Chocolate Chip Bundt Cake

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!

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. The small size seems to make it so every bite is brimming with chocolate.

Chocolate Chip Bundt Cake

Prep Time: 25 minutes

Cook Time: 55 minutes

Yield: 12-16 servings

Chocolate Chip Bundt Cake


    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


To make the topping:

Preheat oven to 350°. Grease and flour a 12-cup Bundt pan.

Stir pecans, butter, and sugar together with a fork. Sprinkle mixture in bottom of prepared pan.

To make the cake:

Whisk together flour, baking soda, and salt. Set aside.

Using an electric mixer on medium speed, beat butter, brown sugar, granulated sugar, and vanilla until fluffy (3-5 minutes). Add eggs, one at a time, beating just until blended after each addition.

Add flour mixture, alternating with buttermilk. Begin and end with flour mixture. Reduce mixer speed to low and beat just until blended. Mix in chocolate chips. Transfer batter to prepared pan.

Bake 50-55 minutes, or until a cake tester inserted into the center comes out clean.

Cool in pan on wire rack for 10 minutes. Remove from pan to cool completely on wire rack.


Don't miss a recipe! Sign up for free email updates.


  1. Jacqueline March 2, 2012 Reply

    Oh, that does look fabulous. I keep saying I must get a bundt pan and I really should.

  2. Choc Chip Uru March 2, 2012 Reply

    This looks fabulous – a chocolate chip cookie in massive crumby cake form? My ideal breakfast 😀

    Choc Chip Uru
    Latest: Reese’s Peanut Butter Cup Stuffed Peanut Butter M&Ms Peanut Butter Giant Cookie

  3. Patty Draper March 2, 2012 Reply

    A favorite of ours! Have you ever made fried brownies? The ones I’ve eaten are from Taylor Groc. from Oxford. They do not have the batter that I’ve seen in some recipes. Would love to know if they are just brownie balls that are deep fried and then sprinkled with powdered sugar. I haven’t experimented to try yet. I thought someone might could help! Yes, another chocolate treat!

  4. I love bundt cakes. Oh, and chocolate chips. I will be making this soon. Like, may e this weekend,

  5. mireia March 3, 2012 Reply

    I’m bookmarking it myself, hopefully it won’t take me two years!!!

  6. Sydney Jones March 3, 2012 Reply

    Oh my good gracious! This looks like heaven :)

  7. Candy March 5, 2012 Reply

    Wow that looks so tasteful, i have to try this recipe!

  8. Lucy March 7, 2012 Reply

    I have that in my “recipes to try” file also! Now I’m inspired to actually do it. I love chocolate chip anything and that looks wonderful. Perfect for an afternoon cup of tea or chocolate.

  9. Nichole March 7, 2012 Reply

    Chocolate chips and pecans, what’s not to like? What kind of chocolate did you use, semisweet?

    • jennifer March 7, 2012 Reply

      Nichole, I used Ghirardelli milk chocolate mini chips.

  10. Heather Barranco March 11, 2012 Reply

    This looks so gooood! I love lots of chocolate chips in my wedding cakes just like this. I’m sure the pecans send it over the top!

  11. Cheri March 27, 2012 Reply

    YUM…I think I will make this for Easter

  12. nicaise February 2, 2013 Reply

    Did it tonight. Used almonds instead of pecans and almond extract instead of vanilla. It was just awesome! It turned out real high. Think it could have done 2 cakes.

  13. Liz August 21, 2013 Reply

    I like this recipe. Thank you.

  14. Genna January 27, 2015 Reply

    Have you tried this in a loaf pan instead of a bundt pan?

    • Author
      Jennifer McHenry January 28, 2015 Reply

      Hi, Genna. I’ve not tried baking this cake in a standard loaf pan. If you try it, I would suggest either making a half recipe or dividing the batter between two pans. It’s a tall cake, which means a lot of batter, so just be sure you don’t fill the pans too full.

  15. Deb Neikirk June 13, 2015 Reply

    I made this cake today. This cake is fabulous. A must try! Thanks for a great recipe.

Leave a reply

Your email address will not be published. Required fields are marked *