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.
Nicole Sanchez says
This cake is amazing!
Danielle says
Thank you so much for letting us know! It really makes our day! Happy baking!
Brittany says
Wonderful! I made this for my little guy’s first birthday. So delicious! I had a 6 cup bundt cake pan & baked for 40 minutes. The rest went into tiny bundt pans for around 12 minutes. Came out lovely!
Danielle says
Yay! Thanks for taking the time to comment, and happy birthday to your son!
Alex says
Do you refrigerate before putting on the ganache or after?
Danielle says
You can do it either way, but only ganache the cake if you have an airtight cake carrier to store in the fridge. Otherwise, wrap the cake tightly with plastic wrap and ganache it on the day of serving. Hope that helps. Happy baking!
Lauren says
This was THE BEST cake I’ve ever baked in my life and so easy! It lasted a week between my husband and I and remained moist and delicious the entire time. SO GOOD!
Danielle says
Lauren,
It genuinely makes our day when people take time to let us know how much they enjoyed a recipe! Thank you so much, and we couldn't agree more - this is the BEST cake! Happy baking!
Mary says
I followed this recipe to a “T” and it was very dry! I was expecting it to be super moist since it had so much oil and buttermilk in it. I will refrigerate it it to see if that helps. Also, I only cooked it 50 minutes and expected the toothpick to be a little wet when I checked it but it was dry!
Danielle says
Mary,
I am so sorry to hear that this cake came out dry for you. It should be very moist. I would love to help troubleshoot this for you. Did you use store-bought buttermilk? And was the batter very liquidy - almost as thin as milk or water? Let's see if we can figure this out.
Mary says
Sorry it took so long for me to update my post. I found the longer my cake sat the more moist it became. In the end this was super moist and I i’m just getting ready to make it again!
Danielle says
Mary,
I am so glad to hear that you feel it is worth making again! I did want to mention that a cake should not be cut into until it is fully cooled, and as stated in the post, preferably after being refrigerated or frozen. Otherwise it will be more dry. Again, thank you so much for taking the time to leave your feedback! Happy eating!
Aspen says
Aw, I saw this comment and was really sad. I’m not a great cook but have made this a ton of times and never once had a problem. It’s worth another shot if you’re willing. People in my social circles die for this cake.
Doris says
Why do u have to put it in the refrigerator cuz of topping. don't like my cakes in refrigerator and takes to long to come to room temperature
Misty says
You do not have to refrigerate it, however cakes get extra moist after refrigerating! We think it is worth the extra step, but feel free to skip it.
doris says
ok thanks so much for answering
Doris says
The cake looks good but I would omit the coffee for water or hot chocolate cuz I don't drink coffee and don't like the taste with it in it
Misty says
The coffee does not make the cake taste like coffee, but actually makes it taste more chocolatey. Hot water works great if you prefer to omit the coffee, though!
Aspen says
This is my absolute favorite cake. I have been craving it for the last two weeks and almost left work in the middle of the day earlier this week
to go home and make this cake, ha! It’s really that good. Never had it turn out poorly, and I’ve probably made it around 10 times (don’t judge me, haha). So great recipe! Everywhere I take it, people rave. It’s my go-to for social events.
Danielle says
Such high praise! Thanks for letting us know!
Pam says
Made this cake for my aunt’s birthday and it got rave reviews. Definitely one of the best chocolate cakes I ever made. Thanks for the terrific recipe
Misty says
So happy you loved it! Thanks for taking the time to share your success 😀
Rachel Rajan says
I am trying this recipe as I’m now in India. Moving from Texas to a country with metrics mostly always is new. I’m baking the cake at 160°C for one hour 20 minutes. Also did not have buttermilk so had to make my or using milk and then Vinegar. Going to visit a family and wanted to take something with me. I hope 🤞🏽 this works. It’s chocolate cake so what’s not to like!
Rachel Rajan says
It was a wonderful cake.... moist and delicious! It worked out for Indian life. Thanks for sharing this recipe!
Danielle says
So happy to hear it was a success! Thanks for letting us know!
Lisa says
This chocolate Bundt cake is truly PERFECT!!! Thank you for the fabulous directions and tips!!! And thank you for this wonderful recipe!!! I followed all your tips and suggestions and they were so helpful!!! Thanks again for your recipes and tips!!! ❤️
Danielle says
This one is my son’s all-time favorite! So glad to hear that our tips were useful! 😉 Your comment made our day! Thanks!
Julie says
This is my 4th time making this Daughter in laws favorite.
Always make it the night before ❤
Misty says
We're so glad you love it!
Prisha says
Egg substitute plz ?
Danielle says
So sorry, but we are not familiar with egg substitutes.
Julie says
I made this for Fathers Day and it went over so well! I made it the day before and refrigerated it overnight. It was so moist and the coffee gave it amazing flavor!
Misty says
Glad it turned out well!
Rebecca says
Amazing and easy. I highly recommend and will definitely make again. Appreciated not having to buy special equipment to make lava cakes. Follow the recipe exactly with the exception of sifting flour, and sugar together. Made in the morning, refrigerated, then pulled out while eating dinner to bring to room temperature and bake for afterwards. Everyone raved about these and my older nephews even requested the recipe. I look forward to making for my book club!
Martha Quintero says
Can I change the Buttermilk for another Milk ??
Danielle says
Hi, Martha. We have always had best results using store-bought buttermilk. However, you can try making your own. In a liquid measuring cup put 1 tablespoon + 1 teaspoon of white vinegar or lemon juice. Then fill with milk up to the 1 1/4 line. Allow to sit for 5 minutes. Let us know how it goes!