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
Preheat oven to 350ºF. Spray a 12-cup bundt pan with baking spray.
Combine pecans, 1/4 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.