I first found this recipe in Southern Living Magazine in December of 2014. It was one of the first recipes that I felt didn’t need any changes. It was actually an advertisement for Kraft products.
Once I made it I knew it was perfect as is. I even titled the post, “If it Ain’t Broke, Don’t Fix It!”
I made dinner for a friend that had recently had a hip replacement. I wanted dinner to be good but pretty simple. this cake was the best way to finish a dinner of roast chicken, potatoes and green beans.
I love the was the brown sugar gives it a molasses undertone but the acid in the buttermilk cuts right through too much sweetness. I used the chocolate that was called for but you could easily change this recipe up with a different chocolate or even adding toffee chips. I hope you enjoy this oldie but goodie!
Don’t forget to tag me on instagram when you make this recipe and give me a follow while you are there @whiskinthesouthern.
Brown Sugar Chocolate Bundt Cake
A buttermilk chocolate chunk cake made with mostly brown sugar.
- 1/3 cup Chopped Pecans
- 1/4 cup Unsalted Butter, softened
- 2 Tbs. Granualted White Sugar
- 2 3/4 cups All-purpose Flour
- 1 tsp. Baking Soda
- 1 tsp. Fine Sea Salt
- 1 cup Unsalted Butter, room temperature
- 1 cup Dark Brown Sugar, pack firmly
- 1/2 cup Granulated White Sugar
- 1 Tbs. Vanilla
- 4 large Eggs, room temperature
- 1 cup Buttermilk
- 1 (4oz.)Bar Baker's Semi-Sweet Chocolate, chopped
Preheat oven to 350°Butter and flour a bundt pan.Mush together, pecans, butter and sugar for topping. Use a fork and crumble evenly into prepared bundt pan. Set aside.
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In the bowl of a tand up mixer, cream together butter with both sugars. Add in vanilla. Add eggs, one at a time, until just combined.
Alternating with flour mixture, stir in buttermilk. Start and finish with dry ingredients. Do not overwork the batter. This causes a tough or dense cake.Fold in chocolate and spoon into prepared pan, evenly. Bake for 45-55 minutes, The tester should have just a few crumbs left on it.Cool in pan and then turn out on rack and cool completely.