This moist chocolate chip bundt cake recipe is simple, foolproof, and absolutely delicious. With a tender crumb, rich chocolate flavor, and a beautiful golden crust, it’s perfect for brunch, dessert, or gifting. Ready in under 2 hours with minimal effort!
Key Takeaways
- Easy to make: This recipe uses basic pantry ingredients and simple mixing techniques—no stand mixer required.
- Incredibly moist: A blend of sour cream and oil keeps the cake tender and rich for days.
- Packed with chocolate: Loaded with semi-sweet chocolate chips for gooey pockets in every bite.
- Perfect for any occasion: Ideal for holidays, potlucks, birthdays, or a cozy weekend treat.
- Stunning presentation: The bundt shape creates an elegant, bakery-style cake with zero decoration needed.
- Customizable: Add nuts, swap chocolate types, or drizzle with glaze for extra flair.
- Long shelf life: Stays fresh for up to 5 days at room temperature when stored properly.
📑 Table of Contents
Why You’ll Love This Chocolate Chip Bundt Cake
There’s something magical about a perfectly baked bundt cake—especially when it’s bursting with melty chocolate chips and has that irresistible golden crust. This moist chocolate chip bundt cake recipe is everything you want in a dessert: simple, satisfying, and seriously delicious. Whether you’re a beginner baker or a seasoned pro, this cake delivers consistent results with minimal effort.
What sets this recipe apart is its balance of flavor and texture. The cake is tender and moist, thanks to sour cream and oil, while the chocolate chips add bursts of sweetness and richness. And let’s be honest—there’s nothing quite like slicing into a beautifully shaped bundt cake and watching the chocolate ooze out. It’s a showstopper that tastes even better than it looks.
Ingredients You’ll Need
One of the best things about this chocolate chip bundt cake is that it uses ingredients you likely already have in your pantry. No fancy tools or hard-to-find items required. Here’s what you’ll need to gather:
Dry Ingredients
- 2 ½ cups (315g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed brown sugar
- ½ cup (120ml) vegetable oil or canola oil
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (240g) sour cream, at room temperature
Mix-Ins
- 1 ½ cups (260g) semi-sweet chocolate chips (plus extra for topping)
For the Pan
- Non-stick baking spray or butter and flour
Tip: Room temperature ingredients blend more smoothly, creating a uniform batter and preventing overmixing.
Step-by-Step Instructions
Now that you’ve gathered your ingredients, let’s walk through the process of making this moist chocolate chip bundt cake. Don’t worry—it’s easier than it looks!
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). While it’s heating up, generously grease your bundt pan with non-stick baking spray. Make sure to get into every nook and cranny—this ensures the cake releases cleanly. For extra insurance, dust the pan lightly with flour after greasing, tapping out any excess.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside. Keeping your dry ingredients separate helps ensure even distribution and prevents overmixing later.
Step 3: Combine Wet Ingredients
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and oil until well combined. Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract. The mixture should be smooth and slightly glossy.
Step 4: Alternate Dry and Wet
Add about one-third of the dry ingredients to the wet mixture and stir gently. Then add half of the sour cream and mix. Repeat: another third of dry, the rest of the sour cream, and finish with the remaining dry ingredients. Mix just until combined—don’t overdo it. A few small lumps are totally fine.
Step 5: Fold in the Chocolate Chips
Using a spatula, gently fold in the chocolate chips. Be careful not to crush them. You want them evenly distributed but still intact for that gooey bite.
Step 6: Bake to Perfection
Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake should spring back when lightly touched.
Step 7: Cool and Unmold
Let the cake cool in the pan for 15–20 minutes. Then, place a wire rack over the top of the pan and carefully invert it. Gently tap the pan if needed. Allow the cake to cool completely before slicing.
Baking Tips for the Best Results
Even the simplest recipes can benefit from a few expert tips. Here’s how to ensure your chocolate chip bundt cake turns out perfect every time.
Don’t Overmix the Batter
Overmixing leads to a dense, tough cake. Once you add the flour, mix just until combined. It’s okay if there are a few streaks—they’ll disappear during baking.
Use Room Temperature Ingredients
Room temperature eggs and sour cream blend more easily, creating a smoother batter and a more even bake. If you forget to take them out ahead of time, warm the eggs in a bowl of warm water for 5 minutes and microwave the sour cream for 10–15 seconds.
Choose the Right Chocolate
Semi-sweet chocolate chips work best for balance, but feel free to use milk chocolate for a sweeter cake or dark chocolate for a deeper flavor. Avoid chocolate chunks—they can sink to the bottom during baking.
Test for Doneness Carefully
Bundt cakes can be tricky because of their shape. Use a long wooden skewer or toothpick to check the center. If it comes out clean, it’s done. If you see wet batter, give it a few more minutes.
Let It Cool Before Unmolding
Patience is key! If you try to remove the cake too soon, it may break. Wait at least 15–20 minutes, but no longer than 30, or the cake may stick.
Serving and Storing Your Cake
This moist chocolate chip bundt cake is delicious on its own, but a few simple touches can elevate it even further.
How to Serve
Serve slices plain for a classic treat, or dust with powdered sugar for a rustic look. For a special occasion, drizzle with a simple glaze made from powdered sugar, milk, and vanilla. Add a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert.
Storage Tips
Store the cake in an airtight container at room temperature for up to 5 days. If your kitchen is warm, refrigerate it to extend freshness. Bring slices to room temperature before serving for the best texture.
You can also freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before serving.
Variations and Customizations
One of the joys of this recipe is how easily it can be adapted. Here are a few fun ways to switch things up:
Add Nuts
Fold in ½ cup of chopped walnuts or pecans for a crunchy texture. Toast them first for extra flavor.
Try Different Chips
Swap semi-sweet chips for white chocolate, butterscotch, or peanut butter chips. Or mix and match for a fun twist.
Spice It Up
Add 1 teaspoon of cinnamon or a pinch of cayenne for a warm, spicy kick. Perfect for fall or winter baking.
Make It Boozy
Replace 2 tablespoons of sour cream with your favorite liqueur—like Kahlúa, Grand Marnier, or Amaretto—for an adult-friendly version.
Double the Chocolate
Stir in ¼ cup of cocoa powder with the dry ingredients for a deeper chocolate flavor. You can also add a chocolate ganache drizzle on top.
Why This Recipe Works
This moist chocolate chip bundt cake recipe is a winner because it balances simplicity with flavor. The sour cream adds moisture and a slight tang, while the oil keeps the cake tender. The combination of granulated and brown sugar gives it a rich sweetness and helps create that beautiful golden crust.
The bundt pan does more than just make the cake look fancy—it ensures even baking and a consistent texture throughout. And because the cake is so moist, it stays fresh for days, making it perfect for make-ahead baking.
Whether you’re baking for a holiday, a birthday, or just because you deserve a treat, this cake delivers. It’s the kind of recipe you’ll come back to again and again—reliable, delicious, and always impressive.
Final Thoughts
If you’re looking for a dessert that’s easy to make, tastes incredible, and looks like it came from a bakery, this moist chocolate chip bundt cake is your answer. With minimal effort and common ingredients, you can create a cake that wows family and friends.
So preheat your oven, grab your bundt pan, and get baking. One slice, and you’ll understand why this recipe is a keeper. Happy baking!
Frequently Asked Questions
Can I use melted butter instead of oil?
Yes, you can substitute melted butter for the oil, but the cake may be slightly less moist. Oil helps keep bundt cakes tender, so if you use butter, make sure it’s unsalted and fully melted and cooled.
Can I make this cake gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend in place of all-purpose flour. Make sure it contains xanthan gum, or add ½ teaspoon if it doesn’t. The texture will be very similar.
Why did my cake stick to the pan?
This usually happens if the pan wasn’t greased thoroughly or if the cake was removed too soon. Always use a generous amount of non-stick spray and let the cake cool for at least 15 minutes before unmolding.
Can I freeze this cake?
Yes! Wrap the cooled cake tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
Can I use mini chocolate chips?
Definitely! Mini chocolate chips distribute more evenly and won’t sink as much. They’re perfect for a uniform chocolate experience in every bite.
How do I know when the cake is done?
Insert a toothpick or skewer into the thickest part of the cake. If it comes out clean or with a few moist crumbs (not wet batter), it’s done. The cake should also spring back when lightly pressed.