A Chocolate Bundt Cake That Looks as Good as It Tastes
There's something truly special about a chocolate Bundt cake. With its sculpted shape, rich cocoa flavor, and tender crumb, it's a cake that looks impressive without requiring complicated decorating techniques. This is exactly what I was looking for when I set out to create the perfect chocolate Bundt cake recipe.
What makes this recipe so reliable is the balance of ingredients. I use cocoa powder instead of melted chocolate, which gives us a lighter texture while still delivering deep chocolate flavor. The combination of hot coffee and buttermilk keeps the cake moist without making it dense. When you pair this with a silky chocolate ganache, a dusting of powdered sugar, and fresh raspberries, you get a dessert that feels both elegant and approachable.
I've baked this cake dozens of times for family gatherings, celebrations, and just because I craved chocolate. Every single time, it delivers consistent, beautiful results. The Bundt pan shape ensures even baking and that beautiful presentation straight from the oven—no complicated frosting techniques needed.
Whether you're a home baker looking for a dependable chocolate cake recipe, a small business baker needing something that performs consistently, or simply someone who loves chocolate, this recipe is for you. Below, you'll find detailed instructions, helpful baking tips, ingredient explanations, and answers to frequently asked questions to help ensure your success every time.
Recipe
Ingredients
- All-purpose flour — 200 g
- Unsweetened cocoa powder — 50 g
- Baking soda — 1.5 tsp
- Salt — 0.5 tsp
- Unsalted butter — 113 g (softened)
- Granulated sugar — 200 g
- Eggs (large) — 2
- Vanilla extract — 1 tsp
- Buttermilk — 120 ml
- Hot coffee or hot water — 120 ml
- Semi-sweet chocolate (for ganache) — 170 g
- Heavy cream (for ganache) — 120 ml
- Powdered sugar — for dusting
- Fresh raspberries — for topping
Tip: Grease your Bundt pan thoroughly and dust with cocoa powder to prevent sticking.
Instructions
- Preheat oven to 350°F (175°C). Thoroughly grease a 10–12 cup Bundt pan with butter or non-stick spray. Dust lightly with cocoa powder.
- In a small bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, cream softened butter and granulated sugar together for 3–4 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternate adding the dry mixture and buttermilk to the wet mixture, starting and ending with the dry mixture. Mix on low speed just until combined.
- Carefully stir in the hot coffee or water. The batter will be thin—this is normal and necessary for a moist cake.
- Pour the batter into the prepared Bundt pan, smoothing the top.
- Bake at 350°F for 45–55 minutes. The cake is done when a toothpick inserted into the thickest part comes out with just a few moist crumbs.
- Cool the cake in the pan for 15 minutes. Run a thin knife around the edges and center, then invert onto a wire rack to cool completely (about 1 hour).
- To make ganache: Heat heavy cream until steaming. Pour over chopped chocolate in a bowl. Let sit 1 minute, then stir until smooth. Cool for 5 minutes.
- Drizzle or pour ganache over the cooled cake. Allow it to set for 10–15 minutes.
- Dust with powdered sugar and top with fresh raspberries. Serve and enjoy!
Tip: For the best results, allow the ganache to cool slightly before pouring—this prevents it from running off too quickly.
💡 Tips & Variations
- Pan preparation: Don't skimp on greasing. Use butter or non-stick spray and dust with cocoa powder for the best release.
- Coffee for depth: Coffee enhances chocolate flavor without making the cake taste like coffee. Use hot water if preferred.
- Ganache thickness: Use more cream for a thinner, pourable ganache. Use less for a thicker, spreadable ganache.
- Alternative toppings: Try whipped cream, chocolate shavings, powdered sugar alone, or fresh berries instead of raspberries.
- Make ahead: Bake the cake 1–2 days ahead. Add ganache and toppings just before serving.
- Different pan: This recipe works in two 9-inch round pans or a 9×13-inch rectangular pan. Adjust baking time as needed.
Frequently Asked Questions
What makes this chocolate Bundt cake moist?
The combination of oil, buttermilk, and hot coffee keeps the cake moist without making it dense. The hot liquid also helps bloom the cocoa flavor.
Can I make this cake ahead of time?
Yes! Bake the cake 1–2 days ahead and store covered at room temperature or in the refrigerator. Add ganache and toppings shortly before serving for best presentation.
Do I have to use coffee in this recipe?
No. Coffee enhances the chocolate flavor but does not make the cake taste like coffee. You may substitute hot water if preferred.
Why is my Bundt cake sticking to the pan?
This usually happens due to insufficient pan greasing. Make sure every groove of the Bundt pan is thoroughly coated. Dusting with cocoa powder also helps.
Can I freeze chocolate Bundt cake?
Yes. The unfrosted cake freezes well for up to 2 months when wrapped tightly. Thaw completely before adding ganache and toppings.
Can I customize this cake for special occasions?
Absolutely! This recipe can be adapted with different toppings, fillings, or decorations to suit birthdays, holidays, and events.
Is chocolate ganache the same as chocolate frosting?
No. Ganache is made with chocolate and cream, giving it a smoother, richer texture than traditional butter-based frosting.
What type of cocoa powder works best?
Both natural and Dutch-processed cocoa can be used. Natural cocoa provides a more pronounced chocolate flavor, while Dutch-processed offers a smoother taste.
Storage & Shelf Life
Store baked cake at room temperature covered with plastic wrap or in a cake container for up to 2 days. Refrigerate for up to 4 days. For longer storage, wrap the unfrosted cake tightly in plastic wrap and freeze for up to 2 months. Thaw completely at room temperature before adding ganache and toppings. The unfrosted cake stays fresh thanks to the moisture from the coffee and buttermilk.
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