If you’re on the hunt for a dessert that feels like a warm hug from the inside out, this Chocolate Chip Bundt Cake Recipe is your new best friend. It perfectly balances the soft, tender crumb of a classic bundt cake with pockets of melty chocolate chips and a delightful buttery pecan base that adds a wonderful crunch. Whether it’s for a cozy afternoon coffee break or a lively family gathering, every bite promises that rich, comforting sweetness you crave, wrapped up in a beautiful shape that’s just begging to be sliced and shared.
Ingredients You’ll Need
Simple, straightforward ingredients create a show-stopping cake. Each one plays a crucial role, from the tender texture brought by buttermilk to the sweet depth from brown sugar, crafting a harmonious blend of flavors and moistness you won’t forget.
- Chopped pecans: Adds a satisfying crunch and nutty flavor that contrasts beautifully with the cake’s softness.
- Butter (softened): Provides richness and moisture throughout the cake for that melt-in-your-mouth quality.
- Sugar: Both granulated and brown sugar combine to offer sweetness and a hint of caramel complexity.
- Vanilla extract: Infuses warmth and depth that enhances all other flavors.
- Eggs: Bind the ingredients together while lending a tender crumb.
- All-purpose flour: The sturdy backbone of the cake, ensuring structure without toughness.
- Baking soda: Helps the cake rise with a light, airy texture.
- Salt: Balances the sweetness and enhances every other flavor.
- Buttermilk: Adds tanginess and keeps the cake moist and tender.
- Semi-sweet mini chocolate chips: Little bursts of chocolate joy scattered evenly throughout the cake.
How to Make Chocolate Chip Bundt Cake Recipe
Step 1: Prepare Your Oven and Pan
First things first, get your oven heated to 350ºF and coat a 12-cup bundt pan thoroughly with baking spray. This ensures your gorgeous cake releases easily once baked — no unwanted sticking here!
Step 2: Make the Nutty Base
Combine chopped pecans, softened butter, and sugar, then sprinkle this mixture evenly across the bottom of your prepared bundt pan. This creates that irresistible crunchy base that will give every slice a little extra something special.
Step 3: Cream the Butter and Sugars
In a large mixing bowl or stand mixer, beat the softened butter with brown sugar, granulated sugar, and vanilla extract. You’re aiming for a light and fluffy texture — this airiness sets the tone for the entire cake’s tenderness, so don’t rush this step!
Step 4: Add Eggs
Beat in the eggs one at a time, mixing just until each is blended. This gentle folding avoids breaking down the air you’ve carefully whipped in, keeping the batter light.
Step 5: Combine Dry Ingredients and Incorporate Buttermilk
Whisk together flour, baking soda, and salt separately. Alternately add this flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix on low speed just until combined — overmixing can toughen your cake, so keep it gentle. Don’t forget to scrape down the bowl for even mixing.
Step 6: Stir in Chocolate Chips and Bake
Fold in all those lovely semi-sweet mini chocolate chips, then spoon the batter over your pecan base in the bundt pan. Bake for 50 to 55 minutes, or until a wooden pick inserted into the center comes out clean. Let the cake cool for ten minutes in the pan, then turn it onto a wire rack to cool completely before slicing.
How to Serve Chocolate Chip Bundt Cake Recipe
Garnishes
This cake shines on its own, but a light dusting of powdered sugar or a drizzle of melted chocolate adds an elegant touch for special occasions. Whipped cream or a scoop of vanilla ice cream alongside also brings out the cozy chocolate notes.
Side Dishes
Light and simple sides balance each bite. Fresh berries or a crisp salad with citrus dressing contrast beautifully with the cake’s richness, making your dessert experience delightfully layered.
Creative Ways to Present
Try slicing the cake into wedges and serving atop small plates with dollops of mascarpone and fresh mint leaves. For a party, cut into mini squares and serve with toothpicks for easy sharing. The bundt’s shape gives you so many styling options that impress both the eye and palate.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Chocolate Chip Bundt Cake Recipe fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature. It stays delicious for up to three days without losing any moisture or flavor.
Freezing
If you want to enjoy this cake later, freeze it in individual slices wrapped with plastic wrap and foil. Stored this way, it will hold up well for up to three months. Just thaw at room temperature before serving for best results.
Reheating
To warm up, place slices in a microwave for 10 to 15 seconds, or gently heat in a low oven (around 300ºF) wrapped in foil for 10 minutes. This softens the cake and refreshes the chocolate’s melty goodness.
FAQs
Can I substitute the buttermilk in this recipe?
Absolutely! If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, let it sit for 5 minutes, and use as a perfect buttermilk substitute that keeps the cake moist and tender.
What kind of chocolate chips work best?
Semi-sweet mini chocolate chips are ideal for this recipe because they distribute evenly throughout the batter and provide just the right amount of chocolate without overpowering the sweetness of the cake.
Can I make this cake gluten-free?
You can try using a 1-to-1 gluten-free baking flour blend, but results may vary. It’s best to choose a blend that includes xanthan gum to help mimic the texture and structure of the original bundt cake.
Why do I need to alternate dry ingredients and buttermilk?
This technique helps keep the batter smooth and prevents overmixing. Adding them alternately ensures even hydration and creates a tender, evenly textured cake crumb.
How do I know when the cake is fully baked?
The best test is inserting a long wooden pick or skewer into the center. If it comes out clean or with a few moist crumbs (but not wet batter), your Chocolate Chip Bundt Cake Recipe is perfectly baked and ready to cool.
Final Thoughts
There’s something undeniably comforting about a slice of well-made bundt cake, and this Chocolate Chip Bundt Cake Recipe is no exception. Rich, moist, with delightful pockets of chocolate and a touch of crunch, it’s a recipe you’ll turn to time and time again — whether for celebrations or simple sweet moments. Go ahead, bake a batch today and share the joy with those you love. I promise it won’t last long!
Print
Chocolate Chip Bundt Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Chocolate Chip Bundt Cake is a moist, tender cake filled with mini semi-sweet chocolate chips and a crunchy pecan topping. Perfect for gatherings or a delicious dessert, it features a rich blend of brown sugar and vanilla, delivering a classic, comforting flavor in every bite.
Ingredients
Topping
- â…” cup chopped pecans
- ¼ cup butter, softened
- 2 Tbsp sugar
Cake Batter
- 1 cup butter, softened
- 1 cup firmly packed brown sugar
- ½ cup sugar
- 1 Tbsp vanilla extract
- 4 eggs
- 2¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- 1 (12-oz) package semi-sweet mini chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF. Generously spray a 12-cup bundt pan with baking spray to prevent sticking.
- Prepare Topping: In a small bowl, combine the chopped pecans, ¼ cup softened butter, and 2 tablespoons of sugar. Sprinkle this mixture evenly across the bottom of the prepared bundt pan to create a crunchy, flavorful base.
- Cream Butter and Sugars: In the bowl of an electric stand mixer, beat together 1 cup softened butter, brown sugar, white sugar, and vanilla extract at medium speed for 3 to 5 minutes until the mixture is light and fluffy, ensuring a well-aerated batter.
- Add Eggs: Add the eggs one at a time into the creamed mixture, beating just until each is blended in to maintain a smooth consistency.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
- Mix Batter: Add the dry flour mixture alternately with the buttermilk to the creamed ingredients, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition to avoid overmixing, scraping down the bowl as needed.
- Add Chocolate Chips: Gently fold in the mini semi-sweet chocolate chips to distribute them evenly throughout the batter.
- Fill Pan and Bake: Spoon the batter into the prepared bundt pan over the pecan topping. Bake for 50 to 55 minutes, or until a long wooden pick inserted into the center comes out clean, indicating the cake is cooked through.
- Cool: Cool the cake in the pan on a wire rack for 10 minutes. Then, carefully remove the cake from the pan and let it cool completely on the wire rack before serving.
Notes
- You can substitute pecans with walnuts if preferred.
- Ensure butter and eggs are at room temperature for best mixing results.
- Use room temperature buttermilk to prevent curdling of the batter.
- For a different flavor twist, try adding a teaspoon of cinnamon to the dry ingredients.
- Storage: Store the cake wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
