Have you ever craved a dessert so decadent that it melts in your mouth with every bite? A perfectly baked chocolate bundt cake delivers exactly that experience—a rich, moist crumb wrapped in an elegant, fluted shape that makes any occasion feel special. Making this chocolate bundt cake recipe at home allows you to control the quality of ingredients, customize the sweetness level, and fill your kitchen with an irresistible aroma that no store-bought dessert can match.
Ingredients List
- 2 cups all-purpose flour
- 1¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk
- 1 cup strong brewed coffee, cooled
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
For the Chocolate Frosting:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Optional: Sea salt flakes for garnish
Timing / Cooking Schedule
Prep time: 15 minutes
Cooking time: 50 minutes
Total time: 1 hour 5 minutes
This timeline doesn't include cooling time, which is essential for proper frosting application. Plan to let your cake cool completely for about 1 hour before adding the chocolate bundt cake frosting to ensure it sets beautifully.
Step-by-Step Instructions
Step 1: Prepare Your Bundt Pan Generously grease your bundt pan with butter or baking spray, making sure to coat every crevice. Dust lightly with cocoa powder instead of flour for an extra chocolate boost. This prevents sticking and ensures your cake releases perfectly.
Step 2: Mix Dry Ingredients Preheat your oven to 350°F (175°C). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Sifting the cocoa powder eliminates lumps and creates a smoother batter.
Step 3: Combine Wet Ingredients In a separate bowl, whisk eggs, buttermilk, coffee, oil, and vanilla until well combined. The coffee intensifies the chocolate flavor without making the cake taste like coffee—don't skip it!
Step 4: Create the Batter Pour wet ingredients into dry ingredients and stir gently until just combined. Don't overmix; a few small lumps are fine. Overmixing develops gluten, resulting in a tough cake rather than a tender crumb. This technique is crucial for our chocolate bundt cake recipe.
Step 5: Bake to Perfection Pour batter into the prepared pan and tap gently on the counter to release air bubbles. Bake for 45-50 minutes, or until a toothpick inserted comes out with just a few moist crumbs. Avoid overbaking to maintain moistness.
Step 6: Cool Properly Let the cake cool in the pan for 20 minutes, then invert onto a wire rack to cool completely. Rushing this step can cause the cake to break apart.
Step 7: Prepare the Frosting Heat heavy cream until just simmering, then pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth. Add butter and vanilla, stirring until glossy. Let it cool slightly to thicken before drizzling.
Step 8: Frost and Serve Drizzle the chocolate bundt cake frosting over the cooled cake, allowing it to cascade down the sides naturally. Garnish with sea salt if desired for a sophisticated flavor contrast.
Nutritional Information
Nutritional Information
Per serving (serves 12):
- Calories: 385
- Protein: 6g
- Carbohydrates: 52g
- Fat: 18g
- Fiber: 3g
- Calcium: 8% DV
- Iron: 15% DV
Tips, Variations, or Cooking Advice
Dietary Modifications: For a gluten-free version, substitute with a 1:1 gluten-free baking flour blend. Vegan bakers can replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) and use plant-based milk with 1 tablespoon vinegar instead of buttermilk.
Flavor Variations: Add 1 teaspoon espresso powder for a mocha twist, or fold in 1 cup of chocolate chips for extra richness. Orange zest (1 tablespoon) creates a delightful chocolate-orange combination.
Make-Ahead Option: Bake the cake up to 2 days in advance and store unfrosted. Add frosting the day of serving for the freshest presentation.
Pan Substitution: No bundt pan? Use two 9-inch round cake pans, reducing baking time to 30-35 minutes and checking for doneness earlier.
Common Mistakes to Avoid
Inadequate Pan Preparation: The most common issue is cake sticking to the pan. Always grease thoroughly, reaching every groove, and consider using a bundt pan with a non-stick coating for beginners.
Using Cold Ingredients: Cold eggs and buttermilk don't incorporate well, creating a dense texture. Let ingredients sit at room temperature for 30 minutes before mixing.
Overmixing the Batter: Stirring too vigorously activates gluten, resulting in a tough, chewy cake instead of the tender crumb you want. Mix only until ingredients are just combined.
Frosting Too Early: Applying frosting to a warm cake causes it to melt and slide off. Patience is key—wait until the cake is completely cool to the touch.
Opening the Oven Door Early: Checking the cake before 40 minutes can cause it to collapse. Trust the process and only open when you're ready to test for doneness.
Storage / Leftovers Tips
Store your finished chocolate bundt cake recipe under a cake dome or loosely covered with plastic wrap at room temperature for up to 3 days. The cake actually improves after 24 hours as flavors meld and moisture distributes evenly throughout. For longer storage, wrap unfrosted cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before bringing to room temperature and adding fresh chocolate bundt cake frosting.
If you've already frosted your cake, refrigerate leftovers in an airtight container for up to 5 days. The frosting may firm up in the cold, but it will soften beautifully at room temperature within 30 minutes. For individual servings, slice the cake and wrap pieces separately in plastic wrap before freezing—perfect for portioned desserts whenever a chocolate craving strikes. Reheat frozen slices in the microwave for 15-20 seconds for that fresh-baked warmth and enjoy the same rich, decadent experience every time.
