Easy Chocolate Bundt Cake Recipe (From Scratch)
I bake this cake whenever I want a chocolate fix that feels special without demanding an afternoon of effort. It’s rich, tender, and finished with a glossy chocolate glaze that makes slices look like they belong on a café menu. The formula uses everyday pantry staples with a few baking tricks that keep the crumb moist and the flavor deep.
No fussy techniques here — just measured ingredients, room-temperature eggs and butter, and a gentle hand when combining wet and dry. If you’ve ever been nervous about bundt cakes sticking or collapsing, I’ll walk you through the steps and the little habits that prevent problems.
Ingredient Notes
Ingredients
- 2 cups Cake Flour or all-purpose Flour — Cake flour gives a tender crumb; all-purpose works if that’s what you have.
- 1 1/3 cups Dutch Cocoa Powder or regular — Dutch is darker and smoother; regular cocoa works fine.
- 2 teaspoons Baking Powder — Adds lift and lightness.
- 1 teaspoon Baking Soda — Balances acidity and helps rise.
- 1 teaspoon Salt — Enhances chocolate flavor.
- 1 cup (2 sticks) unsalted Butter (room temperature) — Gives structure and richness; room-temp ensures proper creaming.
- 1 cup granulated Sugar — Sweetness and structure; helps with texture when creamed with butter.
- 3/4 cup Brown Sugar — Adds moisture and a touch of caramel flavor.
- 3 large Eggs room temperature — Bind and emulsify; room-temp eggs incorporate better.
- 1 cup Buttermilk room temperature — Acidic liquid that tenderizes and reacts with baking soda for lift.
- 1/2 cup vegetable Oil — Keeps the cake extra moist and tender.
- 1 cup Greek Yogurt full-fat — Adds creaminess and moisture; contributes to tender crumb.
- 1 tablespoon Espresso Instant Coffee Powder — Intensifies chocolate flavor without tasting like coffee.
- 3 teaspoons Vanilla extract — Flavor enhancer in the batter.
- 3/4 cup mini Chocolate Chips plus more to garnish — Pockets of melty chocolate inside; reserve some for garnish if you like.
- 1 1/2 cups semi-sweet Chocolate Chips — For the glaze; melts smoothly with cream.
- 3/4 cup heavy whipping Cream — Turns the chocolate into a pourable ganache-style glaze.
- 1 teaspoon Vanilla extract — Added to the glaze for balance and aroma.
Chocolate Bundt Cake in Steps
- Preheat the oven to 350°F (175°C). Position a rack in the lower third of the oven. Grease a bundt pan with some of the room-temperature butter and lightly dust it with cocoa powder or flour; tap out any excess. Set the pan aside.
- In a medium bowl, sift together the 2 cups cake flour (or all-purpose flour), 1 1/3 cups Dutch cocoa powder (or regular), 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. Set this dry mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the 1 cup (2 sticks) room-temperature unsalted butter, 1 cup granulated sugar, and 3/4 cup brown sugar on medium speed until the mixture is light and fluffy, about 3–4 minutes. Scrape down the bowl as needed.
- Add the 3 large room-temperature eggs to the butter-sugar mixture one at a time, mixing briefly after each addition until just incorporated. Scrape the bowl.
- In a separate bowl, whisk together the 1 cup room-temperature buttermilk, 1/2 cup vegetable oil, 1 cup full-fat Greek yogurt, 1 tablespoon espresso instant coffee powder, and 3 teaspoons vanilla extract until smooth. Set this wet mixture aside.
- With the mixer on low speed, add the dry ingredients to the butter-egg mixture in three additions, mixing briefly and scraping the bowl between additions. Do not overmix.
- Still on low speed, add the wet mixture in three additions, mixing only until each addition is incorporated and the batter is uniform. Stop mixing as soon as there are no large streaks of flour or wet ingredients.
- Gently fold in the 3/4 cup mini chocolate chips by hand with a spatula until evenly distributed.
- Spoon the batter into the prepared bundt pan, smoothing the top. Tap the pan gently on the counter a few times to remove large air pockets and level the batter.
- Bake on the lower rack for 45–60 minutes, checking at 45 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent loosely with foil.
- Remove the cake from the oven and place the pan on a wire rack. Let the cake cool in the pan for 15 minutes.
- After 15 minutes, invert the bundt pan onto a cake plate or wire rack to remove the cake. Allow the cake to cool completely, about 1 hour, before glazing.
- To make the glaze: place the 1 1/2 cups semi-sweet chocolate chips and 3/4 cup heavy whipping cream in a microwave-safe bowl. Microwave in 20-second bursts, stirring well between each burst, until most of the chocolate is melted. Stir until smooth. Add the 1 teaspoon vanilla extract and stir to combine.
- Let the glaze cool at room temperature until it thickens slightly and will pour slowly (a few minutes). Stir occasionally.
- Place the cooled bundt cake on a rimmed plate or tray. Pour the glaze over the top, allowing it to drip down the sides. Sprinkle additional mini chocolate chips on top as a garnish if desired.
- Let the glaze set for a few minutes. Slice and serve the cake at room temperature.
Why This Recipe is a Keeper
This cake balances rich chocolate flavor with a tender, moist crumb. Using both butter and oil gives you depth of flavor plus lasting moisture — butter for taste, oil for softness. Greek yogurt and buttermilk add tang and structure without drying the cake, so slices stay pleasant the next day. The espresso powder is a classic trick that sharpens chocolate notes without turning the cake coffee-forward.
The method is forgiving. You don’t need perfect mixers or pro-level technique to get a good result. Room-temperature ingredients, gentle mixing, and the step of tapping the pan are what make the difference. It bakes in a single pan and finishes with a simple glaze that elevates the look immediately.
Swap Guide
- Flour: Use all-purpose flour if you don’t have cake flour — it’s listed as an option in the ingredients.
- Cocoa: Dutch-processed cocoa can be swapped with regular cocoa powder (also listed) — flavor will vary slightly in depth and acidity.
- Dairy: Full-fat Greek yogurt and buttermilk are in the recipe; they’re not interchangeable in exact amounts without affecting texture, so follow the recipe as written for best results.
- Chocolate chips: Mini chips are used inside; if you only have regular chips, they’ll work but may create larger pockets of melted chocolate.
Hardware & Gadgets
- Stand mixer with paddle attachment — ideal for creaming butter and sugars. A hand mixer works fine, too.
- Bundt pan — the pan’s design is part of the cake’s appeal. Make sure it’s well-greased and dusted.
- Sifter or fine-mesh sieve — for evenly combining flour and cocoa without lumps.
- Rubber spatula — for folding chips and scraping the bowl.
- Wire rack and rimmed baking sheet or tray — for cooling and glazing without mess.
- Microwave-safe bowl — for melting chocolate and cream into glaze; alternatively, use a double boiler.
Problems & Prevention
Sticking to the Pan
Issue: Bundt cakes can stick or break when inverted.
Prevention: Grease thoroughly with room-temperature butter, then dust with cocoa powder. Tap out excess. Let the cake cool 15 minutes in the pan — not longer — before inverting. If it resists, run a thin knife around the edge carefully and try again.
Sinking Center or Dense Texture
Issue: Underbaking or overmixing can cause sinks or a dense crumb.
Prevention: Check for doneness at 45 minutes with a toothpick. Avoid mixing dry and wet ingredients at high speed; combine in additions and stop once no large streaks remain.
Glaze Too Thin or Too Thick
Issue: Too thin and it runs off; too thick and it won’t pour.
Prevention: Let the glaze cool a few minutes after melting until it thickens to a slow pour. If it firms too much, warm gently in short bursts and stir.
Better Choices & Swaps
If you want to nudge the recipe in a specific direction while staying within the ingredient list: use Dutch-processed cocoa for a smoother, deeper flavor; use cake flour for the most tender crumb; favor full-fat Greek yogurt rather than a lower-fat version to maintain richness. For a richer glaze, increase the ratio of chocolate to cream slightly by adding 2–3 tablespoons more chocolate; for a thinner glaze, add a splash more cream but warm and mix cautiously.
Recipe Notes & Chef’s Commentary
Room temperature matters. Eggs and butter that are warmed to room temperature incorporate better and give you a more even, airy batter. If you forget to bring them out, set eggs in warm (not hot) water for a few minutes and cut the butter into small cubes so it softens quickly.
Folding mini chips by hand keeps the batter from developing too much gluten and prevents the chips from sinking. Spoon the batter into the prepared pan and smooth; don’t overwork it. The tap-on-counter step removes larger air pockets that otherwise expand in the oven and cause tunnels.
When making the glaze, patience is a virtue. Microwave in short bursts and stir between them; chocolate retains heat and will finish melting in the residual warmth. The small splash of vanilla at the end wakes up the chocolate character.
Storage & Reheat Guide
Storage: Keep the cake covered at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days. Bring slices to room temperature before serving for best texture and flavor.
Freezing: Slice and wrap individual pieces in plastic wrap, then place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator, then sit at room temperature before serving.
Reheating: Warm a slice in the microwave for 10–15 seconds to soften the glaze and bring out the chocolate aroma. Avoid over-microwaving, which can dry the cake.
Ask & Learn
Questions are welcome. Ask about substitutions you’re considering, pan sizes, or how to adjust baking times if you use a different oven. If your bundt pan is deeper or more ornate, tell me its capacity and I’ll help gauge whether the batter amount will fit or if you should halve the recipe. Share what went wrong or right — troubleshooting real results helps everyone learn faster.
Final Bite
This Chocolate Bundt Cake is one of those dependable recipes that consistently delivers comfort and elegance in equal measure. It’s an excellent make-ahead for gatherings, forgiving for home bakers, and delicious enough to serve for guests without any fussy finishing. Put the kettle on, slice generously, and enjoy.
Easy Chocolate Bundt Cake Recipe (From Scratch)
Ingredients
Ingredients
- 2 cupsCake Flouror all-purpose Flour
- 1 1/3 cupsDutch Cocoa Powderor regular
- 2 teaspoonsBaking Powder
- 1 teaspoonBaking Soda
- 1 teaspoonSalt
- 1 cup2 sticks unsalted Butter room temperature
- 1 cupgranulated Sugar
- 3/4 cupBrown Sugar
- 3 large Eggsroom temperature
- 1 cupButtermilkroom temperature
- 1/2 cupvegetable Oil
- 1 cupGreek Yogurtfull-fat
- 1 tablespoonEspresso Instant Coffee Powder
- 3 teaspoonsVanilla extract
- 3/4 cupmini Chocolate Chipsplus more to garnish
- 1 1/2 cupssemi-sweet Chocolate Chips
- 3/4 cupheavy whipping Cream
- 1 teaspoonVanilla extract
Instructions
Instructions
- Preheat the oven to 350°F (175°C). Position a rack in the lower third of the oven. Grease a bundt pan with some of the room-temperature butter and lightly dust it with cocoa powder or flour; tap out any excess. Set the pan aside.
- In a medium bowl, sift together the 2 cups cake flour (or all-purpose flour), 1 1/3 cups Dutch cocoa powder (or regular), 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. Set this dry mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the 1 cup (2 sticks) room-temperature unsalted butter, 1 cup granulated sugar, and 3/4 cup brown sugar on medium speed until the mixture is light and fluffy, about 3–4 minutes. Scrape down the bowl as needed.
- Add the 3 large room-temperature eggs to the butter-sugar mixture one at a time, mixing briefly after each addition until just incorporated. Scrape the bowl.
- In a separate bowl, whisk together the 1 cup room-temperature buttermilk, 1/2 cup vegetable oil, 1 cup full-fat Greek yogurt, 1 tablespoon espresso instant coffee powder, and 3 teaspoons vanilla extract until smooth. Set this wet mixture aside.
- With the mixer on low speed, add the dry ingredients to the butter-egg mixture in three additions, mixing briefly and scraping the bowl between additions. Do not overmix.
- Still on low speed, add the wet mixture in three additions, mixing only until each addition is incorporated and the batter is uniform. Stop mixing as soon as there are no large streaks of flour or wet ingredients.
- Gently fold in the 3/4 cup mini chocolate chips by hand with a spatula until evenly distributed.
- Spoon the batter into the prepared bundt pan, smoothing the top. Tap the pan gently on the counter a few times to remove large air pockets and level the batter.
- Bake on the lower rack for 45–60 minutes, checking at 45 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent loosely with foil.
- Remove the cake from the oven and place the pan on a wire rack. Let the cake cool in the pan for 15 minutes.
- After 15 minutes, invert the bundt pan onto a cake plate or wire rack to remove the cake. Allow the cake to cool completely, about 1 hour, before glazing.
- To make the glaze: place the 1 1/2 cups semi-sweet chocolate chips and 3/4 cup heavy whipping cream in a microwave-safe bowl. Microwave in 20-second bursts, stirring well between each burst, until most of the chocolate is melted. Stir until smooth. Add the 1 teaspoon vanilla extract and stir to combine.
- Let the glaze cool at room temperature until it thickens slightly and will pour slowly (a few minutes). Stir occasionally.
- Place the cooled bundt cake on a rimmed plate or tray. Pour the glaze over the top, allowing it to drip down the sides. Sprinkle additional mini chocolate chips on top as a garnish if desired.
- Let the glaze set for a few minutes. Slice and serve the cake at room temperature.
Equipment
- bundt cake pan9 1/2 – 10" pan
- medium bowls
- Large Bowl
- Electric Mixer
- toothpick or cake tester
- Wire Rack
- Microwave-safe bowl
Notes
For round cake pans you can use two 8 or 9-inch pans instead of the bundt pan. Bake for 25-30 minutes our until a toothpick comes out clean (or with little crumbs).
