This Devil's food bundt cake is rich, dark, chocolaty, and moist, yet light and airy made from scratch. Perfect for any occasion, it is delicious on its own, and yet, it can also be topped with a velvety smooth chocolate glaze that you won't want to miss.
Table of Content
I think this is my new favorite cake pan, which never fails to get complimented on. And I also think a bundt pan is a great way to display cake when you want to keep it simple.
Why make this recipe
- If you need a quick, delicious chocolate cake, this is it! Moist, rich, and light in texture with a tender crumb. In addition, it's topped with a decadent chocolate glaze that's perfect for any occasion.
- It takes only minutes to prepare the batter, and a little less than an hour to bake.
- Have it warm out of the oven or with a dollop of ice cream. The chocolate glaze adds to the rich chocolate flavor.
- Unlike my other butter-based Devil's food cake, this is an oil-based cake.
- You don't need any electric mixers for this recipe because the process is as simple. Combine dry ingredients in one bowl, and wet ingredients in another. Then combine the cocoa mixture with the flour mixture. But, of course, you are welcome to use a stand mixer with the whisk attachment on medium speed.
- Today, I've used a bundt pan but you can bake 2 x 8-inch round pans or one or one 8-inch tube pan. with this batter
- Leftovers will keep at room temperature for 3 to 4 days. You can even keep it in the refrigerator for up to a week or freeze in the freezer for a month.
Ingredients and substitutes
- Flour - I use regular all-purpose flour, plain flour (maida), for most of my cakes. Because it is easily available and usually on hand in most households.
- Cocoa powder - I used unsweetened dutch-process cocoa powder.
- Oil - You want to use cooking oil like canola, sunflower, or grapeseed. One that does not have any strong flavor.
- Brown sugar - The molasses in the brown sugar contributes to the soft texture, as well as a rich flavor.
- Eggs - Always use large-size eggs when baking unless specified. The size of eggs varies significantly these days so as a guide large eggs weigh between 50 to 60 grams. We have only two eggs in this batch, so make it two good large eggs.
- Sour cream - This can be made at home if you can't find it near you. Here's how you make homemade sour cream. And if you must, you can also use buttermilk, which again can be made at home in just five minutes. The sour cream contributes to that tender crumb you get in cakes, and of course, adds more richness.
- Hot water - This melts the cocoa powder and gives this cake that deep, almost black color when baked. It also makes the cake structure lighter which works perfectly for
dessert-style cakes.
Devil's food cake recipe
- Preheat Oven to 170 C / 340 F.
- Pan - Grease and dust an 8-inch (10-cup) bundt pan with soft butter and cocoa powder. Dust off excess.
- Dry ingredients - In a large bowl combine flour, baking powder, baking soda, and salt. Set aside
- Wet ingredients - In a medium bowl, combine boiling water, cocoa powder, and coffee. Gradually add the oil followed by the sugar. Combine well until the sugar has almost dissolved. Add the eggs followed by the vanilla extract and sour cream.
Pro tip - Use a whisk to ensure there are no lumps and the eggs are well incorporated.
- Combine - Add the wet ingredients to the dry ingredients/ flour mixture and combine well.
Pro tip - Use a whisk to ensure you have no lumps and do not overmix the batter. - Bake - Pour batter into the prepared bundt pan. Scrape the bowl well. Bake on the center rack for about 50 to 60 minutes or until a skewer inserted into the center comes out clean.
- Cool - Let cool in the pan for 10 minutes. Then, invert onto a wire rack and cool completely before you glaze.
Pro tip - invert only after 10 minutes will ensure it comes out easily. Too early or too late can cause it to stick to the pan.
Chocolate glaze
- Combine - In a microwave-safe bowl or double boiler combine all the chocolate glaze ingredients until smooth. Let cool until thick but still pouring consistency.
- Glaze - Place the cake on a cooling rack and gradually pour glaze over the cooled bundt cake. Shake the rack to let excess drip. Leave to set for a few minutes before you cut and serve.
- Enjoy!
Storage
- The cake will stay fresh for up to four days at cool room temperature, and longer if kept in the fridge.
- It can also be frozen for a month or more.
Tips for Success
- Ensure all the ingredients are at room temperature.
- Use a whisk to ensure everything is well combined without lumps but avoid overmixing the batter. Most importantly make sure the egg yolks are well incorporated.
- If you choose to use a stand mixer use the whisk attachment, not the paddle attachment.
- The cake batter is of pouring consistency but will bake into a light and airy cake.
- Leave the cake in the pan for 10 minutes to let cool slightly this will help release the cake from the pan. Then invert it and cool it completely. Do not leave the cake to cool in the pan for longer as it may get stuck.
- Cool the cake completely before you glaze otherwise the glaze will melt off a warm cake.
- If the baked cake has a dome. Cut the cake dome so it sits straight on the rack.
- Always wrap cakes well especially after cutting them to prevent them from getting dry.
- When keeping it in the refrigerator, place it in sealed silicon or ziplock bag or wrap it in plastic wrap.
- If storing in the freezer - first wrap in parchment paper, then place in a freezer-safe bag. Lastly, wrap it in foil to prevent it from catching any freezer smells from other food. Always, thaw in the fridge overnight. The parchment paper keeps the condensation on the paper, not the cake.
- If you do not want to bake this as a chocolate bundt cake you can also use this batter to bake
- a chocolate sheet cake using a 9 x 13 sheet pan.
- You can also make 2 x 8-inch round cake pans, or 3 x 6-inch round cake tins.
- This batter would also make 20 to 24 Devil's food chocolate cupcakes.
How long will this cake keep?
If stored properly this chocolate cake will last at room temperature for up to 4 days. If stored in the fridge it can last for up to one week. Alternatively, keep it in the freezer for up to a month.
What is the difference between chocolate cake and devil's food chocolate cake?
A devil's food chocolate cake is much lighter, fluffier, and deeper in color than a basic chocolate cake. Most cakes use only cocoa powder mixed with hot water for that deep darker chocolate color.
Can I add melted chocolate to this cake?
Yes, you can. Add up to 100 grams or 3 oz of melted cooled chocolate to the batter just before baking.
Can I use butter instead of oil on this cake?
I would not recommend that. I do have a recipe for the ultimate devil's food chocolate cake frosted with vanilla buttercream, chocolate buttercream, and chocolate ganache that uses butter instead of oil. Perhaps it would be best to use that tried and tested recipe.
Printable Recipe
Devil's Food Bundt Cake
Print Pin Rate Share by Email Share on FB Save GrowCalories: 394kcal
Adjust Servings Here: 10 servings
Description
This Devil's food chocolate bundt cake is rich, dark, and moist, yet light and airy made from scratch. Perfect for any occasion, it is delicious on its own, and yet, it can also be topped with a velvety smooth chocolate glaze that you won't want to miss.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Makes one 10-cup bundt cake or 2 x 8 inch round cakes
Dry ingredients
- 2 cup (250 g) All-purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Salt
Wet Ingredients
- 1 cup (240 ml) Water (hot)
- 2 tablespoon Coffee (instant)
- ½ cup (45 g) Cocoa powder
- ½ cup (120 ml) Cooking oil
- 1¼ cup (275 g) Light brown sugar
- 2 large Eggs
- 2 teaspoon Vanilla extract
- ¾ cup (180 ml) Sour cream
Chocolate Glaze
- 7 oz (200 g) Semi-sweet chocolate ((1 cup))
- 2 teaspoon Vanilla
- 2 tablespoon Light corn syrup
- ¼ cup (60 ml) Fresh whipping cream
Instructions
- Preheat Oven to 350°F / 177°C / Gas Mark 4
- Pan - Grease and dust an 8-inch (10-cup) bundt pan with soft butter and cocoa powder. Dust off excess.
- Dry ingredients - Combine flour, baking powder, baking soda, and salt. Set aside2 cup All-purpose flour, 1 teaspoon Baking soda, ½ teaspoon Baking powder, ½ teaspoon Salt
- Wet ingredients - In a large mixing bowl, combine boiling water, cocoa powder, and coffee. Gradually add the oil followed by the sugar. Combine well until the sugar has almost dissolved. Add the eggs followed by the vanilla extract and sour cream. Pro tip - Use a whisk to ensure there are no lumps and the eggs are well incorporated.1 cup Water, 2 tablespoon Coffee, ½ cup Cocoa powder, ½ cup Cooking oil, 1¼ cup Light brown sugar, 2 large Eggs, 2 teaspoon Vanilla extract, ¾ cup Sour cream
- Combine - Add the wet ingredients to the dry ingredients and combine well. Pro tip - Use a whisk to ensure you have no lumps and do not overmix the batter.
- Bake - Pour batter into the prepared bundt pan. Bake on the center rack for about 50 to 60 minutes or until a skewer inserted into the center comes out clean.
- Cool - Let cool in the pan for 10 minutes. Then, invert onto a cooling rack and cool completely before you glaze. Pro tip - invert only after 10 minutes will ensure it comes out easily. Too early or too late can cause it to stick to the pan.
Chocolate glaze
- Combine - In a microwave-safe bowl or double boiler combine all the chocolate glaze ingredients until smooth. Let cool until thick but still pouring consistency.7 oz Semi-sweet chocolate, 2 teaspoon Vanilla, 2 tablespoon Light corn syrup, ¼ cup Fresh whipping cream
- Glaze - Plce the cake on a cooling rack and gradually pour glaze over the cooled bundt cake. Shake the rack to let excess drip. Leave to set for a few minutes before you cut and serve.
- Enjoy!
Recipe Notes & Tips
- Ensure all the ingredients are at room temperature.
- Use a whisk to ensure everything is well combined without lumps but avoid overmixing the batter.
- The cake batter is of pouring consistency but will bake into a light and airy cake.
- Leave the cake in the pan for 10 minutes to let cool slightly this will help release the cake from the pan. Then invert it and cool it completely. Do not leave the cake to cool in the pan for longer as it may get stuck.
- Cool the cake completely before you glaze otherwise the glaze will melt off a warm cake.
- Always wrap cakes well especially after cutting them to prevent them from getting dry.
- When keeping it in the refrigerator, place it in sealed silicon or ziplock bag or wrap it in plastic wrap.
- If storing in the freezer - first wrap in parchment paper, then place in a freezer-safe bag. Lastly, wrap it in foil to prevent it from catching any freezer smells from other food. Always, thaw in the fridge overnight. The parchment paper keeps the condensation on the paper, not the cake.
- If you do not want to bake this as a chocolate bundt cake you can also use this batter to bake
- a chocolate sheet cake using a 9 x 13 sheet pan.
- You can also make 2 x 8-inch round cakes, or 3 x 6-inch round cakes.
- This batter would also make 20 to 24 Devil's food chocolate cupcakes.
Nutrition Information
Calories: 394- kcalCarbohydrates: 47- gProtein: 5- gFat: 21- gSaturated Fat: 8- gCholesterol: 55- mgSodium: 169- mgPotassium: 255- mgFiber: 3- gSugar: 27- gVitamin A: 270- IUVitamin C: 0.1- mgCalcium: 65- mgIron: 2.7- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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bella
Baked it for 50 minutes but it’s dry and seems over-baked. Flavor is good but texture is lackluster.
Veena Azmanov
Every oven is different, Bella, that's why it says to bake until a skewer inserted in the center comes out clean. In my oven, it takes this much time. Thanks
Pene
My daughters made this cake today. Absolutely delicious. Moist and dark with a decadent glaze. The whole family loved it. Thanks for another winning recipe.
Veena Azmanov
Ah.. So happy to hear that Pene. My kids love this cake too. Thank you for coming back to write this feedback.