We’ve been making this moist lemon pound cake on repeat and decided we wanted to switch things up with this dessert. It’s loaded with mini chocolate chips and is kept ultra moist with a homemade simple syrup that get’s poured into the cake after it bakes. It’s basically a bakers secret magic trick to ensure an ultra-delicious, flavorful and moist cake! And this bundt cake is finished with a vanilla bean frosting that you’ll want to eat with a spoon. It’s dangerous! You gotta love any dessert with chocolate chips, right? Check out my Banana Chocolate Chip Bars with a brown butter brandy frosting, my Single Serve Chocolate Chip Cookie, and my Pumpkin Chocolate Chip Pancakes for more chocolate-chip-y goodness!
Cake flour: I like to use cake flour because it has a lower protein content than all-purpose. This means the cake will have a more delicate and tender crumb. Baking Powder: Gives the cake some lift! Kosher salt: accentuates the flavor of the cake Eggs: Be sure to use room temperature eggs. The eggs help make the bundt cake big, hearty and moist! Butter: Always use softened, room temperature butter (not margarine or spreadable butter) to ensure maximum volume in your cake. I take mine out of the fridge at least an hour before I begin baking! (I also use unsalted butter). Sour cream: essentially an insurance policy to keep the bundt cake moist! (Also room temperature) Milk: room temperature, whole milk Mini Chocolate Chips: I’ve found using the mini chocolate chips work best because they’re lighter in weight and don’t sink to the bottom. Plus, you get more chocolate in each bite this way! White Chocolate Instant Pudding Mix: My secret weapon to adding a bit more flavor and it helps make the cake a little extra moist! SO good!
Be sure to scroll down to the recipe card for the full recipe instructions.
