Chocolate Pecan Bundt Cake with Creamy Cocoa Frosting Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the proper temperature by the time your batter is ready.
- 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.
- 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.
- 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.
- 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.
- 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.
- Frost the Cake: Pour the warm chocolate pecan frosting evenly over the cooled Bundt cake, allowing it to cascade down the sides.
- 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
