Chocolate Bundt Cake
This post may contain affiliate links. Read my full disclosure policy. Rich, decadent, and impossible to resist, this chocolate Bundt cake will keep calling you back for “just one more slice.” Say hello to the chocolate cousin of my beloved Kentucky butter cake, and the new star in your holiday dessert lineup: my decadently rich chocolate Bundt cake. It’s a surefire hit for any occasion—be it a cozy brunch, a casual coffee with friends, or as the centerpiece dessert at your holiday feast. The cake is soaked with a vanilla-scented butter syrup that makes it ultra-moist, and the literal icing on the cake is a luscious, shiny chocolate glaze that takes the flavor to the next level. This isn’t just any cake; it’s the kind you keep on your counter and sneak a slice of every time you walk by. “Made this for Christmas and it was amazing. My husband is already dropping hints that I should make it again!” Chocolate Bundt Cake Ingredients Coffee: Deepens the chocolate taste without imparting a coffee flavor. Semi-Sweet Chocolate: Adds a rich, deep chocolate flavor to the cake. Buttermilk: Provides moisture and a slight tang to the cake. (Don’t want to buy a whole carton? See how to make buttermilk). Eggs: Essential for structure and binding the cake together. Vanilla Extract: Adds a warm, sweet depth and enhances the cake’s flavor. All-Purpose Flour: Forms the base of the cake. Measure using the spoon-and-level method for accuracy. Natural Cocoa Powder: Imparts a rich chocolate flavor. Granulated Sugar: Sweetens the cake and contributes to its tender texture. Baking Powder and Baking Soda: These leavening agents help the cake rise and become light and fluffy. Butter: Adds richness and flavor. Chocolate Glaze: A combination of butter, unsweetened chocolate, confectioners’ sugar, and hot water creates a smooth, rich, and glossy glaze. Jump to the printable recipe for precise measurements Coffee: Deepens the chocolate taste without imparting a coffee flavor. Semi-Sweet Chocolate: Adds a rich, deep chocolate flavor to the cake. Buttermilk: Provides moisture and a slight tang to the cake. (Don’t want to buy a whole carton? See how to make buttermilk). Eggs: Essential for structure and binding the cake together. Vanilla Extract: Adds a warm, sweet depth and enhances the cake’s flavor. All-Purpose Flour: Forms the base of the cake. Measure using the spoon-and-level method for accuracy. Natural Cocoa Powder: Imparts a rich chocolate flavor. Granulated Sugar: Sweetens the cake and contributes to its tender texture. Baking Powder and Baking Soda: These leavening agents help the cake rise and become light and fluffy. Butter: Adds richness and flavor. Chocolate Glaze: A combination of butter, unsweetened chocolate, confectioners’ sugar, and hot water creates a smooth, rich, and glossy glaze. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1: Make the Cake In a microwave-safe bowl, heat coffee and chocolate in 20-second intervals, stirring until 75% melted. Stir until fully smooth, then set aside. In a medium bowl, whisk the buttermilk, eggs, and vanilla; slight curdling is normal. In the bowl of an electric mixer fitted with the paddle attachment or beaters, mix the flour, cocoa powder, sugar, salt, baking powder, and baking soda. Add the softened butter and half of the buttermilk mixture. Mix on low speed until moistened. With the mixer on low, gradually add the remaining buttermilk mixture. Increase to medium and mix for 3 minutes, stopping once to scrape the bowl. Add the chocolate/coffee mixture. Mix on low speed until smooth, then transfer the batter to the prepared Bundt pan. Bake for 55 to 60 minutes, or until a cake tester comes out clean. Step 2: Make the Soaking Syrup In a small saucepan, bring the butter, sugar, water, and vanilla to a boil, then reduce the heat and simmer until the sugar is dissolved. Set the cake pan on a cooling rack. Using a skewer or toothpick, poke about 40 holes in the bottom of the still-hot cake. Spoon or brush half of the syrup evenly over the bottom of the cake. Leave the cake on the rack to cool for 30 minutes. Invert the cake onto a serving platter. Brush the remaining glaze evenly over the top and sides of the cake, letting it soak in as you go. Let the cake cool completely. Step 3: Make the Chocolate Glaze Add the butter to a small saucepan and melt over low heat. Add the chocolate and whisk until melted. Add the confectioners’ sugar and hot water. Whisk until completely smooth, then drizzle the glaze over the top of the cake, letting it drip down the sides. The cake will keep well in a covered container at room temperature for up to four days; the unglazed cake can be frozen for longer storage. You May Also Like RecipeComments (74)Add Comment Recipe Comments (74) Add Comment Ingredients For the Cake ½ cup coffee (any temperature is fine) 4 oz semi-sweet chocolate, coarsely chopped ¾ cup buttermilk 4 large eggs 2 teaspoons vanilla extract 2⅔ cups all-purpose flour, spooned into measuring cup and leveled off ⅓ cup natural cocoa powder, such as Hershey's 2 cups granulated sugar 1 teaspoon salt 1 teaspoon baking powder ½ teaspoon baking soda 1 cup (2 sticks) unsalted butter, softened ½ cup coffee (any temperature is fine) 4 oz semi-sweet chocolate, coarsely chopped ¾ cup buttermilk 4 large eggs 2 teaspoons vanilla extract 2⅔ cups all-purpose flour, spooned into measuring cup and leveled off ⅓ cup natural cocoa powder, such as Hershey's 2 cups granulated sugar 1 teaspoon salt 1 teaspoon baking powder ½ teaspoon baking soda 1 cup (2 sticks) unsalted butter, softened For the Soaking Syrup 4 tablespoons unsalted butter ⅔ cup granulated sugar 3 tablespoons water 1½ teaspoons vanilla extract 4 tablespoons unsalted butter ⅔ cup granulated sugar 3 tablespoons water 1½ teaspoons vanilla extract For the Chocolate Glaze 2 tablespoons unsalted butter 1½ ounces unsweetened chocolate, coarsely chopped ¾ cup confectioners' sugar 2 to 3 tablespoons hot water 2 tablespoons unsalted butter 1½ ounces unsweetened chocolate, coarsely chopped ¾ cup confectioners' sugar 2 to 3 tablespoons hot water Instructions Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 12-cup Bundt pan generously with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour. In a small microwave-safe bowl, combine the coffee and chocolate. Heat in the microwave on high power in 20-second intervals, stirring in between, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate, until the mixture is smooth. Set aside. In a medium bowl, whisk together the buttermilk, eggs, and vanilla. Set aside. (Note that the mixture may start to look curdled as it sits; that's okay.) In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, cocoa powder, sugar, salt, baking powder, and baking soda. Beat on low speed for 30 seconds to combine. Add the softened butter and half of the buttermilk mixture and mix on low speed until moistened but still a little crumbly, about 1 minute. With the mixer running on low, gradually add the remaining buttermilk mixture until incorporated, then increase the speed to medium and mix for 3 minutes, stopping once to scrape down the sides and bottom of the bowl with a rubber spatula. The batter should look creamy. Scrape down the sides and bottom of the bowl again, making sure the batter is evenly mixed. Add the chocolate/coffee mixture and mix on low speed until smooth. Transfer the batter to the prepared Bundt pan and smooth the top with a spatula. Bake for 55 to 60 minutes, or until a cake tester comes out clean or with just a few crumbs. While the cake bakes, make the soaking syrup: In a small saucepan, combine the butter, sugar, water, and vanilla. Bring to a boil, then reduce the heat and simmer until the sugar is dissolved, about 1 minute. Set the cake pan on a cooling rack. Using a skewer or toothpick, poke about 40 holes in the bottom of the still-hot cake, going about three-quarters of the way down. It may deflate a bit during this process; that's normal. Spoon or brush half of the syrup evenly over the bottom of the cake. If the syrup starts to pool on the surface, poke more holes to help it absorb. Leave the cake on the rack to cool for 30 minutes. Invert the cake onto a serving platter. Brush the remaining syrup evenly over the top and sides of the cake, letting it soak in as you go. Let the cake cool completely, at least a few hours. Make the chocolate glaze: Add the butter to a small saucepan and melt over low heat. Remove the pan from the heat. Add the chocolate and whisk until melted. Add the confectioners' sugar and 2 tablespoons of the hot water and whisk until completely smooth. The glaze should be the consistency of warm honey so that it coats the top of the cake evenly and then cascades slowly down the sides. If the glaze is too thick, whisk in the remaining tablespoon of water, little by little, until you get the right consistency. If the glaze is too thin, whisk in a bit more confectioners' sugar. Using a small spoon, drizzle the glaze over the top of the cake, letting it drip down the sides. Allow the glaze to set before serving, at least 30 minutes. Slice the cake with a serrated knife. The cake will keep well in a covered container at room temperature for up to four days. Make-Ahead/Freezing Instructions: The cake keeps well for up to four days. Once cool, store in a cake dome (or cover with plastic wrap if it has the soaking syrup but is not yet glazed) at room temperature until ready to serve. The soaked, unglazed cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before adding the chocolate glaze and serving. Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 12-cup Bundt pan generously with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour. In a small microwave-safe bowl, combine the coffee and chocolate. Heat in the microwave on high power in 20-second intervals, stirring in between, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate, until the mixture is smooth. Set aside. In a medium bowl, whisk together the buttermilk, eggs, and vanilla. Set aside. (Note that the mixture may start to look curdled as it sits; that's okay.) In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, cocoa powder, sugar, salt, baking powder, and baking soda. Beat on low speed for 30 seconds to combine. Add the softened butter and half of the buttermilk mixture and mix on low speed until moistened but still a little crumbly, about 1 minute. With the mixer running on low, gradually add the remaining buttermilk mixture until incorporated, then increase the speed to medium and mix for 3 minutes, stopping once to scrape down the sides and bottom of the bowl with a rubber spatula. The batter should look creamy. Scrape down the sides and bottom of the bowl again, making sure the batter is evenly mixed. Add the chocolate/coffee mixture and mix on low speed until smooth. Transfer the batter to the prepared Bundt pan and smooth the top with a spatula. Bake for 55 to 60 minutes, or until a cake tester comes out clean or with just a few crumbs. While the cake bakes, make the soaking syrup: In a small saucepan, combine the butter, sugar, water, and vanilla. Bring to a boil, then reduce the heat and simmer until the sugar is dissolved, about 1 minute. Set the cake pan on a cooling rack. Using a skewer or toothpick, poke about 40 holes in the bottom of the still-hot cake, going about three-quarters of the way down. It may deflate a bit during this process; that's normal. Spoon or brush half of the syrup evenly over the bottom of the cake. If the syrup starts to pool on the surface, poke more holes to help it absorb. Leave the cake on the rack to cool for 30 minutes. Invert the cake onto a serving platter. Brush the remaining syrup evenly over the top and sides of the cake, letting it soak in as you go. Let the cake cool completely, at least a few hours. Make the chocolate glaze: Add the butter to a small saucepan and melt over low heat. Remove the pan from the heat. Add the chocolate and whisk until melted. Add the confectioners' sugar and 2 tablespoons of the hot water and whisk until completely smooth. The glaze should be the consistency of warm honey so that it coats the top of the cake evenly and then cascades slowly down the sides. If the glaze is too thick, whisk in the remaining tablespoon of water, little by little, until you get the right consistency. If the glaze is too thin, whisk in a bit more confectioners' sugar. Using a small spoon, drizzle the glaze over the top of the cake, letting it drip down the sides. Allow the glaze to set before serving, at least 30 minutes. Slice the cake with a serrated knife. The cake will keep well in a covered container at room temperature for up to four days. Make-Ahead/Freezing Instructions: The cake keeps well for up to four days. Once cool, store in a cake dome (or cover with plastic wrap if it has the soaking syrup but is not yet glazed) at room temperature until ready to serve. The soaked, unglazed cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before adding the chocolate glaze and serving. Nutrition Information Powered by Per serving (16 servings) Calories: 495 Fat: 22 g Saturated fat: 13 g Carbohydrates: 72 g Sugar: 51 g Fiber: 2 g Protein: 6 g Sodium: 254 mg Cholesterol: 91 mg Per serving (16 servings) Calories: 495 Fat: 22 g Saturated fat: 13 g Carbohydrates: 72 g Sugar: 51 g Fiber: 2 g Protein: 6 g Sodium: 254 mg Cholesterol: 91 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Breads, Cakes & BunsCakes, Pies & TartsDessertHolidaysAmerican Breads, Cakes & Buns Cakes, Pies & Tarts Dessert Holidays American