Chocolate Bundt Cake

I love making layer cakes but sometimes I just don’t have the time or feel up to the task. This is when a Bundt cake comes into play. You still get the delicious cake but the decorating time is cut in half. This chocolate cake recipe requires only one bowl, and two steps for mixing. In other words, it comes together really quickly.

There are several ways to decorate and frost a Bundt cake. In this recipe I used chocolate ganache and chocolate chips. I frequently use a cream cheese buttercream on my Bundt cakes. Another way is to use a powdered sugar glaze. You can decorate it as simply or as intricate as you want.

It is extremely important to make sure to spray or use the pan release of your liking on a Bundt pan. Those designs and crevices are just waiting to pull your cake away if it’s not sprayed enough.

This chocolate cake is perfectly moist with a wonderfully tender crumb. It lends itself to plenty of different alterations. Think peanut butter chips and frosting or whipped cream and cherries for a Black Forest.

For this recipe you will need:


  • 1 1/2 cup flour
  • 1 1/2 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 Tablespoon baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 2 eggs
  • 3/4 cup buttermilk*
  • 3/4 cup hot coffee*
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup chopped chocolate or mini chocolate chips*

see notes~ *


  1. Preheat the oven to 350 F. Spray or use the pan release of your choice on the pan. I used an 8in Bundt pan. Be careful not to overfill your pan. This recipe does rise quite a bit.
  2. Add all of the dry ingredients to a large bowl. (Flour, sugar, cocoa powder, baking soda and powder, and salt. Whisk together
  3. Add the buttermilk, eggs, coffee, vegetable oil, and vanilla extract. Stir until fully combined.
  4. Stir in the chopped chocolate or mini chocolate chips.*
  5. Pour the cake batter into your prepared pan and bake for 35-40 minutes or until an inserted toothpick comes out with few crumbs.
  6. Let cool in the Bundt pan for 10 minutes. Place a wire rack on top of the Bundt pan and turn them both upside down. (The wire rack now underneath the turned over Bundt pan.) Tap the pan to help the cake release onto the rack and continue to let cool.
  7. Once cool, top with your desired frosting/glaze and toppings.

Recipe Notes:

  1. If you don’t have buttermilk, you can make your own by replacing 2 Tablespoon of regular milk with vinegar (I use white wine vinegar) and letting it sit for 5 minutes.
  2. The coffee helps to add to the chocolate flavor and doesn’t make it taste like coffee. Decaf or regular coffee both work. However, if you prefer you can substitute hot water.
  3. Adding the chopped chocolate is optional and can be changed if you prefer a different flavor chip, or nuts, or none of the above.
  4. If you prefer using butter and flour as a pan release, substitute cocoa powder for the flour.


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