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Chocolate Chip Bundt Cake
Chocolate Chip Bundt Cake is a delicious combination of brown sugar, chocolate, and nuts. This moist, chocolate-filled bundt cake is always a winner!
Ingredients
For the topping:
- 2/3 cup (80 g) chopped pecans
- 1/4 cup (57 g) unsalted butter, softened and cut into small pieces
- 2 tablespoons (25 g) granulated sugar
For the cake:
- 2 3/4 cups (330 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) firmly packed dark brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon (15 ml) vanilla extract
- 4 large eggs
- 1 cup (240 ml) buttermilk
- 2 cups (340 g) semisweet chocolate mini chips
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Instructions
To make the topping:
- Preheat oven to 350°F (175°C). Grease a 12-cup Bundt pan.*
- Stir the pecans, butter, and sugar together with a fork. Sprinkle the mixture in the bottom of the prepared pan.
To make the cake:
- Whisk together the flour, baking soda, and salt. Set aside.
- 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.
- 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.
- Bake 50-55 minutes, or until a cake tester inserted into the center comes out clean.
- Cool in pan on wire rack for 10 minutes. Remove from pan to cool completely on wire rack.
Notes
- *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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