The Ultimate Chocolate Bundt Cake Recipe: Moist, Rich, and Irresistibly Decadent

Have you ever wondered why homemade chocolate bundt cake tastes infinitely better than store-bought versions? The answer lies in the perfect balance of rich cocoa, moist crumb, and that beautiful ring shape that makes every slice a showstopper. Making your own 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 bakery can replicate. Whether you're celebrating a special occasion or simply craving a luxurious dessert, this chocolate bundt cake delivers deep chocolate flavor with a tender, velvety texture that melts in your mouth. Plus, investing in a quality chocolate bundt cake pan ensures your cake releases perfectly every time, creating those signature fluted ridges that make bundt cakes so visually stunning.

Ingredients List

    • 2 cups all-purpose flour
    • 1¾ cups granulated sugar
    • ¾ cup unsweetened cocoa powder (Dutch-process preferred)
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 2 large eggs, room temperature
    • 1 cup buttermilk, room temperature
    • 1 cup strong brewed coffee, cooled
    • ½ cup vegetable oil
    • 2 teaspoons pure vanilla extract

For the Chocolate Glaze:

    • 1 cup semi-sweet chocolate chips
    • ½ cup heavy cream
    • 2 tablespoons butter
    • 1 tablespoon corn syrup (for shine)
    • Optional: Sea salt flakes for topping

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 50 minutes

Total time: 1 hour 15 minutes (plus cooling time)

This timeline makes it perfect for weekend baking projects, and you can prepare the batter the night before and bake fresh in the morning for brunch gatherings.

Step-by-Step Instructions

Step 1: Prepare Your Pan and Oven Preheat your oven to 350°F (175°C). Generously grease your bundt pan with butter or baking spray, making sure to coat every crevice of the pan's design. Dust lightly with cocoa powder instead of flour for a cleaner finish on dark cakes.

Step 2: Mix Dry Ingredients In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until no lumps remain. Sifting the cocoa powder prevents bitter pockets in your finished cake.

Step 3: Combine Wet Ingredients In a separate bowl, whisk eggs until slightly frothy, then add buttermilk, coffee, oil, and vanilla extract. The coffee enhances 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 mix on medium speed for exactly 2 minutes. The batter will be thin—this is correct and creates the moist texture. Scrape down the sides to ensure even mixing.

Step 5: Bake to Perfection Pour batter into your prepared chocolate bundt cake recipe 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.

Step 6: Cool Properly Let the cake cool in the pan for exactly 15 minutes—no more, no less. Then invert onto a wire rack to cool completely. Cooling too long in the pan causes sticking; too short causes breaking.

Step 7: Make the Glaze Heat cream until steaming, pour over chocolate chips, let sit 2 minutes, then stir until smooth. Add butter and corn syrup, mixing until glossy. Pour over completely cooled cake.

Nutritional Information

Nutritional Information

Per serving (serves 12):

    • Calories: 385
    • Protein: 6g
    • Carbohydrates: 52g
    • Fat: 19g
    • Fiber: 3g
    • Iron: 15% DV
    • Calcium: 8% DV

Tips, Variations, or Cooking Advice

Dietary Modifications: For a gluten-free version, substitute with a 1:1 gluten-free flour blend and add 1 teaspoon xanthan gum. Make it dairy-free by using almond milk with 1 tablespoon lemon juice instead of buttermilk, and coconut oil instead of butter.

Flavor Variations: Add 1 teaspoon espresso powder for deeper chocolate notes, or fold in 1 cup chocolate chips for extra richness. Try adding a teaspoon of cinnamon or cayenne for a Mexican chocolate twist.

Pan Alternatives: If you don't have a bundt pan, divide batter between two 9-inch round pans and reduce baking time to 30-35 minutes.

Make-Ahead Strategy: Bake the cake up to 2 days ahead and store wrapped at room temperature. Add glaze just before serving for the freshest presentation.

Common Mistakes to Avoid

Mistake 1: Using Cold Ingredients Cold eggs and buttermilk don't emulsify properly, creating a dense cake. Always bring ingredients to room temperature for 30 minutes before mixing.

Mistake 2: Over-Greasing the Pan Too much grease creates a gummy layer. Use a light, even coating with baking spray containing flour, or the butter-and-cocoa method described above.

Mistake 3: Overbaking Bundt cakes continue cooking as they cool. Remove from oven when a toothpick has a few moist crumbs, not when completely clean, to avoid dryness.

Mistake 4: Rushing the Cooling Process Inverting too soon causes the cake to break apart. Set a timer for exactly 15 minutes of pan-cooling time.

Mistake 5: Skipping the Coffee Coffee is a chocolate amplifier. It doesn't add coffee flavor but makes chocolate taste richer and more complex.

Storage / Leftovers Tips

Store your finished chocolate bundt cake recipe at room temperature under a cake dome or wrapped tightly in plastic wrap for up to 4 days. The cake actually improves on day two as flavors meld together. For longer storage, wrap individual slices in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 2 hours before serving.

If you've already glazed the cake, refrigerate it in an airtight container for up to 5 days—the glaze will firm up nicely. To restore moisture to refrigerated cake, microwave individual slices for 10-15 seconds. When using a chocolate bundt cake pan with intricate designs, proper storage prevents the beautiful shape from getting damaged, so always use a container large enough to avoid touching the surface.

For the glaze separately, store in a sealed jar in the refrigerator for up to 2 weeks and gently reheat in the microwave in 15-second intervals, stirring between each, until pourable again.