One Bowl Chocolate Chip Bundt Cake
An incredibly delicious chocolate chip bundt cake. This is a vanilla cake made in a bundt pan and speckled with mini chocolate chips so you get a little bit in every bite! Perfect for Easter brunch or a quick baking project!
Servings: 14
Calories: 430kcal
Equipment
Ingredients
- 3 cups all-purpose flour plus a bit more for dusting
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 ½ cup granulated sugar
- 1 cup flavorless oil or swap ½ for melted butter
- 4 large eggs
- ¾ cup sour cream or yogurt or light sour cream
- ¼ cup milk
- 1 tablespoon vanilla extract
- 1 cup mini chocolate chips
- icing recipe in notes optional
Instructions
- PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Grease a 10-inch bundt pan with cooking spray, or rub with butter, and dust with flour.
- BATTER: In a large bowl whisk together the flour, baking soda, salt, baking powder, and granulated sugar. Then, add the oil, sour cream, milk, eggs, and vanilla and continue to whisk. When there are still some flour pockets left, fold in the mini chocolate chips using a rubber spatula, until *just* combined. Then, pour the batter into the prepared bundt pan. You could also just add all those ingredients together in a stand mixer and mix until smooth (should take just over a minute or so.)
- BAKE: the bundt for 47-58 minutes, if at any point the cake starts browning too much on top, loosely place a piece of foil on the surface of the cake. Insert a toothpick in the cake to make sure it comes out mostly clean with the exception of a few crumbs. Let the bundt cake cool in pan on a wire baking rack for 15 minutes before removing from pan. Dust with powdered sugar or you can frost it once it’s completely cooled.
Notes
- Making the icing: is entirely optional. You’ll need 4 ounces of softened cream cheese, 3 tablespoons of softened butter, 1 teaspoon of vanilla extract, and 1 cup powdered sugar. Using a whisk, combine the cream cheese and butter in a bowl until smooth. Add the vanilla and powdered sugar and continue to whisk until you work out all the lumps from the powdered sugar. If the icing is too thick, add a teaspoon of milk at a time until thin enough to drizzle. I didn't need any milk at all. Drizzle over the cake and spread with an offset spatula.
Nutrition
Calories: 430kcal | Carbohydrates: 52g | Protein: 5g | Fat: 23g | Fiber: 1g | Sugar: 30g
