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Moist Chocolate Chip Bundt Cake

Bear Naked Food moist chocolate chip bundt cake

moist chocolate chip bundt cake

A recent episode from Food Network Asia “Fact or Fiction” totally inspired me break out my bundt pan and make this Moist and Chocolate Chip Bundt Cake.

Bear Naked Food moist chocolate chip bundt cake

 

Did you know that Nordic Ware is the manufacturer who invented the Bundt pan and made popular by Pillsbury back in the 60s? There is no specific bundt cake recipe, you could use any cake recipe you fancy. Bundt cake usually refers to its distinctive dome ringed shape.

Bear Naked Food moist chocolate chip bundt cake

 

Today’s recipe is a simple butter pound cake that is rich, moist and chockful of chocolate chips. Thanks to the addition of sour cream, it kept the cake tender and soft. This cake was polished off in less than a week much to my delight.

Ingredients:
1 cup (250 g) all-purpose flour
½ cup (110 g) unsalted butter – softened at room temperature
1 cup (200 g) caster sugar
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 tsp vanilla bean paste / extract
2 large eggs
1 cup (240 g) sour cream – softened at room temperature
1 bag (340 g) good quality semi-sweet chocolate chips

makes a 10-cup bundt cake

The line up.

Preheat oven to 175C/347F.

Grease a 10-cup (2.5L) bundt pan generously with butter.

 

Add flour, baking powder, baking soda and salt in a large bowl. Use a whisk to mix well.

 

Using stand mixer or electric hang mixer, cream the butter and sugar together, until pale and fluffy.

 

Add in one egg, vanilla extract and mix until just combined. Repeat with the 2nd egg.

 

In 3 batches, Add in 1/3 of the flour and mix gently into the batter. It is not necessary for the flour to disappear. Scrap down the sides if necessary.

 

Add in 1/3 of the sour cream and repeat above, until all the flour and sour cream is used up.

 

Gently fold in the chocolate chips.

 

Transfer the batter into the bundt pan and smooth the top with a spatula.

 

Bake in preheated oven for 45 – 50 mins, or until golden brown.

Bear Naked Food moist chocolate chip bundt cake

 

Allow to cool in bundt pan for 10 mins before unmolding it onto a wire rack to cool completely.

Bear Naked Food moist chocolate chip bundt cake

 

Dust with icing sugar for decoration. Slice and enjoy. Wrap the cake well with cling wrap and it keeps well for a few days.

Alternatively, you could freeze it and reheat in the oven before consuming.

Bear Naked Food moist chocolate chip bundt cake

 

Bear Naked Food moist chocolate chip bundt cake

 

Bear Naked Food moist chocolate chip bundt cake

 

 

Moist Chocolate Chip Bundt Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Baking
Serves: 1 x 10-cup bundt cake
Ingredients
  • 1 cup (250 g) all-purpose flour
  • ½ cup (110 g) unsalted butter – softened at room temperature
  • 1 cup (200 g) caster sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tsp vanilla bean paste / extract
  • 2 large eggs
  • 1 cup (240 g) sour cream – softened at room temperature
  • 1 bag (340 g) good quality semi-sweet chocolate chips
Instructions
  1. Preheat oven to 175C/347F.
  2. Grease a 10-cup (2.5L) bundt pan generously with butter.
  3. Add flour, baking powder, baking soda and salt in a large bowl. Use a whisk to mix well.
  4. Using stand mixer or electric hang mixer, cream the butter and sugar together, until pale and fluffy.
  5. Add in one egg, vanilla extract and mix until just combined. Repeat with the 2nd egg.
  6. In 3 batches, Add in ⅓ of the flour and mix gently into the batter. It is not necessary for the flour to disappear. Scrap down the sides if necessary.
  7. Add in ⅓ of the sour cream and repeat above, until all the flour and sour cream is used up.
  8. Gently fold in the chocolate chips.
  9. Transfer the batter into the bundt pan and smooth the top with a spatula.
  10. Bake in preheated oven for 35 – 40 mins, or until golden brown.
  11. Allow to cool in bundt pan for 10 mins before unmolding it onto a wire rack to cool completely.
  12. Dust with icing sugar for decoration. Slice and enjoy. Wrap the cake well with cling wrap and it keeps well for a few days. Alternatively, you could freeze it and reheat in the oven before consuming.

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

Latest posts by Rachelle (see all)

Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

5 Comments

  1. Karen says:

    Hi hi the cake looks yummylicious… must taste awesome too I believe. May I know if I dnt have a bundt pan can I use ordinary spring form baking tin for this cake n if yes, what size tin shd I use? Can I apply frosting on it too? Eg cream cheese frosting. Thx in advance

    • Rachelle says:

      Hi Karen, yes you could use a 9-inch square or round pan. Baking time should be the same but do give it a check around 35 – 40 mins. The cake is very moist and tender, I’ve not tried applying any frosting on top but you could definitely give it a try. Let me know how it goes. 🙂

  2. Karen says:

    Thanks a lot!! 👍😘

    • Karen says:

      Hi Rachelle, I baked this using a 9inch cake tin. Didn’t apply cream cheese frosting in the end… I reduced amount of sugar n chocolate chips and drizzled salted caramel sauce on it… nice cake recipe indeed… easy and tasty. Thanks a zillion