Moist Chocolate Bundt Cake

Name: Moist Chocolate Bundt Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 3/4 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons baking powder; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk; 1 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water

Highlighted under: Sweet Treat Creations

I absolutely love baking cakes, and this Moist Chocolate Bundt Cake is one of my favorites. The way the rich chocolate flavor combines with the softness of the cake makes every bite a delightful experience. It’s perfect for any occasion, from birthdays to casual gatherings. I enjoy serving it with a dusting of powdered sugar or a drizzle of chocolate glaze. This recipe is straightforward and guarantees a moist texture that keeps everyone wanting more, making it an ideal treat for any chocolate lover.

Created by

Olivia

Last updated on 2026-01-30T00:15:27.966Z

When I first made this Moist Chocolate Bundt Cake, I was amazed by how easy it was to elevate a simple chocolate cake into something impressive. The trick lies in using high-quality cocoa powder and ensuring that the batter is neither overmixed nor undermixed. Achieving that perfect balance leads to a cake that’s tender and decadent.

What I find particularly rewarding is watching my friends and family enjoy it. They often ask for the recipe, and I get excited to share the special tips I've learned along the way, including how the addition of buttermilk enhances the moisture and flavor. This cake truly becomes a centerpiece of joy.

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding the Ingredients

The quality of your ingredients greatly influences the outcome of this Moist Chocolate Bundt Cake. Using high-quality cocoa powder is crucial, as it delivers a rich and intense chocolate flavor that defines the cake. If you have access to Dutch-processed cocoa, it can offer a smoother texture and deeper color, enhancing the overall appearance. Additionally, using fresh eggs and buttermilk ensures a moist crumb, while the vegetable oil contributes to a tender texture that can't be duplicated by butter.

Don’t underestimate the role of baking soda and baking powder in this recipe. Baking soda reacts with the acidity of buttermilk, providing leavening, while baking powder adds further lift. Together, they create a cake that rises beautifully and stays moist, avoiding the common pitfall of dry bundt cakes. Remember to not mix these two in excess; an over-mixed batter can lead to a denser final cake.

Baking Tips for Success

To achieve the best results, make sure to accurately measure your ingredients, especially the flour. Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag, which can cause compaction and lead to too much flour in your batter. If you find yourself with an overly thick batter due to too much flour, add a tablespoon or two of boiling water to adjust consistency before baking.

After pouring your batter into the Bundt pan, gently tap it on the counter. This helps remove air bubbles that may have formed, ensuring a smooth, even cake once it’s baked. Pay attention to the baking time; start checking for doneness at 40 minutes by inserting a toothpick. If it comes out with moist crumbs instead of wet batter, your cake is ready, as overbaking can lead to a dry end product.

Ingredients

For the Cake

2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Make sure all ingredients are at room temperature before starting for the best results.

Instructions

Preheat Oven

Preheat your oven to 350°F (175°C) and grease a 10-cup Bundt pan generously with butter or non-stick spray.

Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

Combine Wet Ingredients

In another bowl, mix the eggs, buttermilk, oil, and vanilla extract until smooth.

Combine Mixtures

Gradually add the wet ingredients to the dry mixture, stirring gently. Mix until just combined, then carefully stir in the boiling water until the batter is smooth.

Bake the Cake

Pour the batter into the prepared Bundt pan and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely before serving.

Enjoy this delightfully moist chocolate bundt cake served plain or with your choice of frosting.

Pro Tips

For an extra layer of flavor, consider adding chocolate chips or chopped nuts to the batter before baking.

Storage and Serving Suggestions

To keep your Moist Chocolate Bundt Cake fresh, store it in an airtight container at room temperature for up to three days. If you’d like to preserve it for longer, consider freezing individual slices. Wrap each slice tightly in plastic wrap, then place them in a freezer bag to avoid freezer burn. When ready to enjoy, simply thaw at room temperature, and you’ll have a delightful treat that tastes just as good as fresh.

Serve this cake with a dusting of powdered sugar for a simple yet elegant presentation, or elevate it with a homemade chocolate glaze. To make the glaze, melt 1 cup of chocolate chips with half a cup of heavy cream and drizzle it over the cooled cake. This creates a glossy finish that contrasts beautifully with the dense cake beneath.

Variations and Experimentation

Feel free to add a burst of flavor by incorporating chocolate chips or nuts into the batter. Fold in one cup of semi-sweet chocolate chips or a mix of walnuts and pecans for added texture and richness. If you’re a fan of citrus, experimenting with a teaspoon of orange zest in the batter can brighten the flavor profile and complement the chocolate beautifully.

For a fun twist, consider making a marble bundt cake by dividing the batter in half and mixing one part with a bit of extra cocoa powder. Swirl the two batters together before baking for a visually striking dessert that delights the eyes as well as the palate.

Questions About Recipes

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

Yes, you can use cake flour for a lighter texture, but it might affect the final density of the cake.

→ Can I make this cake ahead of time?

Absolutely! This cake keeps well for several days and can even be frozen for future enjoyment.

→ What is the best way to store leftovers?

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for about a week.

→ Can I substitute dairy-free products?

Yes, you can use almond milk or another dairy-free milk in place of buttermilk, and vegetable oil can remain the same.