Go Back
Slice of chocolate chip bundt cake on a plate with glass of milk.

Chocolate Chip Bundt Cake

Moist, buttery chocolate chip bundt cake has a delicious vanilla flavor, tons of chocolate chips and is drizzled with chocolate ganache. The perfect combo of chocolate and vanilla in this easy pound cake recipe.
Course Dessert
Cuisine American
Keyword bundt cake, Chocolate Chip Pound Cake
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 14 slices
Calories 508kcal


Chocolate Chip Bundt Cake

  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter* softened to room temperature
  • 1 ¾ cups white sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs*
  • ¾ cup sour cream* full-fat
  • 1 ½ cups mini chocolate chips

Chocolate Ganache

  • 4 oz semi-sweet chocolate or dark
  • cup heavy cream 33-35% MF


Chocolate Chip Bundt Cake

  • Preheat the oven to 350F degrees.
  • In a large bowl whisk together the flour, baking powder and salt.
  • In a separate large bowl beat together the butter and sugar until fluffy (about 3-5 minutes).
  • Add in the vanilla extract and beat in the eggs 1 at a time.
  • With the mixer on low speed, mix in about ⅓ of the flour mixture followed by about ½ of the sour cream. Turn off the mixer and scrape down the side of the bowl.
  • Repeat the process until all the flour and sour cream are incorporated.
  • Gently stir in the chocolate chips.
  • Brush/spray a 12-cup bundt pan with pan release, or grease well and sprinkle with flour.
  • Spoon the batter into the prepared pan and smooth the top.
  • Bake in the preheated oven for 55-65 minutes, or until an inserted toothpick comes out clean.
  • Cool the cake in the pan for at least 30 minutes, then carefully invert onto a cooling rack and continue cooling.

Chocolate Ganache

  • Chop the chocolate into small pieces and place in a heatproof bowl.
  • Heat the cream until almost boiling, then pour the hot cream over the chocolate.
  • Let sit for 2 minutes, then whisk until smooth.
  • Drizzle (or pour) the chocolate over the bundt cake.


  1. The butter, eggs and sour cream should be room temperature before getting started.
  2. Store leftovers in an airtight container at room temperature for 3 days, or in the fridge for up to 5 days. Bring to room temperature before enjoying.
  3. Cake can be made 1 day in advanced. After fully cooled, cover and store at room temperature. Add the glaze the same day you plan to serve.
  4. Cake without ganache can be wrapped tightly and frozen for up to 2 months. Thaw in the fridge, then bring to room temperature before enjoying.
  5. Nutrition information is based on 1 piece, with ganache - with the cake sliced into 14 pieces. 


Calories: 508kcal | Carbohydrates: 60g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 113mg | Sodium: 94mg | Potassium: 175mg | Fiber: 2g | Sugar: 41g | Vitamin A: 700IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 2mg