Home » Desserts » Chocolate Bundt Cake Recipe

Chocolate Bundt Cake Recipe

This chocolate bundt cake recipe is made with buttermilk, making it a delicious and moist cake. Perfect as is, but made even better with a dark chocolate ganache. A bit of espresso powder really brings out the chocolate flavor, making this cake the perfect chocolate bundt.

slice of chocolate bundt cake

I love adding buttermilk to bundt cakes. It gives them a nice tanginess and flavor, like this blueberry bundt cake that I make every spring.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Chocolate Bundt Cake Recipe with Buttermilk

Bundt pans can be a little tricky with all of their curves and crevices.

The most important step in making a bundt cake that doesn’t stick to the pan is the same with any other cake – butter and flour the pan carefully.

This takes more time than a round cake, but if you are careful to get in all of the edges, your cake will be the reward.

chocolate bundt cake recipe on cooling rack

No matter how many times I bake a cake, I hold my breath as I turn the cake over and wait for it to release. 

A slight panic usually starts to set in right before it finally slides out of the pan.  Because, with a bundt cake, you can’t really disguise it with frosting.

Although, no one really cares if it isn’t perfect. Everyone is just happy to eat cake.

This chocolate bundt cake is not overly sweet, which is what I really like about the cake. It has great cocoa flavor without the cloying sweetness of some chocolate desserts.

How to make a chocolate bundt cake

For this cake, I used the a 10 cup bundt pan. This chocolate bundt cake recipe makes 3 cupcakes, plus a cake, if you use the same pan I used.

I call this “cook’s treat”. It’s nice to get 3 little cupcakes that I can save (hoard) for myself if I’m giving the cake away.

If you use a standard bundt cake pan, the recipe will work perfectly for that size.

  • Whisk all of your dry ingredients together in a medium bowl.
  • Combine buttermilk and sour cream
  • Beat butter and sugar together until pale and fluffy
  • Add eggs one at a time
  • Alternate adding flour and buttermilk mixture
  • Bake in a buttered and floured pan
Chocolate bundt cake on cooling rack

After you have removed your cake from the oven, let it cool in the pan for about 5 minutes.

You’ll see it start to pull away from the sides a bit as it cools. Now, you can unmold the cake. Carely flip over onto a cooling rack.

This is how I do it: place the cooling rack on top of the cake pan, then hold onto both pieces (with oven mitts or a towel), flip them over together, holding the rack against the cake pan as you turn it over.

Set it down and carefully lift the bundt pan straight up. The cake should slide right out.

Be patient and take your time, this is a lesson I had to learn (repeatedly) the hard way.

And that’s all there is to it. Bundt cakes are the kind of cakes that I make for people I love. They aren’t fancy, they are “homey”. The kind of cake you’d serve to friends, neighbors and family.

The kind of cake we all need right now.

chocolate bundt cake with ganache

More cake recipes we love

Please share!

Your shares help this site to grow. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

I hope you love this recipe as much as we do! Please consider rating and/or commenting. I love hearing from you!

Did you make this chocolate buttermilk bundt cake? Tag me on instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group! I can’t wait to see your version!

Used in this recipe

Yield: 1 cake

Chocolate Buttermilk Bundt Cake

slice of chocolate bundt cake

A delicious and easy chocolate bundt cake recipe with chocolate ganache.

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Ingredients

For the cake

  • 2 sticks unsalted butter, cool but not cold
  • 1/2 c. buttermilk, room temp
  • 1/2 c. sour cream, room temp
  • 4 large eggs, room temp
  • 1 tsp. vanilla
  • 2 1/4 c. AP flour
  • 3/4 c. cocoa powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 1/2 c. sugar
  • 1 TB. espresso powder

For the ganache

  • 1/2 cup heavy cream
  • 1/2 cup semi-sweet chocolate

Instructions

Make the cake:

  1. Preheat oven to 325, spray pan with non-stick spray or butter it and dust with cocoa powder.
  1. Whisk flour, cocoa, espresso powder, salt and baking soda together & set aside.
  2. Whisk buttermilk and sour cream together & set aside.
  3. Beat butter and sugar together for about 5 minutes until very pale and fluffy.
  4. Add eggs, one at a time, then add vanilla.
  5. On low speed, add 1/2 of the flour mixture, then milk mixture, then the rest of the flour mixture. DO NOT OVERMIX!
  6. Fill the bundt pan and smooth the top just a bit.
  7. Bake for 45-60 minutes, until a cake tester comes out clean.
  8. Cool cake completely before glazing.

Make the ganache:

  1. Place chopped chocolate or chocolate chips in a small bowl.
  2. Warm cream in a small pot over medium low heat.
  3. When cream starts to steam, pour over chocolate and set aside for a few minutes until chocolate begins to melt.
  4. Whisk until smooth, then pour into grooves on bundt cake.
  5. Let ganache set completely before slicing.

Notes

If you use the same pan I have used, it is a 10 cup bundt. Make 3 cupcakes, then use the remaining batter for the cake. It will be the perfect amount.

Adding flour in 2 batches, alternating with buttermilk mixture helps to keep the batter from being overmixed.

Carefully check your bundt pan before you add the cake batter to make sure you haven't missed any spots. You can correct this before, but not after you add the batter!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 406Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 112mgSodium: 362mgCarbohydrates: 50gFiber: 2gSugar: 28gProtein: 6g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Thanks for stopping by! Have a delicious day 🙂

cheryl

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Recipe originally published on 9/16/15

Most recently updated on 4/14/20

4 Comments

  1. Oh, Sissy! I am so glad you are a member of the Peoplehood and had your turn and got to hang out with Betsy–and your post made me well right up! Love you, and we can’t wait to see you in just a couple of weeks! Eep! <3

  2. That cake is ready for her close up for sure. I love this post. One day, I dream, that I too will meet Dorothy and fondle her swirls — wait that sounds WRONG!

    I adore wish-she were-my-sister Jenni and you and Betsy. Food is the GREAT CONNECTOR! We all met over food and I wish we were all sitting together and eating this cake. Big hugs!

    1. Oh Jackie, what a wonderful comment that was! Food is indeed the great connector and how I wish we could all sit together and share cake… or cocktails… or bread. You are wonderful and hopefully we will all be together again! xoxo

Leave a Reply

Your email address will not be published.