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You are here: Home / bundt cakes / Sour Cream Chocolate Chip Bundt Cake

Sour Cream Chocolate Chip Bundt Cake

November 9, 2009 By Laura 13 Comments

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I wanted to wax poetic about this cake–because I truly do feel poetic about it, I’ve made it several times–but I am having trouble. Maybe it is the 5 hours of sleep and Kung Fu Panda in the background robbing me of brain cells.


Whatever, the cause, believe me when I say I am not expressing eloquently enough just how much I love this cake. It is the reason I fell in love with bundt cakes. It is also the reason I fell in love with Lisa Yockeslon’s baking cookbooks (ChocolateChocolate, Baking By Flavor). It is simple to make and fragrant with vanilla. The cake accents the chocolate perfectly.

Sour Cream Chocolate Chip Pound Cake
Adapted closely from ChocolateChocolate by Lisa Yockelson

3 cups(378 g) AP flour (she wants bleached, I used 1/3 cake flour, almost 2/3 unbleached AP flour, and while weighing it I also threw in 1 tablespoon of potato flour)
1/2 t baking soda
3/4 t salt
2 cups mini chocolate chips (I used some regular chips, but truly, from past experience, you will have less problems with chips sinking if you use mini chips)
1/2 lb (2 sticks) unsalted butter, softened
3 cups superfine vanilla sugar (I made my own in food processor)
6 large eggs
2 1/4 t vanilla extract
1 cup sour cream

Preheat the oven to 325 F. Spray a nonstick bundt pan thoroughly with flour/grease mixture (she calls for lining a tube pan with parchment paper–I have never needed to, but I do make sure to coat the pan thoroughly). Also spray some bundlettes or mini loaves for the excess dough or use a 10 inch tube pan for the entire cake (I love bundt cakes, how pretty they are, so I rarely use tube pans). Set aside.

Sift the flour, baking soda and salt together twice. Remove 1 tablespoon and toss with the chocolate chips. Set the chips and the flour mixture aside.

Cream the butter in large bowl of mixer on moderate speed for 4 mins. Add the vanilla sugar in 4 additions, beating for 1 minute after each portion is added. Add the eggs, one at a time, beating for 30 secs after each addition and scraping down the sides of bowl. Add the vanilla and blend it in. On low speed, add sifted flour mixture in 3 additions, alternating with sour cream in 2 additions, beginning and ending with the flour mixture. Remember to keep scraping sides and bottom of bowl. Fold in the chocolate chips by hand.

Spoon batter into prepared pan(s) and smooth top with rubber spatula.

How long you bake the cake will depend on the size(s). A 10 inch tube cake will take 1 hour and 15 minutes. A 9-10 inch bundt cake will take approximately 1 hour. 1 cup size bundlettes take around 25 minutes. You will just need to watch for whatever sizes you choose to make.

Bake the cake(s) for the recommended time, or until a toothpick inserted comes out clean (it may hit chocolate chip and be smeared with melted chocolate, which is fine). The baked cake will pull also slightly away from the sides of the pan.

Cool the cake in the pan(s) on a rack for 10-15 mins, then invert onto another cooling rack and peel away parchment paper if used and then invert again to stand upright. Cool completely. Store in airtight cake container. Sift confectioners’ sugar over the top of the cake before serving if desired.

Filed Under: bundt cakes, cakes, chocolate Tagged With: bundt cakes, cakes, chocolate chips, sour cream, tube cakes

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Comments

  1. HoneyB says

    November 9, 2009 at 10:39 am

    Ok, if this is the cake you were talking about on Facebook then all I have to say, I MUST MAKE IT.

    Reply
  2. That Girl says

    November 9, 2009 at 12:11 pm

    chocolate chip cakes have just the right amount of chocolate for me

    Reply
  3. Grace says

    November 9, 2009 at 12:18 pm

    i love a simple sour cream bundt cake, but tossing in chocolate chips never hurt anyone.
    so am i to understand you don't enjoy kung fu panda? 🙂

    Reply
  4. Joanne says

    November 10, 2009 at 6:22 am

    Bundt cakes are just about the perfect thing to bring to any dinner party or just to have around to house to snack on. I love the sour cream/chocolate chip/vanilla combo!

    Reply
  5. Ingrid says

    November 13, 2009 at 7:53 pm

    I love the ease and quickness of making bundt cakes. This one sounds delightful though I'm thinking something other than chocolate chips.
    ~ingrid

    Reply
  6. Jessie says

    November 14, 2009 at 1:57 pm

    oh man that is one good looking cake! I love the chocolate chips in the cake yummm!

    Reply
  7. Tasty Eats At Home says

    November 14, 2009 at 2:08 pm

    Sounds so wonderful! I love bundt cakes too. So pretty with little effort!

    Reply
  8. Danielle says

    November 14, 2009 at 2:46 pm

    I don't bake much these days but when I do I need relatively easy recipes that are really really good. This would fit the bill! Great recipe!

    Reply
  9. No-Frills Recipes says

    November 14, 2009 at 8:14 pm

    Mmm…very lovely cake,will certainly save this recipe. Thanks

    Reply
  10. NOELLE says

    November 14, 2009 at 9:19 pm

    Looks like a very moist cake! Great picture, I need a slice.

    Reply
  11. Miranda says

    November 14, 2009 at 10:26 pm

    mmmh.
    Chocolate. Moist. Delish.
    Looks fantastic!!!

    Reply
  12. Stacy says

    November 15, 2009 at 4:56 pm

    Looks delicious! I want a slice!!!

    Reply
  13. My Little Space says

    November 18, 2009 at 1:07 am

    OMG, such a lovely bake! The cake looks so perfectly done. Cheers.

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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