Moist Chocolate Bundt Cake

Name: Moist Chocolate Bundt Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1/2 cup heavy cream; 1 cup chocolate chips; 1 tablespoon unsalted butter

Highlighted under: Cozy Desserts

I absolutely love baking this moist chocolate bundt cake when I'm in the mood for a rich dessert. The combination of rich cocoa and buttermilk makes for an incredibly tender and flavorful cake that never disappoints. When I pour the chocolate glaze over the top, it creates a beautiful finish that's perfect for any occasion. This recipe has become a staple in my kitchen, and I can't wait for you to try it. Don't be surprised if it becomes one of your favorites too!

Created by

Emily

Last updated on 2026-01-30T01:03:29.669Z

Baking this moist chocolate bundt cake has become a cherished activity in my house. Each time I mix the ingredients, I find joy in the process and the tantalizing aroma that fills the kitchen. I discovered that adding a dash of espresso powder enhances the chocolate flavor beautifully, making it taste even more decadent.

What I love most about this cake is its versatility. I've tried various glazes and toppings, and each one brings a new twist to the classic recipe. Whether served plain or dressed up for a special occasion, this cake always receives rave reviews from family and friends alike.

Why You'll Love This Recipe
Rich chocolate flavor that satisfies every craving
Incredibly moist texture that keeps well for days
Impressive presentation for gatherings and celebrations

Understanding the Role of Ingredients

Each ingredient in the Moist Chocolate Bundt Cake serves an essential purpose that contributes to the overall texture and flavor. The combination of granulated sugar and buttermilk not only sweetens the cake but also adds tenderness due to its acidity, which helps to break down the gluten in the flour. Additionally, the cocoa powder, which is unsweetened, provides that deep, rich chocolate flavor that we all crave in a chocolate cake.

Eggs are crucial in providing structure and stability to the cake. When beaten and incorporated, they help to trap air that expands during baking, giving the cake its rise. To ensure optimal incorporation, use room temperature eggs as they mix more easily compared to cold eggs straight from the refrigerator. For a slightly richer flavor, consider using egg yolks exclusively, but note that this may alter the cake’s texture slightly.

Tips for Baking and Glazing

When baking this bundt cake, make sure to check for doneness not merely by timing but via the toothpick test. Insert a toothpick into the thickest part of the cake; if it comes out clean or with a few moist crumbs, the cake is ready. Overbaking can lead to a drier texture, so keep an eye on it during the last few minutes. Likewise, greasing the bundt pan thoroughly is essential to ensure easy release; consider using a baking spray for added confidence.

The chocolate glaze can elevate this cake immensely. When heating the heavy cream, stay vigilant as simmering can quickly turn into boiling, which can destabilize the cream's texture. Once the chocolate and butter are added, stir gently until you achieve a smooth consistency. If the glaze becomes too thick as it cools, you can thin it out with a touch more warm cream before drizzling over the cooled cake.

Ingredients

For the Cake

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Glaze

1/2 cup heavy cream
1 cup chocolate chips
1 tablespoon unsalted butter

Instructions

Instructions

Follow these steps to create your delicious bundt cake.

Prepare the Bundt Pan

Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan and dust it lightly with flour, ensuring the entire surface is covered.

Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients

In a separate bowl, beat the eggs and then add the buttermilk, vegetable oil, and vanilla extract. Mix until combined.

Combine the Mixtures

Gradually stir the wet ingredients into the dry ingredients. Once combined, carefully add the boiling water and mix until smooth.

Bake the Cake

Pour the batter into the prepared bundt pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Glaze

While the cake is cooling, heat the heavy cream in a saucepan until just simmering. Remove from heat, add chocolate chips and butter, stirring until smooth.

Glaze the Cake

Once the cake has cooled for about 20 minutes, invert it onto a wire rack and drizzle the chocolate glaze over the top.

Enjoy your delicious moist chocolate bundt cake!

Pro Tips

To keep your bundt cake extra moist, store it covered at room temperature. You can also try adding your favorite nuts or chocolate chips to the batter for additional texture and flavor.

Make-Ahead and Storage

This chocolate bundt cake is a fantastic make-ahead dessert. You can bake the cake a day in advance, allowing the flavors to develop further. Wrap it tightly in plastic wrap or place it in an airtight container to keep it moist. It can be stored at room temperature for up to three days, or in the refrigerator for up to a week, although I recommend bringing it back to room temperature before serving to maximize tenderness.

If you're looking to store it longer, this cake freezes beautifully. Allow the baked cake to cool completely before wrapping it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. To enjoy, simply thaw in the refrigerator overnight before glazing and serving; this will preserve the cake's moistness and flavor.

Serving Suggestions and Variations

For an elegant presentation, serve slices of the chocolate bundt cake with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries, such as raspberries or strawberries, add a pop of color and a refreshing tartness that complements the richness of the chocolate beautifully. Consider dusting the top of the cake with powdered sugar or cocoa powder for an extra decorative touch just before serving.

To add variety to this recipe, feel free to experiment with different types of chocolate for the glaze, such as dark or white chocolate, which can create a new flavor dimension. You could also mix in a teaspoon of instant coffee granules with the dry ingredients to enhance the chocolate flavor further. For a more indulgent cake, you can incorporate chocolate chips into the batter for added texture and bursts of chocolate in each bite.

Questions About Recipes

→ Can I use a different type of oil?

Yes, you can substitute vegetable oil with a different neutral oil, like canola or grapeseed oil.

→ How can I make the cake gluten-free?

You can replace all-purpose flour with a gluten-free flour blend, but ensure it includes xanthan gum for better texture.

→ What should I do if my cake is sticking to the pan?

Make sure to thoroughly grease the bundt pan and dust it with flour. You can also use a non-stick baking spray for better results.

→ How long will the cake stay fresh?

When stored properly in an airtight container, the cake should remain fresh for about 3-4 days.