Chocolate Chip Sour Cream Bundt Cake

Last month my friend Janssen hosted a tiny birthday lunch for our friend Kayla. I was instructed to make the cake.

(For the record, I am never sad to be assigned to make a cake.)

After scouring my too-large Pinterest board of cake recipes, I decided instead to adapt an old favorite that I hadn’t made in years. I know I shared the original way back when this blog was just a wee babe. Pretty sure I converted that post (along with many far more embarrassing ones) back to a draft because I can’t find it when I search the site. Oh well. Perfect time to update and reshare, right?

Ten years ago this was a low-fat coffee cake recipe I begged off a dear coworker named Karen. It is not that anymore. Low-fat or coffee cake, that is. Although I may post than version at a later date…maybe in the fall? With some cider? Mmmm…

Focus, Jen!

Anyway, when I converted her recipe to a chocolate chip sour cream bundt cake, I used full fat everything…which I’m sure would appall Karen. Given the choice between margarine and butter, though, I’m with Paula Deen: gimme the butter every time. And judging from the silence that fell over the group once everyone had their own slice, moms and kids alike approved of my choice.

By the way, there are few things that raise my blood pressure faster than turning out a bundt cake that I am supposed to bring to an event and praying it doesn’t stick to the pan. (We’ve seen how that goes and it ain’t pretty.) My current strategy: a real thick layer of cooking spray + a good dusting of flour.

And even if that doesn’t work, it still tastes good.

One final thought. In case you hadn’t heard, Mother’s Day is this Sunday! Might I suggest making a chocolate chip sour cream bundt cake for dear old Mom? She’d be so proud of your culinary prowess.

And I bet she’d share.

Chocolate Chip Sour Cream Bundt Cake

Ingredients

2 cups sour cream
2 teaspoons baking soda
2 cups sugar
1 cup butter, softened
4 eggs
2 teaspoons vanilla
3 1/2 cups flour
4 teaspoons baking powder
1 cup mini chocolate chips (plus some extras for sprinkling on top)

Preheat oven to 350°F. Butter + flour a large bundt pan. (I use cooking spray, but don’t skip the flouring part!)

In a medium bowl, combine sour cream and baking soda. Set aside. It may or may not get foamy but the mixture will get larger in volume.

In another medium bowl, combine flour and baking powder.*

In a large bowl or stand mixer, cream together sugar and butter. Add eggs and vanilla; beat until smooth. Add about 1/3 of flour mixture to butter mixture and beat until combined. Add 1/2 sour cream and stir until combined. Repeat with flour, then sour cream, then flour, stirring until just combined. Fold in mini chocolate chips. Pour into prepared pan and bake for 45-55 minutes, or until set + top is deep golden brown. (Inserted toothpick may come out with damp crumbs on it; if it’s completely clean your cake may be too dry.)

Cool for 20 minutes or so, then turn out onto serving plate. Top with frosting and remaining mini chocolate chips. Serve warm or cool. Store in airtight container at room temperature.

Cream Cheese Frosting

Ingredients

4 oz (1/2 block) cream cheese, softened
4 Tablespoons (1/2 stick) butter, softened
~3 cups powdered sugar
~2 Tablespoons milk
vanilla

Combine all ingredients in a small bowl and beat with a hand mixer until smooth. Add milk or powdered sugar to reach desired consistency. Spread or drizzle on cooled cake and sprinkle mini chocolate chips on top.

You may also enjoy:

Cake #9: Thin Mint Cake #2: Chocolate w/ Hazelnut Mousse My Mom’s Texas Sheet Cake (aka the best Texas sheet cake ever)