Who doesn’t love a good chocolate chip bundt cake? It’s the perfect dessert to bring to any party or get-together, and it’s even better when it’s moist and fluffy. But what if you don’t have any sour cream on hand? No need to worry – this recipe is for a chocolate chip bundt cake without sour cream, and it’s just as delicious!
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 4 eggs
- 1 cup milk
- 2 tsp vanilla extract
- 1 1/2 cups semisweet chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk and vanilla extract, until everything is well combined.
- Stir in the chocolate chips.
- Pour the batter into a greased and floured bundt cake pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
- Serve and enjoy!
Nutritional Information:
Serving size: 1 slice
Calories per serving: 370
Fat per serving: 19g
Saturated fat per serving: 11g
Cholesterol per serving: 85mg
Carbohydrates per serving: 46g
Fiber per serving: 1g
Sugar per serving: 30g
Protein per serving: 6g
Cooking Time:
Preparation time: 20 minutes
Baking time: 50-60 minutes
Total time: 1 hour and 20 minutes
Equipment:
- Large mixing bowl
- Separate bowl for dry ingredients
- Whisk
- Bundt cake pan
- Wire rack
Serving Suggestions:
This chocolate chip bundt cake is delicious on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. You could also serve it with a drizzle of chocolate ganache or caramel sauce for an extra decadent treat.
Variations:
If you’re feeling adventurous, you could try adding some chopped nuts or dried fruit to the batter. You could also swap out the semisweet chocolate chips for milk chocolate, dark chocolate, or white chocolate chips. Or, if you’re a fan of citrus flavors, you could add some orange or lemon zest to the batter.
Substitutions:
- If you don’t have unsalted butter, you can use salted butter instead, but reduce the amount of salt in the recipe by 1/2 tsp.
- If you don’t have brown sugar, you can use all granulated sugar instead.
- If you don’t have semisweet chocolate chips, you can use any type of chocolate chips or chopped chocolate.
- If you don’t have milk, you can use almond milk, soy milk, or any other type of milk you prefer.
Storage:
This chocolate chip bundt cake will keep well in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months – just wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw it at room temperature before serving.
Tips:
- Make sure your butter is softened before you start – it should be at room temperature, but not melted.
- Don’t overmix the batter once you add the dry ingredients – just mix until everything is well combined.
- Grease and flour your bundt cake pan well to prevent the cake from sticking.
- Let the cake cool in the pan for 10 minutes before removing it – this will help it come out of the pan more easily.
Notes:
This recipe makes a large bundt cake that serves about 12 people. If you’re serving a smaller group, you can halve the recipe and bake it in a smaller pan.
Frequently Asked Questions:
Can I make this cake without chocolate chips?
Yes, absolutely! You can leave out the chocolate chips or replace them with nuts, dried fruit, or anything else you like.
Can I use sour cream instead of milk?
Yes, you can use sour cream instead of milk if you prefer. It will make the cake more moist and tender.
Do I have to use a bundt cake pan?
No, you can use any type of cake pan you like. Just adjust the baking time accordingly – a smaller pan will take less time to bake, while a larger pan will take longer.
This chocolate chip bundt cake without sour cream is a real winner! It’s moist, fluffy, and packed with chocolatey goodness. I love how easy it is to make, and how versatile it is – you can customize it with your favorite add-ins or toppings. Whether you’re serving it for a special occasion or just as a treat for yourself, I highly recommend giving this recipe a try. You won’t be disappointed!