You know how there are some recipes you go back to again and again, simply because you haven’t found a better one? Well, this chocolate bundt cake recipe is one of those for me. It was one of the first recipes that I shared on Foolproof Living when I first started blogging.
Since then, I have made it so many times and received so many compliments each time I shared it with people, that I decided to update it with new photographs, notes, and more of a “Christmas look”.
First thing you need to know – and you can take my word for it – this cake is actually very easy to make. As long as you have a 10-cup bundt pan, you are good to go. You do not need to have a fancy mixer or any other baking equipment to make it.
Basically, you mix wet ingredients with dry ingredients, pour it into a bundt pan, and bake it. It is that easy. I am telling you this because last week as I was photographing it, I posted a picture of it on Instagram with a note saying, “This is a simple chocolate cake dressed up for Christmas.” Then, a couple of good friends joked about it, as they were skeptical of my definition of “simple”.But seriously, it may look fancy but it is really easy to make.
Secondly, I know some of you might be nervous about getting cakes out of a bundt pan in one piece. Believe me, I feel you. However, please know that as long as you generously butter and flour the pan, and wait for the cake to cool down to room temperature (or to a level where you can comfortably hold the pan with your hands without burning yourself), you are good to go.
Oh, and also – you need to have a good recipe. But no worries, this chocolate bundt cake recipe is 100% foolproof.
How to make a chocolate cake from scratch
The recipe for chocolate bundt cake has 3 folds.
First, you prep the batter: To do so, you start by melting some butter with cocoa powder and water. This is the “chocolate” part of the recipe. I recommend doing this at the very beginning as you’ll need it to cool down while you are getting the other ingredients.
While it is cooling down, mix together sour cream and vanilla and set them aside. Sour cream is crucial for this chocolate bundt cake to be moist.
In a large bowl (this would be the bowl you will mix everything so pick one accordingly), whisk together the dry ingredients: flour, sugar, and baking soda.
Second, pour in the now-cooled cocoa-butter mixture into the dry ingredients and gently fold it in in two batches. Whisk in the eggs one at a time and mix until fully incorporated.
Third, oil and flour a 10-cup bundt cake pan generously. Pour in the batter into the bundt pan.
How long does it take to bake a chocolate cake
This easy chocolate bundt cake recipe takes between 40-45 minutes to bake at a preheated 350 degree oven. However, I recommend testing the doneness by doing the toothpick test to make sure that it is fully baked.
How long to let cake cool in the bundt pan
It is imperative that you let the cake cool for at least 30 minutes for it to come out of the bundt pan in one piece. In my experiments, I found that 30 minutes is usually enough, but if you have time and don’t mind waiting, I recommend letting it fully cool to room temperature before inverting it onto a plate.
A Word on using dutch-processed cocoa powder
I wanted to take a moment here and mention the importance of using Dutch processed cocoa powder in this recipe. If you are a regular baker you probably know that it is NOT the same thing with regular cocoa powder. As a matter of fact, if you substitute Dutch-processed version with regular cocoa powder, this sour cream chocolate cake will have a very tart and acidic taste.
Luckily, nowadays most supermarkets sell Dutch-processed cocoa powder. If you can’t find it, you can also order it online. This is the brand (affiliate link) I used in my chocolate bundt cake recipe here.
How to make chocolate glaze for bundt cake
The last step in this recipe is making the chocolate glaze and all the fun decorations on top.
The chocolate glaze I used in this recipe is the one that I use every time I need to glaze anything with chocolate. It is made by melting baking chocolate with honey by pouring hot (boiling) heavy cream and whisking until smooth.
You can certainly make it with granulated sugar only, but I highly recommend using honey as well as I think it adds another layer of flavor to the whole recipe.
This sauce is somewhat thick, but if you want a thinner (more pourable) chocolate glaze for this bundt cake, simply increase the amount of heavy cream you use in the recipe until it reaches the consistency you want.
How to decorate a chocolate bundt cake
Last but not least, since it is December, for the this updated version, I wanted to dress it up appropriately for the season and turn it into Christmas bundt cake recipe that you can easily make in your own kitchen.
To decorate it, I made sugared cranberries that I found in Food Network Magazine. Then I placed them on my bundt cake after I smothered it with chocolate. To finish it off, I sprinkled it with pistachios and some baby basil leaves (though basil leaves for more for the photos).
While it ended up being perfectly dressed for the season, certainly one that you can add in your Christmas bundt cake recipes collection, you can easily decorate it with anything you have on hand.
Alternatively, you can use fresh berries, sliced oranges, or go all chocolate and top it off with mint chocolate. Seriously, use your imagination, sky is the limit.
How long does bundt cake last
This cake will last for up to 2 days on the kitchen counter as long as it is kept in an airtight container. I use a cake stand with a glass lid to cover it, similar to this one (affiliate link).
Can I freeze this chocolate bundt cake
You can freeze this bundt cake after it is fully cooled down to room temperature. If you decide to do so, I recommend:
- Placing the leftover slices in an airtight container and freezing them in it. With that being said, if you want you can freeze the whole bundt cake. If you decide to do so, be sure to wrap it tightly with stretch film to prevent freezer burn.
- Making the glaze right before serving it. In other words, I do not recommend freezing it with the chocolate glaze.
Whether you make it for the holiday season like I did or for a fun birthday party gathering, this easy chocolate bundt cake recipe is guaranteed to impress.
If You Liked This Simple Chocolate Bundt Cake Recipe, You Might Also Like
- Chocolate Peanut Butter Globs
- Flourless Chocolate Cupcakes
- Nutella Sandwich Cookies
- Really Good Chocolate Chip Cookies with Sea Salt
- Chocolate Almond Bark
- Almond Flour Chocolate Cake
- Vegan Chocolate Hazelnut Cake with Whipped Ganache – From Vanilla and Bean
- One-Bowl Teff Chocolate Cake with Peanut Butter Frosting – From Bojon Gourmet
The Ultimate Chocolate Bundt Cake Recipe
For The Cake:
- 1 cup unsalted butter (8 ounces)
- 1/3 cup Dutch-processed cocoa powder (1 ounce )
- 1 teaspoon kosher salt
- 1 cup water (250 ml)
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all purpose flour (10 ounces)
- 1 3/4 cups granulated sugar (12.25 ounces)
- 1 teaspoon baking soda
- 2 large eggs at room temperature
For The Chocolate Glaze
- 4 ounces bitter sweet chocolate 60% cocoa- cut into small pieces
- 1 tablespoon honey
- 1/2 cup heavy cream
- 1 tablespoon granulated sugar
- 3 tablespoons pistachios chopped coarsely
For The Sugared Cranberries (optional):
- 1/2 cup water
- 1/2 + 1/2 cup sugar divided
- 1 1/2 cups fresh cranberries washed
- Position a rack in the center of your oven and pre-heat it to 350°F. Butter and flour a 10-inch Bundt pan.
- To make the batter: Combine butter, cacao powder, salt, and water in a saucepan, and heat it over medium heat. Cook, stirring frequently, until the butter is completely melted. Remove it from the heat, and let it cool for 15-20 minutes.
- In a small bowl whisk sour cream and vanilla until combined. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, and baking soda.
- Pour in the now-cooled cacao powder and butter mixture into the dry ingredients in two batches, and whisk until they are all blended.
- Whisk in the eggs one by one making sure that they are fully incorporated into the mixture. Add in the sour cream and vanilla extract mixture. Whisk until smooth.
- Pour the batter into the prepared bundt pan. Bake it for 40 to 45 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the Bundt pan for half an hour before flipping it onto a cake platter.
- To make the glaze: Place chocolate and honey in a bowl. Set aside.
- Put the heavy cream and sugar in a small saucepan and heat it over medium heat until sugar is fully dissolved. Pour the warm cream and sugar mixture onto the chocolate and honey mixture and stir it until smooth and silky.
- Generously spoon the chocolate glaze over the cake.
- To make the sugared cranberries: Place 1/2 cup sugar and water in a small saucepan and bring it to a boil. Pour the mixture over the cranberries. Allow it to cool for an hour and drain. Sprinkle 1/2 cup sugar on to a baking sheet. Roll the cranberries in sugar and let them dry for 4 hours.
- To decorate the cake for this Christmas Edition: Decorate the top of the cake with sugared cranberries and sprinkle it with pistachios (or other nuts).
The recipe for the chocolate bundt cake is adapted from Bi-Rite Market’s Eat Good Food cookbook.
A foolproof recipe indeed! Everyone at a party loves it so THANK YOU!
This is music to my ears Myrah. Thanks for coming by.
The cake picture is so dark, which I find visually appealing. Did you use Dutch black cocoa?
Thanks! Yes, this recipe uses Dutch cocoa.
I make this for Christmas with the pistachios and candied cranberries and everyone LOVES it!
Happy to hear that Susan. Thank you!
This Bundt cake is so moist and delicious. I especially love the glaze. I make the glaze on its own all the time to use as a drip on my layer cakes. It’s the perfect consistency and flavor for drips.
I, too, love that chocolate glaze. So happy to hear that you are a fan as well.
I only own a silicone bundt pan, and was wondering if this would affect the quality of the bake, so much that you would recommend I buy a non-stick metalic one? Or do you think the result (rise, density, cooking times) would be the same?
Thank you so much in advance,
Sadly, I have never used a silicone bundt pan in my life. But I just did a quick search online and found out that it should work similarly. Some sources said that since silicone does not conduct heat in the same way you might have some leavening issues but other than that it should work similarly.
In terms of timing, again, I have never used a silicone bundt pan so I won’t be able to offer you much help on that. I am sorry that I am no help but I wouldn’t want to give you the wrong information.
I hope this helps.
Cake looks beautiful , I’m gonna make this is mother’s day , can cake flour be substituted for all purpose flour ? Thank you for all the awesome recipes ✌️
I am happy to hear that you like this recipe.
Sadly, I do not think that cake flour would work in this recipe.
Can I use half cassava flour and half almond flour in place of the regular flour? I have celiac, and like to stay paleo as well as GF if I can. If not, I’m guessing a 1 to 1 GF flour would work?
I have never tried this particular recipe with cassava and almond flours so it is hard for me to say whether or not it will work.
However, I have a lot of gluten free, almond flour recipes on my site. If you are particularly interested in gluten free chocolate desserts, I would recommend the following recipes:
– Almond Flour Chocolate Cake
– Almond Flour Brownies
– Almond Flour Chocolate Cupcakes
I hope one of these chocolate cake recipes would work for you.
Wow — delicious, light and moist. I used date syrup in the glaze because I don’t like honey, but otherwise followed the recipe exactly and it was PERFECT. Thanks!
This is music to my ears Marla. Thanks for taking the time to leave a review.
Have you ever tried making a dairy free version of this recipe, and if so did it turn out well with the substitutions?
It looks beautiful!
Honestly, I have not tried a dairy free version of this so it is hard to say whether or not what I am about to suggest would work 100%. However, you can try substituting butter with coconut oil and sour cream and heavy cream with coconut cream. I would use the same exact amounts and adjust the recipe from there.
I am sorry that I couldn’t provide you with exact ingredients/amounts as it is hard to say without actually trying the recipe.
I hope this helps.
Fab cake super easy and delicious. I used Yoghurt instead of sourcream and it worked well. Thank you and i have put a photo up on instagram under lavinialavan
I am so happy to hear that you liked it. This is a favorite cake in our house as well.
I looked at your IG account but I wasn’t able to see it as your account was private.
Thanks for coming by and taking the time to leave a review.
Thank you so much for this recipe! It’s our favorite chocolate cake of all times! But I had an issue baking it today. It sank in the middle when cooling and there is a moist layer almost without holes near the bottom. It wasn’t undercooked, even slightly overcooked as I forgot it in the oven for 5 more minutes after the tester came out clean. I’ve never faced such a problem before. I used uncommon brands of flour and butter and the dough was really runny. Do you have any ideas on what could happen? Thank you!
I have reached out to you via email to acquire more as to what you are experiencing as I am not clear from your explanation.
I would appreciate it if you could answer my questions so that I can help you further.
Hi Aysegul, your recipes are amazing and I really appreciate them, thank you.
Can this chocolate bundt cake be made lactose free? What could we substitute for the sour cream?
I can buy lactose free cream, but am not sure exactly how I could make that into sour cream – with some lemon juice perhaps? Do you have any experience with this?
Thanks for your kind words about my blog. I am happy to hear that you like my recipes.
Honestly, I have never used lactose free sour cream. Sadly, I am not familiar with lactose free cream either.
However, I am wondering how would it turn out with coconut or almond yogurt. It is hard to give you an answer without actually making the recipe with plant-based yogurt, but I think it might not be a bad place to start.
I am sorry that I wasn’t a big help.