chocolate bundt cake
This rich, moist chocolate bundt cake is the perfect centerpiece for any dessert table. With a deep chocolate flavor, it's easy to make and beautifully presented in a bundt shape. Ideal for celebrations or simply to satisfy a chocolate craving.
Equipment
- 1 Bundt cake pan (10-12 cups capacity)
- 1 Mixing bowls
- 1 Electric mixer
- 1 Rubber spatula
- 1 Measuring cups and spoons
- 1 Toothpick or cake tester
- 1 Cooling rack
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ¼ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Optional powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour the bundt cake pan thoroughly.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- In another bowl, combine the vegetable oil, buttermilk, eggs, and vanilla extract. Stir until blended.
- Pour the wet ingredients into the dry ingredients and mix with an electric mixer on medium speed until combined.
- Carefully stir in the boiling water; the batter will be very thin, which is normal.
- Pour the batter into the prepared bundt pan and spread it evenly.
- Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and allow the cake to cool in the pan for about 10-15 minutes before inverting onto a cooling rack.
- Once cooled, dust with powdered sugar if desired before serving.
Notes
For an extra touch, try serving the cake with whipped cream or a scoop of vanilla ice cream.
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
You can also add chocolate chips or nuts to the batter for added texture if you like.