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
Scale
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.
