Easy Chocolate Bundt Cake Recipe (From Scratch)

If you’re craving a rich, moist, and irresistibly chocolatey dessert, look no further than this Easy Chocolate Bundt Cake Recipe (From Scratch). This cake is a crowd-pleaser with its deep cocoa flavor, tender crumb, and luscious chocolate ganache topping. Perfect for birthdays, holidays, or a comforting weekend treat, this bundt cake blends simple pantry staples with a few special ingredients to create a homemade masterpiece that’s surprisingly straightforward to make. Whether you’re a seasoned baker or a beginner, this recipe will guide you through every step to achieve stunning results. Plus, it’s easy to customize with mix-ins and garnishes for your personal touch!

What Sets This Recipe Apart

This Easy Chocolate Bundt Cake Recipe (From Scratch) stands out because of its balance of rich chocolate flavor and a tender, moist texture that melts in your mouth. Unlike many chocolate cakes that can be dense or dry, this recipe combines cake flour and buttermilk with vegetable oil and Greek yogurt to keep it soft and sumptuous. The espresso powder enhances the cocoa without adding coffee flavor, elevating the chocolate to a new level of depth. The mini chocolate chips throughout add delightful bursts of melty chocolate, while the decadent ganache glaze finishes it off with glossy perfection. It’s a cake that looks as good as it tastes, ideal for special occasions or any day you want to feel extra indulgent.

Ingredient Breakdown

• 2 cups Cake Flour or All-Purpose Flour: Cake flour yields a lighter, softer crumb, but all-purpose works well too.
• 1 1/3 cups Dutch Cocoa Powder or Regular Cocoa Powder: Dutch-processed cocoa provides a smoother, less acidic flavor.
• 2 teaspoons Baking Powder: Helps the cake rise evenly and become fluffy.
• 1 teaspoon Baking Soda: Reacts with buttermilk to create lift and tenderness.
• 1 teaspoon Salt: Balances and enhances all the flavors.
• 1 cup (2 sticks) Unsalted Butter, room temperature: Adds richness and moisture.
• 1 cup Granulated Sugar: Sweetens the cake and helps create a tender texture.
• 3/4 cup Brown Sugar: Adds caramel notes and keeps the cake moist.
• 3 large Eggs, room temperature: Bind ingredients and provide structure.
• 1 cup Buttermilk, room temperature: Adds acidity for tender crumb and lift.
• 1/2 cup Vegetable Oil: Ensures moistness and softness.
• 1 cup Greek Yogurt, full-fat: Adds moisture, richness, and a slight tang.
• 1 tablespoon Espresso Instant Coffee Powder: Intensifies chocolate flavor without making it taste like coffee.
• 3 teaspoons Vanilla Extract: Brings warmth and depth to the cake.
• 3/4 cup Mini Chocolate Chips + more to garnish: Adds pockets of melted chocolate throughout.
• 1 1/2 cups Semi-Sweet Chocolate Chips: For the rich ganache topping.
• 3/4 cup Heavy Whipping Cream: Creates a smooth, velvety ganache.
• 1 teaspoon Vanilla Extract (for ganache): Adds a hint of flavor to the glaze.

Cook’s Kit

• Bundt Pan (10-12 cup): Essential for shaping the cake’s signature ring.
• Electric Mixer: Stand or hand mixer for creaming butter and sugars, and mixing batter.
• Mixing Bowls: For dry and wet ingredients.
• Measuring Cups and Spoons: Accurate measurements ensure success.
• Spatula: For folding in chocolate chips gently.
• Whisk: To combine dry ingredients.
• Cooling Rack: Allows the cake to cool evenly.
• Saucepan: For heating cream to make ganache.

Easy Chocolate Bundt Cake Recipe (From Scratch) — Do This Next

Step 1: Prep Your Pan and Ingredients

Grease your bundt pan thoroughly with butter or non-stick spray, then dust with cocoa powder to prevent sticking. Preheat your oven to 350°F (175°C). Make sure your butter, eggs, and buttermilk are at room temperature for the best texture.

Step 2: Mix Dry Ingredients

In a large bowl, sift together the cake flour, cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients to evenly distribute the leavening agents and salt.

Step 3: Cream Butter and Sugars

Using a mixer, cream the softened butter with granulated sugar and brown sugar on medium speed until fluffy and pale, about 3-4 minutes. This step incorporates air for a lighter cake.

Step 4: Add Eggs and Flavorings

Beat in the eggs one at a time, mixing well after each addition. Add the espresso powder and vanilla extract, blending until combined.

Step 5: Combine Wet Ingredients

In a separate bowl, whisk together the buttermilk, vegetable oil, and Greek yogurt until smooth.

Step 6: Alternate Adding Dry and Wet Ingredients

With the mixer on low speed, add the dry ingredients in three additions alternating with the wet ingredients in two additions. Begin and end with the dry ingredients. Mix just until combined—avoid overmixing to keep the cake tender.

Step 7: Fold in Mini Chocolate Chips

Using a spatula, gently fold in the mini chocolate chips evenly throughout the batter.

Step 8: Bake the Cake

Pour the batter into your prepared bundt pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Allow the cake to cool in the pan for 15 minutes, then invert it onto a cooling rack to cool completely.

Step 9: Make the Chocolate Ganache

In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy. Stir in the vanilla extract.

Step 10: Glaze and Garnish

Once the cake is completely cooled, drizzle the ganache evenly over the top, allowing it to cascade down the sides. Garnish with extra mini chocolate chips or your favorite sprinkles for a pretty finish.

Smart Substitutions

• Flour: If you don’t have cake flour, all-purpose flour works fine; just remove 2 tablespoons per cup of flour and replace with cornstarch for a lighter texture.
• Cocoa Powder: Regular cocoa powder works if Dutch-processed isn’t available. Adjust baking powder accordingly if needed.
• Buttermilk: Make your own by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and let sit for 5 minutes.
• Greek Yogurt: Substitute sour cream or even plain yogurt if Greek yogurt isn’t on hand.
• Chocolate Chips: Use any type of chocolate chips you prefer – milk, dark, or white chocolate.
• Heavy Cream: For the ganache, full-fat coconut milk can be used for a dairy-free alternative.

Behind the Recipe

This Easy Chocolate Bundt Cake Recipe (From Scratch) was inspired by classic European chocolate cakes but adapted to be accessible and forgiving for home bakers. The combination of butter, oil, and Greek yogurt is designed to keep the cake moist for days, while the espresso powder is a baker’s secret weapon to enhance chocolate flavor without bitterness. Using a bundt pan adds visual appeal with minimal effort, making it perfect for gatherings or gifting.

• The dual sugars (granulated and brown) create a perfect balance of sweetness and moisture.
• Mini chocolate chips dispersed in the batter add delightful texture and pockets of chocolate surprise.
• The ganache glaze is quick to prepare but makes the cake look professionally finished.
• The recipe was tested multiple times to ensure consistent rise, crumb, and flavor.

Keep-It-Fresh Plan

Store your cake covered tightly at room temperature for up to 3 days. For longer storage, keep the cake in an airtight container in the refrigerator for up to 5 days. Before serving, bring it back to room temperature for best flavor and texture. You can also freeze the cake (without ganache) wrapped well in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge and reheat slightly before glazing.

Popular Questions

Can I make this cake gluten-free?

Yes! Substitute the flour with a gluten-free baking blend that is one-to-one for all-purpose flour. Ensure your baking powder and cocoa powder are gluten-free as well.

What if I don’t have a bundt pan?

You can bake this batter in two 9-inch round cake pans or a 9×13-inch pan. Adjust baking time accordingly and check for doneness with a toothpick.

How do I prevent the cake from sticking to the pan?

Grease the bundt pan thoroughly with butter or non-stick spray, then dust it with cocoa powder. This extra step helps the cake release cleanly after baking.

Can I make this cake dairy-free?

Yes, substitute the butter with a dairy-free margarine or coconut oil, use dairy-free yogurt, and replace heavy cream with full-fat coconut milk for the ganache.

Don’t Miss These

• For another chocolatey treat packed with veggies, try Double Chocolate Zucchini Muffins.
• If you love rich, bite-sized desserts, the Fig Jam Chocolate Truffle Squares are a must-try.
• Craving crunchy cookies? The Chocolate Whopper Cookies deliver big on chocolate and texture.

Final Thoughts

This Easy Chocolate Bundt Cake Recipe (From Scratch) is a fantastic way to satisfy your chocolate cravings with a homemade dessert that’s both impressive and approachable. The combination of ingredients creates a cake that’s tender, flavorful, and moist, while the chocolate ganache glaze adds a luxurious finish. Whether you’re baking for a special occasion or simply to treat yourself, this bundt cake will quickly become a favorite in your recipe collection. The step-by-step process ensures success, and the flexibility in ingredients means you can adapt it to your pantry or preferences. Don’t forget to experiment with garnishes or serve it alongside your favorite ice cream for an extra indulgent experience!

Enjoy baking and sharing this delightful chocolate bundt cake!

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