Who doesn’t love a classic chocolate chip bundt cake? But what if you’re out of sour cream or simply don’t like the taste? Don’t worry, we’ve got you covered with this delicious and easy recipe that will have everyone asking for seconds.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup milk
- 1 1/2 cups chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Gradually add the flour mixture and milk to the butter mixture, alternating between the two and mixing until just combined.
- Stir in the chocolate chips.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
- Serve and enjoy!
Nutritional Information:
Serving size: 1 slice
Calories: 356
Fat: 18g
Saturated Fat: 11g
Cholesterol: 74mg
Sodium: 183mg
Carbohydrates: 45g
Fiber: 1g
Sugar: 30g
Protein: 4g
Cooking Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Total time: 1 hour 15 minutes
Equipment:
- 10-inch bundt pan
- Medium bowl
- Large bowl
- Mixing spoons
- Mixing bowls
- Cake tester or toothpick
- Wire rack
Serving Suggestions:
This chocolate chip bundt cake is delicious on its own, but you can also serve it with whipped cream, fresh berries, or a drizzle of chocolate sauce.
Variations:
If you want to mix things up, you can try adding nuts, dried fruit, or different types of chocolate chips to the batter. You can also experiment with different extracts, like almond or peppermint, to add a unique flavor.
Substitutions:
If you don’t have milk, you can use buttermilk or a non-dairy milk like almond or soy milk instead. You can also substitute the chocolate chips with chopped chocolate or another type of candy, like M&M’s or Reese’s Pieces.
Storage:
This chocolate chip bundt cake can be stored at room temperature in an airtight container for up to 3 days. You can also freeze the cake for up to 3 months by wrapping it tightly in plastic wrap and then placing it in a freezer-safe bag or container.
Tips:
- Make sure your butter is softened before beating it with the sugar, as this will help to create a light and fluffy texture.
- Don’t overmix the batter once you’ve added the flour and milk, as this can result in a tough cake.
- Allow the cake to cool in the pan for 10 minutes before removing it, as this will help it to come out cleanly and without sticking.
Notes:
This recipe makes one 10-inch bundt cake, which serves 12 people.
Frequently Asked Questions:
Can I use sour cream instead of milk?
Yes, you can use sour cream instead of milk if you prefer. Simply substitute the same amount of sour cream for the milk in the recipe.
Can I use a different type of pan?
You can use a different type of pan, but be aware that the baking time may vary depending on the size and shape of the pan. Keep an eye on the cake and use a toothpick to check for doneness.
Can I make this cake ahead of time?
Yes, you can make this cake ahead of time and store it in an airtight container at room temperature. You can also freeze the cake for later use.
Personal Thoughts:
This chocolate chip bundt cake recipe without sour cream is a great alternative for those who either don’t have sour cream or don’t like the taste. The cake turned out moist and fluffy, and the chocolate chips added the perfect touch of sweetness. This recipe is definitely a keeper, and I encourage everyone to give it a try!