It isn't too good to be true - this really is the perfect Chocolate Bundt Cake recipe, every single time! With buttermilk to make it extra soft and moist, coffee to give it a rich chocolate flavor, and a lusciously smooth chocolate ganache, this dessert is simultaneously simple and crowd-pleasing. Plus we've included all our insider tips so you have a guaranteed winner every time!
This Perfect Chocolate Bundt Cake Recipe has passed through our kitchen countless times and never ceases to amaze us. This post shares the tips we've learned over the years so that you can have the same success and throw your baking stress out the door.
If you want more bundt moist cake recipes, try this Ultimate White Chocolate Raspberry Bundt Cake or this easy Chocolate Kahlua Bundt Cake.
Bundt cakes are incredible for any and all occasions, from dinner parties to holiday gatherings to summertime picnics. Try it with your Game Day recipes, for your church small group, or bring it to the next work potluck. Watch the compliments pour in!
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What readers are saying
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ This is the best chocolate bundt cake ever. So so moist and delicious. Everyone who had a piece was obsessed and requested I make it 3 weeks in a row. I've also mixed it up with the toppings and tried a peanut butter drizzle on top. I'll never stop using this recipe. - Katie
Problems with other recipes
Too many of the chocolate bundt cake recipes out there are dry, bland, overly complicated to make, or simply don't yield a consistent result every time you make it. Not to mention the recipes that stick to the pan, overflow, or have a messy and unappealing frosting.
Why this recipe is great
If you follow this recipe and our tips, you will get a moist, tender cake that slides out of the pan effortlessly every time. It is richly flavored, full size ('m not a fan of wimpy bundt cakes that come out 2 inches too short 😬), and can be super successfully made ahead.
Ingredients for chocolate bundt cake
A full list and ingredient quantities are in the recipe card below, but here are a few noteworthy tips for the best easy chocolate bundt cake:
- Brewed coffee: A darker roast will lend more flavor to the cake, but any brewed coffee will work well. The hot coffee will imitate the hot water trick used in many chocolate cake recipes, but add more flavor.
- Cocoa powder: I usually use regular, but you can substitute dark or dutch-processed cocoa powder too.
- Granulated sugar: Don't substitute the white sugar with brown sugar.
- Kosher salt: Always my salt of choice.
- Baking soda: Make sure you're baking soda is not expired for best results.
- Eggs and egg yolk: The extra egg yolk will add extra moisture.
- Buttermilk: I highly suggest using real buttermilk. I have tested multiple times with homemade buttermilk, but it does not produce the same results. Don't substitute with sour cream.
- Vegetable oil: You can also use canola oil.
- Vanilla extract: Even in a chocolate cake, vanilla makes a big impact on overall flavor.
- All purpose flour: I highly recommend using a fork to fluff up the flour in the container, then measure with a light hand, shaking off the excess until it's level. You don't want densely packed dry ingredients.
- Chocolate chips: Dark or bittersweet. My favorite brand is Ghirardelli.
- Heavy cream: The fat content here is important, so don't substitute with milk or half and half.
How to make moist chocolate bundt cake
Combine the coffee and cocoa powder in a microwave-safe bowl. Microwave for 1 ½-2 minutes, whisking well every 30 seconds. Set aside to cool.
In a stand mixer fitted with a paddle attachment (or in a large bowl with a hand mixer), combine the sugar, kosher salt, baking soda, eggs, and egg yolk on low speed for 1 minute. Scrape sides and bottom of the bowl with rubber spatula.
Add buttermilk, oil, and vanilla and mix on low speed for 1 minute. Scrape sides of bowl.
Add the flour to the wet ingredients and mix on medium for 2 minutes. Scrape sides of bowl.
Add cooled coffee-cocoa powder mixture and mix on medium speed for 3 minutes. Scrape sides of bowl.
Pour cake batter into a 12-cup bundt cake pan that has been sprayed generously with baking spray. Bake at 350 degrees F on the center rack for 50-60 minutes, or until a toothpick or cake tester inserted in the middle comes out clean or with a few moist crumbs. Cool for 15 minutes in the pan, then invert the warm cake on a cooling rack and let the cake cool fully.
How to glaze a bundt cake with ganache
Place the fully cooled bundt cake on a cooling rack, and set the cooling rack over a cookie sheet. Place the chocolate chips in a bowl or liquid measuring cup with a spout.
In a new bowl, microwave heavy cream in a microwave safe bowl for 45-60 seconds until very hot, but not quite boiling. Pour the hot cream over the chocolate chips, cover with a plate, and let sit without stirring for 3 minutes.
After the three minutes, whisk until the ganache is smooth. It should be loose enough to pour, but thick enough that it only runs part way down the side of the cake. If it isn't smooth or is too thick, heat an additional 1-3 tablespoon of cream in the microwave until hot, then pour into ganache and whisk. Do not microwave the ganache.
Pour a thick layer of ganache onto the top of the cake, allowing it to fall down both sides. After you've gone around the whole cake, go back while it is still wet and add more ganache in any spots that are bare or look odd.
While the ganache is still warm, pick up the cooling rack and tap it a few times on the cookie sheet gently, but firmly. This will help the ganache fall evenly and smoothly on the cake. You can serve immediately or allow the chocolate glaze to set.
For a crowd
Bundt cakes are naturally great for serving crowds. A 12-cup bundt cake serves 14-15 people, and can serve more when you add a small scoop of ice cream on top. If you're making it for a party, I highly suggest following the make-ahead instructions below.
FAQs
Cake actually becomes more moist after refrigerating or freezing, so making it ahead is a great option. You can make it as directed and refrigerate for 1-2 days in an airtight cake carrier. If you don't have an airtight container, refrigerate the cake wrapped tightly with plastic wrap and ganache it on the day of serving.
Cake actually becomes more moist after refrigerating or freezing, so making it ahead is a great option. To freeze the cake, allow it to cool fully and skip the ganache. Wrap tightly in plastic wrap and then foil, then freeze for 1-3 months. Before serving, allow the cake to thaw at room temperature for 5-8 hours (keep it wrapped while thawing). Once thawed fully, ganache the cake fully.
Use baking spray (not just non-stick spray) and use a generous amount. Baking spray has flour in the base, which helps prevent sticking. My favorite is Baker's Joy Original Spray or Pam Baking Spray (affiliate links).
After removing the cake from the oven, allow it to cool for 15 minutes. Then, using oven mitts, flip the pan in one quick motion onto a wire rack (don't be afraid to move quickly… moving slowly may cause the cake to crack as it falls out). Gently lift the pan straight up, releasing the cake. Allow to cool fully before moving.
Once the cake is frosted, the easiest way to move it to a serving platter is with this cake lifter (affiliate). It makes is so EASY and you won't accidentally ruin the cake.
Because bundt cakes are tall, I always store them in a cake carrier (affiliate). You can store it at room temperature or in the fridge for 2-3 days, but I recommend the fridge to increase moistness.
Tips & tricks
- Read through the recipe before you start and follow it all the way. For best results, we don't suggest making changes unless we've specifically noted them.
- Make sure the coffee-cocoa powder mixture is cooled before mixing it into the batter so that you don't accidentally scramble the eggs.
- Measure the flour loosely (don't pack it into the measuring cups). Too much flour leads to a dry, dense cake.
- A secret to making any cake more moist is to refrigerate it overnight or freeze it. I highly recommend making it ahead to allow time for one of those options - it really does make a difference!
- For more tips and tricks, check out our Foolproof Bundt Cake Guide.
More dessert recipes
- Chocolate Lovers Molten Lava Cakes (in a muffin pan)
- The Best Orange Loaf Cake (with oil)
- Baked White Chocolate Raspberry Cheesecake
- Mini Fruit Pizza Bar
- Chocolate Fudge Layer Cake
- Golden Graham Rice Krispie Treats
- French Silk Pie Recipe with Oreo Crust
- Coconut Bundt Cake
- Lemon Sugar Cookie
- Applebee's Blondie Recipe
Recipe
The Perfect Chocolate Bundt Cake (with buttermilk)
Equipment
- 12 cup Bundt pan
- Stand mixer or hand mixer
Ingredients
Bundt Cake
- 1 ¼ cups brewed coffee
- ¾ cup cocoa powder regular or dutch processed
- 2 ¼ cups granulated sugar
- 1 ¼ teaspoon kosher salt
- 2 ½ teaspoon baking soda
- 2 eggs + 1 egg yolk
- 1 ¼ cups buttermilk
- 1 cup vegetable oil
- 1 ½ teaspoon vanilla
- 2 ½ cups all-purpose flour
Ganache
- ½ cup heavy cream plus 1-3 tablespoon if needed
- 6 oz quality chocolate chips dark or bittersweet (I like Ghirardelli)
Instructions
Chocolate Bundt Cake
- Preheat oven to 350°F. Spray a 12-cup bundt pan generously with baking spray.
- Combine the coffee and cocoa powder in a microwave-safe bowl. Microwave for 1½ - 2 minutes, whisking well every 30 seconds. Set aside to cool.1 ¼ cups brewed coffee, ¾ cup cocoa powder
- In a stand mixer fitted with a paddle attachment (or a bowl with a hand mixer), combine the sugar, kosher salt, baking soda, eggs, and egg yolk on low speed for 1 minute. Scrape sides of bowl with rubber spatula.2 ¼ cups granulated sugar, 1 ¼ teaspoon kosher salt, 2 ½ teaspoon baking soda, 2 eggs + 1 egg yolk
- Add buttermilk, oil, and vanilla and mix on low speed for 1 minute. Scrape sides of bowl.1 ¼ cups buttermilk, 1 cup vegetable oil, 1 ½ teaspoon vanilla
- Add flour and mix on medium for 2 minutes. Scrape sides of bowl.2 ½ cups all-purpose flour
- Add the mostly cooled coffee-cocoa powder mixture (if it's too hot it will make the eggs lumpy) and mix on medium speed for 3 minutes. Scrape sides of bowl. The batter will be very thin.
- Pour batter into the prepared bundt pan. Bake on the center rack for 50-60 minutes, or until a toothpick inserted in the middle comes out clean or with a few moist crumbs. Allow cake to cool for 15 minutes in the pan. Invert the warm cake on a cooling rack and allow to cool fully.
Chocolate Ganache
- Place the fully cooled bundt cake on a cooling rack, and set the cooling rack over a cookie sheet. Place the chocolate chips in a bowl or liquid measuring cup with a spout. In a new bowl, microwave heavy cream in a microwave safe bowl for 45-60 seconds until very hot, but not quite boiling. Pour the hot cream over the chocolate chips, cover with a plate, and let sit without stirring for 3 minutes.½ cup heavy cream, 6 oz quality chocolate chips
- After the three minutes, whisk until the ganache is smooth. It should be loose enough to pour, but thick enough that it only runs part way down the side of the cake. If it isn't smooth or is too thick, heat an additional 1-3 tablespoon of cream in the microwave until hot, then pour into ganache and whisk until desried consistenct is reached. Do NOT microwave the ganache.
- Pour a thick layer of ganache onto the top of the cake, allowing it to fall down both sides. After you've gone around the whole cake, go back while it is still wet and add more ganache in any spots that are bare or look odd.
- While the ganache is still warm, pick up the cooling rack and tap it a few times on the cookie sheet gently, but firmly. This will help the ganache fall evenly and smoothly on the cake. You can serve immediately or allow the ganache to set.
Notes
- Read through the recipe before you start and follow it all the way. For best results, we don't suggest making changes unless we've specifically noted them.
- Make sure the coffee-cocoa powder mixture is cooled before mixing it into the batter so that you don't accidentally scramble the eggs.
- Measure the flour loosely (don't pack it into the measuring cups). Too much flour leads to a dry, dense cake.
- A secret to making any cake more moist is to refrigerate it overnight or freeze it. I highly recommend making it ahead to allow time for one of those options - it really does make a difference!
- For more tips and tricks, check out our Foolproof Bundt Cake Guide.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Vanessa says
This was so moist and DELICIOUS! Very delicate coming out of the pan and broke, maybe it needed to be greased better or more cooled down.. I will try it again!
Misty says
Hi Vanessa! We're so glad it turned out moist! It definitely should not break coming out of the pan if it was greased and cooled according to the instructions. If it felt a bit bumpy when flipping it, you could also try inverting a plate on top of the cake, then flipping the pan and plate simultaneously. Some people find that this helps them flip their cakes more smoothly. If I can help you problem solve any further, please don't hesitate to ask!
Appleby says
I'm wondering if there's any reason I couldn't halve the recipe in order to make a single chocolate loaf cake rather than the whole bundt cake. What might go wrong?
Misty says
Hi there! I haven't tried this myself, but I don't foresee any huge problems. The biggest factor would be to ensure that your loaf pan is about 2/3rds of the way full so that it doesn't overflow, and you may need to reduce the baking time. We would love to hear how it goes!
Linda Myers Cox says
Absolutely delicious! Rich flavor and light texture,
Danielle says
Thank you so much for your comments! It really made our day! Sounds like you have an amazing church coffee hour! What a fun idea!
Linda Myers Cox says
I made this cake last night for our church coffee hour. It was a big hit! One of the church members asked me if I had made it and said “I can taste the love in it” it was delicious and easy. I did NOT do the ganache topping but did dust a little confectioner’s sugar on top right before serving and it looked so pretty. This recipe is a keeper!!
Debra G. says
Perfect bundt cake every time! Anyone tried using this recipe to make cupcakes? Curious if the batter would work for this.
Danielle says
Hi! We have used this to make cupcakes, but it tends to be a little flat in the center. We have a recipe for chocolate cupcakes that is very similar, but just different enough to produce the perfect cupcake texture. If you give them a try we would love to hear how they turn out!
Debra G. says
Thank you! Looking forward to trying the cupcakes!
Rachel C says
This cake is delicious!! So rich and decadent. I think the coffee really adds depth to the chocolate flavor. I will definitely make this cake again and again.
Misty says
We're so happy you like it, Rachel!
Mary Ernst says
My husband has been "chasing the dragon" on a piece of chocolate cake he had on a trip a couple of years ago. He said this one has come the CLOSEST to the chocolate cake high he previously experienced. It's a keeper! I put some chocolate chips in the pan prior to adding the batter. Next time I may put some in the batter as well. My springform bundt pan leaked. I should've put a baking sheet under it first. I also used store-bought frosting because 1) He doesn't love dark chocolate & 2) I won't eat store-bought frosting! Otherwise, this cake would already be GONE. Great great recipe.
Misty says
This comment made my day! We're so glad you liked it. I am so curious where he had that original piece of cake... sounds worth it! I have never used a springform bundt pan, but since this batter is so thin a traditional bundt pan is the safest option. Thank you for sharing, Mary!
Catherine says
Quite possibly the best batter I've ever tasted. I just pulled this cake from the oven and it is the best SMELLING cake I've ever baked. No doubt the flavor will also fail to disappoint!! can't wait...
Danielle says
I totally agree! This is my preferred birthday cake base every year! Hope you love it!
Nina says
This cake is incredible, and will quickly be a staple for me. I'd like to bake a version this weekend for a friend with a chocolate allergy -- can you please advise on how best to adapt the recipe to a vanilla or coffee cake? Thanks!
Ranae says
Best chocolate bundt cake I’ve had! It turned out so delicious! I did make just a bit more ganache to add on top because I like quite a lot but it’s the perfect bundt cake recipe. This will now be my go to.
Danielle says
Thank you so much for taking time to leave a comment! We love hearing that one of our recipes has found a place in your home. And more chocolate ganache? Sounds amazing! Happy baking!
Shirley says
Could I add 1/2 cup fudge topping without spoiling it?
Misty says
Hi Shirley! I do not recommend adding fudge to the cake batter as in my experience it would not bake the same. For a fudgy taste, you can use a fudge frosting on top instead of ganache if you'd like! I hope this helps. Enjoy!
Staci Johnson says
Awesome!!!
There’s nothing better than chocolate cake with coffee bloomed cocoa in the recipe. The flavor is spot on chocolate. I’ve made this recipe twice and followed recipe exactly as written. My mistake with second cake was not using the better chocolate chips as I did the first time. But in the end the cake flavor made delicious. Thank you for the work done to make this recipe so delicious.
Danielle says
Staci,
This comment absolutely made our day! Thank you for taking time to let us know, and we are so happy that you love it as much as we do!
Mary Beth Fox says
Really appreciate you adding ingredients after each instruction. Not sure why other recipes don’t do this. Saves time rechecking ingredients.
Misty says
Hi Mary! We're glad that feature is useful. We chose to use it for exactly that reason! Happy Thanksgiving!
JB says
Very tasty and moist but does not release from the pan no matter how you prepare it.
Misty says
Hi JB! I am so sorry you had this experience. I would love to help you troubleshoot, as we have been making this and other bundt cakes religiously for many years, and we truly NEVER have this experience! It always pops right out of the pan. These are the thoughts that come to mind.
- Did you use a generous coating of non-stick baking spray with flour in the ingredients, such as Pam Baking or Baker's Joy? Regular non-stick oil spray is not the same.
- Is your bundt pan in good condition, meaning it has a smooth, thick non-stick coating that is not scratched or worn away?
- Did you flip the cake after about 10-15 minutes of cooling time? Waiting too long may cause it to stick.
I hope this is helpful, but please let us know if we can help troubleshoot further. We want everyone to find the same success with our recipes that we have at home. Thank you!