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Chocolate Bundt Cake
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

This chocolate bundt cake is so moist, delicious, and rich! Not only does this bundt cake taste phenomenal, but it also's really easy to make and looks positively stunning! It will quickly become one of your go-to easy bundt cake recipes. 

Course: Dessert
Cuisine: American
Keyword: chocolate bundt cake recipe, easy chocolate bundt cake, how to make chocolate bundt cake
Servings: 16 servings
Calories: 232 kcal
Author: Sabine Venier
Ingredients
  • 2 cups all-purpose flour, spooned and leveled (240g)
  • 3/4 cup unsweetened natural cocoa powder, spooned and leveled (65g)
  • 1 3/4 cups granulated white sugar (350g)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp espresso powder, OPTIONAL
  • 1/2 cup vegetable or canola oil (120ml)
  • 2 large eggs
  • 1 cup buttermilk (240ml)
  • 1 vanilla bean* (or 1 tsp vanilla extract)
  • 1 cup hot water (240ml)
Instructions
  1. Preheat oven to 350°F / 175°C. Grease and flour a 10 inches (25cm) bundt pan. Set aside.

  2. In a medium bowl combine flour, cocoa, sugar, baking powder, baking soda, salt, and espresso powder and stir to combine. Set aside.

  3. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat oil, eggs, buttermilk, and vanilla* just until combined. 

  4. Stir in dry ingredients to combine. The batter will be very thick. Slowly mix in hot water until combined. The batter will be very thin.  

  5. Pour the cake batter into the prepared pan and bake for 55-65 minutes or until a toothpick inserted in the middle comes out clean. Depending on the shape of your bundt pan, the baking time may vary. Remove from oven and let cool for 1 hour. After cooling, invert bundt cake onto a wire rack to cool completely. 

  6. If desired, top with chocolate ganache before serving. Store in an airtight container at room temperature up to 3 days.

Recipe Video

Notes

*First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.

 

Substitutions:

You could consider replacing espresso powder for dark roast instant coffee. 

 

How To Add Additional Flavors To This Chocolate Bundt Cake:

  • Add 3/4 cup (170g) cherries to the batter for some extra flavor. 
  • Add 1 cup (100g) of coconut flakes to the bundt cake batter or sprinkle on top. Toast the coconut if using it as a topping by heating it in a skillet (without oil) and continuously stir until edges are golden brown. 
  • Mix in 1/2 cup (63g) nuts. Use any that you like. 
  • Add 1 cup (175g) of favorite chocolate chips. White, semi-sweet, or milk chocolate are all amazing!

 

Recommendations

  • Don't overmix cake batter because the result will be dense and chewy cake instead of light and fluffy. 
  • I recommend always using quality ingredients whenever baking because you will have better results. 
  • Try not to overbake the best bundt cake because it will come out dry. 
Nutrition Facts
Chocolate Bundt Cake
Amount Per Serving
Calories 232 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Cholesterol 28mg9%
Sodium 251mg10%
Potassium 139mg4%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 22g24%
Protein 3g6%
Vitamin A 65IU1%
Calcium 42mg4%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.