The Best Chocolate Bundt Cake
Published Nov 09, 2023•Updated Mar 11, 2024
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This chocolate bundt cake is a rich and fudgy chocolate lover’s dream. The moist, tender crumbs and dense cake-y texture are hard to resist, and will literally melt in your mouth, and the creamy chocolate glaze adds another layer of sweet chocolaty goodness.
Chocolate bundt cakes are special cakes. They are easy to make to satisfy a chocolate craving, but their gorgeous domed shape and intricate patterns makes them feel like special occasion cakes. The secret to this moist bundt cake, and what puts it at the front of the pack when it comes to the best chocolate bundt cake recipes, is using a combination of Dutch-processed cocoa powder and coffee to give the cake an intense, next-level chocolate flavor.
The generous drizzle of glaze on top turns glossy and smooth when it sets, and the entire cake looks like it came from your favorite “fancy” neighborhood bakery. This cake is the perfect way to satisfy your sweet tooth, and impress your guests.
What is bundt cake?
Bundt cakes are cakes that are made using a specialty baking pan called a bundt cake pan. These cake pans, which became popular in the US in the 1950s and 60s when Nordic Ware introduced them, give cakes a high, elevated look, and a thick, almost doughnut-like shape. Bundt cake pans are also known for their mold’s eye-catching patterns, which range from a simple fluted design to seasonal harvest and holiday themes.
How to Make It
Make the Cake:
- Prep the coffee and cocoa. Heat brewed coffee and cocoa powder in a small saucepan, whisking frequently. When combined, let cool.
- Make the batter. Combine sugar, salt, baking soda, eggs and egg yolk in the bowl of a standing mixer, followed by the buttermilk, oil, and vanilla extract. Stir in the flour, then add the cooled coffee.
- Bake. Pour batter into the prepared bundt pan and bake for 60 minutes.
- Cool cake before glazing. When the cake is cool, flip it out onto a cake stand.
Make the Glaze:
- Melt the chocolate. Melt chocolate in a heatproof bowl, then combine with the melted butter.
- Add powdered sugar. Sift in half the powdered sugar, and add the sour cream. Continue stirring, and add remaining powdered sugar and whisk until smooth.
- Thin the glaze. Add coffee and whisk for a glossy glaze.
- Glaze. Pour the glaze over the surface of the cake. Allow the glaze to set before serving.
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Ingredients
Chocolate Cake:
- Brewed Coffee – Adding coffee to chocolate baked goods makes all of that chocolaty flavor even more rich and intense.
- Dutch-Process Cocoa Powder – Dutch-process cocoa powder has smooth, chocolaty notes, and deepens the cake’s color.
- Sugar – Sugar brings unsweetened Dutch-processed cocoa powder to life.
- Kosher Salt, Baking Soda – Standard cake ingredients.
- Eggs – Eggs are the binding ingredient in this recipe, and provide the cake with a moist texture.
- Egg Yolk – An extra egg yolk adds extra richness to the bundt cake.
- Buttermilk – Creamy, tangy buttermilk balances all of the decadent chocolate, and gives the cake a nice crumble texture.
- Vegetable Oil – Neutral vegetable oil helps to create a super moist bundt cake.
- Pure Vanilla Extract – Vanilla plus chocolate equals a match made in bundt cake heaven!
- All-Purpose Flour – No specialty cake flour for this recipe, just a simple pantry staple.
Chocolate Glaze:
- Unsweetened Baking Chocolate – Roughly chop the chocolate to speed the melting process. Use an unsweetened baking chocolate so the glaze doesn’t get too sweet when you start adding the powdered sugar.
- Unsalted Butter – Use unsalted butter to control the salt in the glaze.
- Powdered Sugar – To sweeten the glaze, and give it a shining, glossy finish when it sets.
- Sour Cream – Tangy sour cream creates a balanced chocolate glaze that is just the right amount of sweet.
- Brewed Coffee – Any type of coffee with work. Make sure the coffee is room temperature so it integrates easily.
Make Ahead
This incredibly moist chocolate bundt cake can be made the day before you’re ready to ‘wow’ your guests. Store the cake unglazed in a tightly-sealed container at room temperature or refrigerate, and add the glaze before serving.
How to store
Store the baked and glazed bundt cake at room temperature for 4 days in a sealed container. Leftovers can be stored for 1 to 2 days in an airtight container.
Recipe Tips
- If the chocolate glaze is a little too thick, add a splash of hot water to smooth things out and achieve a texture and consistency that’s perfect for pouring over the cake.
- Patience is key when it comes to removing the bundt cake from the baking pan. Make sure the cake is totally cool before attempting to turn it out of the pan.
- Don’t be shy about spraying every nook and cranny of the bundt pan. It will make removing the cake in one beautifully formed piece so much easier.
Variations
- Try different glazes – A simple vanilla glaze is supremely satisfying on top of a piece of moist chocolate bundt cake. Those who love chocolate and berry fruit flavors together could try a strawberry or raspberry glaze.
- Use different toppers – A dollop of whipped cream or a scoop of vanilla ice cream add a nice contrast to the chocolate in this bundt cake.
- Add buttercream frosting – If you’re wondering if you can frost a bundt cake instead of using a glaze, the answer is yes! Try piping a chocolate buttercream frosting or vanilla buttercream on top.
FAQs
Using a chocolate ganache or a chocolate glaze isn’t required in this recipe, but it does add more dreamy chocolate flavor. If you want a sweet, chocolatey cake, but want to skip the glaze or ganache, try dusting the top with a little powdered sugar instead. Just make sure the cake is completely cool first. You could also indulge in a piece of this cake with no topping at all, and enjoy each moist, crumbly bite with a warm cup of coffee or tea.
Drizzling the glaze on a bundt cake to create that beautiful cascading glaze effect that we all associate with these delicious cakes is easier than it looks. Simply position your bowl and glaze over the top of the cake, and begin spooning the glaze on the surface. Aim to place the glaze near the outer rim of the cake, and slowly pour/spoon your way around the entire cake.
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The Best Chocolate Bundt Cake Recipe
Equipment
- Mixing Bowls
- Saucepan
- Stand Mixer
- Bundt Cake Pan
- Cake Stand
Ingredients
Chocolate Cake:
- 1 1/4 cups + 1 tablespoon brewed coffee
- 3/4 cup dutch-process cocoa powder
- 2 1/4 cups sugar
- 1 1/4 teaspoons kosher salt
- 2 1/2 teaspoons baking soda
- 2 large eggs
- 1 large egg yolk
- 1 1/4 cups + 1 tablespoon buttermilk
- 1 cup + 2 tablespoons vegetable oil
- 1 1/2 teaspoons pure vanilla extract
- 2 1/2 cups + 2 tablespoons all-purpose flour, sifted
Chocolate Glaze:
- 3 ounces unsweetened baking chocolate, roughly chopped
- 6 tablespoons unsalted butter
- 1 1/2 cups powdered sugar
- 1/4 cup sour cream
- 2 tablespoons brewed coffee, at room temperature
Instructions
- Preheat oven to 350 F. Spray a 10-inch bundt pan with nonstick cooking spray and sprinkle the inside with flour.
- Make the Cake:Combine brewed coffee and cocoa powder in a small saucepan and bring to a boil, whisking frequently. Remove from the heat and let cool back down to room temperature, about 30 minutes.
- When the the coffee mixture is nearly cool, combine sugar, salt, baking soda, eggs and egg yolk in the bowl of a standing mixer fitted with the whisk attachment. Mix on low until evenly combined, 1 minute.
- Add buttermilk, oil, and vanilla extract and mix on low for 1 minute. Add flour and mix on medium for 2 minutes. Add cooled coffee mixture and mix on medium for 3 minutes. (Note: The batter will be very runny and should pour easily.)
- Pour into bundt pan and bake until a knife inserted in the middle comes out clean, 60 minutes.
- Let the cake cool completely before flipping it out onto a cake stand. At this point you can keep the cake at room temperature or refrigerate it (covered with plastic wrap) for 1 day.
- Make the Glaze:Put chopped chocolate in a heatproof bowl over a pot of barely simmering water (make sure the bottom of the bowl is not touching the water directly; or use a double broiler). Heat, stirring frequently, until fully melted.
- In another bowl, melt the butter (I do this in the microwave in 15 second increments, stirring between each).
- Whisk melted butter into melted chocolate until fully incorporated. Sift in half the powdered sugar. Add the sour cream and whisk to combine.
- Sift in the remaining powdered sugar and whisk until smooth (you’ll have to use some elbow grease here!). When fully mixed, the glaze should be thick and shiny.
- Add coffee and whisk again to create a glossy glaze. (A couple times, I’ve had to add a splash of additional hot water to get the glaze smooth and creamy.)
- Pour the glaze over the surface of the cake, letting it drip down the sides and middle.
- Let the glaze set for at least 1 hour before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you make the cake and wrap it tightly in plastic wrap after it has cooled, and then freeze it for a few days, and then frost it?
Myrna – absolutely! This freezes and defrosts well – I’ve done it exactly the way you describe.
The recipe says it can be kept for 1 day. is there a reason for only keeping it for 1 day? I can’t make a rating yet as it is still in the oven!!
Hi Barbara – you make a good point. It definitely can be kept for more than a day, but I find that the quality / texture declines after a day. I have other cakes I make that are still good (and even improve) up to 2 to 3 days after baking. In my experience, this isn’t one of them. You can DEFINITELY still eat it a few days after baking. I just don’t find it to be as good.
This cake is amazing. I made it for my family, everyone loved it. So moist. The best..Thank you for sharing this
Hi there Jess, first of all, I must say I really enjoyed reading through your website. I have bookmarked it to keep coming back 🙂
I made the chocolate bundt cake and although everyone loved it at my daughter’s birthday party, it was a little denser than how it looks in the picture. I am sure it’s me; I used instant coffee as I didn’t have brewed one and I “made” buttermilk by mixing the right amount of vinegar and whole milk. Do you think those might have affected my results? Thanks Jess.
Hi Natascha – so glad the chocolate cake was a success – it’s hard to go wrong with chocolate, even if it turned out a bit more dense than expected. I think the instant coffee wouldn’t affect your results, but it’s definitely possible that the buttermilk would. Even though I often use a homemade buttermilk substitute (just like you did), it does occasionally affect the finished results when I use it in baking. I should also add a note to the recipe that this is a good batter to watch for over-mixing. I always stop mixing it as soon as everything is combined as I’ve found over-mixing can result in it being a tad more dense as well. Hope that helps!!
I used about 3-4 tablespoons of Hershey’s unsweetened powdered chocolate in my frosting (and cake) and it turned out just fabulous. I jockeyed the powdered sugar a little until I got near the consistency in the photo and then needed to add a few drops of coffee to thin it. Wouldn’t hesitate to make it this way again.
Thank you, Jess! This is a fabulous, very moist cake! I made it tonight and my chocolate-lover husband is in chocolate heaven! I didn’t have quite enough sour cream so I added a little vanilla yoghurt to make up the difference. I also used milk and vinegar to sub for Buttermilk. It rose beautifully; to the very top of my large bundt pan! My husband says “the frosting is so creamy it compliments the cake pergectly!” The coffee is not noticeable but brings a real deep richness to the chocolate. Absolutely delicious and a keeper for my family.
I am making this cake in the morning! I have a question. Can I use baking cocoa instead of the 3 oz Unsweetened Chocolate? If so how much? And how many teaspoons is 1/8 cup? Thank you for your time!!!
Hi Lisa – I’m seeing this a bit late, but I hope this turned out for you! Unfortunately, I wouldn’t have been much help with this question, as I’ve never tried that substitute.
I am making this as we speak. Even with 11/2 c of powdered sugar, this glaze is like water. Why? It’s too thin to be a ganache, too.
Hi Susan – I hope you were able to make this work. The ganache for this recipe can be a bit finicky and varies a bit in thickness. Even using the same ingredients every time, I do often have some variability in thickness. I just add additional powdered sugar until it reaches the right thickness.
Spectacular! This is an amazing bundt cake! I’ve already made it twice. It’s gotten rave reviews from everyone who has tried it. Super moist and chocolatey. A definite keeper! Thank you for this recipe.
I am wondering about the Dutch processed cocoa. I have never used it. I have been reading about it and the articles say to use baking powder with it not baking soda as it will not rise properly. Can regular cocoa powder be substituted?
Hi Rachel – I’ve read the same thing about baking powder and Dutch processed cocoa, but I’ve never tested the results myself. However, I can tell you that I have made this recipe as-written with regular cocoa powder and it came out great. The chocolate flavor wasn’t quite as deep and riche as with Dutch processed, but the cake rose and tasted great!
Hi Susan, Would like to make mini bundt cakes. How much batter should I put in the pans and how long for the cooking time?