Chocolate Chip Cake With Nuts

Ever had one of those days when you’re craving something decadent but the thought of complicated baking makes you want to crawl back into bed? Well, pull up your socks, friend—this Chocolate Chip Cake With Nuts is about to become your new best buddy. It’s like the comfort food equivalent of that friend who always shows up with wine when you’re having a bad day.

Why This Recipe is Awesome

Let me count the ways! First, this cake is basically foolproof. Seriously, unless you mistake salt for sugar (been there), you’re golden. Second, it’s customizable—don’t like walnuts? Chuck in some pecans instead! Third, it’s that perfect balance between “impressive enough for company” and “I made this while wearing pajamas and watching Netflix.” The outside gets slightly crispy while the inside stays moist and tender—it’s basically the mullet of cakes: business on the outside, party on the inside.

Ingredients You’ll Need

Round up these usual suspects:

• 2 cups all-purpose flour (the regular stuff, nothing fancy)
• 1 teaspoon baking soda (not baking powder—they’re different, trust me)
• ½ teaspoon salt (just a pinch to make the sweet stuff pop)
• ½ cup unsalted butter, softened (leave it out for an hour, or microwave it for 10 seconds if you’re impatient like me)
• 1½ cups granulated sugar (the white stuff)
• 2 large eggs (room temperature is best, but who actually remembers to do that?)
• 1 cup buttermilk (or regular milk with a splash of vinegar if you’re not a buttermilk-keeping kind of person)
• 1 teaspoon vanilla extract (the real deal, not that imitation nonsense)
• 1½ cups chocolate chips (semi-sweet, dark, milk—whatever floats your boat)
• 1 cup chopped nuts (walnuts or pecans work beautifully)

Step-by-Step Instructions

1. Prep your battlestation. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, or a 9×13 inch baking dish if you’re not feeling fancy.
2. Mix the dry team. In a medium bowl, whisk together flour, baking soda, and salt. Set aside. This takes like 30 seconds but makes you feel organized.
3. Beat the wet crew. In a large bowl, cream together butter and sugar until fluffy—about 3 minutes with an electric mixer. If you’re doing this by hand, consider it your arm workout for the day.
4. Get eggy with it. Add eggs one at a time, beating well after each addition. Splash in that vanilla. Your mixture should look smooth and slightly pale.
5. Alternate additions. Now comes the rhythmic part: Add the flour mixture to your butter mixture in three batches, alternating with buttermilk. Start and end with flour (flour, buttermilk, flour, buttermilk, flour). Mix just until combined after each addition. Don’t overmix or the cake police will come for you.
6. Add the fun stuff. Fold in chocolate chips and nuts. “Fold” just means stir gently, not like you’re trying to win an arm-wrestling competition.
7. Bake it to make it. Pour the batter into your prepared pan. Bake for 50-60 minutes, or until a toothpick inserted comes out with a few moist crumbs (not wet batter).
8. Cool your jets. Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely. Or dig in while it’s warm if you lack self-control (no judgment here).

Common Mistakes to Avoid

Even a simple recipe has its pitfalls. Here are the classic blunders:

• Skipping the “softened butter” step. Rock-hard butter doesn’t cream properly, and melted butter changes the texture. Patience, grasshopper.
• Overmixing the batter. This isn’t a smoothie. Once the flour’s in, mix just enough to combine, or you’ll end up with a cake that’s tougher than last week’s steak.
• Opening the oven door too early. I know you’re excited, but your cake will sink faster than my motivation on Monday mornings if you let cold air in during the first 30 minutes.
• Under-flouring your pan. That beautiful cake will become a permanent resident of your bundt pan if you skimp here. Be generous!

Alternatives & Substitutions

Life happens. Ingredients go missing. Here’s how to roll with it:

• Buttermilk alternative: Add 1 tablespoon of white vinegar or lemon juice to a cup of milk and let it sit for 5 minutes. Boom—fake buttermilk!
• Nut options: Walnuts, pecans, almonds, or hazelnuts all work. Or go nuts-free and add extra chocolate chips instead (always a solid life choice, IMO).
• Chocolate variations: Mix dark and milk chocolate chips. Or try butterscotch chips with pecans for a blondie vibe. White chocolate and macadamia nuts? Yes please!
• Boozy version: Add 2 tablespoons of bourbon or rum to the batter. It’s not day drinking if it’s baking!
• Gluten concerns? A good quality 1:1 gluten-free flour blend works surprisingly well here.

FAQ (Frequently Asked Questions)

Can I make this cake ahead of time?
Absolutely! It actually tastes better on day two when the flavors have had time to mingle and get friendly with each other. Store it covered at room temperature for up to 3 days, if it lasts that long.

Will this work as cupcakes?
You bet! Fill cupcake liners about 2/3 full and bake for about 18-22 minutes. You’ll get approximately 24 cupcakes from this recipe. More to share… or not.

My cake is sticking to the pan. What did I do wrong?
Did you grease AND flour? Both steps matter. Next time, try a baking spray with flour already in it, or get really serious with a proper coating of shortening followed by flour. Also, let the cake cool a bit before attempting to remove it—about 15 minutes is the sweet spot.

Can I freeze this cake?
You sure can! Wrap it well in plastic wrap, then foil, and freeze for up to 3 months. Future You will be very grateful to Current You for this delicious surprise.

Why did all my chocolate chips sink to the bottom?
Ah, the old chocolate chip dive. Try tossing your chips in a tablespoon of the flour mixture before adding them to the batter. This gives them a little jacket that helps them defy gravity.

Can I use margarine instead of butter?
Technically yes, but why hurt yourself this way? Butter brings flavor that margarine can only dream about. If dietary restrictions are the issue, try a plant-based butter instead.

Final Thoughts

There you have it—a chocolate chip cake that’s impressive enough for company but easy enough for a random Tuesday night when you’re craving something sweet. The combination of melty chocolate and crunchy nuts gives you that perfect texture contrast that’ll have you going back for “just one more sliver” until half the cake mysteriously disappears.

Remember, baking is part science, part art, and part therapy. Don’t stress if things aren’t picture-perfect—it all tastes good in the end. Now go preheat that oven and create some deliciousness. Your future self (and anyone lucky enough to score a slice) will thank you!