Start by preheating your oven to 350°F (175°C). While it heats up, grease your bundt pan with butter or non-stick spray, making sure to cover all the little grooves. Sprinkle some flour over it to stop the cake from sticking.

In a bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Whisk them together so everything is evenly mixed. This helps the cake bake with a nice, even texture.

In a large bowl, use a mixer to beat the softened butter and sugar together. Mix until it looks fluffy and light. This adds air to the batter, making the cake soft.

Add the eggs one at a time to the butter and sugar mixture, mixing well after each one. Then, add the vanilla extract and stir until it’s evenly blended.

Slowly add the dry ingredients and buttermilk to the wet mixture, a little at a time. Start and finish with the dry ingredients. Mix gently on low speed, just until combined. Don’t overmix, or the cake might turn out dense.

Gently fold the chopped pecans into the batter with a spatula. This spreads the pecans evenly without crushing them.

Pour the batter into your prepared bundt pan. Use the spatula to spread it out evenly and smooth the top.

Put the pan in the oven and bake for 50–60 minutes. Check if it’s done by inserting a toothpick into the center—it’s ready if it comes out clean or with a few crumbs. Try not to open the oven too early, as this can make the cake sink.

Take the cake out of the oven and let it cool in the pan for 15–20 minutes. Once it’s cooled a bit, carefully run a knife along the edges if needed, then flip the pan onto a cooling rack. Let the cake cool completely before decorating.

Once the cake is fully cooled, drizzle on some glaze or dust it with powdered sugar. Slice it up and enjoy your delicious, chocolaty cake with crunchy pecans!