Name: Chocolate Bundt Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 2 cups all-purpose flour; 1.5 cups granulated sugar; 0.75 cups unsweetened cocoa powder (natural); 2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs (at room temperature); 1 cup buttermilk (at room temperature); 0.5 cup vegetable oil; 1 teaspoon vanilla extract; 1 cup hot water

There are some recipes that just feel like a warm hug, aren’t there? This Chocolate Bundt Cake is absolutely one of those for me. I swear, the moment I start mixing the ingredients, my whole house fills with this comforting, chocolatey aroma that just makes everything feel right. It takes me back to rainy afternoons when I was a kid, my grandma in the kitchen, her hands dusted with flour, and the anticipation of something truly delicious baking in the oven. This isn’t just any Chocolate Cake; it’s that perfectly moist, tender crumb with a deep, rich chocolate flavor that just melts in your mouth. It’s so incredibly satisfying, and honestly, it’s become my go-to for everything from casual Sunday dinners to last-minute potluck contributions. If you’re looking for a showstopper that’s surprisingly fuss-free, you’ve found it. It’s got that classic Bundt shape that looks so elegant, but the taste is pure, unadulterated comfort food. Think of it as a more dressed-up, yet still approachable, version of your favorite chocolate cupcake, but in a magnificent ring that’s just begging to be drizzled with glaze.

What is chocolate bundt cake?

So, what exactly makes this Chocolate Bundt Cake so special? Well, at its heart, it’s a beautifully crafted cake baked in a distinctive Bundt pan, which gives it that iconic ring shape and often intricate patterns. The pan itself is a bit of a kitchen marvel; it helps the cake bake evenly and creates those lovely fluted edges that look so pretty. But it’s more than just the shape. This particular recipe is designed to be intensely chocolatey without being overly sweet, and it achieves this wonderful moistness that’s just divine. Think of it as your ultimate chocolate indulgence, elevated. It’s the kind of cake that’s impressive enough to serve at a fancy gathering, but so comforting and familiar that it feels just right for a quiet evening treat too. It’s got that perfect balance – a good cake that’s also a fantastic vehicle for a luscious chocolate glaze or a dusting of powdered sugar. It’s essentially a crowd-pleaser in cake form, and honestly, who doesn’t love a good chocolate cake?

Why do I love this recipe?

I’ve made a lot of cakes in my time, and I can tell you with absolute certainty that this Chocolate Bundt Cake is a keeper. There are so many reasons why it’s become a staple in my baking rotation, and I just know you’re going to fall in love with it too. First off, the flavor is just out of this world. We’re talking deep, dark chocolate that isn’t just a whisper; it’s a full-on declaration of chocolatey goodness. It’s rich, it’s decadent, and it satisfies that deep chocolate craving like nothing else. Then there’s the texture – oh my goodness, the texture! It’s incredibly moist and tender, almost like velvet, thanks to a few key ingredients that I’ll get into later. It never, ever turns out dry, which is honestly my biggest baking pet peeve. What I love most about this is how surprisingly simple it is to whip up. Even if you’re not a seasoned baker, you’ll find the steps straightforward, and the result is something that looks like it came straight from a professional bakery. It’s also incredibly cost-effective; most of the ingredients are pantry staples, so you can whip this up without a special trip to the store. And the versatility! You can serve this as is, dust it with powdered sugar, add a simple chocolate glaze, or even get fancy with some fresh berries. It’s perfect for any occasion, from a quick weeknight dessert to a showstopper for a holiday meal. Honestly, the smell alone when it’s baking is worth the effort – it just fills your home with pure happiness. It’s a step up from a basic chocolate sheet cake, but still just as approachable as my go-to chocolate chip cookies.

How to Make Chocolate Bundt Cake

Quick Overview

This Chocolate Bundt Cake Recipe is all about creating a deeply flavorful, incredibly moist cake with a straightforward process. You’ll start by mixing your dry ingredients, then your wet ingredients separately, before combining them to form a beautiful, rich batter. A simple, luscious chocolate filling gets swirled in for an extra touch of magic, and then it all bakes up in that classic Bundt pan to perfection. The beauty of this method is that it’s designed to be foolproof, ensuring a tender crumb and maximum chocolatey impact every single time. It’s honestly one of those recipes that gets easier the more you make it, and the results are always consistently delicious.

Ingredients

For the Main Batter:

2 cups all-purpose flour: 1 cup wheat flour

1 ½ cups granulated sugar:

34 cup unsweetened cocoa powder (Dutch-processed is great for a darker color and smoother flavor):

1 12 teaspoons baking soda: 1 teaspoon.

1 teaspoon baking powder: 2 teaspoons baking soda:

12 teaspoon salt: 1 teaspoon

2 large eggs, at room temperature:

1 cup buttermilk, at room temperature (this is key for moisture!):

12 cup vegetable oil (or canola oil): 1 tbsp

1 teaspoon vanilla extract: 1 tsp.

1 cup hot brewed coffee (this really intensifies the chocolate flavor, trust me!):

For the Filling:

12 cup packed light brown sugar: 1 tsp.

14 cup unsweetened cocoa powder: 1 cup

1 teaspoon ground cinnamon (optional, but adds a lovely warmth): 1 tablespoon toasted almonds: 5 oz.

For the Glaze:

1 cup powdered sugar: 1 teaspoon.

2-3 tablespoons of milk or heavy cream: 1-2 teaspoons per serving.

What is vanilla extract? 1 teaspoon:

A pinch of salt: What is the best way to

What are the steps to

Step 1: Preheat & Prep Pan

How do I get my oven ready? Now, for the Bundt pan, don’t skimp on this step! Generously grease and flour it. I like to use a pastry brush to get into all those nooks and crannies with softened butter or baking powder. Dust it with cocoa powder instead of flour. What makes a good cake dark? Can you use a baking spray that contains flour? What is the best way to make a Bundt Cake?

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, and unsweetened cocoa. Set aside. What are the ingredients in baking powder, baking soda, and salt? Give it a good whisk to make sure everything is well combined and there are no lumps of cocoa. How do you ensure your leavening agents are evenly distributed for a perfect rise?

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract. Set aside. Is there a way to combine all the ingredients Make sure your eggs and buttermilk are at room temperature – it really helps everything emulsify.

Step 4: Combine

How do you mix wet and dry ingredients in a bowl? What should I do if I’m mixing on low speed (or with a whisk by hand) until just combined? Then, carefully pour in the hot brewed coffee and mix on low speed until the batter is smooth. The batter will be quite thin – that’s exactly what you want! It’s this thin batter that contributes to the cake’s moistness.

Step 5: Prepare Filling

In a small bowl, combine the brown sugar, 14 cup cocoa powder, and cinnamon (if using). Mix all the ingredients together until there are no clumps. Is this sprinkled into the batter to create a lovely chocolate swirl?

Step 6: Layer & Swirl

Pour about half of the batter into your prepared Bundt pan. Sprinkle about half of the filling mixture evenly over the batter. Gently pour the remaining batter over the filling. Then, sprinkle the rest of the filling mixture on top. You can gently swirl a knife or skewer through the batter a couple of times to create a marbled effect, but don’t go overboard – you want distinct pockets of filling.

Step 7: Bake

Bake for 35-45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Comes out clean. Can you keep an eye on your oven after 35 minutes? If it starts to look too brown on top before it’s cooked through, you can loosely tent it with foil.

Step 8: Cool & Glaze

Let the cake cool in the Bundt pan on a wire rack for about 15-20 minutes. This allows it to set up slightly. Then, carefully invert the cake onto the wire rack to cool completely. While the cake is cooling, whisk together the powdered sugar, milk or cream, vanilla extract, and salt for the glaze until smooth and pourable. If it’s too thick, add a tiny bit more liquid; if it’s too thin, add a bit more powdered sugar. Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides. This is my favorite part!

Step 9: Slice & Serve

Once the glaze has set slightly, it’s time to slice and enjoy! A sharp knife works best. I love serving this cake slightly warmed or at room temperature. It’s a beautiful dessert on its own, or you can pair it with a dollop of whipped cream or a scoop of vanilla ice cream.

What is the best way to serve it?

This Chocolate Bundt Cake is so wonderfully versatile, it truly shines in so many different settings. For a delightful breakfast treat, I love slicing it while it’s still a little warm and serving it with a strong cup of coffee or a creamy latte. It feels so indulgent for a weekend morning! For brunch, it’s an absolute star. I’ll arrange a generous slice on a pretty plate, perhaps with a few fresh raspberries or a dollop of lightly sweetened whipped cream. A sparkling mimosa or some fresh orange juice complements it beautifully. As a dessert, this cake really needs no introduction, but I often like to pair it with a scoop of high-quality vanilla bean ice cream or a rich chocolate ganache for those times when you just need *more* chocolate. A warm caramel sauce is also heavenly. For those cozy, quiet moments when you just need a little pick-me-up, a simple slice with a glass of milk is pure comfort. My kids also adore this cake as a special after-school snack, and it always disappears in minutes. My grandma used to serve it with a side of homemade chocolate pudding, which was absolutely divine!

How do I make a perfect chocolate bundt cake?

I’ve baked this Chocolate Bundt Cake more times than I can count, and over the years, I’ve picked up a few tricks that make it even better. Here are my top tips to ensure your Bundt cake is absolutely perfect:

Bundt Pan Prep: Seriously, don’t mess this up! A poorly greased pan can ruin your beautiful cake. Use softened butter or baking spray with flour and get into every single crevice. Dusting with cocoa powder instead of flour adds a lovely finish and prevents any white residue. I learned this the hard way after a cake got stuck once, and it was heartbreaking!

Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature. This helps them incorporate smoothly into the batter, creating a more stable emulsion and ultimately a more tender cake. If you forget, you can quickly warm eggs by placing them in a bowl of warm (not hot) water for 5-10 minutes.

Don’t Overmix: Once you combine the wet and dry ingredients, mix only until they’re just incorporated. Overmixing develops the gluten in the flour, which can lead to a tough cake. A few small lumps in the batter are perfectly fine.

The Coffee Secret: Using hot brewed coffee instead of hot water is a game-changer for chocolate cakes. It doesn’t make the cake taste like coffee; instead, it blooms the cocoa powder and deepens the chocolate flavor significantly. It’s a little secret that makes a huge difference!

Filling Distribution: When adding the filling, try to sprinkle it as evenly as possible over each layer of batter. This ensures you get that delicious swirl throughout the entire cake, not just in one section.

Doneness Test: While a skewer test is great, also gently press the top of the cake. It should spring back slightly. The edges should also start to pull away from the sides of the pan. Every oven is different, so using visual cues in addition to the skewer test is helpful.

Cooling Patience: Let the cake cool in the pan for the recommended time (15-20 minutes). This is crucial for the cake to firm up enough to be removed without breaking. Then, let it cool completely on the wire rack before glazing. Glazing a warm cake can cause the glaze to melt and become too runny.

Glaze Consistency: The glaze is forgiving! You want it pourable but not too thin. If it’s too thick, add milk or cream a teaspoon at a time. If it’s too thin, whisk in a bit more powdered sugar. This also works beautifully with a simple dusting of powdered sugar if you prefer a less sweet finish, or even a light chocolate buttercream frosting.

Storing and Reheating Tips

One of the best things about this Chocolate Bundt Cake is how well it stores, making it perfect for making ahead of time. If you’re planning to enjoy it within a day or two, you can store it covered at room temperature. Just make sure it’s completely cool before covering it, otherwise, condensation can form. I usually use a cake dome or an overturned large bowl. This method keeps it wonderfully moist for about 2-3 days. If you need to store it for longer, or if your kitchen is particularly warm, refrigerator storage is best. Wrap the cooled, unglazed cake tightly in plastic wrap, then in foil, or place it in an airtight container. It should stay fresh in the fridge for up to a week. When you want a slice, you can eat it cold, let it come to room temperature for about 30 minutes, or gently warm a slice in the microwave for about 10-15 seconds. It’s heavenly warm! For freezing, wrap the completely cooled, unglazed cake very well in plastic wrap, then in aluminum foil, and finally place it in a freezer bag. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator and then let it sit at room temperature before glazing or serving.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you absolutely can! I’ve had great success using a good quality gluten-free all-purpose flour blend that contains xanthan gum. You might need to adjust the liquid slightly, as gluten-free flours can absorb moisture differently. Start with the recipe as is, and if the batter seems exceptionally thick, add an extra tablespoon or two of buttermilk or coffee. The texture might be slightly different – sometimes a bit more tender or crumbly – but it’s still delicious!

Do I need to peel the zucchini?

No, you absolutely do not need to peel the zucchini for this recipe! The skin is perfectly fine to leave on and it adds great nutrients and color to the cake. Just make sure to wash it well before grating. If the idea of green flecks bothers you, you can peel it, but honestly, it disappears into the batter and doesn’t affect the taste or texture in the slightest.

Can I make this as muffins instead?

Oh, this batter makes fantastic muffins! Fill your muffin liners about two-thirds full. You’ll want to bake them at the same temperature (350°F / 175°C), and they usually take about 18-22 minutes. Keep an eye on them after 18 minutes; a toothpick inserted into the center should come out clean. You can also add a sprinkle of the filling mixture on top of the muffins before baking for an extra special treat!

How can I adjust the sweetness level?

This cake is wonderfully balanced, but if you prefer it less sweet, you can try reducing the granulated sugar in the batter by about ¼ cup. The cocoa powder also has a slight bitterness that helps balance the sweetness. You can also adjust the glaze – use less powdered sugar or opt for a dusting of unsweetened cocoa powder or powdered sugar instead of a sweet glaze.

What can I use instead of the glaze?

There are so many delicious alternatives! A simple dusting of powdered sugar is classic and looks beautiful. You could also make a quick chocolate ganache by heating equal parts heavy cream and chopped dark chocolate, then stirring until smooth and pouring that over the cooled cake. Another favorite is a cream cheese glaze – just cream together softened cream cheese, a little butter, powdered sugar, and a splash of vanilla. Fresh berries or a dollop of whipped cream also make for a lovely topping.

Final Thoughts

There you have it – my absolute favorite Chocolate Bundt Cake recipe! It’s a recipe that’s brought so much joy to my kitchen, and I truly hope it does the same for yours. It’s that perfect combination of rich, deep chocolate flavor and incredibly moist texture, all wrapped up in a cake that looks as good as it tastes. It’s a lifesaver on busy nights when you want something impressive without a ton of fuss, and it’s always a guaranteed hit with family and friends. I’ve shared it with so many people, and the feedback is always the same: “This is the best chocolate Bundt cake I’ve ever had!” If you love this, you might also enjoy my recipe for moist chocolate cupcakes or my rich chocolate brownies – they’re all about that deep chocolate goodness! So go ahead, give this Chocolate Bundt Cake a try. I can’t wait to hear how yours turns out! Don’t forget to leave a comment below and let me know your thoughts, or share your own amazing variations. Happy baking!