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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!

a slice of chocolate chip Bundt cake on a white plate

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.
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overhead view of ingredients for chocolate chip Bundt cake

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.
chocolate chip Bundt cake cooling on a wire rack

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.
overhead view of chocolate chip Bundt cake cooling on a wire rack

Tips for Success

  • Generously grease the pan. I highly recommend a cooking spray with flour, like Baker’s Joy or Pam Baking. Make sure to get all the nooks and crannies of your pan covered to prevent sticking.
  • Don’t over-mix. Too much mixing can lead to a tough, dense texture. Mix just until the ingredients are incorporated.
  • Use a light-colored metal pan. Your cake will bake more evenly and thoroughly.
  • Want more tips? See my Bundt cake baking tips.
slices of chocolate chip Bundt cake on a white cake plate


  • 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.
chocolate chip Bundt cake on a white plate on a wooden cake stand

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.

a slice of chocolate chip Bundt cake on a white plate

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!

slices of chocolate chip Bundt cake on a white cake plate


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.

Store in an airtight container at room temperature up to 3 days or in the freezer up to 3 months.

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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