Food and Recipes Desserts Cakes Chocolate Chip Bundt Cake 3.7 (3) 3 Reviews This chocolate chip Bundt cake is perfect for birthday celebrations, holiday gatherings, or even everyday treats. By Marian Cooper Cairns Marian Cooper Cairns Marian Cooper Cairns is a food stylist and recipe developer based in Los Angeles with 20 years of experience in the food industry. Originally from Alabama, she still sports a southern accent and is known for making really bad food puns on social media and can make you a darn great buttermilk biscuit, just ask. When she is not poking at food with tweezers she loves to talk all things Pimento Chz Club, her small batch pimento cheese company. Her passion for food styling and recipe development serves clients for ad campaigns, product packaging, cookbooks, and commercials. Clients include Jack in the Box, Whole Foods, Target, Walmart, Sams Club, Damn Delicious, Southern Living, Food and Wine, and Good Catch Foods, and Alaska Seafood Marketing Institute to name a few. Southern Living's editorial guidelines Updated on December 11, 2017 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Davick Prep Time: 25 mins Total Time: 2 hrs Yield: 12 servings Ingredients 2/3 cup chopped pecans 1/4 cup butter, softened 2 tablespoons granulated sugar 2 3/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter, softened 1 cup firmly packed dark brown sugar 1/2 cup granulated sugar 1 tablespoon vanilla extract 4 large eggs 1 cup buttermilk 1 (12-oz.) package semisweet chocolate mini-morsels Garnishes: whipped cream, cherries Directions Preheat oven to 350°. Stir together first 3 ingredients in a small bowl, using a fork. Sprinkle in a greased and floured 12-cup Bundt pan. Whisk together flour, baking soda, and salt. Beat butter, brown sugar, granulated sugar, and vanilla at medium speed with a heavy-duty electric stand mixer 3 to 5 minutes or until fluffy. Add eggs, 1 at a time, beating just until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Beat in chocolate mini-morsels. (Mixture will be thick.) Spoon batter into prepared pan. Bake at 350° for 50 to 55 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Garnish, if desired. Rate it Print