This Chocolate Chip Bundt Cake is a perfect cake recipe for beginners, offering a delightful treat with minimal effort. You’ll love this simple dessert, creating a beautiful and delicious cake that tastes homemade and impressive.
Key Ingredients & Substitutions:
- All-Purpose Flour: You can use a gluten-free all-purpose flour blend for a gluten-free option.
- Granulated Sugar: Feel free to use light brown sugar for a slightly deeper flavor.
- Sour Cream: Greek yogurt is an excellent substitute for a similar tangy richness.
- Chocolate Chips: Use semi-sweet, milk chocolate, or dark chocolate chips based on your preference.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 ½ cups semi-sweet chocolate chips
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Servings: 12 slices
- Calories per serving: Approximately 420 calories
- Tools Needed: Bundt pan, electric mixer, mixing bowls, measuring cups and spoons.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
First, preheat your oven to 350°F (175°C). Then, generously grease and flour your Bundt pan, ensuring every crevice is coated to prevent sticking. This is a crucial step for any cake recipe for beginners.
2. Whisk Dry Ingredients Together
In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Make sure these ingredients are well combined, which helps with even baking.
3. Cream Wet Ingredients
In a large bowl, use an electric mixer to cream together the softened butter until it’s light and fluffy. Next, beat in the eggs one at a time, followed by the vanilla extract, until everything is smooth.
4. Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined and avoiding overmixing.
5. Fold in Chocolate Chips
Gently fold in the chocolate chips with a spatula. You want them evenly distributed throughout the batter.
6. Bake Your Cake
Pour the batter into your prepared Bundt pan and spread it evenly. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool and Serve
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack. Allow it to cool completely before slicing and serving. You’ve just mastered another cake recipe for beginners!
Variation Ideas:
- Nutty Twist: Add ½ cup chopped walnuts or pecans to the batter along with the chocolate chips.
- Citrus Zest: Include 1 tablespoon of orange or lemon zest for a bright, fresh flavor.
- Marble Swirl: Divide a third of the batter and mix with 2 tablespoons of cocoa powder for a simple marble effect.
- Powdered Sugar Dust: For a simple finish, dust the cooled cake with powdered sugar.
Storage Instructions:
Store your Chocolate Chip Bundt Cake at room temperature, tightly covered, for up to 3-4 days. You can also freeze individual slices wrapped in plastic wrap and then foil for up to 2-3 months. Thaw frozen cake at room temperature before serving.
Frequently Asked Questions (FAQ):
- Why did my Bundt cake stick to the pan? You likely didn’t grease and flour the pan thoroughly enough. Always be generous with your coating.
- Can I make this cake ahead of time? Yes, this cake tastes great the next day! You can bake it a day in advance.
- What if I don’t have sour cream? You can use an equal amount of plain Greek yogurt as a substitute.
- How do I know when the cake is done? Insert a wooden skewer or toothpick into the thickest part of the cake; if it comes out clean, your cake is ready.
- Can I use a different type of pan? While designed for a Bundt pan, you can adapt this cake recipe for beginners to a 9×13 inch baking pan, adjusting the baking time as needed.
- My cake cracked on top, what happened? This is often due to overbaking or uneven oven temperature, but it’s common for Bundt cakes and doesn’t affect the taste.