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A one-bowl wonder, this easy but rich and decadent Chocolate Bundt Cake will satisfy chocolate lovers the world over!
Okay folks, there is nothing, I say NOTHING not to love about this Chocolate Bundt Cake! One bowl. Pour it in a bundt pan. Bake it. Decorate it to suit any occasion! Change it up by adding different types of frosting, or sprinkles, or try your hand at writing a message on the top? You do you, boo.
Ever heard the saying “if I’d known you were coming, I’d have baked a cake”? No? Okay, we might have to attribute that one to my mother then. Or Sesame Street. Whatever.
ANYWAY – the reason I say that is because you can literally make this super fast with about an hour’s notice of hearing guests are arriving. Or if you are crap like me, and forget to make your husband and/or children birthday cakes. Not that I’ve ever done that. Thank you for not clicking on the links showing evidence of that.
However TODAY? Today is mine and the Husband’s wedding anniversary. 10 years ago… we got hitched. So yay. Here’s some cake?
Why this recipe works:
This cake is PERFECT for whipping up any time, I promise.
The buttermilk makes the cake super moist!
Kylee’s Notes & FAQs
Storing the cake
It will keep for about a week in a covered plastic container if it actually lasts that long.
Ways to personalize this Chocolate Bundt Cake Recipe
- Fold in some dark or milk chocolate chips to the cake batter!
- Add 1 tsp espresso powder with the dry ingredients. It intensifies the chocolate flavor!
- Add 1/4-1/2 cup booze. Decrease the amount of hot water to make up for it.
- Use red and green sprinkles for Christmas
- Grab some heart decorations and make this for your sweetheart in February
- Add shaved white or dark chocolate (or both) in place of sprinkles.
- Use chocolate ganache instead of the glaze (it uses melted chocolate and heavy cream)
The full list of ingredients and quantities is found in the printable recipe card below.
How to make Chocolate Bundt Cake
(full printable recipe below – just scroll down)
Preheat your oven to 350 degrees F.
Thoroughly grease a bundt pan (mine is a 12 cup), and set aside.
For the cake
Add all cake ingredients to a large bowl, (you can use your stand mixer if you must) and mix until well blended using a hand mixer. The batter will be thick!
Pour the batter into the greased bundt pan.
Bake for an hour (check at 50 mins) or until the cake springs back when touched lightly with your finger.
Remove from the oven and allow the cake to cool completely on a wire rack before frosting.
For the chocolate glaze
In a small saucepan, whisk together the sugar, cocoa powder, cornstarch and hot water.
Cook, stirring often over a medium heat until thickened slightly.
Remove from the heat and add the vanilla extract and butter, and stir until the butter melts.
Set your cake over a rack with something underneath to catch all the drips! Pour glaze over your cake.
Let the frosting set a little before adding sprinkles (so they don’t all fall off).
Let set for at least an hour.
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Chocolate Buttermilk Bundt Cake
- Preheat your oven to 350F.
- Thoroughly grease a bundt pan (mine is a 12 cup), and set aside.
- Add all cake ingredients to a large bowl, (you can use your stand mixer if you must) and mix until well blended using a hand mixer. The batter will be thick!
- Bake for an hour (check at 50 mins) or until the cake springs back when touched lightly with a finger.
- Remove from oven and let cool completely before frosting.
- In a medium saucepan, whisk together the sugar, cocoa, cornstarch and hot water.
- Cook, stirring often over a medium heat until thickened slightly.
- Remove from the heat and add the vanilla and butter, and stir until the butter melts.
- Set your cake over a rack with something to catch all the drips! Pour frosting over your Chocolate Buttermilk Bundt Cake.
- Let the frosting set a little before adding sprinkles (so they don’t all fall off).
- Let set for at least an hour.
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.