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recipe for chocolate bundt cake

The Ultimate Chocolate Bundt Cake

I call this The Ultimate Chocolate Bundt Cake because I think it is the one and only chocolate bundt cake recipe you need. It is super easy to make, incredibly moist and very chocolatey.  If you are looking for the perfect bundt cake recipe, you've found it!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 slices
Calories 595kcal


For The Cake:

  • 1 cup unsalted butter (8 ounces)
  • 1/3 cup Dutch-processed cacao 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).


Note: You can use the rest of the sugared cranberries to decorate cupcakes or add them in drinks as garnish.


Calories: 595kcal | Carbohydrates: 75g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 105mg | Sodium: 374mg | Potassium: 213mg | Fiber: 3g | Sugar: 50g | Vitamin A: 885IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 3mg