Easy Chocolate Chip Bundt Cake with Vanilla Frosting
A delightful chocolate chip cake featuring rich chocolate flavors and a light, fluffy texture, topped with creamy vanilla frosting.
Ingredients
For the cake
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened Make sure it's at room temperature.
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 1 cup semi-sweet chocolate chips
For the vanilla frosting
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk As needed for consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan to ensure easy removal later.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy—about 3-4 minutes.
- Mix in the eggs and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the dry ingredients to keep the batter light.
- Gently fold in the chocolate chips, ensuring even distribution throughout the batter.
Baking
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for about 40-45 minutes or until a toothpick inserted into the cake comes out clean.
- Let the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
Frosting
- In a small bowl, combine the powdered sugar, softened butter, vanilla extract, and enough milk to achieve a smooth consistency. Adjust as needed.
- Drizzle the frosting over the cooled Bundt cake and let it set before slicing.
Notes
For a lighter option, you can substitute Greek yogurt for the sour cream. Don't skip the cooling process for perfect texture!