This Chocolate Bundt Cake Easy is an absolute crowd-pleaser and so much easier to make than you'd think. Rich, indulgent, and perfectly sweet, it's the kind of treat that disappears fast. Get ready for everyone to ask you for the recipe!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What makes this chocolate Bundt cake easy?
One bowl for mixing, no layer assembly, no frosting required — just a simple chocolate glaze or powdered sugar dusting. The Bundt pan creates an elegant presentation with zero decorating skills.
2. What gives this cake its rich chocolate flavor?
A combination of Dutch-process cocoa powder and hot coffee. The coffee does not make it taste like coffee — it intensifies and deepens the chocolate flavor dramatically.
3. Can I use hot water instead of coffee?
Yes, hot water works to bloom the cocoa, but the flavor will be less complex. The coffee enhances chocolate in a way that water alone cannot.
4. What temperature and time for a chocolate Bundt cake?
350 degrees for 45-55 minutes depending on your Bundt pan size. Test with a toothpick — it should come out with a few moist crumbs, not wet batter.
5. How do I prevent the cake from sticking?
Grease every crevice with butter and dust with cocoa powder (not flour, which leaves white residue). A baking spray with flour also works well for intricate pan designs.
6. How long should I cool before inverting?
Cool in the pan for 10-12 minutes, then invert onto a wire rack. Too soon and the cake falls apart. Too long and it cements to the pan. 10-12 minutes is the sweet spot.
7. What is the best glaze for chocolate Bundt cake?
A simple chocolate ganache (equal parts chocolate and cream) poured over the cooled cake. A powdered sugar glaze or just a dusting of powdered sugar are equally elegant.
8. What makes the cake moist?
Oil instead of butter, sour cream or buttermilk for tang and tenderness, and the hot coffee all contribute to an incredibly moist crumb that stays soft for days.
9. Can I make this in a regular pan instead of a Bundt?
Yes — use two 9-inch round pans and reduce baking time to 25-30 minutes. You can then layer them with frosting for a more traditional layer cake.
10. How do I store chocolate Bundt cake?
Cover with a cake dome or wrap tightly at room temperature for 3-4 days. Refrigerate for up to a week. The cake is so moist it actually improves on day two.
Watch How to Make This
Chocolate Bundt Cake Easy
Ingredients
Method
- Chocolate Bundt Cake
- Preheat the oven to 350 degrees Fahrenheit. Use butter to grease a 10-12 cup bundt pan well. Dust with a little flour or cocoa powder and tap out the excess.
- Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl until combined.
- Add eggs, warm water, buttermilk, sour cream, oil, and vanilla. Use a hand mixer to beat on a medium speed until smooth. This should take just a couple of minutes.
- Pour batter into prepared bundt pan. Tap the pan on the countertop a few times to allow any air bubbles to escape.
- Bake for 45-50 minutes in a 350-degree oven until a toothpick inserted into the center comes out clean.
- Cool on a wire rack for 15 minutes and then turn out onto the racks and allow to cool completely.
- Chocolate Ganache Glaze
- Place the chocolate chips into a mixing bowl. Pour heavy cream into a small saucepan and bring it to a simmer over medium heat.
- Once the cream comes to a simmer, remove it from the heat immediately and pour it over the chocolate. Let stand for 5 minutes, until chocolate is completely melted.
- Stir until smooth. Once smooth, stir in corn syrup. Drizzle over the top of the cooled cake.
- Enjoy your Chocolate Bundt Cake Easy recipe!
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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