Best Chocolate Bundt Cake Recipe
This Chocolate Bundt Cake Recipe is rich, moist, and deeply chocolatey — perfect for any occasion. Made with buttermilk, sour cream, and a touch of coffee, it’s incredibly tender with a deep cocoa flavor. Topped with a glossy chocolate glaze, this bundt cake is as beautiful as it is delicious. Ideal for celebrations or a comforting homemade dessert, it’s simple to prepare and guaranteed to impress every chocolate lover.
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened Dutch-processed cocoa powder
- 1½ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 1 cup brewed coffee (cooled)
- 1 cup sour cream
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
Chocolate Glaze
- 1 cup semisweet or dark chocolate chips
- ½ cup heavy cream
- 1 tablespoon butter (optional, for shine)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10–12 cup bundt pan and dust with cocoa powder to prevent sticking.
- In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients with buttermilk, coffee, and sour cream. Begin and end with dry ingredients, mixing until just combined.
- Pour the batter evenly into the prepared bundt pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted comes out mostly clean with a few crumbs.
- Cool for 10–15 minutes in the pan, then invert onto a wire rack to cool completely.
- To make the glaze: Heat cream until steaming, pour over chocolate chips, let sit 1–2 minutes, then stir until smooth and glossy. Add butter if desired.
- Pour glaze over the cooled bundt cake. Let it set before slicing and serving.
Tips
- Use room-temperature ingredients for the best texture.
- Don’t overmix the batter — mix just until combined.
- Use high-quality cocoa powder and coffee for deep chocolate flavor.
Storage
- Wrap the cake tightly in plastic wrap or foil and store at room temperature for up to 3 days. You can refrigerate for up to 5 days or freeze for up to 3 months.