Chocolate Pecan Bundt Cake – Moist, Rich, and Easy to Make

There’s something so comforting, so undeniably nostalgic, about the aroma of a chocolate cake baking in the oven. It’s the kind of smell that wraps around you like a cozy blanket, reminding you of birthdays, special celebrations, or those simple, quiet moments when a slice of homemade cake was all you needed to feel a little more grounded. This Chocolate Pecan Bundt Cake is all that and more. It’s rich. It’s fudgy. It’s tender with just the right amount of structure, and it’s topped with the most luscious chocolate pecan frosting that oozes down the sides like a warm hug.

Now, this isn’t just your average chocolate cake. With a few simple swaps—milk instead of water and butter instead of oil—we’re taking a classic chocolate cake mix and elevating it into something bakery-worthy. The result is a moist, decadent cake with just the right balance of sweetness and depth. Plus, the frosting? It’s the showstopper. Butter, cocoa, milk, and powdered sugar come together to create a glossy, pourable topping, and the addition of chopped pecans brings in that lovely crunch and nutty richness that plays beautifully with the soft, spongy cake.

I remember the first time I made this for a family get-together. I didn’t expect it to be such a hit, but from the moment I placed it on the table, eyes lit up. People took seconds. And thirds. My aunt even wrapped up a slice to take home “just in case.” That’s when I knew this cake was special. It’s become my go-to for everything from potlucks to rainy weekends, and I’m thrilled to be sharing it with you.

Whether you’re a seasoned baker or someone just starting to explore the world of baking, this recipe is designed to be approachable and foolproof. You don’t need any fancy techniques, just a good Bundt pan, some pantry staples, and a love for chocolate. So, if you’re ready to create a cake that tastes like a warm, chocolatey hug, let’s dive right in.

Why You’ll Love This Chocolate Pecan Bundt Cake Recipe

If you’re looking for a chocolate dessert that’s equal parts elegant and easy, you’re in the right place. This Chocolate Pecan Bundt Cake hits all the right notes—decadent, moist, and layered with comforting flavors. But what really makes this recipe shine? Let’s break it down.

First, it starts with a boxed cake mix, which means the base is incredibly straightforward and beginner-friendly. No sifting flour or measuring cocoa powder. But instead of following the box directions, we’re making some smart substitutions to enhance the flavor and texture. Using milk instead of water adds richness, while melted butter replaces oil to give the cake a homemade taste that’s hard to beat. The result is a moist, dense-but-tender crumb that holds its shape beautifully when sliced.

Then there’s the frosting. Oh, the frosting. Made on the stovetop with just a handful of ingredients, it’s a warm, chocolatey glaze that pours over the cake like velvet. As it cools, it sets into this perfect, fudgy layer. And don’t even get me started on the chopped pecans stirred in at the end. They add a subtle crunch and a nutty depth that takes the whole cake to the next level.

This recipe is also versatile. Whether you serve it warm or chilled, as a casual dessert or dressed up for a dinner party, it works. The Bundt shape gives it a natural wow factor, making it look more complex than it actually is. It’s the kind of recipe you can throw together in under an hour but still feel proud to serve at any gathering.

Kids love it, adults swoon over it, and it’s just as welcome at a bake sale as it is at a holiday table. And the best part? It keeps beautifully, so you can enjoy leftovers for days (if it lasts that long). Basically, this cake is foolproof chocolate perfection—and the moment you try it, you’ll see exactly why it’s a favorite in my kitchen.

Health Benefits of this Chocolate Pecan Bundt Cake

Now, while this may be a dessert and definitely leans into indulgent territory, that doesn’t mean it’s without its merits. In fact, when you break it down, there are several components in this Chocolate Pecan Bundt Cake that offer surprising health benefits—especially when enjoyed in moderation.

Let’s start with the pecans. These little nuts are packed with healthy fats, particularly monounsaturated fats, which are known to support heart health. They’re also a good source of plant-based protein and fiber, both of which help with satiety and digestion. In addition, pecans contain essential minerals like magnesium and zinc, and they’re rich in antioxidants, which can help fight inflammation and oxidative stress in the body.

Next, we have cocoa powder. Yes, it’s a key player in chocolate flavor, but it also boasts nutritional perks. Cocoa is loaded with flavonoids, which are compounds known to improve blood flow, reduce blood pressure, and support brain function. These antioxidants have also been linked to improved mood and even a lower risk of certain chronic diseases when consumed as part of a balanced diet.

Butter, though often maligned, also has its place in moderation. It provides fat-soluble vitamins like A, D, E, and K, and when used thoughtfully in recipes like this one, it contributes to both flavor and texture. The same goes for milk, which is rich in calcium, vitamin D, and protein.

Eggs, another key ingredient, are a powerhouse of nutrition. They offer high-quality protein, choline for brain health, and a variety of vitamins and minerals. In baking, they help provide structure and moisture to the cake.

Of course, this is still a dessert, and it contains sugar and saturated fat—so balance is key. But when enjoyed as part of a well-rounded lifestyle, a slice of this cake can absolutely have a place at the table. Plus, the mental health boost from treating yourself to something homemade and delicious? That counts too.

Preparation Time, Servings, and Nutritional Information

Before we dive into the actual steps, it’s always helpful to know what you’re getting into. This cake is ideal for when you want something quick but show-stopping. It comes together in just about an hour, and it serves a crowd, making it perfect for sharing.

Total Preparation Time
Preparation: 15 minutes
Baking: 45–50 minutes
Cooling + Frosting: 30 minutes
Total Time: About 1 hour 30 minutes

Servings
This recipe yields approximately 12 to 14 slices, depending on how generously you cut the pieces. If you’re serving this at a party or large gathering, you can easily slice it thinner to accommodate more people.

Nutritional Information (per slice, based on 14 servings)
Calories: 410
Protein: 4g
Carbohydrates: 44g
Fat: 24g
Saturated Fat: 11g
Cholesterol: 75mg
Sugar: 34g
Fiber: 2g
Sodium: 320mg

Keep in mind, these values are estimates and can vary depending on specific brands used and portion sizes. If you want to reduce the calorie content slightly, you can go lighter on the frosting or slice the cake thinner. Either way, you’re in for a delicious experience that’s worth every bite.

Ingredients List of this Chocolate Pecan Bundt Cake

To keep things simple and approachable, we’re using a combination of boxed mix and from-scratch frosting. Everything here is easy to find at your local grocery store, and there’s no need for any exotic ingredients.

For the Cake

• 1 (15.25 oz) box of chocolate cake mix (chocolate fudge recommended)
  Why it matters: Starting with a boxed mix gives a consistent, moist texture with minimal effort.
• 1 1/4 cups whole milk (replaces water)
  Why it matters: Milk adds richness, creaminess, and depth to the cake that water simply can’t provide.
• 1/3 cup unsalted butter, melted (instead of oil)
  Why it matters: Butter brings a more pronounced flavor and helps create a denser, richer crumb.
• 3 large eggs
  Why it matters: Eggs provide structure, moisture, and help the cake rise evenly.

For the Chocolate Pecan Frosting

• 1/2 cup unsalted butter
  Why it matters: Acts as the base for a creamy, luxurious frosting.
• 2 tablespoons unsweetened cocoa powder
  Why it matters: Cocoa deepens the chocolate flavor without making it too sweet.
• 3 tablespoons whole milk
  Why it matters: Loosens the frosting to a pourable consistency and adds richness.
• 2 1/2 cups powdered sugar
  Why it matters: Sweetens the frosting and creates that perfect smooth texture.
• 1/3 cup chopped pecans
  Why it matters: Adds crunch, flavor, and texture contrast to the soft cake and creamy frosting.

Make sure your ingredients are at room temperature before starting—especially the eggs and butter. This ensures even mixing and better incorporation, resulting in a smooth batter and frosting that’s a dream to work with.

Step-By-Step Cooking Instructions

Creating this cake is a joyful, straightforward process. Whether you’re an experienced baker or someone just starting out, these detailed instructions will guide you through each phase of the baking process with confidence. Each step builds upon the next, and by the end, you’ll have a show-stopping dessert that looks as incredible as it tastes. So, let’s get started.

Step 1: Preheat and Prepare the Pan

Begin by preheating your oven to 350°F (175°C). This is important because placing your cake into a properly preheated oven helps it rise evenly from the start. While the oven heats, take your Bundt pan and liberally spray it with nonstick cooking spray, making sure to coat all the crevices and corners. You can also lightly dust the greased pan with flour for extra insurance against sticking. The intricate shape of a Bundt pan makes it beautiful, but it also means the cake is more prone to sticking, so take this step seriously.

Step 2: Mix the Cake Batter

In a large mixing bowl, combine the boxed chocolate cake mix, milk, melted butter, and eggs. If you’re using a stand mixer, use the paddle attachment on medium speed. Alternatively, a hand mixer works just fine. Beat the mixture for about 2 to 3 minutes until smooth and fully combined. The batter should be thick and luscious, with no visible streaks of dry mix.

If mixing by hand, start by whisking the eggs and milk until well combined. Then slowly stir in the cake mix and melted butter. Keep mixing until the batter is uniform and silky. Make sure to scrape down the sides of the bowl with a spatula to ensure everything is evenly incorporated.

At this point, you’ll notice how rich and thick the batter feels—this is thanks to the butter and milk. Don’t be tempted to thin it out; this consistency is what helps create the cake’s signature dense, moist crumb.

Step 3: Pour Batter into Pan

Now it’s time to transfer your batter into the prepared Bundt pan. Use a spatula to gently scoop the batter into the pan, making sure to fill all the curves and edges. Once it’s all in, smooth the top with your spatula so that the cake bakes evenly.

Tap the pan gently on the counter a few times. This helps release any air bubbles that may have formed while mixing and gives your cake a tighter, more uniform crumb.

Step 4: Bake the Cake

Place the filled Bundt pan on the center rack of your preheated oven. Bake for 45 to 50 minutes, but start checking around the 43-minute mark. Every oven is a little different, so it’s always wise to check early.

To test for doneness, insert a toothpick or wooden skewer into the thickest part of the cake. It should come out with just a few moist crumbs clinging to it—no wet batter. If the toothpick comes out clean, you may have slightly overbaked it, so aim for that soft crumb texture.

When it’s done, the cake will have puffed up slightly and may even begin to pull away from the sides of the pan. It should feel firm yet springy to the touch.

Step 5: Cool the Cake

Once out of the oven, let the cake cool in the pan for about 10 minutes. This resting period helps it settle and makes it easier to release from the pan. After 10 minutes, carefully invert the cake onto a cake stand or serving plate. Give it a minute to slide out, then gently lift the pan. If you properly greased the pan, the cake should release beautifully with crisp, defined edges.

Allow the cake to cool completely before frosting. This is crucial—if you pour the warm frosting onto a hot cake, it will soak in too much and may lose its lovely pour-over finish.

Step 6: Make the Frosting

While the cake cools, it’s time to whip up that dreamy chocolate pecan frosting. In a small saucepan, melt 1/2 cup of butter over medium heat. Once melted, whisk in the cocoa powder and milk. Continue stirring until the mixture is completely smooth and starts to steam slightly, but do not let it boil.

Remove the saucepan from heat and gradually whisk in the powdered sugar. Do this in batches to avoid clumping. Keep whisking until the frosting is smooth and glossy. If it feels too thick, add a splash of milk. If it’s too thin, whisk in a bit more powdered sugar.

Finally, stir in the chopped pecans. They’ll add an irresistible crunch and texture to the final cake.

Step 7: Frost the Cake

Once the cake is completely cool and your frosting is ready, slowly pour the warm frosting over the top of the cake. Aim for the center and let it naturally flow down the sides. The Bundt shape creates beautiful natural grooves for the frosting to follow, giving you that perfect drippy, glossy finish.

Don’t rush this step. Let gravity do the work, and feel free to use a spoon or spatula to encourage the frosting in certain spots. Once finished, let the frosting set for about 20 minutes before slicing. This will help it firm up slightly, creating that gorgeous shell-like texture on top.

And there you have it—a picture-perfect Chocolate Pecan Bundt Cake that’s just begging to be sliced and savored.

How to Serve

Serving this cake is one of the most satisfying parts of the process. Thanks to its stunning Bundt shape and glossy chocolate pecan frosting, it makes a statement all on its own. But with a few thoughtful touches, you can elevate the presentation and make it even more memorable.

One of the easiest ways to serve this cake is at room temperature, sliced into thick, generous wedges. The chocolate is rich and balanced, and the pecans provide that delightful crunch in every bite. For casual gatherings or afternoon coffee, it’s perfect just as it is.

If you’re serving this cake after a dinner party or holiday meal, consider pairing each slice with a dollop of whipped cream or a scoop of vanilla ice cream. The creaminess balances the chocolate beautifully and adds that extra special touch.

For a little added flair, drizzle each plate with a light chocolate or caramel sauce. You can even garnish with a few whole pecans or a dusting of powdered sugar right before serving to give it a bakery-style presentation.

This cake also holds up well to being served slightly warm. Just pop a slice in the microwave for 10–15 seconds, and it becomes extra gooey and comforting—perfect for a cozy night in or dessert by the fireplace.

If you’re serving this at a celebration, consider adding fresh berries on the side for a pop of color and brightness that contrasts nicely with the richness of the cake.

No matter how you slice it, this cake brings joy and satisfaction to the table. It’s a crowd-pleaser that doesn’t need much dressing up, but a few thoughtful extras can turn it into a dessert people talk about long after the plates are cleared.

Pairing Suggestions

Pairing food is all about enhancing the overall experience, and this Chocolate Pecan Bundt Cake offers endless possibilities. Whether you’re matching it with a beverage, a side treat, or a flavor contrast, there’s a lot you can do to elevate every bite.

For beverages, start with something simple. A hot cup of freshly brewed coffee complements the chocolate and brings out the nutty flavors of the pecans. Choose a medium roast for balance or a dark roast if you want to lean into those rich, bold notes.

If you’re more into tea, opt for a black tea like Earl Grey or an Assam blend. These teas have a robust profile that won’t get overshadowed by the cake’s intense flavor. For something a bit lighter, a rooibos tea with vanilla notes would work beautifully too.

When it comes to cold drinks, milk is a classic. The creamy, slightly sweet profile of whole milk or oat milk contrasts with the deep chocolate and gives you that nostalgic feeling of childhood cake-eating days.

If you’re making this cake for a special gathering, you might want to serve it with a mocktail or non-alcoholic sparkling drink. A sparkling apple cider or pomegranate soda with a sprig of mint feels festive and refreshing without overpowering the dessert.

On the food side, this cake pairs well with lighter options. A fruit salad with strawberries, raspberries, and oranges adds a bright and tangy counterpoint to the cake’s richness. A small side of plain Greek yogurt can also provide a slightly tart note that balances out the sweetness.

If you’re planning a full dessert table, consider offering a few lighter bites alongside the cake. Lemon bars, almond cookies, or vanilla cupcakes can round out the spread without overwhelming the palate.

The key is balance. Since this cake is so rich and full-bodied, anything you pair it with should either complement its indulgence or offer a light contrast. Whether you stick with coffee or get creative with other sides, you’re guaranteed a memorable dessert experience.

Storage, Freezing & Reheating Instructions

After going through all the effort of making a beautiful Chocolate Pecan Bundt Cake, the last thing you want is for any leftovers to go to waste. Thankfully, this cake stores and freezes exceptionally well, which means you can keep enjoying it long after the last guest has gone home. Whether you want to save a few slices for your late-night sweet tooth or prep a cake in advance for an upcoming gathering, here’s how to do it right.

How to Store the Cake

Once the cake is completely cooled and the frosting has set, you can store it at room temperature for up to 3 days. Simply place it on a cake stand with a dome cover or in an airtight container. If your kitchen is particularly warm or humid, it’s better to store it in the refrigerator to prevent the frosting from softening or melting.

In the fridge, the cake will stay fresh for up to 5 days. Be sure to wrap it tightly with plastic wrap or transfer it to a container with a secure lid to keep it from drying out. The frosting may firm up a bit in the fridge, but a quick warm-up in the microwave can bring it back to that soft, melt-in-your-mouth consistency.

How to Freeze the Cake

This Chocolate Pecan Bundt Cake is also a fantastic make-ahead dessert. If you want to freeze the whole cake, do it before adding the frosting. Once the cake has cooled completely, wrap it tightly in two layers of plastic wrap followed by a layer of aluminum foil. This double-wrap method helps prevent freezer burn and locks in moisture.

Label it with the date and store it in the freezer for up to 3 months. When you’re ready to serve it, transfer the cake to the refrigerator to thaw overnight. Once thawed, bring it to room temperature and prepare the frosting fresh before pouring it over the cake.

If you’ve already frosted the cake and want to freeze individual slices, you can do that too. Cut the cake into portions and wrap each slice in plastic wrap, then place the wrapped slices in a freezer-safe container or zip-top bag. This makes it easy to pull out a single serving whenever you’re craving a little something sweet.

Reheating Instructions

To enjoy the cake warm, especially if it’s been stored in the fridge or freezer, simply reheat a slice in the microwave for 10 to 15 seconds. This quick blast of heat softens the crumb and melts the frosting just enough to recreate that just-baked feel.

If you’ve frozen the cake, make sure to thaw it completely before reheating. For larger portions or a whole cake, you can also reheat it in a low oven—about 300°F—for 10 to 15 minutes. Cover it loosely with foil to keep the frosting from burning and to retain moisture in the cake.

By storing, freezing, and reheating this cake properly, you can make the most of every last crumb. It’s just as good the next day—or even the week after—making it an ideal choice for baking ahead or savoring slowly over time.

Common Mistakes to Avoid

Even with a relatively simple recipe like this, there are a few common pitfalls that can impact the final result. Knowing what to watch for ahead of time can help ensure your cake comes out perfectly every single time.

Not Greasing the Pan Thoroughly

Bundt cakes are famous for their intricate designs, but those beautiful details also mean more places for the cake to stick. If you don’t thoroughly grease the pan—including all the curves and corners—you risk losing chunks of the cake during the release. Use a baking spray that contains flour, or grease with butter and dust with flour for the best results.

Overmixing the Batter

It can be tempting to keep mixing until the batter looks perfectly smooth, but overmixing can lead to a dense, tough cake. Mix just until all ingredients are combined and no dry streaks remain. A few small lumps are totally fine and will bake out naturally.

Underbaking or Overbaking

This cake is dense and rich, so baking time matters. Taking it out too early can result in a gummy texture, while overbaking dries it out. Check for doneness by inserting a toothpick into the center—look for moist crumbs but no wet batter. Start checking a few minutes before the minimum baking time just to be safe.

Adding Frosting to a Hot Cake

The frosting is meant to gently cascade over the cake and set into a slightly fudgy shell. If the cake is too hot when you add the frosting, it will melt and soak in, leaving you with a soggy top and uneven coating. Always wait until the cake is completely cool before frosting.

Not Letting the Frosting Set

Once poured, the frosting needs about 15–20 minutes to set properly. If you cut into the cake too soon, the frosting may be too runny. Letting it rest helps the frosting develop that glossy, firm finish that looks just as good as it tastes.

By being mindful of these simple yet important details, you can avoid common baking errors and ensure that your Chocolate Pecan Bundt Cake comes out picture-perfect every time.

Pro Tips

Even though this recipe is beginner-friendly, there are always a few insider tricks that can elevate your baking game. Here are some pro tips to help you get the best possible results from your chocolate pecan Bundt cake.

Use Room Temperature Ingredients

Room temperature eggs, milk, and butter mix more easily and evenly into the batter. This helps create a smoother batter and a more uniform texture in the final cake. If you forget to take your ingredients out ahead of time, just place the eggs in warm water for 10 minutes and gently warm the milk and butter in the microwave.

Toast the Pecans

While raw pecans work just fine, toasting them first enhances their flavor and adds a deeper nuttiness to the frosting. Simply place the chopped pecans in a dry skillet over medium heat and stir frequently until they’re fragrant and lightly golden—about 4 to 5 minutes.

Let the Cake Cool Completely

It’s worth repeating: cool your cake all the way before adding frosting. Not only does this keep the frosting from melting, but it also ensures the cake sets properly and maintains its structure when sliced.

Don’t Skip the Tap

After pouring your batter into the pan, give the pan a few firm taps on the countertop. This helps eliminate any large air bubbles that might disrupt the cake’s texture or cause uneven baking.

Use a Serrated Knife to Slice

Bundt cakes have a unique shape and a denser crumb, so using a serrated knife allows you to cut clean slices without tearing the cake. For extra neat slices, wipe the knife clean between cuts.

These simple yet effective tips make the difference between a good cake and a truly unforgettable one. They’re easy to incorporate and will boost your baking confidence for this recipe and many others down the road.

Frequently Asked Questions (FAQs)

Can I use a different type of cake mix?

Absolutely. While chocolate fudge is recommended for its richness, you can experiment with other types of chocolate cake mix, such as devil’s food or German chocolate. Just make sure it’s a standard 15.25-ounce box.

Can I make this cake gluten-free?

Yes, you can substitute a gluten-free chocolate cake mix and ensure all other ingredients (like baking spray and powdered sugar) are certified gluten-free. The texture may vary slightly, but the flavor will still be delicious.

What can I use instead of pecans?

If you have a nut allergy or simply don’t like pecans, you can leave them out or substitute with chopped walnuts, almonds, or even sunflower seeds for a nut-free crunch.

How far in advance can I make this cake?

You can bake the cake up to two days in advance and store it in an airtight container at room temperature or in the fridge. For best results, make the frosting the day you plan to serve it.

Can I double the frosting recipe?

Yes, if you’re a big frosting fan or want extra for drizzling individual slices, doubling the frosting is totally fine. Just make sure to pour it slowly to avoid overwhelming the cake.

How do I get the cake out of the Bundt pan in one piece?

Proper greasing is key. Use a baking spray that contains flour or grease with butter and lightly dust with flour. After baking, let the cake rest for 10 minutes, then gently invert it onto a plate.

Can I use oil instead of butter in the cake?

Technically, yes—you can use oil if that’s what you have on hand. However, using melted butter adds a richer, more homemade flavor that elevates the overall result.

What if I don’t have milk?

You can use a milk alternative such as almond milk, oat milk, or even buttermilk. Each will bring slightly different flavor notes, but all will work well in this recipe.

Do I need to sift the powdered sugar?

Sifting is optional but recommended for a smoother frosting. If you skip it, just make sure to whisk thoroughly to remove any lumps.

Can I make this recipe into cupcakes?

Yes, you can! Simply divide the batter evenly into cupcake liners in a muffin tin and reduce the baking time to 18–22 minutes. Keep an eye on them and check for doneness with a toothpick.

Conclusion & Call to Action

Now that you’ve seen how simple yet stunning this Chocolate Pecan Bundt Cake is, it’s time to bring it to life in your own kitchen. With just a handful of accessible ingredients and a few helpful tips, you can bake a cake that feels like it came straight from a professional bakery—without the stress or complicated techniques.

This cake has earned its place in my go-to dessert rotation, and I hope it becomes a beloved favorite in your home as well. It’s perfect for celebrations, casual dinners, rainy afternoons, or just because you feel like baking something rich, chocolaty, and totally satisfying.

Once you give it a try, don’t forget to share how it turned out. I’d love to hear your thoughts, see your photos, and cheer you on! Leave a comment below, tell me if you added your own twist, and tag me if you post a picture on social media.

So preheat your oven, grab your Bundt pan, and get ready to impress yourself—and everyone else—with a cake that’s as easy to make as it is to devour. You’ve got this!

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