Amazing 1 Chocolate Bundt Cake Recipe

Oh, the Bundt pan! Isn’t that fluted, elegant shape just the best way to present something wonderfully simple? Sometimes you want a layer cake with all the fuss, but other times, you just need pure, unadulterated chocolate goodness that looks fancy but takes hardly any work. That’s what this recipe is all about! I remember my very first attempt at a homemade Chocolate Bundt Cake; I used a box mix and it was fine, but this version? It’s truly special.

Forget complicated steps or endless bowls. This recipe delivers the moistest, deepest chocolate flavor in a simple batter that mixes up in minutes. You seriously just whisk a few things, pour it in, and walk away while the oven does the heavy lifting. It’s my go-to when I need a showstopper without the stress. Trust me, every time I pull this beauty out, people think I spent hours on it!

Why This Chocolate Bundt Cake Recipe Stands Out

Listen, there are plenty of chocolate cake recipes out there, but this one hits differently, especially in that iconic fluted pan. We keep it around because it just *works* every single time, and it’s exactly what you need when you’re craving deep chocolate flavor immediately.

What makes this Chocolate Bundt Cake my favorite? Well, for starters, it’s ridiculously fast to get into the pan—honestly quicker than setting up two layer pans!

• It produces an incredibly moist crumb that stays tender for days.
• The flavor is intensely chocolatey, thanks to a couple of tricks we’ll talk about later.
• The Bundt shape means you don’t even need fancy frosting; the pan does all the decorating for you!

Key Benefits of Our Chocolate Bundt Cake

The real game-changer here is the hot liquid—that hot water or coffee you pour in right at the end? Wow. That step blooms the cocoa powder beautifully, giving us that rich, dark color and deep flavor. It’s what guarantees that signature moist texture that prevents this cake from ever feeling dry. You get all that incredible flavor without needing sour cream or yogurt!

Ingredients for the Perfect Chocolate Bundt Cake

When you’re ready to mix up this easy chocolate cake, just pull out your ingredients. I’ve listed everything below, and honestly, it uses mostly things I already keep stocked in the pantry. Just make sure you’re reaching for the cocoa powder, not hot chocolate mix—that’s a rookie mistake I almost made once!

You’ll need:

• 1 and 3/4 cups all-purpose flour
• 1 and 3/4 cups granulated sugar (yes, that much, it’s a cake!)
• 3/4 cup unsweetened cocoa powder
• 1 and 1/2 teaspoons baking soda and 1 and 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 full cup of rich buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• And the secret weapon: 1 cup of boiling hot water or, my personal favorite, hot brewed coffee!

Using hot coffee really deepens that chocolate flavor, making this Chocolate Bundt Cake taste like it came from a fancy bakery. It’s a tiny change that makes a huge difference.

Ingredient Notes and Substitutions for Your Chocolate Bundt Cake

Okay, real talk: what if you don’t have buttermilk sitting around? Don’t fret! You can easily whip up your own really fast. Just take 1 cup of regular milk—any kind, whole or 2% works—and stir in one tablespoon of white vinegar or lemon juice. Let it sit on the counter for about five minutes until it looks slightly curdled. That’s your homemade buttermilk right there!

Also, remember that hot liquid? Whether it’s boiling water or the piping hot coffee, it’s essential. It dissolves the cocoa powder more thoroughly than cold liquid ever could, which locks in that deep, gorgeous chocolate hue and guarantees a wonderful texture. Don’t skip that hot step, no matter what liquid you choose!

Step-by-Step Instructions: Baking Your Chocolate Bundt Cake

Alright, let’s get this gorgeous Chocolate Bundt Cake into the oven! It moves fast, which is why I love it so much. The recipe says the whole thing takes about 50 minutes total, and I find that’s usually spot on, but baking times can run a little long depending on your oven. Be sure to check it often!

1. First things first: get that oven warmed up to 350 degrees Fahrenheit (that’s 175 Celsius if you’re using the metric settings). While it’s heating, take your 10-cup Bundt pan. We need to prep this thing thoroughly so your cake releases perfectly later.
2. In a big bowl—don’t be shy with the size—whisk together all your dry stuff: the flour, the sugar, that rich cocoa powder, the baking soda, baking powder, and the salt. Just make sure there aren’t any huge lumps of cocoa hiding anywhere.
3. Now for the wet ingredients, except the hot stuff! Add your eggs right into that dry mix along with the buttermilk, the oil, and the vanilla. You’ll want to use an electric mixer here, on medium speed, for a solid two minutes until everything is blended nicely.
4. Here’s where the batter changes texture! Very carefully, stir in that cup of hot water or hot coffee until the batter looks smooth. And I mean SMOOTH. Don’t panic; this batter will be really thin—thinner than usual—but that’s exactly what you want for moisture. If you’re worried about sticking, check out my guide on ensuring your Bundt cake never sticks!
5. Pour that thin batter right into your prepared pan.
6. Bake it for about 30 to 35 minutes. You’ll know it’s ready when a wooden pick or even a clean toothpick inserted right into the center comes out totally clean, not gooey.
7. Let it rest in the pan for 10 minutes—no more, no less! Then, flip it out gently onto a wire rack to cool all the way down.

Preparing the Bundt Pan for the Chocolate Bundt Cake

This step is non-negotiable for a beautiful cake presentation! Grandma always swore by buttering and flouring every single nook and cranny, and honestly? That works fine. But if you want a guaranteed release, pick up some baking spray that already has flour mixed in it. It’s called ‘flour-based baking spray’ or sometimes ‘cake goop’ spray.

You spray down every single vine and curve of that Bundt pan until it looks shiny and fully coated. If you don’t have the spray, just be meticulous with softened butter and then dust it heavily with flour until no butter shows through. This prevents any chocolate sticking, which would look terrible on this gorgeous cake!

Mixing the Chocolate Bundt Cake Batter

When you mix the wet ingredients with the dry stuff in Step 3, you need to let the mixer run for the full two minutes on medium speed. That’s the time allowed for those eggs and the oil to really incorporate air pockets. Don’t rush that part, because that internal structure is what makes this such an easy chocolate cake to manage.

Then, when you add the hot liquid at the end, you only mix it until it disappears. If you over-beat after that, you can knock out all the lovely air you just worked hard to create. A gentle stir by hand is really all you need there. Thin and smooth is the goal before popping it into the oven!

Tips for a Flawless Chocolate Bundt Cake

Even though this is my favorite easy chocolate cake recipe, giving it just a touch of extra love makes the difference between a good cake and one that disappears immediately. Baking is science, sure, but it’s also mostly intuition, right? Keep these few tips in mind, and you’ll nail that perfect finish every time.

First, promise me you’ll let your eggs and buttermilk sit out on the counter for about 30 minutes before you start mixing. Room temperature ingredients always blend better and bake more evenly. Cold eggs can shock the butter/oil mixture and lead to a slightly curdled-looking start!

Also, once you add the flour mixture in, slow down your mixing speed or switch to a wooden spoon. Overmixing this chocolate batter, especially after the flour is involved, leads to tough gluten development. We want tender, not chewy!

And let’s talk about cooling. That 10 minutes cooling time in the pan is vital. It lets the cake structure firm up just enough so it doesn’t fall apart when you flip it. If you leave it in too long, the steam gets trapped, and the bottom can get gummy. You can find some other great ideas for handling various holiday cakes, including this one, over at my guide to basic Bundt cake handling!

Serving Suggestions for Your Homemade Chocolate Bundt Cake

The best part about this Chocolate Bundt Cake is that the pan does most of the decorating! Once it’s completely cool, you have a few effortless ways to finish it off. My favorite quick trick is just a simple dusting of powdered sugar—it highlights all those lovely ridges beautifully.

If you need a little extra decadence, whip up a basic chocolate glaze. It just needs cocoa, a little melted butter, powdered sugar, and some milk until it’s the perfect drizzly consistency. Try adding a tiny pinch of sea salt to the glaze; it really makes the chocolate pop!

For serving, this cake is heavenly warm alongside a big scoop of vanilla bean ice cream, or maybe some fresh raspberries to cut through the richness. It’s truly a stunning, easy chocolate cake that always impresses!

Storage and Reheating Instructions for Chocolate Bundt Cake

Because this Chocolate Bundt Cake is so incredibly moist, it keeps beautifully! If you’re going to eat it within two or three days, just cover it loosely at room temperature on a serving plate or cake stand. Don’t wrap it too tightly, or you’ll trap condensation and make the crust soft.

If you really have leftovers that need to last longer—say, up to a week—pop it into an airtight container in the fridge. That oil keeps it perfectly happy!

When you want to refresh a slice later, don’t just leave it on the counter. Pop that piece in the microwave for just 10 to 15 seconds. It brings the cocoa back to life and makes it taste like it just came out of the oven. Seriously, try it!

Frequently Asked Questions About This Chocolate Bundt Cake

When you’re baking something this good, questions always pop up! I’ve tried to answer the ones I hear the most often when people try this recipe for the first time. It’s truly the best bundt cake, but little tweaks can make all the difference.

Can I use regular milk instead of buttermilk for this easy chocolate cake?

Yes, you absolutely can! Like I shared in the main instructions, if you don’t have buttermilk, you can easily make a substitute. Just take 1 cup of regular milk—whole milk works best—and stir in one tablespoon of white vinegar or fresh lemon juice. Let it sit for five minutes until it curdles a bit. That sourness is what buttermilk brings, and it reacts with the baking soda for a beautiful rise!

How do I know for sure when my Chocolate Bundt Cake is done?

The recipe says 30 to 35 minutes, but ovens lie, right? You need the triple check! First, look for the edges to pull away slightly from the sides of the pan—that’s a big visual cue. Second, gently touch the center; it should spring back instead of leaving an indent. And finally, insert a wooden pick into the deepest part of the cake; if it comes out clean with just little moist crumbs clinging to it, you’re golden. No wet batter allowed!

Can I turn this Chocolate Bundt Cake into cupcakes instead?

Oh, that’s a fun idea for portion control! Yes, you can definitely use this batter for cupcakes. Line standard muffin tins with paper liners. You’ll want to fill them about two-thirds full. Because they are much smaller, the baking time drops dramatically—you’ll likely only need 18 to 22 minutes. Keep a close eye on them, as they can go from perfect to overdone quickly!

What is the absolute best way to drizzle a glaze on top?

For the prettiest drizzle effect, wait until the cake is completely cool—and I mean totally cool, otherwise the glaze melts into nothing! Use a small whisk or a fork to make your glaze mix thin enough to pour slowly off the utensil in ribbons. Hold the fork/whisk over the center and slowly move it back and forth across the top of the cake. Keep your drizzle lines close together for a thickly frosted look, or spread them out more for a delicate effect. If you want more ideas on great cake textures, take a look at my foolproof guide to easy chocolate cake mixes!

Estimated Nutritional Data for Chocolate Bundt Cake

Okay, here’s the breakdown for those of you who like to keep track! Remember, this is just an estimate based on the main ingredients, so your mileage might vary depending on the exact brand of oil or cocoa you use. This data assumes you only dust with powdered sugar and skip thick glazes.

• Serving Size: 1 slice
• Calories: Approximately 350
• Total Fat: 18g
• Carbohydrates: 45g
• Protein: 5g

Just keep in mind these figures are highly dependent on measuring accurately! It’s important to know these estimates are based on a 12-slice yield from the whole cake.

Share Your Homemade Chocolate Bundt Cake Experience

I genuinely cannot wait for you to try this simple recipe! Once you pull that gorgeous, deeply colored Chocolate Bundt Cake out of the pan, please come back and let me know how it went. Did you use coffee or water in the batter? Did the vanilla bean ice cream pairing work for you?

Drop a comment below with your rating—five stars if you loved it! And if you’re sharing photos on Instagram or Facebook, tag me so I can see your beautiful creations! I always love seeing how everyone finishes off their baking experiments, just like my thoughts on this simple snack cake version.

Estimated Nutritional Data for Chocolate Bundt Cake

Okay, here’s the breakdown for those of you who like to keep track! Remember, this is just an estimate based on the main ingredients, so your mileage might vary depending on the exact brand of oil or cocoa you use. This data assumes you only dust with powdered sugar and skip thick glazes.

• Serving Size: 1 slice
• Calories: Approximately 350
• Total Fat: 18g
• Carbohydrates: 45g
• Protein: 5g

Just keep in mind these figures are highly dependent on measuring accurately! It’s important to know these estimates are based on a 12-slice yield from the whole cake.

Share Your Homemade Chocolate Bundt Cake Experience

I genuinely cannot wait for you to try this simple recipe! Once you pull that gorgeous, deeply colored Chocolate Bundt Cake out of the pan, please come back and let me know how it went. Did you use coffee or water in the batter? Did the vanilla bean ice cream pairing work for you?

Drop a comment below with your rating—five stars if you loved it! And if you’re sharing photos on Instagram or Facebook, tag me so I can see your beautiful creations! I always love seeing how everyone finishes off their baking experiments, just like my thoughts on this simple snack cake version.

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