Easy chocolate chip cake is moist and tender (thanks to sour cream!), and it’s packed with enough chocolate chips to quell any sweet tooth.

This delicious and crowd pleasing chocolate chip bundt cake is dotted with morsels of chocolate in every bite.

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I have a major sweet tooth and chocolate chips are one of my favorite staples when it comes to curbing sugar cravings.

I’m not ashamed to admit that I have raided the bag of chocolate chips in the pantry on more than one occasion!

On their own, chocolate chips are mighty tasty, but mix them into baked goods like moist and perfectly chewy chocolate chip cookies and I am in heaven.

I’ll even settle for a batch of Healthier Oatmeal Chocolate Chip Muffins or these shortcut Bisquick chocolate chip muffins just to get my chocolate fix.

When I’m looking for a dessert that piques my fondness for chocolate but is crowd pleasing at the same time, I love to make this easy chocolate chip cake.

Incredibly moist thanks to the addition of sour cream, this chocolate chip cake from scratch is quickly moving up my list of favorite desserts.

More Chocolatey Cake Recipe to Try:

• Triple Chocolate Bundt Cake
• Chocolate Chip Loaf Cake
• Old-Fashioned Chocolate Sour Cream Pound Cake
• One Bowl Chocolate Cake

The Best Chocolate Chip Coffee Cake

Despite the name, coffee cake doesn’t actually contain any coffee. It’s simply a sweet dessert that pairs perfectly with coffee (or hot tea).

There is nothing more delicious than a big slice of this chocolate chip bundt cake along side a steaming mug of coffee.

These tips make this easy chocolate chip cake recipe practically fool proof, whether you’re serving it as a coffee cake or as an evening dessert.

• Prepare the bundt pan. Be sure to spray the bundt pan with baking spray or grease and flour it prior to adding the batter. This will help your cake to easily release after baking.
• Bring ingredients to room temperature. Room temperature butter, eggs and sour cream will blend smooth and create a light and fluffy batter without overmixing.
• Use your favorite chocolate. I use semi-sweet chocolate chips in this cake, but you could also use dark chocolate or milk chocolate if you prefer.
• Don’t fear the sour cream. Recipes with sour cream can scare people off. Even if you don’t like to spoon sour cream over your baked potato or onto your taco, you should definitely give it a chance in baking. Sour cream does some amazing things when used in baked goods and I promise you won’t taste the flavor of it at all.

How to Make Easy Chocolate Chip Cake

It’s really easy to make chocolate chip cake from scratch.

Ingredients You’ll Need:

• Unsalted Butter
• Granulated Sugar
• Eggs
• Vanilla Extract
• All-purpose Flour
• Baking Powder
• Baking Soda
• Salt
• Sour Sream
• Semi-sweet Chocolate Chips
• Powdered Sugar

How to Make It:

(Full printable recipe is available below)

Mix the wet ingredients. First, you’ll use the paddle attachment in a stand mixer to combine butter and sugar, mixing until light and fluffy. Add the eggs, one at a time, and the vanilla extract and mix to combine.

Mix the dry ingredients. Next, you’ll whisk together 2 cups of flour, baking powder, baking soda, and salt.

Prepare the batter. Then, you’ll alternate adding flour mixture and sour cream to the wet batter, beginning and ending with the flour mixture.

Bake and serve. Last, you’ll stir in the chocolate chips that have been tossed with a bit of flour. Scoop batter into the prepared bundt pan.

Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for a bit before inverting it onto a serving plate.

Once the cake is cooled completely, dust with powdered sugar and serve.

Notes and Adaptations:

• I use semi-sweet chocolate chips in this cake, but you could also use dark chocolate or milk chocolate if you prefer.
• If you’d like to have a ganache to drizzle over your cake, you can heat 1 cup of heavy cream in a saucepan until it’s steaming (but not boiling). Pour over 1 1/3 cups chocolate chips in a heatproof bowl. Let sit for 5 minutes without stirring, then stir until smooth. Let sit for another 15 minutes to thicken slightly before spooning it over the cooled cake.