Sour Cream Chocolate Chip Bundt Cake

Ensure all ingredients have come to room temperature (or close).
Preheat the oven to 325° F and place a rack in the middle position.
Prepare your bundt tin. Brush the inside a 10-inch, or 10 to 13-cup, bundt-style tin (preferably nonstick) with softened butter. Dust thoroughly with flour and tap out any excess.
In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large liquid measuring cup or mixing bowl, mix together the sour cream, buttermilk and vegetable oil just until combined.
In a large mixing bowl with a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugar together until they’re totally combined and look white and fluffy, about 2 to 3 minutes.
Beat in the vanilla and one egg on medium speed. Once the egg is totally mixed in, beat in the next, and repeat. Scrape the sides and bottom of the bowl to ensure everything is combined.
With the mixer on low, beat in one-third of the flour mixture, then half of the buttermilk mixture. Repeat, then add the remaining flour as well as the chocolate chips and mix on low just until the last streaks of flour disappear.
Pour the batter into the prepared bundt tin, smoothing it out evenly. Using a butter knife, draw a shallow circle in the batter around the middle of the bundt ring.
Bake for 50-60 minutes, or until the cake is, golden brown on top, the middle springs back when gently pressed, and a wooden skewer inserted into the middle comes out with just a few moist crumbs.
Allow the cake to cool in its tin for about 10 minutes (no longer, or it could over-bake — or start to stick again). Firmly hold a cooling rack on top of the tin and, using an oven mitt or kitchen towel, flip both the tin and the cooling rack at the same time to invert the cake out onto the rack. Lift off the tin and allow the cake to cool fully before slicing and serving.