Ingredients
- 2 cups white sugar
- 1 cup margarine
- 4 large eggs
- 2 cups sour cream
- 3 teaspoons vanilla extract
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- ¾ cup white chocolate chips
- ¾ cup dark chocolate chips
Why This Recipe Works
Cooking Tips You Should Know
- Use room temperature ingredients for better mixing and texture.
- Avoid overmixing the batter to keep the cake light and tender.
Step 1
Gently heat your oven to 300°F (150°C) and grease a 12-cup Bundt pan really well, then dust it lightly with flour. In a large bowl, beat together the sugar and margarine until the mixture is light and fluffy. Add the eggs one at a time, mixing just enough to combine after each addition. Next, stir in the sour cream and vanilla extract.
Step 2
In another bowl, sift together the flour, baking soda, and baking powder. Gradually add this dry mix to the wet ingredients in about four parts, beating thoroughly after each addition until you have a smooth batter.
Step 3
Scoop out about 2 1/2 cups of the batter into a smaller bowl and mix in the cocoa powder until it’s a rich, dark color. Then fold the white chocolate chips into this chocolate batter. For the lighter batter, gently stir in the dark chocolate chips.
Step 4
Now it’s time to layer the batters in your pan. Start with the light batter, then spoon the chocolate batter on top. You can swirl them a bit if you like, or just leave them layered.
Step 5
Bake for around 1 hour and 20 minutes, until the cake is golden on top and a knife poked in the center comes out clean. Let it cool on a rack for about 20 minutes before running a knife around the edges to loosen it. Finally, flip it onto a plate or cooling rack and enjoy!
