Get ready to transform your kitchen into a dessert paradise with this irresistible Yeggys Chocolate Chip Bundt Cake! Imagine a moist, tender cake studded with rich, melty chocolate chips that will have everyone begging for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a showstopping dessert that's surprisingly easy to make and guaranteed to impress.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan to ensure easy removal of the cake once baked.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
- In a large mixing bowl, cream together the unsalted butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then, mix in the vanilla extract until well combined.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the sour cream. Start and end with the flour mixture. Mix until just combined; do not overmix.
- Gently fold in the semi-sweet chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Once baked, remove the bundt pan from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- Once the cake has cooled completely, you can dust it with powdered sugar or drizzle it with a chocolate glaze if desired before serving.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and sour cream are at room temperature for the smoothest, most uniform batter.
- Don't Overmix: Mix your batter just until the ingredients are combined. Overmixing can lead to a tough, dense cake.
- Grease Like a Pro: Use a pastry brush to get into all the nooks and crannies of your bundt pan to ensure easy cake removal.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your cake is perfect!
- Cooling is Key: Let the cake cool in the pan for 10-15 minutes before inverting to prevent breaking.
- Optional Finishing Touches: Dust with powdered sugar or drizzle with chocolate glaze for an extra wow factor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 85mg
