake cool completely before glazing or slicing for the cleanest cuts.
Quick success check
- If your cake releases cleanly and slices without crumbling, you’re right where you want to be: a moist chocolate chip bundt cake with a soft, bakery-style texture and chocolate tucked throughout.
Notes
Nutrition Information (per serving, estimated)
- Calories: 550
- Total Fat: 27 g
- Saturated Fat: 16 g
- Trans Fat: 0 g
- Cholesterol: 116 mg
- Sodium: 390 mg
- Total Carbohydrates: 71 g
- Dietary Fiber: 2 g
- Total Sugars: 46 g
FAQs
Can I use regular chocolate chips instead of mini chips?
Yes. Regular semisweet chocolate chips work perfectly and give you bigger pockets of chocolate. If you want more even distribution (and less sinking), mini chips are a nice upgrade—but not required.
How do I keep chocolate chips from sinking in a bundt cake?
A few simple tricks help:
Toss the chips with 1 tablespoon flour before folding them into the batter.
Use mini chips for lighter, more “suspended” chocolate.
Avoid overmixing once the flour is added—thin batter can encourage sinking.
Why did my bundt cake turn out dense?
The most common reasons are:
Overmixing the batter after adding flour (mix just until combined).
Too much flour (spoon and level, or weigh it for accuracy).
Cold ingredients (room temperature butter, eggs, and dairy help create a lighter crumb).
How do I prevent a bundt cake from sticking to the pan?
Bundt pans have lots of crevices, so thorough prep is key:
Grease every ridge with baking spray with flour or butter, then dust with flour.
Don’t skip the center tube area.
Unmold after 10–15 minutes of cooling—this timing helps it release cleanly.
How do I know when this chocolate chip bundt cake is done?
Look for a few signals:
The top should spring back lightly when touched.
A toothpick/skewer should come out with a few moist crumbs (melted chocolate is fine).
The edges will look set and slightly pulled from the pan.
Can I make this cake ahead of time?
Absolutely. This moist chocolate chip bundt cake holds up beautifully and often tastes even better the next day. Bake it, cool completely, and store it well covered until serving.
What’s the best way to store it so it stays moist?
Room temperature: Store covered for up to 3 days.
Refrigerator: If your kitchen is warm or you’ve glazed it, refrigerate and bring slices to room temp before serving for the best texture.
Can I freeze chocolate chip bundt cake?
Yes—this is a great freezer-friendly cake.
Cool completely, then wrap tightly in plastic wrap and foil.
Freeze for up to 2–3 months.
Thaw overnight at room temperature (still wrapped), then glaze or dust with powdered sugar before serving.
Can I swap the sour cream?
Yes. Full-fat Greek yogurt is the best substitute and keeps that soft, tender crumb. Lower-fat options can work, but the cake may be slightly less rich and moist.
What if I don’t have buttermilk?
No problem. Make a quick substitute:
Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar, let stand 5 minutes, then use the amount needed for the recipe.