Best Chocolate Bundt Cake Recipe

best chocolate bundt cake with simple chocolate glaze

The Spruce Eats / Diana Rattray

Prep: 15 mins
Cook: 55 mins
Total: 70 mins
Servings: 12 to 16 servings
Yield: 1 cake
Nutrition Facts (per serving)
419 Calories
22g Fat
52g Carbs
4g Protein
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 419
% Daily Value*
Total Fat 22g 28%
Saturated Fat 12g 62%
Cholesterol 69mg 23%
Sodium 192mg 8%
Total Carbohydrate 52g 19%
Dietary Fiber 2g 8%
Total Sugars 37g
Protein 4g
Vitamin C 0mg 1%
Calcium 43mg 3%
Iron 3mg 19%
Potassium 114mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This chocolate Bundt cake is moist, easy, and tastes as good as it looks. The cake is super easy to make—you don't even need a mixer. All you have to do is stir or whisk the ingredients and bake. The glaze is just as easy as the cake—the ingredients are combined and heated until the butter melts. The cake is perfect for chocolate lovers, and it couldn't be easier!

Buttermilk gives the cake its tender texture while the butter, sugar, and brewed coffee add moisture. If you're not sure about the coffee, it doesn't make the cake taste like coffee, but it does intensify the chocolate flavor. You can always make it with hot water instead of coffee if you prefer—either way, you can't go wrong!

There are no layers to stack, fill, and frost because the cake bakes to perfection in a one-piece Bundt or fluted cake pan. Spoon the warm glaze over the cake and enjoy.

A glazed chocolate Bundt cake is a dessert made for sharing. Bake it for a birthday, Valentine's Day, bake sale, or just about any special occasion. Or make it for an everyday family dessert.


For the Chocolate Cake:

  • 1 cup (227 grams) strong brewed coffee, hot

  • 1 cup (227 grams) unsalted butter

  • 1 cup (84 grams) unsweetened cocoa powder, natural

  • 2 cups (396 grams) granulated sugar

  • 3/4 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 3/4 teaspoon salt

  • 1 3/4 cups (227 grams) all purpose flour

  • 2 teaspoons pure vanilla extract

  • 2 large eggs

  • 1/2 cup (121 grams) buttermilk, well shaken

  • Nonstick vegetable oil spray, or melted shortening, for the pan

For the Glaze:

  • 3 tablespoons (43 grams) unsalted butter

  • 1 cup (170 grams) dark chocolate chips, or semisweet

  • 1 cup (113 grams) confectioners' sugar, sifted

  • 6 to 8 tablespoons heavy cream

  • 1 teaspoon pure vanilla extract

Steps to Make It

Prepare and Bake the Cake

  1. Gather the ingredients.

  2. Grease a 10-cup Bundt cake pan with nonstick vegetable oil spray or melted shortening, then dust with flour. Make sure to get all the nooks and crannies to ensure easy release. Position a rack in the center of the oven and heat to 350 F.

  3. In a saucepan, combine the coffee, 1 cup of unsalted butter, and unsweetened cocoa powder. Heat the mixture over medium-low heat, stirring, until the butter melts. Set aside to cool.

  4. In a medium bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Set aside.

  5. In a mixing bowl, whisk the eggs, buttermilk, and 2 teaspoons of vanilla extract until well blended. 

  6. Add the chocolate mixture and dry ingredients to the mixing bowl and whisk until smooth and well blended.

  7. Pour the batter into the prepared cake pan.

  8. Bake the cake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the cake comes out clean.

  9. Cool the cake in the pan for 15 minutes, then turn it out onto a cooling rack to cool completely.

Make the Chocolate Glaze

  1. Gather the chocolate glaze ingredients.

  2. In a medium saucepan, combine 3 tablespoons of unsalted butter, chocolate chips, confectioners' sugar, 6 tablespoons of heavy cream, and 2 teaspoons of vanilla extract. Heat over low heat, frequently stirring, for about 4 to 5 minutes, until the mixture is melted and smooth.

  3. Spoon the warm glaze mixture over the cooled cake, letting it drip down the sides.


Baking the cake in a 12-cup Bundt cake pan may take a little less time, so begin testing the cake after about 42 minutes.

How to Store and Freeze

  • This chocolate Bundt cake may be stored, covered with foil or plastic wrap, at room temperature for up to 3 days, or refrigerated for up to 1 week.
  • To freeze the cake, place slices on a baking sheet and place the pan in the freezer. When the pieces are frozen solid, wrap them in plastic wrap or foil and put them in a freezer bag. Freeze for up to 6 months.

What is the difference between a Bundt cake and a regular cake?

A Bundt cake is baked in a fluted, tube-style cake pan. The name "Bundt" is a trademark held by Nordic Ware. Similar pans are referred to as "fluted."

What if my Bundt cake won't come out of the pan?

Most Bundt-style pans have a nonstick surface which ensures easy release, but even if properly greased, a cake can stick if the surface is worn or scratched. If your cake is stuck, try holding the pan over a steaming pot of water for a few minutes. Shake it lightly, and if it hasn't loosened, hold it over the steam again. After a few minutes, it should loosen. Or try using a hairdryer to warm the pan and heat the grease surrounding the cake.