Chocolate Pecan Bundt Cake with Chocolate Frosting Recipe

Introduction

This Chocolate Bundt Cake is a simple yet indulgent dessert, made easier with a boxed cake mix. Topped with a rich chocolate pecan frosting, it’s perfect for any occasion when you want a delicious cake without the fuss.

Ingredients

• 1 box chocolate cake mix (13.25 ounces)
• 1 ¼ cups milk
• ⅓ cup butter, melted
• 3 large eggs
• ½ cup butter (for frosting)
• 2 Tablespoons cocoa powder
• 3 Tablespoons milk (for frosting)
• 2 ½ cups powdered sugar
• ⅓ cup pecans, chopped

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit. Prepare your bundt pan by spraying it generously with nonstick cooking spray.
2. Step 2: In a medium bowl, combine the chocolate cake mix, 1 ¼ cups milk, melted butter, and eggs. Stir either by hand or with a hand-held mixer until the batter is smooth and well combined.
3. Step 3: Pour the batter into the prepared bundt pan and bake for 35 to 40 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few crumbs but no raw batter.
4. Step 4: Allow the cake to cool in the pan for 10 minutes, then invert it onto a cake plate and let it cool completely.
5. Step 5: To make the chocolate pecan frosting, combine ½ cup butter, cocoa powder, and 3 tablespoons milk in a small saucepan over medium heat. Whisk continuously until the mixture melts and blends smoothly.
6. Step 6: Remove the saucepan from heat, then whisk in the powdered sugar until smooth. Stir in the chopped pecans until evenly distributed.
7. Step 7: Pour the warm frosting over the cooled bundt cake. Let the frosting set before serving.

Tips & Variations

• For a nut-free version, omit pecans or substitute with toasted coconut flakes for added texture.
• Allow the cake to cool completely before frosting to prevent the frosting from melting too much.
• Adding a teaspoon of vanilla extract to the batter can enhance the chocolate flavor.

Storage

Store the frosted bundt cake covered with plastic wrap in the refrigerator for up to 4 days. Before serving, you can let it sit at room temperature for 20 minutes to soften the frosting slightly. This cake does not freeze well once frosted.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cake mix?

Yes, you can use any chocolate or devil’s food cake mix you prefer. The baking time should remain similar, but always check for doneness with a toothpick.

How do I prevent the cake from sticking to the bundt pan?

Spray the pan liberally with nonstick cooking spray, making sure to coat all the nooks and crannies. You can also lightly dust the pan with flour after spraying for extra insurance.

Chocolate Pecan Bundt Cake with Chocolate Frosting Recipe

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★★★★★

5 from 132 reviews

• Author: Hugo
• Total Time: 55 minutes
• Yield: 12 servings 1x

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Description

This Chocolate Bundt Cake uses a convenient cake mix for a moist, rich dessert, topped with a homemade chocolate pecan frosting that adds a delightful nutty crunch. Perfect for an easy yet impressive treat for any occasion.

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Ingredients

Scale 1x2x3x

Cake

• 1 box chocolate cake mix (13.25 ounces)
• 1 ¼ cups milk
• ⅓ cup butter, melted
• 3 large eggs

Chocolate Pecan Frosting

• ½ cup butter
• 2 tablespoons cocoa powder
• 3 tablespoons milk
• 2 ½ cups powdered sugar
• ⅓ cup pecans, chopped

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Instructions

1. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit to prepare for baking your Bundt cake.
2. Prepare Cake Batter: In a medium bowl, combine the chocolate cake mix, milk, melted butter, and eggs. Stir together using a hand-held mixer or by hand until the batter is smooth and well combined.
3. Prepare Bundt Pan: Spray the Bundt pan liberally with nonstick cooking spray to ensure the cake releases easily after baking.
4. Bake Cake: Pour the prepared batter into the greased Bundt pan. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs but no raw batter.
5. Cool Cake: Allow the cake to cool in the pan for 10 minutes. Then carefully invert it onto a cake plate and let it cool completely before frosting.
6. Make Chocolate Pecan Frosting: In a small saucepan over medium heat, combine butter, cocoa powder, and milk. Whisk until the butter has melted and the mixture is smooth. Remove from heat.
7. Add Sugar and Pecans: Stir in the powdered sugar until the frosting is smooth. Then fold in the chopped pecans until fully incorporated.
8. Frost Cake: Pour the frosting over the Bundt cake while it is still slightly warm to allow it to spread nicely and set.
9. Serve and Store: Let the frosting set before serving. Store the cake covered with plastic wrap in the refrigerator for up to 4 days.

Notes

• Ensure the cake is completely cooled before pouring the frosting for optimal texture and appearance.
• The slightly warm cake allows the frosting to spread more easily and to set with a shiny finish.
• You can substitute milk with buttermilk for a richer flavor.
• For nut allergies, omit pecans or replace with seeds like sunflower seeds.
• Use fresh, high-quality cocoa powder for the best chocolate flavor in the frosting.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate Bundt Cake, Cake Mix, Chocolate Pecan Frosting, Easy Chocolate Cake, Bundt Cake Recipe