This chocolate bundt cake is super moist, full of rich chocolate flavor, and topped with a thick chocolate butter glaze. Easily make this from-scratch chocolate cake in a bundt pan or tube pan!
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Chocolate cake recipes should be simple, and that’s why you don’t even need a mixer for this recipe! It’s so easy that my 6-year-old daughter is going to make this cake for her county fair entry next week. Yes, it’s that easy and delicious!
Love chocolate cake? Me too! You should try my chocolate mayonnaise cake and chocolate apple cake for more delicious chocolate flavors your family will appreciate!
Why I Love This Recipe
- Classic Flavors: This recipe sticks to the classic combination of chocolate and vanilla, resulting in a timeless, irresistible flavor.
- Perfect Texture: The addition of sour cream in the batter gives this cake the most amazing, tender crumb. It’s simply perfect.
- Impressive: This cake is a showstopper! It looks and tastes like something you’d find in a fancy bakery, making it perfect for special occasions.
- Unbeatable: We like to serve it with real whipped cream and raspberries. However you present it, this cake is perfect for late summer guests…or even an entry into the county fair.
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Key Ingredients
- All-Purpose Flour: This is the base of our cake, providing structure and stability.
- Granulated Sugar: Sweetens the cake and also helps to give it a moist, tender crumb.
- Unsalted Butter: Adds a rich, buttery flavor and a moist texture to the cake.
- Cocoa Powder: This is what gives our cake its chocolate flavor. Make sure to use unsweetened cocoa powder for this recipe.
- Salt: A pinch of salt enhances the chocolate flavor and balances the sweetness of the sugar.
- Eggs: They act as a binder, holding the cake together, and also add moisture.
- Pure Vanilla Extract: This is the secret ingredient that enhances the chocolate flavor. Dividing it helps to layer the flavor.
- Sour Cream: It adds a tangy flavor and also makes the cake incredibly moist.
- Dark Chocolate Chips: They will be folded into the cake batter, providing little pockets of gooey, melted chocolate throughout the cake.
- Salted Butter: This will be melted with the dark chocolate chips to make a rich, chocolatey glaze for the cake.
- Coconut Oil: It’s added to the glaze to give it a glossy finish and a hint of coconut flavor.
- Semi-Sweet Chocolate Baking Bar: This will be melted and added to the glaze, giving it a deep, rich chocolate flavor.
- Powdered Sugar: It’s used to sweeten the glaze and also helps to thicken it up.
Equipment
- Large Bowl – You’ll need this to mix the dry ingredients together, so they are well combined before adding the wet ingredients.
- Microwave-Safe Bowl – This is essential for melting the butter and blending it with cocoa powder, salt, and milk to make a rich chocolate mixture.
- Tube or Bundt Pan – This is the specific type of pan required for this recipe. Make sure to butter and flour it well, so the cake doesn’t stick.
How to Make Chocolate Bundt Cake
Preparation
Start by preheating your oven to 350˚ F, Next, grease your tube or bundt pan with butter and dust it with flour. This will prevent the cake from sticking to the pan.
Step 1 – Combine Dry Ingredients
In a large bowl, mix together the flour, sugar, and baking soda. This will be the base for your chocolate cake.
Step 2 – Melt the Chocolate
In a microwave-safe bowl, combine the butter, cocoa powder, salt, and milk. Heat this mixture in the microwave at one-minute intervals until it reaches a rich, hot cocoa-like consistency.
Step 3 – Combine Wet and Dry Ingredients
Pour the melted chocolate mixture into your bowl of dry ingredients. Whisk it together until the flour is no longer visible. This will give your cake a rich chocolate flavor.
Step 4 – Add Eggs and Vanilla
Add the eggs to the chocolate mixture one at a time, and whisk each egg in until it’s just combined. Then, stir in 1 1/2 tsp. of vanilla. This will give your cake a light, fluffy texture.
Step 5 – Fold in Sour Cream and Chocolate Chips
Gently fold the sour cream and dark chocolate chips into the chocolate mixture. This will add a tangy flavor and a bit of crunch to your cake.
Step 6 – Bake the Cake
Pour the cake batter into your prepared pan and place it in the preheated oven. Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 7 – Cool and Release the Cake
Once the cake has baked, let it cool in the pan for at least 15 minutes. Then, run a knife along the edges of the pan and flip it over to release the cake. If you’re using a regular tube pan, you’ll also need to remove the bottom.
Step 8 – Make the Chocolate Glaze
To make the glaze, melt the salt, butter, coconut oil, water, and baking chocolate in a small saucepan. Once melted, whisk in the powdered sugar and the remaining 1/2 tsp. of vanilla. Use a blender to remove any lumps.
Step 9 – Glaze the Cake and Serve
Drizzle or spread the chocolate glaze onto your cake. This will give it a sweet, glossy finish. Your chocolate bundt cake is ready to serve!
Expert Tip
To ensure a perfect release of your cake from the pan, make sure to generously butter and flour the pan, getting into all the nooks and crannies. I like to put a sandwich bag over my hand and really use my fingers to make sure every inch of the pan is covered with butter before I flour it.
Recipe Variations
- Add Nuts: For some extra crunch, mix in a cup of chopped walnuts or pecans with the chocolate chips.
- Different Glaze: While I love the rich chocolate glaze, you can also top this cake with a simple dust of powdered sugar or a drizzle of caramel for a different flavor.
- Different Pan: Try baking this cake in a standard 9×13-inch pan for a different look. The baking time will be a bit less, so keep an eye on it as it bakes.
What to Serve With
- For a classic dessert pairing, serve your cake with a dollop of real whipped cream and a few fresh raspberries.
- If you’re a fan of extra chocolate, pair this cake with a scoop of chocolate ice cream and a drizzle of hot fudge sauce.
- For a cozy afternoon treat, serve this cake with a cup of hot coffee or a glass of cold milk.
Recipe FAQs
For this recipe, I recommend using unsweetened cocoa powder. This will give the cake a rich chocolate flavor without making it too sweet. However, if you only have Dutch-processed cocoa, that will work as well.
Yes, if you don’t have a bund pan, you can use a regular tube pan. Just make sure to butter and flour it well to prevent the cake from sticking.
Yes, you can. This recipe calls for a semi-sweet chocolate baking bar, but you can also use milk chocolate or dark chocolate, depending on your preference. Just make sure to adjust the sugar in the glaze to suit the sweetness of your chosen chocolate.
Storing and Reheating
- Storing: After enjoying this delicious cake, you can store any leftovers in an airtight container at room temperature for up to 3 days. This cake stays moist and flavorful, making it a perfect make-ahead dessert for special occasions.
- Freezing: If you’d like to savor this cake at a later time, you can freeze it for up to 3 months. Simply wrap the cooled cake in plastic wrap and place it in a freezer-safe bag or container.
- Thaw: When you’re ready to enjoy the cake, let it thaw at room temperature. This will take about 4-5 hours.
More Cake Recipes You’ll Enjoy
Serving Size
- What to Expect: This recipe yields a deliciously moist cake that can serve up to 12 people, making it perfect for gatherings and special occasions.
- How to Scale: If you’re planning to serve a larger crowd or just want to have some extra slices on hand, you can easily double this recipe. Make sure to use a larger mixing bowl. Follow the rest of the instructions as directed, and you may need to extend the baking time by a few minutes to ensure the cake is cooked through.
Homemade Chocolate Cake
Ingredients
Cake
- 1 3/4 cup all purpose flour
- 1 1/2 cups granulated sugar
- 1 1/4 teaspoon. baking soda
- 2 sticks unsalted butter
- 1/2 cup cocoa powder
- 1 teaspoon salt
- 1 cup milk
- 2 eggs large
- 2 teaspoons pure vanilla extract divided
- 1/2 cup sour cream
- 2/3 cup dark chocolate chips
Glaze
- 3 Tablespoons salted butter
- 2 Tablespoons water
- 2 teaspoons coconut oil
- 1-4 oz. semi sweet chocolate baking bar
- 3/4 cup powdered sugar sifted
Instructions
Cake Instructions
- Preheat your oven to 350˚ F and butter and flour a tube or bundt pan.
- In a large bowl, whisk together the flour, sugar and baking soda and set aside.
- In a microwave safe bowl, combine the butter, cocoa powder, salt, and milk and heat at one minute intervals until you get a rich hot cocoa like consistency. Pour the melted chocolate mixture into your dry bowl and whisk until you no longer see flour.
- Add your eggs one at a time using the whisk just until combined and do the same with 1 1/2 tsp. vanilla. Gently fold in the sour cream and dark chocolate chips.
- Pour the batter into your prepared pan and bake for 50-55 minutes or until a toothpick comes out clean.
- When the cake has cooled for at least 15 minutes, gently insert a knife along the sides of the pan and flip it over to reveal the decoration. If using a regular tube pan, remove the bottom.
Glaze Instructions
- Melt the salted butter, coconut oil, water, and baking chocolate in a small saucepan. Whisk in your powdered sugar and remaining 1/2 tsp. vanilla. Use a blender to remove any lumps. Drizzle or spread the glaze onto your cake.
Inalkwrfux to coconut any other oils?