Description
This easy homemade Bundt cake is rich, buttery, and loaded with melty chocolate chips, making it a crowd-pleasing dessert for any occasion. Inspired by Joanna Gaines, it comes together quickly with simple pantry ingredients and delivers a moist, tender crumb every time.
Ingredients
- 2 1/2 cups all-purpose flour (315g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter (226g), softened
- 1 1/2 cups granulated sugar (300g)
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup sour cream (240g) or plain Greek yogurt
- 1 1/2 cups semi-sweet chocolate chips (255g)
- Optional: Powdered sugar, for dusting
Instructions
- Generously grease a 10-12 cup Bundt pan with nonstick baking spray or butter and flour, making sure to coat all crevices. Set aside.
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. If desired, toss chocolate chips with 1 tablespoon of this flour mixture to prevent sinking.
- In a large bowl, cream butter and sugar with an electric mixer for 3-4 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- With mixer on low, add dry ingredients in three parts, alternating with sour cream. Begin and end with dry ingredients. Mix just until combined.
- Gently fold in chocolate chips.
- Spoon batter evenly into prepared Bundt pan. Smooth the top and tap pan on counter to release air bubbles.
- Bake in center of oven for 50-60 minutes, checking at 50 minutes. Cake is done when a toothpick inserted in the center comes out with a few moist crumbs.
- Cool cake in pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar or drizzle with glaze if desired.
- Slice and serve.
Notes
For best results, use room temperature ingredients and don’t overmix the batter after adding flour. Toss chocolate chips in flour to prevent sinking. Let the cake cool in the pan for at least 15 minutes before inverting. Store tightly wrapped at room temperature for up to 3 days or freeze individual slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 350
- Sugar: 27
- Sodium: 210
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
Keywords: Joanna Gaines, chocolate chip Bundt cake, easy dessert, homemade cake, Magnolia Table, chocolate chip cake, Bundt cake recipe, family dessert, crowd-pleaser, simple cake