Preheat the oven to 350°F.

In a mixing bowl, combine the flour, baking powder and salt. Set aside.

In a large mixing bowl, combine the butter and sugar on medium speed with an electric mixer. Beat until light in color and fluffy, 1-2 minutes.

Add in the eggs, 3 at a time, mixing until combined.

Mix in the sour cream and vanilla extract.

Add half of the dry ingredients, beating on low. Next add the milk, beat again on low. Then add the remaining dry ingredients, mixing on low until fully combined.

Liberally grease a 9 inch bundt pan (it’s important to know what size you have) with butter. Get the butter in all the nooks. Once the pan is evenly coated with butter, add a few tablespoons of all-purpose flour to the pan. Hold the pan over the sink and rotate it, tapping the sides as you go, to evenly distribute the flour. Ensure the entire interior is covered with a thin layer of flour. Turn the pan upside down over the sink or trash can to remove any excess flour.

Transfer the batter to the pan and bake for 50-55 minutes or until it's starting to brown, appears set on top, and a toothpick inserted in the center comes out clean. If the cake appears to be browning too quickly, tent it with foil for the final 15 minutes of baking.

Remove the bundt cake from the oven and allow it to cool (not inverted) for 15 minutes on a cooling rack. Then invert the pan over a piece of parchment paper or a plate, tapping on the bottom of the pan to release the cake. Allow the cake to cool completely before adding the glaze. I’ve provided a vanilla glaze and chocolate glaze.

Sift the powdered sugar, this helps to create a silky, smooth glaze. Add in 3 tbsp of milk or heavy cream and vanilla extract, whisk to combine. Add another tbsp of milk or heavy cream to thin out the glaze or more powdered sugar to thicken the glaze. Taste and adjust, whisk in the salt.

Drizzle generously over the cake. Allow the glaze to set for 30-60 minutes before slicing and serving.

Place chocolate chips in a medium heat-proof bowl.

In a small pot over low heat, heat the heavy cream just until boiling.

Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.

Use a spatula to stir the mixture until smooth. Stir in the corn syrup.

Allow the glaze to come to room temperature before adding it to the cake. Then drizzle generously over the cake. Allow the glaze to set for 30-60 minutes before slicing and serving.