How do I make a chocolate bundt cake from scratch?

To make a chocolate bundt cake from scratch, preheat your oven to 325°F (165°C) and grease a 10-12 cup bundt pan with butter and flour or nonstick spray. Whisk 2 ½ cups flour, ¾ cup cocoa powder, 2 tsp baking soda, ½ tsp salt, and 2 cups sugar in a bowl. In another, beat 1 cup sour cream, ½ cup oil, 3 eggs, 2 tsp vanilla, and 1 cup hot coffee or water. Combine wet and dry ingredients until smooth, pour into pan, and bake 50-60 minutes until a toothpick comes out clean. Cool 10 minutes in pan, then invert onto a rack. This yields a moist, fudgy cake serving 12-16. Pro tip: Use Dutch-processed cocoa for richer flavor. Total time: 1 hour 20 minutes. (92 words)

Why does my chocolate bundt cake stick to the pan?

Chocolate bundt cakes stick due to inadequate greasing, underbaking, or cooling too long in the pan. Prevent this by thoroughly coating the pan with softened butter and a dusting of cocoa powder or flour—avoid sprays alone as they can gum up. Tap out excess. Bake until edges pull from sides and a tester is clean, about 55 minutes at 325°F. Cool only 10-15 minutes before inverting; longer lets it contract and grip. For extra insurance, chill the pan briefly post-bake. If it still sticks, run a thin knife around edges gently. These steps ensure clean release every time for perfect presentation. (98 words)

How long does chocolate bundt cake stay fresh?

A homemade chocolate bundt cake stays fresh at room temperature in an airtight container for 2-3 days. For longer storage, wrap tightly in plastic and refrigerate up to 5-7 days—bring to room temp before serving to restore moisture. Freeze slices or the whole cake (unglazed) wrapped in plastic then foil for up to 3 months; thaw overnight in fridge. Glazed cakes freeze well too but may soften topping. Always check for mold or off smells. Pro storage tip: Place a paper towel in the container to absorb excess moisture and keep it tender. This maintains fudgy texture without drying out. (102 words)

What's the best way to glaze a chocolate bundt cake?

For a glossy chocolate glaze, melt ½ cup butter with ⅔ cup cocoa powder over low heat, then stir in 3 cups powdered sugar, ⅓ cup milk, 1 tsp vanilla, and a pinch of salt until smooth. Drizzle over cooled cake using a spoon or whisk for even coverage—let it drip down sides for that classic look. For ganache-style, heat 1 cup heavy cream, pour over 8 oz chopped dark chocolate (60% cocoa), stir smooth, and pour atop. Chill 15 minutes to set. This adds rich flavor and shine. Customize with nuts or sea salt. Prep takes 10 minutes; serves as perfect finish. (108 words)

Can I make chocolate bundt cake gluten-free?

Yes, swap all-purpose flour 1:1 with a gluten-free blend like King Arthur's Measure for Measure for reliable results—no adjustments needed. Use 2 ½ cups total. Ensure cocoa and other ingredients are GF-certified. Mix as usual: combine dry (GF flour, cocoa, baking soda, salt, sugar), wet (sour cream, oil, eggs, vanilla, hot coffee), bake at 325°F for 50-60 minutes in greased bundt pan. It rises well and stays moist thanks to sour cream. Test doneness with toothpick. Frost with GF glaze. Yields same tender crumb for 12 servings. Double-check labels to avoid cross-contamination. Great for allergies! (96 words)

Chocolate Bundt Cake Recipe: Moist, Rich and Easy

Name: Chocolate Bundt Cake
Prep time: 1 h 20 min
Cook time: 50 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 2 ½ cups flour – Provides structure for the perfect bundt cake rise; ¾ cup cocoa powder – Delivers intense chocolate flavor; Dutch-processed works best for richness; 2 tsp baking soda – Acts as leavener for a light, tall cake; ½ tsp salt – Balances sweetness and enhances chocolate notes; 2 cups sugar – Sweetens while helping retain moisture in this easy bundt cake; 1 cup sour cream – Adds tang and keeps the moist bundt cake ultra-tender; ½ cup oil – Ensures even moistness without butter’s heaviness; 3 eggs – Binds ingredients and contributes to fluffiness; 2 tsp vanilla – Boosts overall flavor depth; 1 cup hot coffee or water – Blooms cocoa for richer taste and adds moisture; ½ cup butter – Base for smooth, shiny topping for glaze; ⅔ cup cocoa powder – Intensifies glaze chocolate profile for glaze; 3 cups powdered sugar – Creates creamy texture for glaze; ⅓ cup milk – Thins to drizzling consistency for glaze; 1 tsp vanilla – Adds aroma for glaze; Pinch of salt – Cuts sweetness for glaze

Description

🍫 Create an incredibly moist and rich chocolate bundt cake that delivers bakery-quality results with minimal effort, perfect for special occasions or everyday indulgence
🎂 Master this easy baking delight that combines deep chocolate flavor with a tender crumb and beautiful presentation, making it the ultimate crowd-pleasing dessert

Ingredients

Scale

2 ½ cups flour – Provides structure for the perfect bundt cake rise

¾ cup cocoa powder – Delivers intense chocolate flavor; Dutch-processed works best for richness

2 tsp baking soda – Acts as leavener for a light, tall cake

½ tsp salt – Balances sweetness and enhances chocolate notes

2 cups sugar – Sweetens while helping retain moisture in this easy bundt cake

1 cup sour cream – Adds tang and keeps the moist bundt cake ultra-tender

½ cup oil – Ensures even moistness without butter’s heaviness

3 eggs – Binds ingredients and contributes to fluffiness

2 tsp vanilla – Boosts overall flavor depth

1 cup hot coffee or water – Blooms cocoa for richer taste and adds moisture

½ cup butter – Base for smooth, shiny topping for glaze

⅔ cup cocoa powder – Intensifies glaze chocolate profile for glaze

3 cups powdered sugar – Creates creamy texture for glaze

⅓ cup milk – Thins to drizzling consistency for glaze

1 tsp vanilla – Adds aroma for glaze

Pinch of salt – Cuts sweetness for glaze

Instructions

1-First Step: Prep the Pan and Oven Preheat oven to 325°F (165°C). Grease a 10-12 cup bundt pan thoroughly with softened butter, then dust with cocoa powder or flour. Tap out excess to prevent sticking. This step ensures your rich chocolate cake releases cleanly, showing off its beautiful design. For nonstick spray users, follow with flour dusting for extra security. Avoid overgreasing to prevent pooling.

2-Second Step: Mix Dry Ingredients In a large bowl, whisk 2 ½ cups flour, ¾ cup cocoa powder, 2 tsp baking soda, ½ tsp salt, and 2 cups sugar. Sift if cocoa is lumpy for smoothness. This dry mix forms the base of your easy chocolate bundt cake, distributing leaveners evenly. Stir well to avoid pockets of salt or soda later.

3-Third Step: Combine Wet Ingredients In another bowl, beat 1 cup sour cream, ½ cup oil, 3 eggs, and 2 tsp vanilla until smooth, about 2 minutes. Room-temperature items blend better, preventing lumps. Sour cream adds moisture key to the best chocolate bundt cake. For vegan adaptation, prepare flax eggs here and use dairy-free sour cream.

4-Fourth Step: Unite Wet and Dry Mixtures Pour wet into dry, stirring gently until just combined. Batter will be thick. Add 1 cup hot coffee or water gradually while mixing; it thins batter and blooms cocoa for deeper flavor in this moist bundt cake. Avoid overmixing to keep tenderness. Scrape bowl sides for even consistency. Gluten-free? Batter may look slightly different but bakes the same.

5-Fifth Step: Bake the Cake Pour batter into prepared pan, smoothing top. Bake 50-60 minutes until toothpick inserted near center comes out clean or with moist crumbs. Edges pull from pan sides. Rotate halfway if oven uneven. This timing yields a rich chocolate bundt cake with perfect crumb. Low-calorie version may need 5 fewer minutes.

6-Sixth Step: Cool and Invert Cool in pan 10-15 minutes on rack. Invert onto plate; tap gently if needed. Cool fully before glazing. Longer cooling causes sticking, as shared in troubleshooting tips.

7-Final Step: Add Glaze and Serve Melt ½ cup butter with ⅔ cup cocoa over low heat. Stir in 3 cups powdered sugar, ⅓ cup milk, 1 tsp vanilla, pinch salt until smooth. Drizzle over cake. For ganache, heat 1 cup cream, pour over 8 oz dark chocolate. Chill to set. Slice and enjoy your chocolate bundt cake recipe triumph. Pairs with ice cream for food enthusiasts.

Notes

🍫 Use room temperature ingredients – this helps the batter mix evenly and creates a more uniform texture in the finished cake
🎂 Don’t overmix the batter – mix only until ingredients are just combined to prevent a tough, dry cake
☕ Let the cake cool completely before glazing – warm cake will make the glaze runny and it won’t set properly

Prep Time: 20 minutes
Cooling time: 1 hour
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 35g
Sodium: 280mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 4g
Cholesterol: 75mg

Keywords: undefined