One-Bowl Chocolate Bundt Cake

Name: Chocolate Bundt Cake
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: 3 cups all-purpose flour; 2 cups white sugar; 2/3 cup unsweetened cocoa powder; 1/2 teaspoon salt; 1 tablespoon baking soda; 2 large eggs; 1 1/4 cup buttermilk; 1 cup vegetable oil; 1 cup boiling hot water; 1 tablespoon vanilla extract; 1/2 cup heavy cream; 1 cup chocolate chips

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This easy chocolate bundt cake is a dream for chocolate lovers. It doesn’t get much better than a soft, moist chocolate cake topped with a rich, thick, and glossy chocolate ganache, right?

With just 5 minutes of prep time and simple baking staples, this heavenly buttermilk bundt cake is going to become your new favorite!

Try my Mini Fudgy Chocolate Brownie Bites, Pink Velvet Cake, or my Chocolate Caramel Tart (for real indulgence).You could also try my Boston Cream Poke Cake, which infuses a moist chocolate cake with creamy vanilla pudding and chocolate frosting.

Step-by-step photos and instructions are below. Jump to the recipe card if you wish!

Okay folks, there is nothing, I say NOTHING not to love about this Chocolate Bundt Cake! It’s rich and chocolatey, soft, and moist, and elevated with a thick chocolate ganache on top.

If that wasn’t enough, this homemade bundt cake is made completely from scratch, mixed all in one bowl, then poured, baked, and ready in 1 hour. Which means if you have ANY notice of last minute guests arriving, you can pull this beauty out and serve it to friend!

The frosting gets poured overtop and then drips down the sides which is an easy way to frost a cake if you ask me. Once it’s poured, you can leave it be or decorate it with sprinkles, chopped nuts, candy bits, or whatever you have in mind, for any celebration.

So, whether you’ve got chocolate cravings that need attending to, you want something easy yet impressive to bring to a party, or you need something super easy to whip up for last-minute guests, this one-bowl wonder checks all of the boxes!

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!

Why you’ll love this

It is dense and rich with plenty of decadent chocolate flavor!
The buttermilk makes a melt-in-your-mouth moist crumb.
It’s super easy to whip up when you’re short on time.

Try my lemon bundt, red velvet bundt and pumpkin bundt cake too!

FAQs

Do I need to use an electric mixer for this recipe?

No! I mean, it will be much easier to use beaters because it’s a thick batter, but you can whisk it by hand.

Can I make this cake without a ganache?

Certainly! While a decadent chocolate ganache elevates the cake with frosting and gives something for the sprinkles to stick to, it’s completely optional.

Do I still need to grease a nonstick bundt pan?

Yes, you do. There’s nothing worse than anticipating a beautiful bundt cake with those signature grooves on top, and then it not coming out cleanly once flipped over.

What size bundt pan should I use?

I use a 12-cup bundt pan for this recipe. If you’re not sure what size yours is, fill your pan up with water, cup by cup, using a 1-cup measuring cup. Count how many cups you use and that’ll tell you the size of your bundt cake pan.

What to serve with a Chocolate Cake

One generous slice of this chocolate bundt cake is perfect with a hot cup of tea or coffee. It doesn’t need much else, as it’s an indulgent taste experience.

However, if you’re serving a crowd on an extra special occasion, I don’t see why a scoop of vanilla ice cream couldn’t be enjoyed on the side!

Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

a slice of chocolate bundt cake on a white plate.

Key Recipe Ingredients

Note: This highlights some ingredients. Full list is in the recipe card.

All-purpose flour. For best results, you should always measure your flour properly. If not with a scale, then use the spoon and level method.
Granulated white sugar. Using sugar adds the necessary sweetness to this chocolate bundt cake recipe
Unsweetened cocoa powder. Natural cocoa powder is the way to go. We use baking soda in this dessert, so we need the cocoa powder to react with it. The Dutch-processed cocoa powder won’t work the same way (however, if you’re in a bind, go ahead and use the Dutch process anyway).
Salt. Brings out the flavors of the entire chocolate bundt cake.
Baking soda. Leavening agent that helps to make the cake light and airy with a fantastic rise. Always make sure your baking soda is fresh!
Large eggs They add moisture to the cake while holding everything together.
Low fat buttermilk. The acid in buttermilk reacts with the baking soda providing moisture and a soft crumb. Sour cream does the same thing.
Vegetable oil. Cocoa powder can be drying, so using vegetable oil that remains liquid at room temperature, will help keep the cake moist.
Boiling hot water. When combined with cocoa powder, it helps it to bloom so the flavor of the rich chocolate is even more pronounced. The hot water also helps to dissolve the powder so it gets distributed evenly throughout the batter.
Vanilla extract. For a fabulous warm flavor that pairs well with chocolate all day every day.
Frosting. Made with heavy cream and semi-sweet chocolate chips. So easy.

ingredients to make chocolate bundt cake laid out and labeled.

How to make Chocolate Bundt Cake

This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.

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Get prepped. Preheat your oven to 350°F. Thoroughly grease a bundt pan (mine is a 12 cup), and set aside. You can use a bit of butter or cooking spray to ensure your cake doesn’t stick.

Bundt Cake. In a large bowl, whisk the dry ingredients together. Add the wet ingredients and mix until well blended. The mixture will be thick! You can use your arm muscles for this, or make it a little easier and use an electric mixer.

A bowl of mixed dry ingredients sits on a counter with eggs, vanilla, melted butter, a bundt pan, and a wooden spoon nearby. Text at top reads, "Add the dry ingredients to a bowl.

A glass bowl with dry cake mix and wet ingredients being combined, next to a Bundt pan, chocolate chips, wooden spoon, and striped towel. Text reads: "Add the wet ingredients.

Pour the batter into the prepared bundt pan.

A glass bowl filled with chocolate bundt cake batter sits on a marble counter next to a bundt pan, chocolate chips, and a blue-striped towel. Text reads, "Mix together until well blended.

Chocolate cake batter being poured into a black bundt pan on a white countertop, with chocolate chips, a glass of milk, and green leaves nearby.

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 it cool in the pan for about 15 minutes.

Cool cake. Carefully turn it out onto a wire rack to let the cake cool completely before frosting.

Chocolate bundt cake in a pan on a cooling rack, with a glass of milk and a bowl of chocolate chips nearby; text reads "Bake this chocolate bundt cake for an hour.

A chocolate bundt cake cools on a wire rack with chocolate chips and a glass of milk nearby. Text at the top reads, "Remove the chocolate bundt cake and cool on a wire rack.

Make the chocolate ganache

While the cake is cooling, make the ganache by heating the heavy cream in a small saucepan until it just begins to simmer.

Place the chocolate chips in a bowl, and pour the hot cream over the chocolate, and let it sit a few minutes.

Then, stir until the chocolate melts, and is smooth.

Once the cake has cooled, set the wire rack overtop a sheet pan or something to catch the drips.

A saucepan with heated cream and chocolate chips sits on a white countertop next to a blue striped towel; text instructions appear above.

When the ganache has thickened slightly, drizzle it evenly over the top of the cake.

Let it set for at least an hour so it has a chance to firm up. Then, slice and devour!

process shot of ganache being poured over a chocolate cake.

A chocolate bundt cake, glazed to perfection, sits on a wire rack over a baking tray, with chocolate chips and a striped cloth nearby.

Kylee’s Notes

What to do with leftovers

If you’re lucky enough to have leftovers, keep them covered in an airtight container at room temperature for up to 1 week.

Substitutions/Additions

There are plenty of ways to personalize this chocolate cake recipe and make it your own. Depending on the occasion, you can dress is up according to the theme!

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. Crushed candy cane works too.
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 glaze instead of a ganache.

Freezing instructions

This cake can be frozen! If you plan to make this cake ahead and then freeze it, do that without the ganache. Allow the cake to cool completely, wrap it tightly in plastic wrap, and then place it in a freezer bag. Thaw overnight and then top it with the ganache the day you plan to serve it.

More recipes to love

Lemon bundt cake – a beautiful, light, fresh, and zesty lemon bundt cake is perfect for all your summer celebrations!
Apple dump cake – the easiest way to enjoy the flavors of apple pie, apple crisp, or apple cake without the work!
Fresh cranberry cake – sweet, tart, and super easy to make, is just a few reasons why this cake is one of my go-to recipes around the holidays.

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Update: This recipe was originally published in December of 2017. It was updated and republished in January of 2024.

About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee

5 from 16 votes (10 ratings without comment)

16 Comments

Mary P McDonald says:

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I have this in the oven right now, but I’m so confused because you say the batter will be thick, but mine was like soup, so I went over the measurments 2 times to make sure I did them right and I did. I mean, there are three cups of liquid in there, so it makes sense why it’s so soupy, but why was yours so thick?

I think my bundt pan is smaller than yours and seemed like it was getting full, so I filled it about 2/3, then had enough to make 6 cupcakes. Those just came out of the oven and look great. The cake is looking good so far too. I was worried because the batter was so thin it wouldn’t rise, but it did! I’m sure it will taste amazing.

Two tweaks I made. I added a tablespoon of espresso powder to enhance the chocolate.

I also added a tablespoon of malted milk powder. I don’t know what that might do. I love malt in chocolate things and it gives baked goods a little more depth, so I hope it adds something and doesn’t hurt it.

1. Kylee Ayotte says:
  
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  I think batter thickness will depend on where you are and what your climate is like. I’m glad yours turned out great!