Chocolate Buttermilk Bundt Cake

Why You’ll Love This Recipe

This cake stands out for its moist texture and intense chocolate flavor, thanks to the combination of cocoa powder, chocolate chips, and chocolate pudding mix. The buttermilk adds a subtle tang, enhancing the overall taste. The pourable chocolate icing not only adds sweetness but also gives the cake a glossy, professional finish. Whether it’s for a birthday, holiday, or just because, this bundt cake is sure to impress.

this Recipe

Ingredients

For the Cake:

• 2 cups granulated sugar

• 1 cup salted butter, softened

• 2 teaspoons vanilla extract

• 4 large eggs

• 2½ cups cake flour

• ½ cup unsweetened cocoa powder

• 1 box (3.4 oz) instant chocolate pudding mix

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup buttermilk

• 1 cup semisweet chocolate chips

For the Chocolate Fudge Icing:

• ½ cup water

• ½ cup salted butter

• 2 teaspoons vanilla extract

• ½ cup unsweetened cocoa powder

• 4 cups powdered sugar

• ¼ cup heavy cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Generously butter and flour a 10- or 12-cup bundt pan.

2. Prepare the Cake Batter: In a large bowl, cream together the granulated sugar and softened butter until light and fluffy. Add the vanilla extract and eggs, one at a time, beating well after each addition.

3. Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, cocoa powder, chocolate pudding mix, baking soda, and salt.

4. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

5. Add Chocolate Chips: Fold in the chocolate chips until evenly distributed.

6. Bake: Pour the batter into the prepared bundt pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean with just a few crumbs.

7. Cool: Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

8. Prepare the Icing: In a saucepan, melt the butter and water over medium heat. Remove from heat and whisk in the vanilla extract and cocoa powder until smooth. Gradually add the powdered sugar, mixing until well combined. Stir in the heavy cream to achieve a pourable consistency.

9. Ice the Cake: Once the cake has cooled, pour the icing over the top, allowing it to drizzle down the sides and fill the center.

Servings and Timing

• Servings: 12 slices

• Prep Time: 20 minutes

• Cook Time: 50–60 minutes

• Total Time: 1 hour 20 minutes

Variations

• Chocolate Chips: For added texture, mix in white or milk chocolate chips instead of semisweet.

• Nutty Twist: Incorporate chopped walnuts or pecans into the batter for a crunchy contrast.

• Frosting Options: Replace the pourable icing with a cream cheese frosting for a tangy complement to the chocolate.

• Flavor Enhancements: Add a teaspoon of instant espresso powder to the dry ingredients to intensify the chocolate flavor.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 4 days.

• Reheating: Gently warm individual slices in the microwave for 10–15 seconds to enjoy a soft, fudgy texture.

FAQs

How do I prevent my bundt cake from sticking to the pan?

Generously butter and flour the bundt pan, or use a non-stick baking spray with flour to ensure easy release.

Can I use all-purpose flour instead of cake flour?

Yes, but cake flour yields a lighter, more tender crumb. If using all-purpose flour, consider sifting it to achieve a finer texture.

Is it necessary to use chocolate pudding mix in the batter?

The pudding mix adds moisture and richness, contributing to the cake’s soft texture. While optional, it’s highly recommended for the best results.

Can I make this cake ahead of time?

Absolutely! The cake can be baked a day in advance and stored at room temperature. Apply the icing just before serving to maintain its glossy finish.

How can I make the icing thicker or thinner?

Adjust the consistency by adding more powdered sugar to thicken or more heavy cream to thin the icing to your desired consistency.

Can I freeze this bundt cake?

Yes, wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Is it possible to make this cake without eggs?

For an egg-free version, substitute each egg with a flaxseed meal mixture (1 tablespoon flaxseed meal + 3 tablespoons water per egg) or use a commercial egg replacer.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake; it should come out clean with just a few moist crumbs attached.

Can I use a different type of pan?

While this recipe is designed for a bundt pan, you can use a 9×13-inch baking dish. Adjust the baking time as needed, checking for doneness with a toothpick.

How can I add a decorative touch to the cake?

Dust the cooled cake with powdered sugar, drizzle with additional ganache, or garnish with fresh berries or mint leaves for an elegant presentation.

Conclusion

The Chocolate Buttermilk Bundt Cake is a timeless dessert that combines rich flavors and a moist texture, making it a favorite for any celebration. Its versatility allows for various adaptations to suit personal tastes, while the pourable chocolate icing adds a touch of elegance. Whether you’re an experienced baker or a novice, this cake is sure to impress and satisfy chocolate cravings.