Chocolate Bundt Cake

Why You’ll Love This Recipe

Chocolate Bundt Cake is a rich, moist dessert with a deep cocoa flavor and a tender crumb, perfectly shaped by a decorative Bundt pan. Its indulgent texture and striking appearance make it ideal for holidays, birthdays, or any time you want to impress guests with minimal effort. A drizzle of chocolate glaze or dusting of powdered sugar adds the perfect finish.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

all-purpose floursugarunsweetened cocoa powderbaking sodabaking powdersalteggsbuttermilkvegetable oilvanilla extracthot water (or brewed coffee for enhanced chocolate flavor)optional chocolate chips or chopped chocolate

directions

Preheat your oven to 350°F (175°C) and grease a Bundt pan thoroughly with butter or non-stick spray.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

In a separate bowl, beat the eggs, then add the buttermilk, oil, and vanilla extract. Mix well.

Gradually add the wet ingredients to the dry mixture and stir until mostly combined.

Slowly pour in the hot water (or coffee) while mixing until the batter is smooth. It will be thin—this is normal.

Fold in the chocolate chips or chopped chocolate if using.

Pour the batter evenly into the prepared Bundt pan.

Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

Dust with powdered sugar or drizzle with chocolate ganache before serving.

Servings and timing

This recipe yields approximately 12 slices.Preparation time: 20 minutesBaking time: 45–50 minutesCooling time: 30 minutesTotal time: 1 hour 30 minutes

Variations

Add a teaspoon of espresso powder to deepen the chocolate flavor.

Mix in chopped nuts like walnuts or pecans for crunch.

Use orange or peppermint extract for a unique twist.

Top with berries and whipped cream for a fresh touch.

Swap the ganache for a simple glaze made from milk and powdered sugar.

storage/reheating

Store the cake in an airtight container at room temperature for up to 3 days.Refrigerate for up to 1 week or freeze for up to 2 months.To reheat slices, microwave for 10–15 seconds or warm in a 300°F oven for 5–7 minutes.

FAQs

Can I make this cake without a Bundt pan?

Yes, you can use a 9×13-inch pan or two 9-inch round pans, but the baking time may vary.

Why is my cake dry?

Be sure not to overbake. Check for doneness at the 45-minute mark.

Can I substitute milk for buttermilk?

You can make a quick buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk.

Is coffee necessary?

No, but coffee enhances the chocolate flavor without tasting like coffee.

How do I prevent the cake from sticking to the pan?

Grease the pan well, dust with cocoa powder, and allow the cake to cool before removing.

Can I add frosting?

Yes, chocolate frosting, cream cheese frosting, or even caramel sauce pairs beautifully.

Is this cake sweet?

It’s moderately sweet with a deep chocolate taste—perfectly balanced.

Can I use Dutch-process cocoa?

Yes, but adjust the leavening if needed, as Dutch-process cocoa is less acidic.

Is this recipe good for kids?

Absolutely! Kids will love the rich, chocolatey flavor.

Can I double the recipe?

You can, but it’s best to bake two separate cakes to ensure even baking.

Conclusion

Chocolate Bundt Cake is an elegant yet easy dessert that brings bakery-level quality to your kitchen. With its rich flavor, moist texture, and beautiful presentation, it’s perfect for celebrations or casual indulgence. Once you try it, it’s sure to become a go-to favorite for chocolate lovers everywhere.

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