Simple, rich chocolate bundt cake that stays moist and has a glossy chocolate glaze.
introduction
This Chocolate Buttermilk Bundt Cake is soft, deep chocolate, and easy to make. It gives a tender crumb and a shiny chocolate glaze that sets well on the cake. If you like moist bundt cakes, you may also enjoy this banana coffee cake recipe.
why make this recipe
This cake uses buttermilk and hot water with unsweetened chocolate to make a rich, tender cake without being heavy. It is quick to mix, and the glaze is simple so you get a bakery feel at home.
how to make Chocolate Buttermilk Bundt Cake
Preheat the oven and prepare the pan. Mix dry and wet ingredients separately, then combine. Bake until a toothpick comes out clean. Cool in the pan briefly, then turn out to cool completely before glazing.
For the glaze, melt chocolate with butter and half-and-half, then add powdered sugar and vanilla to make a smooth glaze. Pour over the cooled cake.
Ingredients :
2 large eggs, 1 egg yolk, 1 1/3 cups buttermilk (at room temperature), 1 cup + 2 tablespoons vegetable oil (or canola oil), 1 tablespoon vanilla extract, 2 1/2 cups + 2 tablespoons all purpose flour, 3/4 cup unsweetened cocoa powder, 2 1/4 cups granulated sugar, 1 teaspoon salt, 2 1/2 teaspoon baking soda, 1 1/3 cup very hot water, 6 oz unsweetened chocolate (finely chopped), 1/2 cup unsalted butter (if using salted butter eliminate the salt in the frosting), 1/2 cup half and half, 1/4 teaspoon salt, 1 1/2 teaspoons vanilla extract, 4 cups powdered sugar (measured then sifted)
Directions :
Chocolate Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan.
- In a large bowl, whisk together flour, cocoa powder, granulated sugar, and 1 teaspoon salt.
- In another bowl, beat 2 large eggs and 1 egg yolk. Add buttermilk, oil, and 1 tablespoon vanilla; mix until combined.
- Stir wet mixture into dry ingredients until mostly smooth.
- In a small bowl, stir the 6 oz finely chopped unsweetened chocolate into the very hot water until melted and smooth. Let cool slightly.
- Add the hot chocolate mixture to the batter and mix until smooth.
- Pour batter into the prepared bundt pan and smooth the top.
- Bake 45–55 minutes, or until a toothpick in the center comes out with a few moist crumbs.
- Let the cake cool in the pan about 10–15 minutes, then invert onto a wire rack to cool completely.
Chocolate Frosting/Glaze
- In a small saucepan, melt 1/2 cup unsalted butter with 1/2 cup half-and-half and 1/4 teaspoon salt over low heat.
- Remove from heat and add 1 1/2 teaspoons vanilla extract.
- Gradually whisk in the 4 cups sifted powdered sugar until smooth. If the mixture is too thick, add a little more half-and-half, 1 teaspoon at a time, until pourable.
- Let the glaze cool slightly, then pour evenly over the cooled cake. Let set before slicing.
how to serve Chocolate Buttermilk Bundt Cake
Place the glazed cake on a serving plate. Slice with a sharp knife and serve at room temperature. Add a dollop of whipped cream or a scoop of vanilla ice cream for extra treat.
how to store Chocolate Buttermilk Bundt Cake
Cover the cake loosely with plastic wrap or keep in an airtight container at room temperature for 2–3 days. For longer storage, refrigerate up to 5 days. Bring to room temperature before serving. You can also freeze slices wrapped well for up to 3 months.
tips to make Chocolate Buttermilk Bundt Cake
- Use room-temperature buttermilk, eggs, and oil to help the batter mix evenly.
- Do not overmix after adding flour; mix until just combined.
- Test with a toothpick: a few moist crumbs mean done. Avoid baking until fully dry to keep it moist.
- Cool the cake a bit in the pan so it holds its shape, but glaze only after it is fully cool.
- If glaze is thick, warm slightly or add a teaspoon of half-and-half to thin.
variation (if any)
- Add 1 cup chopped nuts or chocolate chips to the batter for texture.
- Stir 1/2 teaspoon instant espresso powder into the hot chocolate water to boost chocolate flavor.
- Swap some cocoa for melted dark chocolate for a deeper taste.
FAQs
Q: Can I use regular milk instead of buttermilk?
A: You can mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes to make a buttermilk substitute.
Q: Can I make this in a loaf pan instead of a bundt pan?
A: Yes. Bake time will change—start checking at 40 minutes and expect 50–65 minutes depending on pan size.
Q: How do I fix a glaze that is too thin or too thick?
A: If too thin, add more sifted powdered sugar a little at a time. If too thick, add half-and-half one teaspoon at a time and heat briefly until smooth.
Q: Can I make the batter ahead?
A: You can mix the batter and keep it in the fridge for a few hours. Let it warm a bit before baking for best rise.
Chocolate Buttermilk Bundt Cake
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A soft, rich chocolate bundt cake that stays moist and is topped with a glossy chocolate glaze.
Ingredients
- 2 large eggs
- 1 egg yolk
- 1 1/3 cups buttermilk (at room temperature)
- 1 cup + 2 tablespoons vegetable oil (or canola oil)
- 1 tablespoon vanilla extract
- 2 1/2 cups + 2 tablespoons all purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 1/4 cups granulated sugar
- 1 teaspoon salt
- 2 1/2 teaspoon baking soda
- 1 1/3 cup very hot water
- 6 oz unsweetened chocolate (finely chopped)
- 1/2 cup unsalted butter
- 1/2 cup half-and-half
- 1/4 teaspoon salt (for glaze)
- 1 1/2 teaspoons vanilla extract (for glaze)
- 4 cups powdered sugar (measured then sifted)
Instructions
- Preheat oven to 350°F (175°C) and grease and flour a 10-12 cup bundt pan.
- In a large bowl, whisk together flour, cocoa powder, granulated sugar, and 1 teaspoon salt.
- In another bowl, beat 2 large eggs and 1 egg yolk. Add buttermilk, oil, and 1 tablespoon vanilla; mix until combined.
- Stir wet mixture into dry ingredients until mostly smooth.
- Stir the 6 oz finely chopped unsweetened chocolate into the very hot water until melted and smooth. Let cool slightly.
- Add the hot chocolate mixture to the batter and mix until smooth.
- Pour batter into the prepared bundt pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick in the center comes out with a few moist crumbs.
- Let the cake cool in the pan for about 10–15 minutes, then invert onto a wire rack to cool completely.
- For the glaze, melt 1/2 cup unsalted butter with 1/2 cup half-and-half and 1/4 teaspoon salt over low heat.
- Remove from heat and add 1 1/2 teaspoons vanilla extract.
- Gradually whisk in 4 cups sifted powdered sugar until smooth. If too thick, add more half-and-half, 1 teaspoon at a time.
- Pour glaze evenly over the cooled cake and let set before slicing.
Notes
Ensure to use room-temperature ingredients for the best results. Feel free to add nuts or chocolate chips to the batter for added texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
