Chocolate Chip Bundt Cake

This chocolate chip Bundt cake is a wonderfully simple cake with amazing flavor. With brown sugar, chocolate, and nuts, this dessert is sure to please!

Here’s a not-so-secret secret: I adore Bundt cakes. The pure genius of them is that you can make a beautiful, delicious cake without all the layers and frosting. As someone who values simplicity, that is a wonderful thing. And this moist, flavorful chocolate chip Bundt cake is one of my all-time favorites.

Why You’ll Love This Chocolate Chip Bundt Cake Recipe

• Fantastic flavor. This cake is a celebration of simple, beloved flavors with plenty of chocolate in every bite. This is one delicious dessert!
• Straightforward prep. Despite the long-ish ingredient list, this is a relatively quick and easy to cake to make.
• Versatile. Whether for a casual celebration or an everyday treat, this cake and its crowd-pleasing flavors are a perfect fit.

What You’ll Need

See the recipe card below for the full recipe, including ingredient quantities and complete instructions.

• Nuts – I like to use pecans in this cake, but you can substitute walnuts, hazelnuts, or another favorite.
• Unsalted butter – You’ll need butter for both the topping and the cake. Let it soften before mixing. Learn more: How to Soften Butter
• Sugar
• All-purpose flour – Measure by weight or use the spoon and sweep method. Learn more: How to Measure Flour
• Baking soda
• Salt
• Brown sugar – Dark brown sugar adds a richer molasses flavor, but you can use light brown sugar if you prefer.
• Vanilla extract
• Eggs – Let these come to room temperature for easier mixing and a smoother batter. I recommend baking with large eggs.
• Buttermilk – Let this come to room temperature as well.
• Chocolate chips – Use mini chocolate chips to get a better distribution of chocolate throughout the cake. They also aren’t as likely to sink in the batter as regular size chips.

How to Make Chocolate Chip Bundt Cake

• Prepare for baking. Heat the oven to 350°F. Grease a 12-cup Bundt pan.
• Make the topping. Stir together the pecans, butter, and sugar, and then sprinkle in the bottom of the pan.
• Mix the dry ingredients. Whisk together the flour, baking soda, and salt.
• Mix the wet ingredients. Beat the butter, sugar, brown sugar, and vanilla, and then mix in the eggs one at a time.
• Finish mixing. Add the flour mixture, alternating with the buttermilk, mixing just until combined. Then stir in the chocolate chips.

• Bake. Spread the cake batter evenly in the pan, and bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean.
• Cool. Place the pan on a wire cooling rack and allow to cool for 10 minutes before removing the cake from the pan onto a wire rack to cool completely.

Variations

• Change the nuts. Substitute walnuts, hazelnuts, almonds, or another nut. Or just omit them if you like.
• Add a glaze. This cake is delicious just as is, but you can dress it up with a simple glaze. Vanilla, chocolate, and caramel are all great choices. A chocolate ganache works well, too.
• Spice it up. Mix a bit of cinnamon, nutmeg, or cardamom into the batter for a warm, spicy note that’s surprisingly comforting.
• Vary the chocolates. Use a mix of different types of chocolate chips—like white, milk, and dark—to create a more complex chocolatey experience. If you can’t find mini chips, chop the chocolate into small pieces.

How to Store

After the cake has cooled completely, place it in an airtight container and store at room temperature. It should keep up to 3 days. If you want to enjoy your cake warm, briefly heat slices in the microwave before serving.

Can This Cake Be Frozen?

Yes, this cakes freezes quite well. Wrap any leftovers in plastic wrap and place in an airtight, freezer-safe container or storage bag. Properly stored, the cake should keep in the freezer up to 3 months. Thaw at room temperature before serving.

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