Chocolate Chip Bundt Cake

Chocolate Chip Bundt Cake is a delicious combination of brown sugar, chocolate, and nuts. This one is always a winner! - Bake or Break
Chocolate Chip Bundt Cake is a delicious combination of brown sugar, chocolate, and nuts. This one is always a winner! - Bake or Break

Bundt cake and I are great friends. The pure genius of them is that you can make a beautiful, delicious cake without all the layers and frosting.

I have had this recipe in my to-bake file for almost two years. I have no idea how I waited this long to make it. A Bundt cake with chocolate chips, brown sugar, and pecans??? Yes, please!

Chocolate Chip Bundt Cake is a delicious combination of brown sugar, chocolate, and nuts. This one is always a winner! - Bake or Break

This recipe is from Southern Living Annual Recipes 2010. The description from the recipe author says that this cake is her sister’s favorite. After making it myself, I can understand that kind of attachment to it.

Despite the long-ish ingredient list, this is a relatively quick cake to make. While I’m all for experimenting with recipes, I highly recommend that you use the miniature-sized chocolate chips. Their small size seems to make it so every bite is brimming with chocolate.

Visit the Recipe Index for more Bundt cake recipes!

Chocolate Chip Bundt Cake

Yield: 12 to 16 servings

Prep Time: 25 minutes

Cook Time: 55 minutes

Chocolate Chip Bundt Cake is a delicious combination of brown sugar, chocolate, and nuts. This one is always a winner!

Ingredients:

For the topping:

  • 2/3 cup chopped pecans
  • 1/4 cup unsalted butter, softened and cut into small pieces
  • 2 tablespoons granulated sugar

For the cake:

  • 2 & 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 1 cup buttermilk
  • 12 ounces semisweet chocolate mini chips

Directions:

To make the topping:

  1. Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan.
  2. Stir the pecans, butter, and sugar together with a fork. Sprinkle the mixture in the bottom of the prepared pan.

To make the cake:

  1. Whisk together the flour, baking soda, and salt. Set aside.
  2. Using an electric mixer on medium speed, beat the butter, brown sugar, granulated sugar, and vanilla until fluffy (3-5 minutes). Add the eggs, one at a time, beating just until blended after each addition.
  3. Add the flour mixture, alternating with the buttermilk. Begin and end with flour mixture. Reduce mixer speed to low and beat just until blended. Mix in the chocolate chips. Transfer the batter to the prepared pan.
  4. Bake 50-55 minutes, or until a cake tester inserted into the center comes out clean.
  5. Cool in pan on wire rack for 10 minutes. Remove from pan to cool completely on wire rack.

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