Who needs an excuse for cake? This Chocolate Chip Bundt Coffee Cake doesn’t ask questions—it just delivers pure, indulgent bliss. Imagine biting into moist, buttery layers studded with gooey chocolate chips. It’s dangerously addictive. Breakfast, dessert, or midnight snack? Yes. It’s the answer to everything. And no, this isn’t your average cake; it’s a show-stealing, diet-ruining masterpiece. Just be ready—one slice won’t be enough. Hide it from your friends or be ready to share.
Summary
Chocolate Chip Bundt Coffee Cake
A rich, buttery Bundt cake loaded with chocolate chips. Perfectly sweet and impossible to resist.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup unsalted butter softened
- 1 ½ cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 ½ cups semi-sweet chocolate chips
For the Glaze (optional):
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour the Bundt pan.
- In a bowl, combine flour, baking powder, and baking soda.
- Cream butter and sugar until light and fluffy.
- Add eggs one by one, mixing well. Stir in vanilla.
- Alternate adding the flour mixture and sour cream, mixing until smooth.
- Fold in the chocolate chips.
- Pour batter into the prepared pan. Smooth the top.
- Bake for 50 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a rack.
- Whisk powdered sugar, milk, and vanilla for the glaze.
- Drizzle over the cooled cake.
Notes
Nutritional Values (per serving)
- Calories: 380
- Total Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
Vitamins and Minerals (per serving)
- Calcium: 8%
- Iron: 10%
- Magnesium: 6%
- Potassium: 5%
- Vitamin D: 4%
Additional Notes/Tips
- Toss chocolate chips in flour to prevent sinking.
- Add a pinch of cinnamon for a subtle twist.
- Store in an airtight container—it stays moist for days.
