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Chocolate Chip Bundt Cake

Chocolate Chip Bundt Cake is a simple cake with amazing flavor. With brown sugar, chocolate, and nuts, this one is sure to please!

slice of Chocolate Chip Bundt Cake

Bundt cakes 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. As someone who values simplicity, that is a wonderful thing.

I have had this Chocolate Chip Bundt Cake 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!

This recipe comes to us from Southern Living, which has long been one of my favorite magazines. 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.

slices of Chocolate Chip Bundt Cake

It’s that kind of versatile recipe that’s just as appropriate for a casual celebration as it is for an everyday treat. The amazing flavors are certainly crowd-pleasers. And it’s a big, tall cake that will definitely serve a crowd.

Making the cake is fairly straightforward, so I only offer my usual baking tips for measuring accurately and using a cooking spray with flour for the best results in removing the cake from the pan. 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.

The next time you need a dessert for a casual gathering or just want to bake something special for your family to enjoy, remember this Chocolate Chip Bundt Cake. It may very well become one of your favorites, too!

Visit the Recipe Index for more Bundt cake recipes!

More Chocolate Chip Cake Recipes

Chocolate Chip Bundt Cake

Yield 12 to 16 servings
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes

Chocolate Chip Bundt Cake is a delicious combination of brown sugar, chocolate, and nuts. This moist, chocolate-filled bundt cake is always a winner!

slice of Chocolate Chip Bundt Cake


For the topping:

  • 2/3 cup (80g) chopped pecans
  • 1/4 cup (57g) unsalted butter, softened and cut into small pieces
  • 2 tablespoons granulated sugar

For the cake:

  • 2 & 3/4 cups (330g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) packed dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 1 cup (237ml) buttermilk
  • 2 cups (12 ounces/340g) semisweet chocolate mini chips


To make the topping:

  1. Preheat oven to 350°F. Grease 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.


*I recommend a cooking spray with flour, like Baker's Joy or Pam Baking.

Recipe slightly adapted from Southern Living.

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    37 Comments on “Chocolate Chip Bundt Cake”

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

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

  6. Oh my good gracious! This looks like heaven 🙂

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

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

  10. 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. YUM…I think I will make this for Easter

  12. 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. I like this recipe. Thank you.

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

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

  16. do u think u can have this bundt cake for brunch???

  17. Hi Can you make this in 9 inch cake pans as a layer cake?

    • Hi, Ameena. I’ve not tried it, but I think it would work. My guess is you could use 2 9-inch round pans, but just be sure not to fill the pans too full so you don’t end up with a mess in your oven.

  18. Sorry, but this cake did not meet my expectations.  It was not that moist at all which was the biggest turnoff,  and the best part was the topping.  If I did make it again, I would use about 8 oz of chocolate chips and would add a cup of chopped pecans in the cake mixture, which always gives good flavor.m but I’ll find another recipe that I hope is better. A lot of work for this mistake.  

  19. I made this today and it’s delicious and moist. The only problem I had was the topping sticking to my bundt  pan and not releasing thoroughly. Other than that it’s quite good.

  20. hi! does this freeze well?

  21. Jennifer, I have been very pleased with two of your strawberry cookie recipes.    This bundt cake looks yummy and I plan to bake it soon.  Where can I find the Ghirardelli milk chocolate mini chips that you use in the cake?

  22. Thank you for sharing, this is very similar to a cake my Grandma used to make.  Sadly we never got her recipe and I’ve searched a long time for something like it.  She used to put walnuts on top and inside it so I’m going to try that next time and I think it will be just like it!  The cake was delicious and baked up really nicely.  

  23. Please share the recipe of buttermilk

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