Best Moist Chocolate Bundt Cake Recipe

A nicely prepared Moist Chocolate Bundt Cake is one of the most soothing and magnificent things there is, especially if it’s a deep, dark, and delightfully delicious chocolate cake. If you’ve been looking for the best chocolate Bundt cake recipe, your search is over! This recipe is really easy to follow and makes food that tastes and feels amazing. People will want to know what the secret ingredient is in this cake. Spoiler alert: it’s just good, simple ingredients plus a little bit of baking magic!

We think that baking should be fun, not work. So, this recipe puts the most important procedures and ingredients first, making sure that even beginner bakers may get great results. Get your apron, turn on the oven, and let’s get started on making what could be your new favorite chocolate cake!

The Best Chocolate Bundt Cake

What makes this recipe special? There are a lot of things that come together to make it so great. First, the buttermilk and oil make the crumb very soft and keep it wet for days. Second, adding hot liquid (such water or coffee) to the cocoa powder “blooms” it, which makes the chocolate flavor stronger and gives you a genuinely delectable experience. Also, the simple way to mix the ingredients means you can make a cake that tastes like it came from a bakery without having to learn any difficult procedures. There is a reason why this is the best moist chocolate bundt cake!

• Say goodbye to dry, crumbly cakes! This cake is the best at staying moist.
• Strong Chocolate Flavor: A deep, rich, and gratifying taste of chocolate.
• Easy to Prepare: Simple processes that lead to great outcomes.
• Perfect Texture: The crumb is really soft and sensitive.
• You can eat it plain, with a simple glaze, or with powdered sugar on top.

Things You Will Need

The first step to baking well is to get all of your ingredients together. You’ll need typical pantry items to make this tasty Bundt cake. If you let the eggs and buttermilk sit out at room temperature, they will emulsify better, which will make the batter smoother and the bake more even.

For the cake:

• 2 cups of flour for all purposes
• 1 ¾ cups of sugar in granules
• ¾ cup of cocoa powder that isn’t sweet (the quality matters!)
• 1.5 tablespoons of baking soda
• 1 teaspoon of baking powder
• ½ teaspoon of salt
• Two big eggs at room temperature
• 1 cup of buttermilk at room temperature
• ½ cup of vegetable oil (or canola oil)
• 2 teaspoons of vanilla extract
• 1 cup of hot water or coffee that has been brewed

Glaze that is not required:

• 1 cup of sugar in powder form
• 2–3 teaspoons of coffee or milk
• ½ teaspoon of vanilla extract

You might make a simple chocolate ganache or a rich chocolate ganache to really top off your dessert. You can also get ideas for icing cakes from our frosting ideas.

Step-by-Step Guide to Baking

To make the greatest moist chocolate bundt cake, follow these simple instructions. Keep in mind that paying attention to the tiny things at each step can make a big difference!

1. 1. Get your pan ready: Set your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan well. You may also use baking spray with flour to make sure the dough doesn’t stick. Just make sure to go into all the nooks and crannies. This stage is very important if you want your Bundt to look beautiful.
   2. Mix the dry ingredients: In a big basin, mix the sugar, flour, cocoa powder, baking soda, baking powder, and salt together using a whisk. To make sure that the cake rises evenly and the taste is spread evenly, make sure these dry ingredients are completely mixed.
   3. Mix the wet ingredients: In a separate medium dish, whisk together the eggs, buttermilk, vegetable oil, and vanilla essence until they are barely mixed. When your wet ingredients are at room temperature, they mix better with the dry ingredients. This makes the batter smoother and the baking more even.
   4. Mix Wet and Dry: Slowly add the wet components to the dry ones, mixing on low speed (or by hand) until they are just mixed. Don’t stir the mixture too much at this point, because doing so can make the gluten too strong, which could make the cake tougher.
   5. Add hot liquid: Slowly mix in the hot water or coffee that has been brewed. The batter will be thin, which is usual for this recipe. The heated liquid helps the cocoa powder bloom, which makes the chocolate flavor stronger and makes the cake more moist. The coffee option gives a nice depth of flavor that goes well with the chocolate.
   6. Pour into the Pan: Evenly pour the batter into the Bundt pan that has been prepped. To get rid of any big air bubbles, gently tap the pan on the counter a few times. This also helps make sure that the batter spreads evenly into all the ornamental grooves in the pan.

1. 1. Bake till it’s perfect: Bake for 30 to 35 minutes, or until a toothpick or wooden skewer put into the middle of the cake comes out clean. As it bakes, the smell coming from your oven will be heavenly! The baking time may be a little different for each oven, so check on it near the end.

1. 1. Cooling is Important: Let the cake cool on a wire rack in the Bundt pan for about 10 to 15 minutes. This time to cool is very important because it gives the cake time to set up so it won’t break when you turn it over. If you rush this stage, your cake can fall apart.

1. 1. Turn it upside down and let it cool all the way down: Carefully flip the cake over so that it cools all the way down. The pan should come out easily if you oiled and floured it correctly. Sometimes, just tapping the bottom of the pan helps. It’s considerably easier to glaze or dust a cake with powdered sugar when it’s completely cool.

1. Once the cake has cooled, you may either glaze it with a basic chocolate glaze (whisk together powdered sugar, a splash of milk or coffee, and vanilla) or sprinkle it with powdered sugar. Have fun with your work of art!

Questions That Are Often Asked (FAQs)

To help you get great results every time, we’ve put together a list of common FAQs regarding how to make this chocolate Bundt cake.

Why is my bundt cake with chocolate dry?

If you bake a bundt cake for too long or don’t use enough fat or moisture in the mixture, it can turn out dry. This recipe calls for oil, buttermilk, and boiling liquid to make the crumb very moist. It’s important to always measure your flour precisely. Instead of scooping it straight from the bag, spoon it into the cup and level it off. Also, don’t mix the batter too much, since this can make the cake difficult. Last but not least, don’t bake it for too long. A toothpick should come out with moist crumbs, not completely clean and dried.

How do I keep my chocolate bundt cake from sticking?

The key to keeping your Bundt pan from sticking is to get it ready the right way. Use softened butter or shortening to generously grease the pan, being sure to go into every crack. After that, cover it completely with flour or cocoa powder and shake off any extra. Another great choice is baking spray with flour. Before you try to flip the cake, make sure it has cooled in the pan for the necessary 10 to 15 minutes. This little time in the fridge lets the cake firm up a little, which makes it easier to let go.

Can I use coffee instead of hot water in this recipe?

Of course! Many bakers swear by the practice of using hot brewed coffee instead of hot water. Coffee doesn’t make the cake taste like coffee; instead, it brings out the chocolate flavor and adds a subtle dimension that is quite tasty. It’s one of the things that makes a chocolate cake really rich.

What is the best way to keep a chocolate bundt cake?

You can keep the cake at room temperature for 2 to 3 days in an airtight container or cake keeper after it has cooled fully. It’s preferable to keep it in the fridge if your kitchen is really hot or if the frosting is made with cream cheese or dairy. If you keep it right, it will stay moist and tasty for a few days, which makes it great for making ahead of time.

Tips for Getting the Best Results

This recipe is forgiving, but a few extra tips can make your delicious chocolate bundt cake legendary. Think about these:

• Good Cocoa Powder: Using a good grade unsweetened cocoa powder, like Dutch-processed, will make the chocolate taste richer and deeper and the color darker.
• Ingredients at Room Temperature: As I said before, making sure your eggs and buttermilk are at room temperature is a tiny step but makes a tremendous impact in how thick the batter is.
• Don’t mix too much: Mixing too much makes gluten, which can make the cake difficult. Mix until they are just mixed.
• Proper Pan Preparation: This is something that can’t be underlined enough! The easiest way to get a gorgeous release is to oil and flour your Bundt pan well.
• Cooling Patience: Don’t take the cake out of the mold too soon. That first time the pan cools down is very important.

If you want more chocolate treats, try our fudgy brownie recipe or our chewy chocolate chip cookies.

Variations and Extras

This dish is great as is, but you may add your own twist to it! You might, for example, fold in a cup of chocolate chips to make it even more chocolaty. You might also add fun new layers by swirling peanut butter or putting a dollop of raspberry jam in the middle. A sprinkle of powdered sugar and a few fresh berries on top make for a beautiful display. If you adore espresso, you should absolutely go for the coffee choice!

You might find this article on cocoa powder from King Arthur Baking interesting if you’re interested in the science of baking.