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Chocolate Buttermilk Bundt Cake

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A rich and moist chocolate bundt cake made with buttermilk, cocoa, and chocolate pudding mix, topped with a glossy pourable chocolate fudge icing.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Generously butter and flour a 10- or 12-cup bundt pan.
  2. In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
  3. Add the vanilla extract and eggs, one at a time, beating well after each addition.
  4. In a separate bowl, whisk together the cake flour, cocoa powder, chocolate pudding mix, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Fold in the chocolate chips until evenly distributed.
  7. Pour the batter into the prepared bundt pan.
  8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean with just a few crumbs.
  9. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. 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.
  11. Gradually add the powdered sugar, mixing until well combined.
  12. Stir in the heavy cream to achieve a pourable consistency.
  13. Once the cake has cooled, pour the icing over the top, allowing it to drizzle down the sides and fill the center.

Notes

  • Store the cake in an airtight container at room temperature for up to 4 days.
  • Warm individual slices in the microwave for 10–15 seconds for a soft, fudgy texture.
  • For easy release, generously butter and flour the bundt pan or use a non-stick baking spray with flour.
  • You can substitute white or milk chocolate chips for texture variation.
  • Add chopped walnuts or pecans for a nutty twist.
  • Use cream cheese frosting as an alternative to the chocolate fudge icing.
  • Adding a teaspoon of instant espresso powder enhances chocolate flavor.
  • Freeze wrapped cake up to 3 months; thaw overnight in refrigerator.
  • For an egg-free version, substitute each egg with 1 tbsp flaxseed meal + 3 tbsp water or use commercial egg replacer.

Nutrition

Find it online: https://bitezly.com/chocolate-buttermilk-bundt-cake/