• 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.