Chocolate Pecan Bundt Cake with Creamy Cocoa Frosting Recipe

Introduction

This Chocolate Bundt Cake is a rich and moist dessert perfect for any occasion. Made with a simple cake mix and topped with a luscious chocolate pecan frosting, it’s easy to prepare yet impressively delicious.

Ingredients

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

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit. Grease a bundt pan generously with nonstick cooking spray.
2. Step 2: In a medium bowl, combine the cake mix, 1 ¼ cups milk, melted butter, and eggs. Stir by hand or with a hand mixer until the batter is well combined.
3. Step 3: Pour the batter into the prepared bundt pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with only a few crumbs but no raw batter.
4. Step 4: Let the cake cool in the pan for 10 minutes, then invert it onto a cake plate and allow it to cool completely.
5. Step 5: To make the frosting, combine ½ cup butter, cocoa powder, and 3 tablespoons milk in a small saucepan over medium heat. Whisk until melted and smooth, then remove from heat.
6. Step 6: Add the powdered sugar to the chocolate mixture and whisk until smooth. Stir in the chopped pecans until fully incorporated.
7. Step 7: Pour the frosting over the cooled bundt cake. It’s okay if the cake is still a bit warm to help the frosting spread easily.
8. Step 8: Allow the frosting to set before serving. Enjoy your cake!

Tips & Variations

• For a nut-free version, omit the pecans or substitute with toasted coconut flakes.
• Use a mix of half milk and half coffee for a richer chocolate flavor.
• Ensure the cake is completely cool before adding the frosting if you want a thicker topping.

Storage

Store the cake covered with plastic wrap in the refrigerator for up to 4 days. Before serving, you can bring it to room temperature or warm slices slightly in the microwave for a few seconds.

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 cake mix you prefer. Just be sure to follow the package instructions for the best results.

Can I make this cake ahead of time?

Absolutely! The cake and frosting can be prepared a day in advance. Store the frosted cake covered in the refrigerator until ready to serve.

Chocolate Pecan Bundt Cake with Creamy Cocoa Frosting Recipe

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4.4 from 156 reviews

This rich and moist Chocolate Bundt Cake is made using a convenient chocolate cake mix combined with milk, melted butter, and eggs. Baked to perfection in a Bundt pan, it is topped with a luscious chocolate pecan frosting that melts slightly over the warm cake, making it an irresistible dessert perfect for any occasion.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 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

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the proper temperature by the time your batter is ready.
2. Prepare Cake Batter: In a medium bowl, combine the chocolate cake mix, 1 ¼ cups milk, melted ⅓ cup butter, and 3 large eggs. Stir well either by hand or with a handheld mixer until the batter is smooth and fully combined.
3. Prepare Bundt Pan: Generously spray a Bundt pan with nonstick cooking spray to prevent sticking. Pour the prepared cake batter into the greased Bundt pan, spreading it evenly.
4. Bake the Cake: Place the Bundt pan in the preheated oven and bake for 35-40 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no raw batter. Once done, cool the cake in the pan for 10 minutes.
5. Cool Cake: After 10 minutes, carefully invert the Bundt pan onto a cake plate to release the cake. Allow it to cool completely before frosting.
6. Make Chocolate Pecan Frosting: In a small saucepan over medium heat, combine ½ cup butter, 2 tablespoons cocoa powder, and 3 tablespoons milk. Whisk continuously until the butter is fully melted and the mixture is smooth. Remove from heat and whisk in 2 ½ cups powdered sugar until the frosting is glossy and smooth. Stir in ⅓ cup chopped pecans thoroughly.
7. Frost the Cake: Pour the warm chocolate pecan frosting evenly over the cooled Bundt cake, allowing it to cascade down the sides.
8. Set and Serve: Let the frosting set before slicing the cake. Store any leftovers covered with plastic wrap in the refrigerator for up to 4 days.

Notes

• Ensure the cake is cooled before frosting to prevent melting and sliding of the frosting.
• You can toast the pecans lightly before adding them to the frosting for extra flavor.
• Use a toothpick to test the cake doneness for best results.
• Keep the cake refrigerated if not consuming immediately to maintain freshness.
• Allow the cake to come to room temperature before serving if refrigerated.

Keywords: Chocolate Bundt Cake, chocolate cake mix, chocolate pecan frosting, easy chocolate cake, Bundt cake recipe, moist chocolate cake