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Moist Chocolate Bundt Cake Recipe

A slice cut from a moist Chocolate Bundt Cake, generously covered in dripping dark chocolate glaze.
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Follow this simple recipe to bake a rich, moist chocolate Bundt cake from scratch, topped with a simple chocolate glaze.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot water or hot brewed coffee
  • For the Glaze: 1 cup powdered sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1/4 cup cocoa powder

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
  5. Pour the batter evenly into the prepared Bundt pan.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cake cool in the pan on a wire rack for 10 minutes.
  8. Invert the cake onto the wire rack and let it cool completely before glazing.
  9. To make the glaze, whisk together the powdered sugar, milk, melted butter, and cocoa powder until smooth.
  10. Drizzle the glaze over the cooled cake. Let the glaze set before slicing and serving.

Notes

  • For easy release, use a baking spray that contains flour, or generously grease the pan with shortening and dust heavily with cocoa powder instead of flour.
  • Using hot coffee instead of hot water deepens the chocolate flavor without making the cake taste like coffee.
  • Do not overmix the batter once the wet ingredients are added; mix only until combined.

Nutrition

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