Chocolate Bundt Cake

Indulge in this simple Chocolate Bundt Cake with chocolate glaze. It’s perfect for chocolate lovers with the right amount of rich!

I love the simplicity of this Chocolate Bundt Cake! It’s not quite as rich as German Chocolate Cake, or extremely moist like Chocolate Sour Cream Cake—but it’s a perfect cake in its own chocolatey way!

Easy and delicious

This basic Chocolate Bundt Cake with chocolate ganache glaze is an easy yet impressive chocolate dessert. The recipe comes together easily to create a simple dish that the entire family will love.

This cake is perfect because it offers a double dose of chocolate flavor without being too rich.

So why not grab a fork and indulge a little with a slice of this best Chocolate Bundt Cake??

Double chocolate = double delicious. It’s just the right balance of rich, without being overwhelming. Serve it up with a scoop of Vanilla Ice Cream or a dollop of Whipped Cream!

Easy Chocolate Bundt Cake

Preparing this Chocolate Bundt Cake recipe is actually really simple. It’s ready to bake in minutes!

PREP. Preheat the oven to 325°F. Butter a 12-cup or 14-cup bundt pan.

DRY INGREDIENTS. In a large bowl, combine the flour, cocoa powder, baking soda, and salt.

WET INGREDIENTS. In a glass measuring cup, mix together milk and sour cream.

COMBINE. In an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla and reduce speed to low.

Add flour mixture in two batches, alternate with the milk mixture, beginning and ending with the flour mixture. Mix until just combined.

BAKE. Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake until a toothpick inserted into the center comes out clean, about 50-55 minutes. Transfer the pan to a wire rack to cool completely.

The Glaze

This tasty chocolate ganache glaze only requires 3 ingredients:

• chocolate
• heavy cream
• butter

PREP. To make the glaze, place the chopped chocolate in a heatproof bowl; set aside.

COOK. Heat the cream in a small saucepan over medium heat until it just begins to bowl. Remove from heat and pour over the chocolate. Let stand one minute, then add butter and stir until smooth.

THICKEN. Let stand, stirring occasionally until slightly thickened. Pour glaze over the cake.

Recipe Tips

Butter and flour the bundt cake pan. To prevent sticking, butter and flour the pan before adding the batter.

• Use soft butter or cooking spray to coat every nook and cranny of the pan.
• Add ¼ cup flour to the pan. Move the pan around so that the flour coats the entire interior.
• Add more flour if needed and discard excess flour. 

Unsweetened natural cocoa powder works best in this recipe. Since the recipe doesn’t use baking powder, I do not recommend using dutch-processed cocoa powder. Whether it’s cocoa powder or chocolate chips, the better the quality, the better result.

Sour cream can be substituted with plain greek yogurt.

Don’t use cake flour. The cocoa powder in the recipe will help create a soft crumb.

Use room-temperature butter. How to Soften Butter Quickly.

Dry cake. For the best texture, don’t over-cream, over-mix, or overbake. If the cake is dry, simply brush the baked cake with a simple syrup. It will soak into the cake and add moisture.

• Simple syrup: Boil ½ cup water and ½ cup sugar. Stir until the sugar has dissolved. Let it cool before using a pastry brush to brush it all over the cake. Let it soak in before adding the frosting.

Additional toppings. The glaze complements this Chocolate Bundt Cake perfectly. To do something a little extra, try adding chocolate chips, strawberries, raspberries, chopped nuts, or powdered sugar.

Storing Info

STORE. This Glazed Chocolate Bundt Cake will last for 2 days at room temperature. Keep it in an airtight container or covered with plastic wrap. For longer storage, keep it in the fridge.

FREEZE. Place the cooled cake in a freezer-safe airtight container, or wrap the cake tightly with plastic wrap and foil and freeze for up to 1 month.

Let it thaw at room temperature for 6-8 hours before serving it. I would recommend waiting to add the glaze to the cake until the day it will be served.

For more bundt Pan recipes:

• Lemon Bundt Cake
• Cream Cheese Pound Cake
• Easy Monkey Bread
• Lemon Pound Cake

For more chocolate desserts:

• Chocolate Cheesecake
• Chocolate Fondue
• Flourless Chocolate Cake
• Chocolate Mousse
• Flourless Chocolate Cookies

Thanks Ashley from Spoonful of Flavor!