This easy Chocolate Bundt Cake recipe steals the show every time! It's a rich, moist from scratch chocolate cake topped with the best homemade chocolate glaze. Perfect for any occasion, this delicious cake is a chocolate lovers dream!
I cannot rave about this chocolate bundt cake enough. It's one of those desserts that looks fancy but comes together easily with just a few simple ingredients. Oh, and no mixer required, which is always a bonus in my book!
The cake is fantastic on its own, or with a dusting of powdered sugar, but once you pour that chocolate glaze over the top, it becomes pure decadence. When I was testing this recipe, my family said it was better than any chocolate cake I've made before.
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If you like my Vanilla Bundt Cake or Chocolate Cupcakes with Peanut Butter Frosting, you are going to love this Chocolate Bundt Cake recipe!
How To Make Chocolate Bundt Cake Recipe
This homemade Chocolate Bundt Cake recipe comes together easily with a saucepan and a bowl. No stand mixer, no complicated steps, just a straightforward recipe. Here is how I pull it all together:
- Step 1: Combine the butter, cocoa powder, salt, and water in a saucepan. Heat over low just until the butter is melted.
- Step 2: Stir to fully combine, then set aside to cool slightly while you prepare the remaining ingredients.
- Step 3: In a large bowl, whisk together the flour, sugar, baking soda, and baking powder.
- Step 4: Add the chocolate mixture to the dry ingredients and stir until well combined.
- Step 5: Add the buttermilk, eggs, and vanilla, mixing until the batter is smooth and fully combined.
- Step 6: Pour the batter into a generously buttered and floured bundt pan. Bake for 40 minutes, or until a toothpick inserted in the middle comes out clean.
- Step 7: For the chocolate glaze, combine the heavy cream, butter, powdered sugar, cocoa powder, and salt in a small saucepan. Heat until the butter is melted and the mixture is just hot. Pour over the chocolate chips and whisk until smooth.
- Step 8: Immediately pour the glaze over the cooled cake. Enjoy!
See the recipe card below for the full recipe.
Substitutions & Variations
- If you don't have buttermilk, you can substitute with regular milk. Or you can make a buttermilk substitute by mixing milk and 1 tablespoon of lemon juice or vinegar together 5-10 minutes before using.
- Swap the water for freshly brewed coffee to deepen the chocolate flavor.
- Stir chocolate chips into the batter for an extra chocolatey cake. You can also sprinkle chopped chocolate or chocolate chips over the glaze.
- Making this cake for the holidays? Sprinkle crushed peppermint over the chocolate glaze for a festive Christmas dessert.
- Don't want a chocolate glaze? Simply dust with powdered sugar!
👉 Tips
- Use room temperature buttermilk and eggs so everything mixes together smoothly.
- Thoroughly butter the bundt pan, making sure every inch is coated, then dust with flour to prevent sticking.
- After baking, allow the cake to cool for 5 minutes before inverting it onto a cooling rack and letting it release naturally.
- Don't invert the cake too soon or too late. Removing it too early can cause the cake to tear apart, while waiting too long can trap steam and cause it to stick to the pan, resulting in it tearing when you try to remove it.
Whatever the occasion, this chocolate bundt cake will not disappoint. It's one of my family's favorite chocolate cakes. I hope you give it a try soon!
-Sky🩷
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If you tried this Chocolate Bundt Cake recipe or any other recipe on my blog, I'd love to hear from you! Leave a 🌟 star rating and let me know how it went in the comment section below!
📖 Recipe
Chocolate Bundt Cake Recipe
Equipment
- Bundt Pan 10-12 cup
Ingredients
Chocolate Cake Batter
- 1 cup unsalted butter
- ¾ cup cocoa powder
- 1 teaspoon salt
- 1 cup water
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Chocolate Bundt Cake Icing
- 4 ounces dark chocolate
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- ½ cup powdered sugar
- 3 tablespoons cocoa powder
- 1 pinch salt
Instructions
Chocolate Bundt Cake Batter
- Preheat the oven to 350°F. Generously butter and flour a 10 or 12 cup bundt pan, making sure every crevice is well coated. Set aside.
- In a medium saucepan over low heat, combine the butter, cocoa powder, salt, and water. Heat just until the butter is melted, stirring to combine. Remove from the heat and set aside to cool slightly.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and baking powder until combined.
- Pour the warm chocolate mixture into the dry ingredients and stir until fully combined.
- Add the buttermilk, eggs, and vanilla extract. Mix until the batter is smooth and fully combined.
- Pour the batter evenly into the prepared bundt pan. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 5 minutes. Carefully invert the cake onto a wire rack and let it release naturally. Cool completely before adding the glaze.
Chocolate Glaze
- Once the cake is completely cool, prepare the chocolate glaze. Add the chocolate chips to a small bowl and set aside.
- To a small saucepan combine the heavy cream, butter, powdered sugar, cocoa powder, and salt. Heat until the butter is melted and the mixture is hot, not boiling.
- Pour over the chocolate chips and whisk until smooth.
- Immediately pour over the top of the cooled bundt cake. Enjoy!
Notes
- Use room temperature buttermilk and eggs so everything mixes together smoothly.
- Thoroughly butter the bundt pan, making sure every inch is coated, then dust with flour to prevent sticking.
- After baking, allow the cake to cool for 5 minutes before inverting it onto a cooling rack and letting it release naturally.
- Don't invert the cake too soon or too late. Removing it too early can cause the cake to tear apart, while waiting too long can trap steam and cause it to stick to the pan, resulting in it tearing when you try to remove it.
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