Moist Chocolate Chip Bundt Cake
Prep time
Cook time
Total time
Recipe type: Baking
Serves: 1 x 10-cup bundt cake
  • 2 cups (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
  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.
Recipe by Bear Naked Food at