Whip up this chocolate Bundt cake with rich chocolate glaze for your next special event. The recipe is from scratch, but comes together quick and easily to make a moist chocolate cake.
There is something so inviting about a beautiful Bundt cake. They are pretty based on the pan rather than hours of decorating and they are usually pretty easy to put together as well.
So they are perfect for celebrations or busy days. This rich chocolaty cake is no exception.
The batter comes together in just a few minutes. It bakes to perfection in a pretty fluted pan.
The resulting cake is tender and moist. It has a rich chocolate flavor.
The fudge like icing takes it to the next level. It takes just a few ingredients and has deep chocolate flavor that isn’t too sweet.
That’s all it takes to make a tasty impression. So what are you waiting for?
Putting together the batter for this chocolate bundt cake is super simple. Just cream together some butter, sugar and brown sugar until it is light and fluffy.
Add some eggs, vanilla and your base is ready. Stir in a mix of flour, salt, baking soda and cocoa powder.
Add a little buttermilk to help get that tender crumb. Don’t worry if you don’t have buttermilk though, you can get a similar result by souring some milk with a bit of vinegar or lemon juice.
That’s it! Yout batter is ready to go in the pan.
Preparing your pan
If you have a favorite way to prepare bundt pans, do what works for you. I tend to reach for the baking spray with flour in it.
The only tip for using the flour spray is to wait until the batter is ready. Spraying your pan too soon may result in dripping and pooling.
Another great way to prepare a bundt pan for a chocolate cake is to grease it with butter or shortening and dust it with cocoa powder. That will ensure you get a pretty chocolate crust, so specks of visible flour.
Make sure to get every nook and cranny. Don’t forget to grease the center stem.
When the cake is baked, cool it in the pan for 10 minutes. This allows the cake to firm up a bit.
Don’t wait much longer than that though. The cake will slide out more easily while the pan is still warm.
Place your wire rack over the bundt pan and flip it over. The cake should slip right out.
The chocolate icing on this cake is super simple and really rich. Just warm up some heavy creamy with a bit of corn syrup.
Add some chocolate and let it melt a quick stir is all it takes to turn it into a fudgy glaze. Drizzle it slowly over your cake.
It is going to look amazing already. Because it looked a bit like a donut, I reached for some chocolate sprinkles.
You could also sprinkle on some mini chocolate chips. Or leave it plain, it is going to be delicious and beautiful no matter what.
More great bundt cake recipes
Whip up a homemade chai latte bundt cake for your next soiree. It has all of those spices you love in a buttery cake for a perfect grown up treat.
Strawberries and sour cream Bundt cake combines fresh berries with the rich goodness of sour cream. It is perfect for spring.
Enjoy the classic chocolate and peanut butter Reese’s peanut butter cup combo in a chocolate peanut butter poke Bundt cake form. It is rich and delicious.
Homemade lemon Bundt cake with ginger lemon glaze is a perfect sweet treat for almost any occasion. It has the perfect balance of sweet, tart and spicy to make your dessert course tasty and interesting.
Or for another super simple and moist homemade chocolate cake, whip up a devilishly good chocolate cake. It can be made with just a bowl and whisk and can be baked in a 9×13 or as a layered cake.
Did you make this great recipe? Please leave a review in the recipe card below!
- 3/4 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 3 eggs
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1.5 teaspoons baking soda
- 1/4 teaspoon salt
- 1.5 cups buttermilk*
- 1/2 cup cream
- 2 teaspoons corn syrup
- 4 oz. semi-sweet chocolate
- Preheat oven to 350°F. Grease a 12 cup capacity Bundt pan using your favorite method.
- Cream together butter and sugars until light and fluffy.
- Add eggs, one at a time, mixing well after each addition. Stir in vanilla.
- In a medium bowl, stir together flour, cocoa powder, baking soda and salt until combined and lump free.
- Add half of flour mixture to the butter mixture and stir until combined.
- Add half of the milk, mixing until just incorporated.
- Repeat with remaining flour and milk.
- Pour into prepared pan and bake 35-40 minutes.
- Let cool 10 minutes in pan before tipping out onto a wire rack to cool completely.
- To make glaze, heat cream and corn syrup over medium heat until it just starts to bubble. Remove from heat and stir in chocolate until smooth. Drizzle over cake. Top with sprinkles or chocolate chips if desired.
*If you don't have buttermilk, you can substitute regular milk soured with a teaspoon of lemon juice or vinegar.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 331Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 67mgSodium: 283mgCarbohydrates: 45gFiber: 2gSugar: 30gProtein: 5g
All nutritional information is estimated and will depend on the exact ingredients you use.
Shared at The Weekend Potluck