Chocolate Buttermilk Bundt Cake

Chocolate buttermilk bundt cake has a rich cocoa crumb and a pourable chocolate glaze. Buttermilk, eggs, and oil help keep the crumb tender, while the bundt pan gives the cake its signature ring shape.

What to Expect

The batter combines cocoa, melted unsweetened chocolate, buttermilk, and hot water before baking. Let the cake cool completely before glazing. For another chocolate dessert cake, see German Chocolate Cake.

Why You’ll Love This Chocolate Buttermilk Bundt Cake

Buttermilk and hot water loosen the cocoa-rich batter, and the glaze adds another layer of chocolate. The recipe uses a 10–12 cup bundt pan and separates mixing the cake from preparing the glaze, so each stage is easy to follow.

How to Make Chocolate Buttermilk Bundt Cake

Grease and flour the bundt pan, then whisk the dry ingredients separately from the eggs, buttermilk, oil, and vanilla. Stir in the melted chocolate mixture, bake until the center is set, and let the cake cool before turning it out.

Make the glaze by warming butter and half-and-half, then whisking in vanilla and sifted powdered sugar. Let it cool slightly so it is thick enough to coat the cake, then pour it over the completely cooled bundt.

Ingredients

2 large eggs, 1 egg yolk, 1 1/3 cups buttermilk (at room temperature), 1 cup + 2 tablespoons vegetable oil (or canola oil), 1 tablespoon vanilla extract, 2 1/2 cups + 2 tablespoons all purpose flour, 3/4 cup unsweetened cocoa powder, 2 1/4 cups granulated sugar, 1 teaspoon salt, 2 1/2 teaspoon baking soda, 1 1/3 cup very hot water, 6 oz unsweetened chocolate (finely chopped), 1/2 cup unsalted butter (if using salted butter eliminate the salt in the frosting), 1/2 cup half and half, 1/4 teaspoon salt, 1 1/2 teaspoons vanilla extract, 4 cups powdered sugar (measured then sifted)

Directions

Chocolate Bundt Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan.
2. In a large bowl, whisk together flour, cocoa powder, granulated sugar, and 1 teaspoon salt.
3. In another bowl, beat 2 large eggs and 1 egg yolk. Add buttermilk, oil, and 1 tablespoon vanilla; mix until combined.
4. Stir wet mixture into dry ingredients until mostly smooth.
5. In a small bowl, stir the 6 oz finely chopped unsweetened chocolate into the very hot water until melted and smooth. Let cool slightly.
6. Add the hot chocolate mixture to the batter and mix until smooth.
7. Pour batter into the prepared bundt pan and smooth the top.
8. Bake 45–55 minutes, or until a toothpick in the center comes out with a few moist crumbs.
9. Let the cake cool in the pan about 10–15 minutes, then invert onto a wire rack to cool completely.

Chocolate Frosting/Glaze

1. In a small saucepan, melt 1/2 cup unsalted butter with 1/2 cup half-and-half and 1/4 teaspoon salt over low heat.
2. Remove from heat and add 1 1/2 teaspoons vanilla extract.
3. Gradually whisk in the 4 cups sifted powdered sugar until smooth. If the mixture is too thick, add a little more half-and-half, 1 teaspoon at a time, until pourable.
4. Let the glaze cool slightly, then pour evenly over the cooled cake. Let set before slicing.

How to Serve Chocolate Buttermilk Bundt Cake

Let the glaze set, then slice the cake with a sharp knife and serve at room temperature. Add whipped cream or vanilla ice cream if you would like a creamy accompaniment.

How to Store Chocolate Buttermilk Bundt Cake

Cover the cake loosely with plastic wrap or keep in an airtight container at room temperature for 2–3 days. For longer storage, refrigerate up to 5 days. Bring to room temperature before serving. You can also freeze slices wrapped well for up to 3 months.

Tips for Chocolate Buttermilk Bundt Cake

• Use room-temperature buttermilk, eggs, and oil to help the batter mix evenly.
• Do not overmix after adding flour; mix until just combined.
• Test with a toothpick: a few moist crumbs mean done. Avoid baking until fully dry to keep it moist.
• Cool the cake a bit in the pan so it holds its shape, but glaze only after it is fully cool.
• If glaze is thick, warm slightly or add a teaspoon of half-and-half to thin.

Variations

• Add 1 cup chopped nuts or chocolate chips to the batter for texture.
• Stir 1/2 teaspoon instant espresso powder into the hot chocolate water to boost chocolate flavor.
• Swap some cocoa for melted dark chocolate for a deeper taste.

Frequently Asked Questions

Q: Can I use regular milk instead of buttermilk?
A: You can mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes to make a buttermilk substitute.

Q: Can I make this in a loaf pan instead of a bundt pan?
A: Yes. Bake time will change—start checking at 40 minutes and expect 50–65 minutes depending on pan size.

Q: How do I fix a glaze that is too thin or too thick?
A: If too thin, add more sifted powdered sugar a little at a time. If too thick, add half-and-half one teaspoon at a time and heat briefly until smooth.

Can I bake this cake ahead?
Yes. Bake the cake, let it cool, then cover and store it before serving. Add the glaze after the cake has cooled completely.

Chocolate Buttermilk Bundt Cake

Print Recipe

A soft, rich chocolate bundt cake that stays moist and is topped with a glossy chocolate glaze.

• Total Time: 70 minutes
• Yield: 12 servings

Ingredients

• 2 large eggs
• 1 egg yolk
• 1 1/3 cups buttermilk (at room temperature)
• 1 cup + 2 tablespoons vegetable oil (or canola oil)
• 1 tablespoon vanilla extract
• 2 1/2 cups + 2 tablespoons all purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 1/4 cups granulated sugar
• 1 teaspoon salt
• 2 1/2 teaspoon baking soda
• 1 1/3 cup very hot water
• 6 oz unsweetened chocolate (finely chopped)
• 1/2 cup unsalted butter
• 1/2 cup half-and-half
• 1/4 teaspoon salt (for glaze)
• 1 1/2 teaspoons vanilla extract (for glaze)
• 4 cups powdered sugar (measured then sifted)

Instructions

1. Preheat oven to 350°F (175°C) and grease and flour a 10-12 cup bundt pan.
2. In a large bowl, whisk together flour, cocoa powder, granulated sugar, and 1 teaspoon salt.
3. In another bowl, beat 2 large eggs and 1 egg yolk. Add buttermilk, oil, and 1 tablespoon vanilla; mix until combined.
4. Stir wet mixture into dry ingredients until mostly smooth.
5. Stir the 6 oz finely chopped unsweetened chocolate into the very hot water until melted and smooth. Let cool slightly.
6. Add the hot chocolate mixture to the batter and mix until smooth.
7. Pour batter into the prepared bundt pan and smooth the top.
8. Bake for 45–55 minutes, or until a toothpick in the center comes out with a few moist crumbs.
9. Let the cake cool in the pan for about 10–15 minutes, then invert onto a wire rack to cool completely.
10. For the glaze, melt 1/2 cup unsalted butter with 1/2 cup half-and-half and 1/4 teaspoon salt over low heat.
11. Remove from heat and add 1 1/2 teaspoons vanilla extract.
12. Gradually whisk in 4 cups sifted powdered sugar until smooth. If too thick, add more half-and-half, 1 teaspoon at a time.
13. Pour glaze evenly over the cooled cake and let set before slicing.

Notes

Ensure to use room-temperature ingredients for the best results. Feel free to add nuts or chocolate chips to the batter for added texture.

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian