Chocolate Chip Bundt Cake
User Reviews
5
Chocolate Chip Bundt Cake
Description
The Chocolate Chip Bundt Cake starts by creaming butter with light brown and granulated sugars to create a fluffy base. Eggs and vanilla extract are incorporated before alternating additions of milk and a flour mixture with baking powder and salt. Chopped pecans and semi-sweet chocolate chips are folded into the batter for contrast in texture and bursts of chocolate.
Baked at 325°F in a well-greased bundt pan, the cake develops a golden crust with moist crumb inside. Once cooled and removed from the pan, the cake is topped with a frosting made from melted semi-sweet chocolate chips and butter, adding a glossy, rich finish.
This cake holds well for sharing on special occasions, and substitutions like a gluten-free flour blend are provided. Using a 10-cup bundt pan is acceptable but results in a different cake shape. The combination of textures from nuts and chocolate chips complements the buttery, sweet cake.
Ingredients
Cake
- ¾ cup butter room temperature
- 1 2/3 cups light brown sugar
- ¾ cups sugar
- 4 egg large
- 1 tablespoon vanilla extract
- ¾ cup milk
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 cups chocolate chips semi-sweet
- 1 cup pecans optional, chopped
Frosting Ingredients:
- 1 ½ cups chocolate chips semi-sweet
- ½ cup butter
Instructions
- Preheat the oven to 325°F. Arrange an oven rack in the center of the oven. Thoroughly grease and lightly flour a 12-cup bundt pan and set it aside.
- Beat the butter and sugars together, on medium speed, until fluffy crumbs form. Add the eggs and vanilla extract, beat again until smooth. Add the milk, beat on low speed to combine. Add the flour, baking powder, and salt. Beat again, just until combined. Stir in the chocolate chips and pecans.
- Pour the batter into the prepared pan. Bake for 60-65 minutes, until deep golden brown and a toothpick inserted comes out clean or with moist crumbs. Cool in the pan on a wire rack for 15 minutes. After 15 minutes, place the cooling rack on top of the cake, hold the sides firmly and invert the pan over the rack. The cake should drop smoothly out of the pan. Tap firmly on the pan with a wooden spoon, if necessary to free the cake from the pan. Let the cake cool completely.
- To make the frosting, combine the chocolate chips and butter in a small glass bowl. Microwave at 50% POWER for 90 seconds. Stir to combine. Microwave an additional 30 seconds at full power and stir again. Microwave 30 seconds more, if needed, and stir until the chocolate has melted.
- Pour the frosting over the cake. The frosting will harden as it cools. Store at room temperature, loosely covered, preferably not airtight. This cake will keep nicely for 2-3 days. Enjoy!
Notes
- A 10-cup bundt pan can be used, though the resulting cake will have a more rounded bottom.
- For a gluten-free version, substitute with 1½ cups brown rice flour, ¾ cup tapioca starch, ½ cup potato starch, and 1½ teaspoons xanthan gum.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 61g | 20% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 205mg | 9% |
| Potassium | 299mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 42g | 84% |
| Vitamin A | 481IU | 10% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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