7Up Chocolate Bundt Cake is a fun twist on a classic pound cake. This from scratch, moist bundt cake will be a hit at any gathering.
Chocolate 7Up Cake
This chocolate pound cake is rich and buttery and perfect as a delicious birthday cake, coffee cake, or for any special occasion. Easy to make and best served with ice cream!
If you like the traditional 7Up Pound Cake but are a chocolate cake lover, you’ll love this chocolate chip version! I’m always in favor of more chocolate.
I’ve made this cake several times on days we’re having BBQs because it’s so easy to slice up and easily serve.
Why you’ll love this Chocolate 7Up Pound Cake
Easy recipe – Only 8 ingredients, most of them pantry staples.
Feeds a crowd – Easy to slice up and feed a large group.
Moist & delicious – Even better when you top it with some vanilla ice cream!
Things you’ll need
- Bundt Pan – This is the one I have. If I had more cupboard space, I’d have lots of them because there are so many pretty ones & you know I love me a bundt cake.
- Hand Mixer – A turn to my hand mixer way more than my stand mixer, even though I love it.
- Mixing Bowl – I love these mixing bowls. They’re such a nice quality and the grippy bottoms are helpful.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- Butter – Unsalted, softened to room temperature.
- Sugar – Granulated white sugar.
- Vanilla – Try to opt for pure vanilla extract and a decent brand even though I know it’s super pricey right now.
- Eggs – Large eggs.
- Flour – White, all purpose flour.
- Cocoa Powder – Pick a good quality unsweetened cocoa powder.
- 7Up – Adding pop (soda?) to baked goods makes them fluffy and moist.
- Chocolate Chips – I like Ghirardelli baking chips for all my chocolate chip needs.
How to make a Chocolate 7 Up Cake
- First, preheat your oven to 350 degrees and generously grease (I use non-stick spray) a bundt pan and lightly flour it. If you don’t want to see the flour, you can also use cocoa powder.
- Then, in a mixing bowl, cream the butter with a hand mixer until smooth. Add in the sugar and vanilla and beat until light & fluffy.
- One at a time, add in the eggs, beating well after each addition.
- Stir in the flour and cocoa powder until fully blended, then stir in the 7Up.
- Fold in the chocolate chips and then spoon the batter into the prepared pan.
- Bake for 70 minutes then check it. If a toothpick inserted into the cake comes out clean, it’s done. Mine usually takes 80 minutes.
- Once done, cool in the pan for 10 minutes then flip and finish cooling.
How to store leftovers
Leftover cake should be tightly wrapped or kept in an airtight container at room temperature for up to a week.
Can I freeze it?
Leftovers can be frozen. Wrap them tightly in plastic wrap, then foil, and drop them into a freezer bag.
They’ll keep for up to 3 months. Place on the counter to thaw at room temperature when ready to enjoy.
What to serve with it
Top it with ice cream, or chocolate sauce, or just plain!
Serve this chocolate bundt cake after a dinner of buffalo ranch chicken wraps and homemade mac & cheese.
FAQs
How many servings are in a standard bundt cake?
There are usually 16 decent sized slices in a standard bundt cake.
How to keep the chocolate chips from sinking
If you notice your chocolate chips sinking to the bottom of the cake, I have a tip for you.
Before mixing the chocolate chips into the cake batter, pour them into a bowl, sprinkle them with a teaspoon of cocoa powder, and then mix them into the batter.
Same trick works with sugar and blueberries in muffins.
Need more bundt cakes in your life? Try these:
- Sour Cream Chocolate Bundt Cake
- Healthier Chocolate Yogurt Cake
- Triple Chocolate Bundt Cake
- Chocolate Peanut Butter Bundt Cake
- One Bowl Chocolate Bundt Cake
- Chocolate Cheesecake Stuffed Bundt Cake
Click here to view my entire collection of cake recipes.
7-Up Chocolate Bundt Cake
Ingredients
- 1 ½ cups unsalted butter softened
- 3 cups granulated white sugar
- 2 teaspoons vanilla extract
- 5 large eggs
- 1 ¾ cups all purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup 7Up
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350 degrees F. Grease a 12-cup bundt pan and lightly flour. Set aside.
- In a large bowl, cream butter with an electric mixer.
- Add sugar & vanilla; beat until light & fluffy.
- Add eggs, one at a time, beating well after each addition.
- Stir in flour & cocoa, blending thoroughly.
- Stir in 7Up.
- Fold in chocolate chips.
- Spoon into the prepared pan.
- Bake for 70 minutes then check for doneness. If needed, bake another 10 minutes.
- Cool in pan on a wire rack for 10 minutes.
- Remove from pan & cool completely.
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Originally published December 10, 2009
Making for a friends birthday. It’s cooking now. I’m not a chocolate fan and this ish is goood!!
Have you tried the original? I AM a chocolate fan but I think I like the original even better. //www.persnicketyplates.com/7-up-pound-cake/
What size bundt pan do you use?
10″ / 12 cups
So. I made this cake yesterday. It came out marvelously. It was moist and delicious. I followed the recipe as instructed but I did omit the chocolate chips. I was concerned about the amount of sugar. Easy delicious. Will make it again.
I’m glad you liked it!
I’ve searched high and low for a chocolate bundt cake recipe that has a pound cake density and texture. And this is it! I’ve made this cake a couple of times now and I’ve learned to divide batter into loaf pans, eat one and freeze one to avoid eating an entire cake. It freezes beautifully by the way. If you are searching for a chocolate pound cake with a rich chocolate flavor and a moist dense crumb, look no further.
I love hearing that! Thanks for reporting back, Sheila 🙂
This cake is absolutely the moistest cake I have ever found!!! Love, love, love that with 1 teeny drawback. I’m not that excited about all the chips floating to the bottom. They stick to the bottom and really have to dig to get the cake outta the pan. I gonna try making a white cake eliminating the cocoa and chips. I’m sure it will be amazing….
I just added a note above about lightly coating the chocolate chip with cocoa powder before stirring them into the batter. It prevents them from sinking. But also, you can try my classic (vanilla) 7Up Pound Cake 🙂