Chocolate Bundt Cake

Why You’ll Love This Recipe

Chocolate Bundt Cake is a rich, moist dessert that boasts deep cocoa flavor and a tender crumb. Baked in a beautifully shaped Bundt pan, it makes an elegant presentation for any occasion—whether it’s a birthday, holiday, or a cozy family gathering. This cake pairs wonderfully with coffee, milk, or a scoop of vanilla ice cream.

ingredients

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

all-purpose floursugarunsweetened cocoa powderbaking sodabaking powdersaltbuttermilkvegetable oillarge eggsvanilla extractboiling waterchocolate chips (optional for extra richness)

directions

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

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

In a separate bowl, combine the buttermilk, oil, eggs, and vanilla extract. Mix until well blended.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Slowly pour in the boiling water and mix carefully until the batter is smooth. The batter will be thin.

Fold in chocolate chips if using.

Pour the batter into the prepared Bundt pan and smooth the top.

Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10-15 minutes before inverting 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 12-14 slices.
Preparation time: 20 minutes
Baking time: 45-55 minutes
Cooling time: 30 minutes
Total time: 1 hour 30 minutes

Variations

Add espresso powder to intensify the chocolate flavor.
Swirl in a cream cheese filling before baking.
Top with fresh berries and whipped cream for a fruity contrast.
Substitute some of the buttermilk with sour cream for added richness.
Use white chocolate chips for a twist in flavor and color.

storage/reheating

Store Chocolate Bundt Cake in an airtight container at room temperature for up to 4 days.
Refrigerate for up to 7 days for longer shelf life.
Freeze for up to 3 months—wrap tightly in plastic wrap and aluminum foil.
To reheat, microwave a slice for 10-15 seconds or warm in a low oven.

FAQs

Can I use a different pan if I don’t have a Bundt pan?
Yes, use two 8-inch round cake pans or a 9×13-inch pan, adjusting baking time accordingly.

What makes this cake so moist?
The combination of buttermilk, oil, and boiling water ensures a tender, moist crumb.

Can I make this cake dairy-free?
Yes, substitute the buttermilk with almond milk and vinegar, and use dairy-free chocolate chips.

Why did my cake stick to the pan?
Ensure your Bundt pan is well greased and dusted with cocoa powder or flour before adding the batter.

Can I use Dutch-processed cocoa?
Yes, but it may alter the flavor slightly and affect leavening if not adjusted with baking powder/soda.

Do I have to use boiling water?
Yes, it helps bloom the cocoa powder and ensures a smoother batter.

Is this cake too sweet?
It has a balanced chocolate sweetness, but you can reduce the sugar slightly to taste.

Can I add nuts?
Absolutely, chopped walnuts or pecans add texture and flavor.

Is this cake good for special occasions?
Definitely—its striking shape and decadent taste make it party-perfect.

Can I double the recipe?
Yes, but make sure your Bundt pan is large enough or divide into two pans.

Conclusion

Chocolate Bundt Cake is the ultimate indulgence for chocolate lovers. With its deep flavor, moist texture, and stunning presentation, it’s a dessert that impresses both in taste and appearance. Whether enjoyed plain, glazed, or dressed up, it’s a crowd-pleaser that’s easy to love and even easier to make.

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