Preheat the oven to 350°F (175°C). Grease the Bundt pan thoroughly. Make sure every corner is coated. This helps the cake release easily after baking and keeps the shape beautiful.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk everything together until evenly mixed. This step helps distribute the leavening ingredients throughout the cake batter.

Place the softened butter and sugar into a large bowl. Beat with an electric mixer until light and fluffy. This process adds air and helps create a soft cake texture.

Add the eggs one at a time. Mix well after each addition. Pour in the vanilla extract and continue mixing. The batter should look smooth and creamy at this stage.

Add the dry ingredients gradually. Alternate with the sour cream and milk. Mix gently after each addition. Continue until everything is combined without overmixing the batter.

Toss the chocolate chips with one tablespoon of flour. Fold them into the batter carefully. This simple trick helps prevent the chips from sinking to the bottom.

Pour the batter into the prepared Bundt pan. Spread evenly with a spatula. Bake for 45 to 50 minutes. A toothpick inserted near the center should come out mostly clean.

Remove the cake from the oven. Let it cool in the pan for 15 minutes. Carefully turn it onto a cooling rack and allow it to cool completely.

In a small bowl, whisk together powdered sugar, milk and vanilla extract. Stir until smooth. Drizzle the glaze over the cooled cake for a sweet finishing touch.