Chocolate Chip Bundt Cake

This Chocolate Chip Bundt Cake is seriously the BEST. Homemade buttermilk pound cake loaded with pecans and chocolate chips. Top the cake with some vanilla ice cream and caramel sauce and prepare to be wowed! Pecans, sugar, brown sugar, butter, vanilla, eggs, flour, baking soda, salt, buttermilk, and chocolate chips. Can make in advance and refrigerate or freeze for a sweet treat later! #cake #dessert #poundcake #chocolatechips #bundtcake

Best Chocolate Chip Bundt Cake Recipe

This Chocolate Chip Bundt Cake is seriously the BEST. Homemade buttermilk pound cake loaded with pecans and chocolate chips. Top the cake with some vanilla ice cream and caramel sauce and prepare to be wowed! This cake is great for parties, potlucks, or Tuesday. It is very easy to make and even easier to eat. I had to give most of this cake away to friends so we didn’t eat the whole thing ourselves! This cake is too good!

How to Make Chocolate Chip Bundt Cake From Scratch

As I said, this Chocolate Chip Bundt Cake is very easy to make. Start by sprinkling some chopped pecans, sugar, and melted butter in the bottom of a bundt cake pan. Next, make the cake batter. Mix together butter, sugar, brown sugar and vanilla with an electric mixer until light and fluffy. Add eggs to the butter mixture, making sure to mix well after each one. Next, add flour, baking soda, and salt to the batter alternating with buttermilk. Finally, stir in mini chocolate chips. Pour the batter into the bundt cake pan and bake. Let the cake sit in the cake pan for 10 to 15 minutes before removing the cake from the pan and cooling completely on a wire rack. Allowing the cake to rest in the pan for a few minutes after baking will help make sure the cake comes out of the pan easily.

Tips for Making Bundt Cake

• Have all ingredients at room temperature before baking including eggs and buttermilk.
• Spray Bundt pan with baking spray that contains flour. I like Baker’s Joy or Pam.
• Can add toffee bits to the cake batter.
• Can top the cake with a quick glaze made from powdered sugar, milk, and vanilla.
• Store cake in an air-tight container. 
• The cake will keep approximately 2 to 3 days at room temperature on the counter and 5 to 7 days in the refrigerator.
• Can freeze the baked cake for later. You can freeze the cake whole or in individual slices. The cake will keep for about 6 months in the freezer.

Recipe Print Recipe

Chocolate Chip Bundt Cake

Author: Plain Chicken

Yield: 12 people

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

This Chocolate Chip Bundt Cake is seriously the BEST. Homemade buttermilk pound cake loaded with pecans and chocolate chips. Top the cake with some vanilla ice cream and caramel sauce and prepare to be wowed! Pecans, sugar, brown sugar, butter, vanilla, eggs, flour, baking soda, salt, buttermilk, and chocolate chips. Can make in advance and refrigerate or freeze for a sweet treat later! #cake #dessert #poundcake #chocolatechips #bundtcake

Equipment:

• Bundt Cake Pan
• Kitchen-Aid Mixer

Ingredients:

Topping

• ⅔ cup chopped pecans
• ¼ cup butter, softened
• 2 Tbsp sugar

Cake

• 1 cup butter, softened
• 1 cup firmly packed brown sugar
• ½ cup sugar
• 1 Tbsp vanilla extract
• 4 eggs
• 2¾ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup buttermilk
• 1 (12-oz) package semi-sweet mini chocolate chips

Instructions:

• Preheat oven to 350ºF. Spray a 12-cup bundt pan with baking spray.
• Combine pecans, ¼ cup butter, and 2 Tbsp sugar. Sprinkle in the bottom of the bundt pan.
• In the bowl of an electric stand mixer, beat together 1 cup butter, brown sugar, sugar, and vanilla at medium speed for 3 to 5 minutes, until light and fluffy. Add eggs, one at a time, beating just until blended.
• Combine flour, baking soda, and salt. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.
• Stir in chocolate chips and spoon batter into prepared pan.
• Bake for 50-55 minutes, or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan to wire rack and cool completely.

Notes:

All ovens cook differently. Your cake may take more or less time than listed above. Cook the cake until a long wooden pick inserted in the center comes out clean.

Have all ingredients at room temperature before baking including eggs and buttermilk.

Spray Bundt pan with baking spray that contains flour. I like Baker’s Joy or Pam.

Can add toffee bits to the cake batter.

Can top the cake with a quick glaze made from powdered sugar, milk, and vanilla.

Store cake in an air-tight container. 

The cake will keep approximately 2 to 3 days at room temperature on the counter and 5 to 7 days in the refrigerator.

Can freeze the baked cake for later. You can freeze the cake whole or in individual slices. The cake will keep for about 6 months in the freezer.

Plain Chicken

https://www.plainchicken.com/chocolate-chip-bundt-cake/

All images and text © Plain Chicken, Inc.

Did you make this recipe?Mention @plainchicken or tag #plainchicken!

Steph