Tasty Chocolate Chip Bundt Cake

Every bite of this mini chocolate chip bundt cake offers a perfect mix of softness and flavor. You'll fall in love with this fluffy vanilla-based treat packed with tiny chocolate bits throughout. The best part? You only need one bowl to make it, so there's almost no cleanup afterward. Enjoy it with morning coffee, as the star of your brunch table, or as a sweet treat after dinner.

I came across this gem during a crazy busy holiday when I couldn't handle making anything complicated. The simple mixing steps gave such tasty results that now it's what I turn to whenever I'm short on time but still want to impress everyone.

Essential Components Breakdown

• All Purpose Flour: Gives the cake its framework while keeping everything soft all the way through
• Baking Soda: Teams up with the tangy stuff to help the cake rise nicely
• Baking Powder: Makes sure the whole cake lifts evenly as it bakes
• Kosher Salt: Brings out all the tastes and cuts through excessive sweetness
• Granulated Sugar: Adds the sweet kick and helps lock in moisture
• Neutral Oil: Keeps everything juicy during baking and when stored afterward
• Large Eggs: Provide stability, richness and hold everything together
• Sour Cream: Adds a nice tang and keeps the cake incredibly moist
• Milk: Creates the perfect thickness so chocolate chips don't all sink to the bottom
• Vanilla Extract: Gives that cozy warmth that works so well with chocolate
• Mini Chocolate Chips: Spread evenly throughout so you get chocolate in every mouthful

Step-by-Step Cooking Guide

Getting Your Pan Ready:

Heat your oven to 350°F. Coat a 10-inch bundt pan thoroughly with butter or cooking spray, then sprinkle lightly with flour.

Mixing Your Batter:

In one big mixing bowl, stir together flour, baking soda, baking powder, salt, and sugar. Dig a hole in the middle and pour in oil, eggs, sour cream, milk, and vanilla extract. Mix just until everything comes together.

Adding The Chocolate:

Fold in the mini chocolate chips carefully to keep them from dropping to the bottom while also keeping air bubbles in your batter.

Watching The Clock While Baking:

Empty the batter into your ready bundt pan, smooth the top, and bake for 50 minutes. Check if it's done by sticking a toothpick in - you want a few moist bits on it.

Cooling It Down Properly:

Let the cake sit in the pan for 15 minutes, then flip it onto a wire rack and let it cool completely before adding any toppings.

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Ways To Switch Up The Taste

Try adding two tablespoons of fresh orange zest for a citrusy twist. Or make a brown sugar swirl by mixing half a cup of brown sugar with two teaspoons of cinnamon and putting it between layers of batter. You can even turn it into a coffee cake by sprinkling a crumbly topping on before you bake it.

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This mini chocolate chip bundt cake brings together no-fuss making and total enjoyment. It always turns out great, just like something from a fancy bakery, making it perfect for anything from laid-back mornings to special celebrations.

Frequently Asked Questions

→ Can I use regular-sized chocolate chips instead of mini chips in this bundt cake?

You can swap in regular chocolate chips, but tiny ones work better since they spread out more evenly through the batter. Big chips often fall to the bottom (which turns into the top when flipped over) and might leave holes in your cake. If you can't find mini chips, roughly chop normal chips or chocolate bars, or mix your regular chips with 1 tablespoon of the flour blend before adding them in – this helps them stay put in the batter.

→ My bundt cakes often stick to the pan. Any tips to prevent this?

For a cake that slides right out, prep your pan really well. Take a pastry brush and spread a thin coat of shortening or soft butter into every corner of the pan, then lightly dust with flour (shake off the extra). Or just grab a baking spray that has flour in it. For best results, cool your cake for exactly 15 minutes before flipping – too quick and it'll break, too long and it'll stick. If it's still giving you trouble, gently tap the pan or run a plastic knife around the edges.

→ Can I make this chocolate chip bundt cake ahead of time?

This cake is great for making early! After it's cooled down completely, keep it without icing in an airtight container on your counter for up to 3 days or in your fridge for up to 5 days. You can even freeze it uniced for up to 3 months – just wrap it tight in plastic then aluminum foil. Let it thaw in the fridge overnight and warm up to room temp before adding any icing. For the freshest taste, save the cream cheese icing for right before you serve it.

→ I don't have sour cream. What else can I use in this bundt cake?

You've got plenty of options instead of sour cream: plain yogurt (either Greek or regular), light sour cream, or full-fat Greek yogurt all work perfectly as straight swaps. If you're in a rush, buttermilk can do the trick (though your batter will be a bit runnier), or mix 2 teaspoons of lemon juice or white vinegar with ¾ cup minus 2 teaspoons of whole milk and wait 5 minutes before using it. Each option will give your cake a slightly different taste but they'll all turn out yummy.

→ What's the best way to store leftover bundt cake?

For cake with no icing or just powdered sugar on top, pop it in an airtight container at room temp for up to 3 days. If you've added cream cheese icing, keep it in the fridge in an airtight container for up to 5 days, but let slices warm up before eating for the best flavor. To make it last even longer, wrap single slices and freeze them for up to 2 months—just let them sit out for about an hour to thaw before you dig in.

→ Can I add other flavors or mix-ins to this basic bundt cake recipe?

This bundt cake is super flexible! Try adding 1-2 teaspoons of almond or lemon extract for new flavors. Mix in 1 tablespoon of citrus zest (lemon, orange, or lime) for some zing. Switch out chocolate chips for white chocolate, butterscotch, or peanut butter chips. Throw in ½ cup of toasted nuts or dried fruit with your chips. For a richer taste, use light brown sugar instead of white sugar. Just don't go overboard with extras as they might mess with how the cake bakes and how long it needs in the oven.