This Chocolate Bundt Cake is a showstopper, combining rich, velvety chocolate with a moist, tender crumb that melts in your mouth. The deep cocoa flavor is perfectly balanced by a luscious glaze, creating a dessert that’s both indulgent and satisfying. With just 30 minutes of prep and 50 minutes of baking, you’ll have a stunning cake that’s as easy to make as it is impressive to serve.
Every slice offers a symphony of textures—from the cake’s soft interior to the glossy, crackly glaze on top. The aroma of warm chocolate will fill your kitchen, making it impossible to resist sneaking a bite. Perfect for gatherings or a cozy treat, this cake is a guaranteed crowd-pleaser that’s worth every minute of its 1 hour 20 minutes total time.
Ingredients for Chocolate Bundt Cake
- Dry Ingredients:
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) light brown sugar (firmly packed)
- 1 ½ cups (300 g) granulated sugar
- ⅔ cup (68 g) natural cocoa powder
- 1 Tablespoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- Wet Ingredients:
- ½ cup (113 g) unsalted butter (melted)
- ½ cup (118 ml) canola oil
- 2 large eggs + 1 egg yolk (lightly beaten, room temperature preferred)
- 1 ¼ cup (318 g) sour cream
- 2 teaspoons vanilla extract
- ¾ cup (177 ml) hot coffee or hot water (substitute with hot water if preferred)
- ½ cup (85 g) mini chocolate chips
- Chocolate Glaze:
- 3 oz (85 g) unsweetened chocolate (chopped into small pieces)
- 4 Tablespoons unsalted butter
- ⅓ cup (80 ml) whole milk
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups (250 g) powdered sugar
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a bundt pan (tap out excess flour) or spray generously with baking spray (must contain flour). Set aside.
- Mix dry ingredients: In a large bowl (or stand mixer), whisk together flour, sugars, cocoa powder, cornstarch, baking soda, baking powder, and salt.
- Add butter and oil: Stir in melted butter and oil until completely combined (mixture will be thick).
- Combine wet ingredients: Add eggs, egg yolk, sour cream, and vanilla extract. Stir until smooth and well-combined.
- Add hot coffee/water: Gradually pour in hot coffee or water and stir until combined. Fold in mini chocolate chips.
- Bake: Pour batter into the prepared bundt pan. Bake on the center rack for 50-55 minutes, or until a wooden skewer inserted in the thickest part comes out with a few fudgy crumbs or clean.
- Cool: Allow the cake to cool for 10 minutes, then carefully invert onto a cooling rack to cool completely before glazing.
- Make the glaze: In a microwave-safe bowl, combine chocolate, butter, and milk. Heat in 30-second increments, stirring well in between, until melted (mixture may look slightly separated).
- Finish the glaze: Stir in vanilla and salt. Add powdered sugar and whisk until smooth. Let cool for about 15 minutes until fluid but not runny.
- Glaze the cake: Drizzle the glaze over the cooled bundt cake. Allow it to harden before slicing and serving.
Perfect Pairings: Serving Suggestions
This rich Chocolate Bundt Cake is a showstopper on its own, but it’s even better with a few accompaniments. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for a classic dessert combo. For a touch of elegance, garnish with fresh berries like raspberries or strawberries. If you’re feeling adventurous, drizzle with caramel sauce or sprinkle with sea salt for a sweet-and-salty twist.
Keep It Fresh: Storage and Reheating Tips
Store your cake at room temperature in an airtight container for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, let it thaw at room temperature or warm individual slices in the microwave for 10-15 seconds. The glaze will stay glossy and delicious!
Mix It Up: Recipe Variations
Want to switch things up? Try using dark cocoa powder for an even richer flavor. You can also swap the mini chocolate chips for chopped nuts like pecans or walnuts for added crunch. If you’re not a coffee fan, use hot water or even hot chocolate for a different twist. For a festive touch, add a splash of peppermint extract to the glaze during the holiday season.
Bundt Pan Pro Tips: Equipment Guidance
To ensure your cake releases perfectly, make sure to grease and flour every nook and cranny of your bundt pan. Use a pastry brush to get into the crevices if needed. If you’re using baking spray, choose one that contains flour for the best results. Let the cake cool in the pan for 10 minutes before inverting it onto a cooling rack—this helps it set without sticking.
Common Questions Answered
Can I skip the coffee?
Absolutely! Hot water works just as well to enhance the chocolate flavor.
Can I use a different type of oil?
Yes, any neutral oil like vegetable or sunflower oil will work.
What if I don’t have sour cream?
Substitute with plain Greek yogurt for a similar texture and tang. Happy baking!
Chocolate Bundt Cake (With Video!)
Ingredients
- 2 cups all-purpose flour
- 1 cup light brown sugar firmly packed
- 1 ½ cups granulated sugar
- ⅔ cup natural cocoa powder
- 1 Tablespoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ cup unsalted butter melted
- ½ cup canola oil
- 2 large eggs + 1 egg yolk lightly beaten (room temperature preferred)
- 1 ¼ cup sour cream
- 2 teaspoons vanilla extract
- ¾ cup hot coffee or hot water ¹
- ½ cup mini chocolate chips
Chocolate Glaze
- 3 oz unsweetened chocolate chopped into small pieces
- 4 Tablespoons unsalted butter
- ⅓ cup whole milk
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 350F (175C) and thoroughly and generously grease and flour a bundt pan (tap out excess flour) or spray generously with baking spray (not cooking spray, it must contain flour or the cake will stick). Set aside.
- In a large bowl (or in the bowl of a stand mixer) whisk together flour, sugars, cocoa powder, cornstarch, baking soda, baking powder, and salt.
- Add butter and oil and stir well until completely combined (mixture will be thick).
- Add eggs, egg yolk, sour cream, and vanilla extract and stir until smooth and well-combined.
- Gradually add hot coffee or hot water and stir until combined. Stir in mini chocolate chips.
- Pour batter into prepared bundt pan and bake on the center rack for 50-55 minutes or until a wooden skewer inserted in the thickest part of the cake comes out with a few fudgy crumbs or clean. Allow to cool for ten minutes then carefully invert onto a cooling rack to cool completely before covering with chocolate glaze.
- Chocolate Glaze
- Combine chocolate, butter, and milk in a large microwave-safe bowl. Heat in 30 second increments (stirring well in between) until chocolate and butter are completely melted (mixture may look slightly separated, this is fine).
- Stir in vanilla and salt.
- Add powdered sugar and whisk until smooth. Allow to cool until mixture is still fluid but no longer runny (about 15 minutes) then drizzle over the top of the chocolate bundt cake. Allow glaze to harden before slicing and serving.