Moist Chocolate Bundt Cake
Moist and chocolaty, this chocolate bundt cake is a real treat. And with a thick, fudgy glaze, it’s every chocolate lover’s dream. The chocolate batter takes just 10 minutes to mix and 50 minutes to bake.
Back when I had my cake business, I made plenty of elegant, custom-decorated cakes, but sometimes the simplest cakes left the biggest impression—like this Moist Chocolate Bundt Cake.
There’s something about a Bundt cake that makes it feel a little extra special. Maybe it’s the beautiful shape or the way it looks effortless yet elegant, but one thing’s for sure—every time I made this cake, it was gone in no time. It’s rich, deeply chocolatey, and so incredibly moist that it doesn’t even need frosting—though a drizzle of ganache never hurts!
I remember making this for a customer who had ordered tiered, decorated cakes from me before. This time, they just wanted something simple but unforgettable. When they picked it up, they said, “I don’t need anything fancy—just that chocolate cake you make that’s always perfect.” And honestly? That’s what I love about this cake. No fuss, no extras—just pure, chocolate perfection in every bite.
Why make this chocolate cake
- This moist chocolate bundt cake is a dream! It’s easy to make and full of chocolate flavor, which is superb for special occasions.
- The batter takes only 10 minutes to combine, and you don’t need any special equipment like an electric or stand mixer.
- Most of the ingredients in this recipe are simple pantry staples or easy to find.
- I baked this cake in a bundt pan, but you can also pour this cake batter into 2 x 8-inch round cakes to make a layer cake, or one 9 x 13 sheet pan for a sheet cake, or one 9 x 4 loaf pan for a chocolate loaf cake.
- I dressed this bundt with a wonderful chocolate glaze made with chocolate chips, but you can also use other frostings like chocolate ganache or a sugar glaze.
Ingredients and substitutes
- Flour – I use regular all-purpose flour, plain flour (maida), for most of my cakes. It is easily available and usually on hand in most households.
- Oil – While most cakes use unsalted butter, this cake works best with cooking oil. Use flavorless cooking oil like canola, sunflower, or grapeseed.
- Sugar– I’ve used both white and brown sugar. The molasses in the brown sugar contributes to the soft texture and rich flavor.
- Cocoa powder – I use Dutch-processed unsweetened cocoa powder for this batter. But you can also use regular cocoa powder.
- 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 and 60 grams. We have only two eggs in this batch, so make it two good, large eggs.
- Buttermilk – You can also use store-bought buttermilk, but you can also make your own at home in just five minutes. Yogurt is also a great substitute for buttermilk or sour cream.
- 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.
Step-by-step: Chocolate bundt cake recipe
- Pan & Oven – Preheat Oven to 350°F / 177°C / Gas Mark 4. Grease a 10-12-cup bundt cake pan with softened butter or cooking spray, and then dust with cocoa powder.
- Coffee – In a large mixing bowl, combine boiling water and coffee. And set aside.
- Wet ingredients – In a medium bowl, whip the eggs with buttermilk, cooking oil, and vanilla extract. Then, add the oil, followed by the eggs and vanilla. Combine well, making sure to break the eggs and incorporate well.
- Dry ingredients – Combine white sugar, brown sugar, flour, baking powder, baking soda, and salt. Set aside
- Wet-to-dry ingredients – Pour the wet mixture into the dry ingredients and combine well. Then, add the hot coffee and combine until you have a smooth batter with no lumps.
Pro tip – Use a whisk to ensure you have no lumps and do not overmix.
- Bake – Pour batter into the prepared bundt pan. Bake in the center rack for about 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool – Let cool in the pan for 10 minutes. Then, invert onto a wire rack and let cool completely before you glaze.
- Prep glaze – Combine and heat all glaze ingredients in a microwave-safe bowl or small saucepan over medium heat until smooth. Let cool slightly.
- Glaze cake – Pour glaze over the cooled bundt cake. Leave to set for a few minutes before you serve.
- Enjoy!
Frequently asked questions
How long will this chocolate bundt cake keep?
If stored properly, this chocolate cake will last at room temperature for up to 4 days. And 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 other glaze can I use for this cake?
You can also use a sugar glaze: mix 2 cups of powdered sugar with a few tablespoons of milk or cream. Make sure you have a thick consistency and pour it over the cake.
What is the difference between a bundt cake and a regular cake?
The cake batter for both of these can be the same. The only difference is the pan you can bake in. I baked this cake in a bundt pan, but you can also pour this cake batter into 2 x 8-inch cakes to make a layer cake, or one 9 x 13 sheet pan for a sheet cake, or one 9 x 4 loaf pan for a chocolate loaf cake
Chocolate Bundt Cake
Moist and chocolaty, this chocolate bundt cake is a real treat. And with a thick, fudgy glaze it's every chocolate lover’s dream. The chocolate batter takes just 10 minutes to mix and 50 minutes to bake.
Video
Ingredients
Makes one10 to 12 cup bundt cake or 2 x 9-inch round cakes
Dry ingredients
- 2 cup (250 g) All-purpose flour
- 1 cup (200 g) White sugar
- 1 cup (220 g) Light brown sugar
- 1 cup (86 g) Cocoa powder
- 2 tsp Baking soda
- 1 tsp Baking powder
- ½ tsp Salt
Wet Ingredients
- 2 large Eggs
- ⅔ cup (160 ml) Buttermilk
- 1 cup (240 ml) Hot water or hot coffee
- 2 tsp Coffee instant (ionly f using water)
- ⅓ cup (80 ml) Cooking oil
- 2 tsp Vanilla extract
For the Glaze
- 7 oz (200 g) Semi-sweet chocolate or chocolate bar
- 2 tsp Vanilla extract
- 2 tbsp Light corn syrup
- ¼ cup (60 ml) Heavy cream
Method
- Preheat Oven to 350°F/177°C/ Gas Mark 4
- Prep pan – Grease and dust a 10- 12 cup bundt cake pan with soft butter or cooking spray and cocoa powder.
- Coffee – In a large mixing bowl, combine boiling water and coffee. And set aside.2 tsp Coffee , 1 cup Hot water
- Dry ingredients – Combine white sugar, brown sugar, flour, baking powder, baking soda, and salt. Set aside.2 cup All-purpose flour, 1 cup White sugar, 1 cup Cocoa powder, 2 tsp Baking soda, 1 tsp Baking powder, ½ tsp Salt, 1 cup Light brown sugar
- Wet ingredients – In a medium bowl, whip the eggs with buttermilk, cooking oil, and vanilla extract. Then, add the oil followed by the eggs and vanilla. Combine well making sure to break the eggs and incorporate well.2 large Eggs, ⅔ cup Buttermilk , ⅓ cup Cooking oil, 2 tsp Vanilla extract
- Wet to dry ingredients – Pour the mixture of liquid ingredients into the dry ingredients and combine well. Then, add the hot coffee and combine until you have a smooth batter with no lumps.
- Bake – Pour batter into the prepared bundt pan. Bake in the center rack for about 50 to 60 minutes or until a toothpick inserted into the center comes out clean.bundt pan
- Cool – Let cool in the pan for 10 minutes. Then, invert onto a wire rack and let cool completely before you glaze.
- Prep glaze – Combine and heat all glaze ingredients in a microwave-safe bowl or small saucepan over medium heat until smooth. Let cool slightly.7 oz Semi-sweet chocolate, 2 tsp Vanilla extract, 2 tbsp Light corn syrup, ¼ cup Heavy cream
- Glaze cake – Pour glaze over the cooled bundt cake. Leave to set for a few minutes before you serve.
Notes
- 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.
- Always wrap cakes well especially after cutting them to prevent them from getting dry.
- When keeping in the refrigerator, place it in sealed silicon or ziplock bag or wrap in plastic wrap.
- If stored in the freezer – first wrap in parchment paper, then place in a freezer-safe bag. Lastly, wrap 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.
Other pan suggestions
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 9 inch round cakes, or 3 x 6 inch round cakes.
- This batter would also make 15 to 18 cupcakes
Equipment you will need
Nutrition
Tried this recipe?
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Cake was so good!!!
Thank you Cassandra
Which is it? 30 minutes to bake or 50? 3 eggs or 2. Massive contradictions are replete through the recipe, the video, the pictures and the description. A very dry cake.
Mandy, It is 50 mins to bake a 10-cup bundt cake and only 30 mins to bake a 6inch bundt cake.
If overbaked the cake will of course be dry. The best test is always to use a toothpick in the center of the cake. If it comes out clean it’s ready. If not bake a few minutes more.
The eggs I had were really small so yes, I had to use 3 eggs in the video. It is always best to follow the written recipe.
sorryi didnt get what you mean by i/2 cup white sugar in gms 100 but again brown sugar 1/2 cup 225 gm and coco powder again 1/2 cip but 45 gm…how can all be 1/2 cup but diff in gms
Anju – its 100 grams of white sugar, 100 grams of brown sugar, and 43 grams of cocoa powder. Thanks
thanks..i was confused bcos of 1/2 cup mentioned in all three although in gms it was different…but i must say ur recipe yielded a very moist and flavourful cake…thanks..
Thank you, Anju. Happy you enjoyed it.
I’m going to bake this cake this afternoon. Looks delicious, and really beautiful with that glaze. The texture is perfect. Can’t wait to serve it to my husband for Valentine’s Day date night. Thanks!
This was a perfect bundt cake. Tender, moist and super flavourful. And the glaze is excellent, too.
Thank you, Nicole
What a moist and decadent chocolate cake! So great on its own or with sprinkles for a fun touch the kiddos love! Thank you 🙂
Whoa, this cake looks amazing and so delicious! Perfect for any occasion.
This was such a great cake! I made it for my mother, and she loved it. I loved how moist the cake was and how light and airy it was compared to other bundt cakes I have tried. This recipe is a keeper. I will be making it again!
Thank you so much Heidy.
Finally… a chocolate cake that turns out moist! This cake was so easy to make and it turns out INCREDIBLE!
Thank you Katie, for the lovely feedback. Happy you enjoyed it.