If you adore dessert recipes that straddle the line between effortlessly simple and unapologetically decadent, you’re in for a treat with this Chocolate Bundt Cake. With its luscious chocolate flavor, deeply moist crumb, and that signature curving Bundt shape, this crowd-pleasing cake is a nostalgic favorite in my kitchen. Whether you’re celebrating a milestone, impressing guests, or just seeking the ultimate chocolate fix, this is the kind of showstopper that feels both timeless and comforting—just the kind of recipe you’ll want to make again and again.
Ingredients You’ll Need
Every ingredient in this Chocolate Bundt Cake works overtime to deliver maximum flavor, tenderness, and irresistible richness. These classic pantry staples blend together effortlessly to create magic in a Bundt pan, making each bite memorable and delicious.
- All-purpose flour: Gives the cake its structure and just the right amount of tenderness.
- Granulated sugar: Brings essential sweetness that balances the cocoa and intensifies the chocolate flavor.
- Unsweetened cocoa powder: The heart of the cake’s deep, chocolaty taste and dark color.
- Baking powder & baking soda: Guarantees a lofty, pillowy crumb that’s never dense.
- Salt: A pinch brings out the chocolate and keeps the flavors bright instead of flat.
- Buttermilk (room temperature): Adds moisture and a gentle tang that rounds out the richness.
- Vegetable oil: Makes the cake extra-moist and stay tender for days.
- Large eggs (room temperature): Binds everything together and ensures a beautiful rise.
- Vanilla extract: Lends floral-sweet depth that enhances the chocolate notes.
- Hot coffee or hot water: Helps dissolve the cocoa fully—coffee pumps up the chocolate flavor, while water keeps it pure and simple.
- Semisweet chocolate chips (optional): For those who can’t get enough chocolate, these create molten bites scattered throughout.
- Powdered sugar or chocolate glaze (optional): Gives the finished cake a picture-perfect finish and an extra touch of sweetness.
How to Make Chocolate Bundt Cake
Step 1: Preheat and Prepare the Pan
Start by setting your oven to 350°F (175°C). This ensures a reliable, even bake. Grab your favorite Bundt pan—either a 10- or 12-cup size works best—then thoroughly grease every nook and cranny before dusting generously with flour. This extra attention helps the cake release perfectly, showcasing those lovely curves.
Step 2: Mix the Dry Ingredients
In a spacious bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This little ritual not only combines the ingredients but also fluffs up the flour and cocoa, ensuring a light crumb in your Chocolate Bundt Cake.
Step 3: Add the Wet Ingredients
Pour in the buttermilk, vegetable oil, eggs, and vanilla extract. Beat them together with an electric mixer on medium speed until your batter looks luxurious, smooth, and even. Don’t worry if small lumps remain—they’ll disappear in the baking magic.
Step 4: Incorporate the Coffee and Chocolate Chips
Next, gradually add the hot coffee or hot water, mixing as you go. The batter will seem thin, but that’s exactly what you want for a plush, tender crumb. If you love pools of melty chocolate in every slice, now’s the time to gently fold in the chocolate chips.
Step 5: Bake to Perfection
Pour that glossy batter gently into your prepared Bundt pan, smoothing the top. Slide it into the center of your oven and bake for 45–50 minutes, or until a toothpick inserted deepest into the cake comes out with a few moist crumbs. The cake will spring back lightly when pressed.
Step 6: Cool and Release from the Pan
When the Chocolate Bundt Cake is done, let it rest in the pan for about 15 minutes. This helps it firm up and gives it time to shrink slightly from the edges. Place a wire rack over the pan and carefully flip—your cake should slide right out, ready to finish cooling completely before you drizzle or dust on your chosen topping.
How to Serve Chocolate Bundt Cake
Garnishes
The beauty of Chocolate Bundt Cake is that it wears many crowns. Sprinkle a generous dusting of powdered sugar for a snowy, classic look or let thick chocolate glaze cascade over the ridges. Feeling playful? Top with curls of chocolate, a handful of fresh berries, or even a dollop of whipped cream right before serving.
Side Dishes
This cake loves good company! Try serving each slice with a scoop of creamy vanilla ice cream or a swirl of homemade whipped cream. A handful of tart raspberries or a drizzle of salted caramel sauce will also elevate the chocolate flavor and provide that delightful contrast.
Creative Ways to Present
Let the Chocolate Bundt Cake be the centerpiece at your next gathering—place it on a pedestal cake stand and circle it with edible flowers or seasonal fruits. You can even slice it horizontally and fill the middle with a rich mousse or fresh berries for a surprise inside. Mini Bundt pans? Go for it—everyone loves their own personal cake!
Make Ahead and Storage
Storing Leftovers
To keep your Chocolate Bundt Cake moist and delicious, simply cover it tightly with plastic wrap or store in an airtight container at room temperature. It will stay incredibly fresh for up to three days, making it a great make-ahead dessert for parties or potlucks.
Freezing
If you want to plan even further ahead, this cake freezes beautifully. Once cooled, wrap the whole cake (or individual slices) in a layer of plastic wrap and then foil. It will keep well in the freezer for up to two months. Thaw at room temperature before serving, and it’ll be just as tender and chocolatey as the day you baked it.
Reheating
While this cake is divine at room temperature, you can also give slices a quick warm-up in the microwave for 10-15 seconds. This little trick melts any chocolate chips inside and revives the cake’s soft, “just-baked” texture—especially lovely when paired with a scoop of ice cream.
FAQs
Can I make this Chocolate Bundt Cake without buttermilk?
Absolutely! If you’re out of buttermilk, simply add 1 tablespoon of lemon juice or white vinegar to a cup of milk, stir, and let it sit for a few minutes. This homemade version will mimic the tang and tenderness buttermilk brings to the cake.
How can I prevent my Bundt cake from sticking to the pan?
A thorough greasing is key! Use softened butter or a nonstick baking spray, making sure to coat every curve and crevice of your Bundt pan. Finish with a light dusting of flour, tap out any excess, and your Chocolate Bundt Cake should come out perfectly every time.
Is it possible to make this recipe gluten-free?
Yes, you can substitute a 1-to-1 gluten-free flour blend for the all-purpose flour. Just be sure to check that all your other ingredients, like cocoa powder and baking powder, are gluten-free as well.
Why do you use hot coffee or water in the batter?
Hot liquid helps to “bloom” the cocoa powder, unlocking its full chocolate potential and making the cake extra rich. Coffee intensifies the chocolate flavor even more, but if you’re not a coffee fan, hot water works perfectly too.
Can I add nuts or other mix-ins?
Definitely—chopped pecans, walnuts, or even toffee pieces are delicious in this Chocolate Bundt Cake. Just fold them in gently with the chocolate chips for a fun textural surprise in every bite.
Final Thoughts
I can’t recommend this Chocolate Bundt Cake enough—it’s easy, fuss-free, and always a hit no matter the occasion. The combination of deep chocolate flavor and eye-catching presentation means you’ll find yourself reaching for this recipe again and again. Give it a try, share it with friends, and most importantly, enjoy every single rich, fudgy bite!
Print
Chocolate Bundt Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and moist Chocolate Bundt Cake that is sure to satisfy your chocolate cravings. This easy-to-make dessert is perfect for any occasion.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients:
- 1 cup buttermilk (room temperature)
- 1/2 cup vegetable oil
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
Additional Ingredients:
- 1 cup hot coffee or hot water
- 1 cup semisweet chocolate chips (optional)
- powdered sugar or chocolate glaze for topping (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10- or 12-cup Bundt pan thoroughly.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add Wet Ingredients: Add the buttermilk, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer until smooth.
- Combine with Coffee: Gradually add the hot coffee or hot water, mixing until the batter is smooth.
- Add Chocolate Chips: Fold in chocolate chips if desired.
- Bake: Pour the batter into the prepared Bundt pan and bake for 45-50 minutes.
- Cool and Serve: Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar or chocolate glaze before serving.
Notes
- For a richer flavor, use brewed coffee instead of water.
- Store leftovers tightly covered at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 340mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
