Chocolate Chip Nut Cake
Surprise your friends and family with my delicious chocolate chip nut cake. Over the years, I’ve found that desserts with chocolate chips and walnuts are crowd-pleasers. I started making this delicious cake in college after tasting it at a potluck party, and it has been one of the best Bundt cakes I have ever tasted.
Preparation: 35 Minutes Bake: 33-35 Minutes Bake at: 325° Makes: 10 Servings Pan: 6-Cup Non-Stick Bundt Difficulty: Easy
Ingredients:
1 cup chopped walnuts
- 1 cup plus 2 tablespoons (154g) cake flour
- 1 teaspoon of baking powder
- 1/4 rounded teaspoon salt
- 5 tablespoons unsalted butter, softened
- 1/2 cup plus 3 tablespoons (141g) granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1/4 cup whole milk, room temperature
- 1/2 cup semi-sweet or dark chocolate chips
- Baker's Joy non-stick spray
Directions:
Bring all the ingredients to room temperature.
Chop the walnuts and set aside.
Sift flour into a medium bowl; then, measure again and sift with baking powder and salt into another medium bowl.
Preheat the oven to 325°.
In a large bowl, use an electric mixer for about 30 seconds at a medium speed to cream the butter until whipped. Gradually, for about 5 to 6 minutes, add sugar and beat until it’s pale yellow and fluffy. Then, add vanilla and beat to combine. Lastly, add the whole egg and yolk separately and beat them for a few seconds after each addition until the yellow disappears.
Working in thirds, fold in the flour mixture by hand alternately with milk until almost incorporated (start and end the process with dry ingredients). Fully incorporate the final flour addition, and fold in the walnuts and chocolate chips evenly.
Before adding the batter, prepare your 6-cup Bundt pan with Baker’s Joy non-stick spray. Spoon the batter into the pan, level with a rubber spatula, and put the pan in the oven.
Bake at 325° for 33 to 35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs attached. After making the chocolate chip nut cake, remove the pan from the oven and place it on a wire rack.
As soon as the cake is on a wire rack, carefully loosen the edges with a knife and let it cool for 15 minutes. Shake the fluted pan before turning it out, and then invert the cake onto the wire rack to cool. Leave the pan over the top for 10 minutes before removing to allow the cake to release.
Tips:
- Double the ingredients for the full-size version and bake in a 12-cup Bundt pan for 50 to 60 minutes. Use two whole eggs instead of the egg and yolk.
- Folding is a gentler technique than stirring, and it creates a light, airy texture. Use a spatula to gently turn the ingredients over and continue folding until the ingredients are combined.
- Greasing Bundt pans can be challenging when preparing this homemade cake recipe, so using one with a high-quality, non-stick finish is best.