Chocolate Bundt Cake
This is my chocolate addiction cake recipe plus the pudding mix. It packed with rich chocolate flavor ready to enjoy with your morning brew and glass of red wine or an icy cup of cold milk for dessert time. Chocolate bundt cake is for every hour of the day!
I use Purity Coffee to boost the flavor of the chocolate as well as creating a hint of mocha flavor as an option when you brew your coffee. Most of my chocolate recipes include either espresso powder or coffee unless noted otherwise. I will say be careful how much you eat at night, it will keep you up! Well worth it if I do say so myself:)
Why You'll Love This Chocolate Bundt Cake
There is nothing quite like the deep, satisfying flavor of a classic Chocolate Bundt Cake. Whether you are a casual baker or a seasoned pro, this recipe is a staple in my kitchen because it is incredibly moist, tender, and intensely chocolatey without being overly complicated. It is the perfect centerpiece for a birthday party, a holiday gathering, or just because you need a little chocolate therapy.
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Unbeatable Texture: The combination of oil and sour cream creates a crumb that is incredibly moist and stays soft for days.
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Deep Chocolate Flavor: Using high-quality cocoa powder ensures a rich profile that satisfies any chocolate craving.
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Perfectly Glazed: A simple chocolate ganache or dusting of powdered sugar makes this look like a professional bakery creation with minimal effort.
Key Ingredients You'll Need
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High-Quality Cocoa Powder: This is the soul of the cake—don’t skimp on quality here!
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Sour Cream: Adds moisture and a slight tang to balance the sugar.
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Espresso Powder: A secret weapon that enhances the chocolate flavor without making the cake taste like coffee.
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Vanilla Extract: Rounds out the flavors and adds a beautiful aroma.
How to Make Chocolate Bundt Cake
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Prep: Preheat your oven to 350°F. Grease your Bundt pan thoroughly with butter and dust with cocoa powder to prevent sticking.
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Mix Dry: Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
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Mix Wet: In a separate bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla and sour cream.
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Combine: Gently fold the dry ingredients into the wet, alternating with hot water/coffee to bloom the cocoa. Do not overmix.
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Bake: Pour the batter into the prepared pan. Bake for 45–55 minutes, or until a tester inserted into the center comes out clean.
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Cool: Let the cake cool in the pan for 10 minutes before inverting onto a wire rack.
For even heat distribution and professional-grade baking, I highly recommend using Caraway Home non-toxic bakeware—don’t forget to use code STACIE at checkout for a discount!
Stacie’s Tricks & Tips
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Don’t Rush the Release: Let the cake sit in the pan for exactly 10 minutes after removing it from the oven. If you flip it too early, it may break; if you wait too long, it may stick.
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Measure Correctly: For the best results, use the “spoon and level” method when measuring flour to avoid packing it down.
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Need more help? For additional advice on troubleshooting tricky bakes or perfecting your technique, visit my Cooking Tips & Tricks page.
Decadent Chocolate Bundt Cake
Ingredients
- 2 cups granulated sugar
- 1 3/4 cup flour
- 3/4 cup unsweetened cocoa powder, sifted
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 box instant chocolate pudding mix
- 1/4 cup + 1 tablespoon sour cream
- 2 large eggs
- 1/4 cup olive oil
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 cup piping hot brewed coffee*
- 1 cup chocolate chips
Directions
- Pre-heat oven to 350 degree F. Grease two 6 cup mini bundt pans.
- In a standing mixer fitted with the paddle attachment, or a large bowl and hand mixer, dump in sugar, flour, cocoa powder, baking powder, baking soda, salt, and dry pudding mix.
- In a small bowl whisk sour cream, eggs, oil, milk, and vanilla together.
- On medium-low speed pour the wet ingredients into the dry, mix until just combined, add piping hot coffee. Mix for about 15 seconds. This will be a liquidity mixture. Turn up to medium-high for 30 seconds, watch it thicken!
- Remove batter from mixer.
- Pour chips into the batter, quickly fold to combine scrapping bottom and sides.
- Pour batter into each bundt section about 1/2-3/4 way.
- Bake 25 minutes. Toothpick test should come out with moist crumb. If not, bake in small incremental times. These will cool in the pan so they will continue to bake as well reason why I want the tooth pick to have some stick on it.
- Remove and let pan cool for 10 minutes.
- Invert onto cooling rack or cutting board. Let cool 20-30 minutes or to room temperature unless you like warm cake like me!
- Serve with a scoop of your favorite ice cream!
*Substitute coffee with 1/4 teaspoon instant espresso powder and 1 cup boiling water. Or, use no coffee and just boiling water.
Frequently Asked Questions
Can I use Dutch-process cocoa instead of natural cocoa in this Chocolate Bundt Cake?
Yes, you can use Dutch-process cocoa in this Chocolate Bundt Cake, but you may need to adjust the leavening agents. Because Dutch-process cocoa is neutralized, it doesn’t react with baking soda the same way natural cocoa does. If you swap it, consider using half baking powder and half baking soda, or check your specific cocoa brand’s conversion guide for the best rise.
How long does Chocolate Bundt Cake last in the fridge?
Chocolate Bundt Cake keeps in the fridge for up to 5 days when stored in an airtight container to prevent it from drying out. If you leave it at room temperature, it will last for about 3 days. Before serving, you can bring it to room temperature or warm a slice in the microwave for 10 seconds.
Can I make Chocolate Bundt Cake the day before I need it?
Yes, you can bake Chocolate Bundt Cake a day in advance because it actually improves in flavor and texture as it sits. Wrap the cooled cake tightly in plastic wrap to retain moisture. If you plan to glaze it, wait until just before serving to add the topping so it stays fresh and doesn’t get soggy.
Can I make this Chocolate Bundt Cake gluten-free?
You can make this Chocolate Bundt Cake gluten-free by swapping the all-purpose flour for a high-quality 1:1 gluten-free baking blend that includes xanthan gum. Ensure that your flour blend is measured by weight if possible, as gluten-free flours can be denser than traditional wheat flour. The resulting crumb will be slightly more delicate, so handle with extra care when inverting the pan.
Why did my Chocolate Bundt Cake stick to the pan?
Chocolate Bundt Cake sticks to the pan primarily when the pan isn’t sufficiently greased or if the cake is turned out too soon or too late. Always brush every crevice of your Bundt pan with melted butter or shortening, then dust it lightly with cocoa powder instead of flour to avoid white residue. Let the cake cool in the pan for exactly 10 minutes before inverting to ensure the structure has set enough to release properly.
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