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.

slice of chocolate chip bundt cake served on a white plate, with the remaining cake in the background

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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:

Slice of chocolate chip cake served on a white plate, with a fork that has removed a bite of 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.

slice of chocolate chip cake on a white plate, with remainder of the bundt cake in the background. A fork has cut a bite out of the slice.

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.

Butter, sugar, eggs, and vanilla extract mixed together in the bowl of a stand mixer

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.

Dry ingredients and sour cream added to batter, creating a thick cake batter

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.

collage image showing chocolate chips dusted with flour, and the chocolate chip cake batter transferred to a 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.

collage image showing a chocolate chip bundt cake in the pan, as well as the same cake inverted onto a white serving plate

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

easy chocolate chip bundt cake on a white plate, dusted with powdered sugar

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.

slice of chocolate chip cake made with sour cream served on a white plate

Recommended Equipment:

Yield: 12 Servings

Chocolate Chip Cake

Name: Chocolate Chip Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 eggs; 1 tsp vanilla extract; 2 cups + 1 TBSP all-purpose flour, divided; 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1 cup sour cream; 2 cups semi-sweet chocolate chips; For Dusting: Powdered Sugar

Moist and dotted with morsels of chocolate, this chocolate chip cake is a crowd-pleasing favorite!

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
2 cups + 1 TBSP all-purpose flour, divided
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
2 cups semi-sweet chocolate chips
For Dusting: Powdered Sugar

Instructions

Preheat oven to 350F and spray a bundt pan with baking spray (or grease and lightly flour the pan).
In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugar, mixing until light and fluffy.
Add eggs, one at a time, mixing well after each addition, scraping down the sides as needed.
Add vanilla extract and mix to combine.
In a separate bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt.
With the mixer on low speed, alternate adding flour mixture and sour cream to the batter, beginning and ending with the flour mixture. Scrape down sides of the bowl as needed.
In a small mixing bowl, toss chocolate chips with remaining 1 TBSP flour until coated. Add the chocolate chips to the batter, stirring to combine.
Pour batter into prepared bundt pan. Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool completely, then dust with powdered sugar and serve.

Notes

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.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 364Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 63mgSodium: 265mgCarbohydrates: 47gFiber: 2gSugar: 43gProtein: 3g

Nutrition information is automatically calculated and is not guaranteed for accuracy.