Photo: Jennifer Davick; Styling: Missie Neville Crawford
Prep Time
25 Mins
Total Time
2 Hours
Makes 12 servings

This chocolate chip Bundt cake is perfect for birthday celebrations, holiday gatherings, or even everyday treats. 

How to Make It

Step 1

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.

Step 2

Whisk together flour, baking soda, and salt.

Step 3

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.

Step 4

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.

Ratings & Reviews

buzzbee's Review

September 27, 2012
Amazing and simple. My 10 year old daughter made this last night. It was a hit!

1TNGal's Review

September 15, 2010
My family and I LOVE this cake!! They couldn't for it to come out of the oven and even though the recipe said for it to cool....we didn't! YUM!! BUT the cake is even better when it has cooled off. Will DEFINITELY make this again.

Willet5's Review

September 04, 2010
Everyone at my book club loved it and asked for the recipe! I even pretended it was a coffeecake rather than dessert and fed it to the kids for breakfast! I would definitely make again!

Georgiawife1's Review

June 09, 2010
This was perfect for our family special occasion. I only wish it had the nutrition information to figure ww points! This is great for potlucks also.

sarahchicago's Review

June 06, 2010
This cake is great! Baked up nicely, even in my inconsistent oven. Delicious - love the crunchy top.

ajcash's Review

May 09, 2010
made this for mother's day and it was a huge hit! will definitely make again.

kespo56's Review

May 03, 2010
Excellent recipe!! Great for a brunch.

Topping stuck to pan

June 01, 2016
Ugh, the pecan topping completely adhered to my bundt pain, and I think is ruined from my attempts to get the cake out of the pan.  Seriously, what on earth? I greased I floured but that stuff had cooked onto the pan like cement.  The rest of the cake was ready to slide right out of the pan which it eventually did leaving the top of the cake in the pan.  I scooped it out and attempted to smash it back on the cake but I'm too embarrassed to serve it for the get together I'm having.  My family will be delighted to eat the whole thing but what a complete waste.  IF I'd bother to make this again, I'd do it without the topping.  The topping is delish as I found when I shoveled a few gobs into my mouth in frustration eating while trying to salvage the thing.  The pan is now soaking in my sink in hopes the crud will wash off, but there are some scratches on the pan when I'm sure will cause issues for future cakes.  Any thoughts on why this happened, I'd love to know.  I followed the directions to a T.Now what to bake for my get together that I can count on?

bfostr's Review

February 19, 2012

aubiechic's Review

September 28, 2010
Great! These are substitutions I made: 2 cups wheat flour, 3/4 cup all-purpose 1/4 cup butter and 3/4 cup applesauce 1/2 cup brown sugar and 1/4 cup white granulated 1 cup light sour cream (for buttermilk) *makes great muffins--> decrease eggs to two and decrease cooking time