Devil’s Food Bundt Cake
This Devil’s Food bundt cake is rich, dark, chocolaty, and moist yet light and airy. It is made from scratch and is perfect for any occasion. It is delicious on its own, but it can also be topped with a velvety smooth chocolate glaze that you won’t want to miss.
This is my new favorite cake pan, and I never fail to get compliments on it. A bundt pan is also a great way to display cake when you want to keep it simple.
Why make this recipe
- This cake is 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.
- Serve it warm from the oven or with a dollop of ice cream. The chocolate glaze adds to the rich chocolate flavor.
- You don’t need any electric mixers for this recipe because the process is simple.
- Today, I’ve used a bundt pan, but you can bake 2 x 8-inch round pans or one 8-inch tube pan with this batter.
- Leftovers will keep at room temperature for 3 to 4 days. You can even keep them in the refrigerator for up to a week or freeze them for a month.
Ingredients and substitutes
- Flour – I use regular all-purpose flour, plain flour (maida), for most of my cakes. It is readily 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 has no strong flavor.
- Brown sugar– The molasses in brown sugar contributes to its soft texture and rich flavor.
- Eggs – Always use large eggs when baking, unless specified otherwise, because it can affect the consistency of the cake.
- Sour cream – You can make homemade sour cream. The sour cream contributes to that tender crumb you get in cakes, and of course, adds more richness.
- Hot water – 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.
Step-by-step: Moist Devil’s Food Bundt Cake
- Oven and Pan – Preheat the oven to 170 °C / 340 °F. 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.
- Combine – Add the wet ingredients to the dry ingredients (flour) and combine well.
- 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 glazing.
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 the excess drip off. Leave to set for a few minutes before cutting and serving.
- 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
- Make sure 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.
- 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, to prevent them from drying out.
- When keeping it in the refrigerator, place it in a sealed silicone or ziplock bag or wrap it in plastic wrap.
Frequently asked questions
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, dark 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.
Can you freeze this cake?
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.
Can I use another pan for this cake?
You can also make 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.
Devil’s Food Bundt Cake
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
Ingredients
Makes one 10-cup bundt cake or 2 x 8 inch round cakes
Dry ingredients
- 185 g (1½ cups) All-purpose flour
- ½ tsp Baking soda
- 1 tsp Baking powder
- 1 tsp Salt
Wet Ingredients
- 240 ml (240 ml) Water hot
- 80 g (¾ cup) Cocoa powder
- 2 tsp Coffee instant
- 400 g (1¾ cups) Light brown sugar
- 120 ml (½ cup) Cooking oil
- 3 large Eggs
- 2 tsp Vanilla extract
- 180 ml (¾ cup) Sour cream or Greek yogurt
Chocolate Glaze
- 200 g (7 oz) Semi-sweet chocolate (1 cup)
- 2 tsp Vanilla extract
- 2 tbsp Light corn syrup
- 60 ml (¼ cup) Fresh whipping cream
Method
- Oven and Pan – Preheat Oven to 350°F / 177°C / Gas Mark 4. 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 aside185 g All-purpose flour, ½ tsp Baking soda, 1 tsp Baking powder, 1 tsp 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.240 ml Water, 2 tsp Coffee , 80 g Cocoa powder, 120 ml Cooking oil, 400 g Light brown sugar, 3 large Eggs, 2 tsp Vanilla extract, 180 ml Sour cream
- Combine – Add the wet ingredients to the dry ingredients and combine well.
- Bake – Pour batter into the prepared bundt pan. Bake on the center rack for about 60 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.
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.200 g Semi-sweet chocolate, 2 tsp Vanilla extract, 2 tbsp Light corn syrup, 60 ml Fresh whipping cream
- Glaze the bundt– 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.
Notes
- Make sure 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.
- 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.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!
Baked it for 50 minutes but it’s dry and seems over-baked. Flavor is good but texture is lackluster.
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
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.
Ah.. So happy to hear that Pene. My kids love this cake too. Thank you for coming back to write this feedback.
Hi Veena,
I love your cake recipes which are easy and delicious. Request you to suggest a chocolate cake recipes with ganache filling and frosting that can be used under fondant.
Thanks
Hey Kajal. Here you can find all my chocolate cake recipes. Use any butter-based chocolate cake which should be great for ganache and fondant.
Thanks and what other cakes/ flavours can be used for fondant cake. I am a beginner in cake making and would love to know about it. Please share the link to those recipies too.
Sorry for the late reply, Kajal. All the cakes are well organized on the blog. If you look under Bake you will see caked divided into layer cakes, coffee cakes. If you browse around you will see all these recipes
I tried this for my sons bday ,for him to take to school for his friends. Hence I did not pour the glaze. But it tasted fabulous on its own. A few slices left in a tin still tastes good and is soft afyer 4 days.This recipe is a keeper.
Only issue was that the bundt patten was not smooth. Next time will take extra care to grease the tin and dust with cocoa pwd mixed with a little flour.
Thank you so much Liz. So happy to hear you enjoyed this recipe. Yes, the cake is delicious even without the glaze. My kids love it too. Thank you so much for coming back to write this feedback. Love getting feedback on my recipes. Have a great day.
Ma’am please whole wheat flour use kar sakte hai
Hey Sweta. I have not tried whole wheat flour but you can try and let us know how it was. Thanks
Hi Veena. Huge fan of your work and the details you give every single time for the recipes.
I had a question- what are the weight of the eggs. In India, mostly the weight of the eggs are around 30 grams. Please please let me know what the average weight of the eggs in this recipe or otherwise that you would normally use.
Thankyou so so so much.
Hey Nithya.Thank you so much. Glad you like my recipes and detailed post. Ah, 30 grams is small eggs not large. I use large eggs for baking and these are about 50 to 60 grams each. 50 grams would be a good average to calculate.
Thankyou so much
Your cake looks delicious. I should get myself a pan like that.
I notice your recipe calls for 50 grams of cocoa but the cup measure is a 1/4 cup. According to my conversion table 50 grams of cocoa equals 1/2 a cup.
Hey Roline. Yes, it is 1/2 cup cocoa powder 50 grams. Thanks