Who doesn’t love a good chocolate cake? And when it’s topped with a rich and creamy chocolate icing, it becomes simply irresistible! This recipe for chocolate icing for bundt cake is the perfect way to add a touch of indulgence to your dessert. Whether you’re baking for a special occasion or just want to treat yourself, this recipe is sure to please. So, let’s get started!
- 1/2 cup unsalted butter, softened
- 2 cups confectioner’s sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 1 tsp vanilla extract
- In a large mixing bowl, beat the softened butter until creamy.
- Add in the confectioner’s sugar and cocoa powder, and mix until well combined.
- Pour in the milk and vanilla extract, and continue mixing until the icing is smooth and creamy.
- Spoon the icing over the cooled bundt cake, and spread it evenly with a spatula.
- Chill the cake in the refrigerator for at least 30 minutes before serving.
Serving Size: 1/12 of recipe
Total Fat: 12g
Saturated Fat: 7g
Total Carbohydrates: 35g
Dietary Fiber: 1g
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes
- Large mixing bowl
- Electric mixer
- Bundt cake pan
This chocolate icing is perfect for topping a classic bundt cake, but it can also be used on cupcakes, cookies, and other desserts. Serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.
If you want to switch up the flavor of this icing, you can try adding a teaspoon of instant coffee granules for a mocha flavor, or a tablespoon of peanut butter for a chocolate-peanut butter twist. You can also adjust the consistency of the icing by adding more or less milk to achieve your desired texture.
If you don’t have unsalted butter on hand, you can use salted butter instead, but be sure to omit the additional salt from the recipe. You can also use almond milk or another non-dairy milk in place of the milk called for in the recipe.
Leftover icing can be stored in an airtight container in the refrigerator for up to a week. When you’re ready to use it again, simply let it come to room temperature before spreading it on your cake or dessert.
- Be sure to let your cake cool completely before icing it, or the icing may melt and become runny.
- If your icing is too thick, you can add a little more milk to thin it out.
- If you want a smoother finish on your cake, you can use a pastry bag or zip-top bag with the corner snipped off to pipe the icing onto the cake.
This recipe makes enough icing to generously cover a 10-inch bundt cake, but you can easily halve or double the recipe to suit your needs. Just remember to adjust the ingredient amounts accordingly.
Frequently Asked Questions:
Can I make this icing ahead of time?
Yes, you can make the icing up to a week in advance and store it in the refrigerator until you’re ready to use it.
Can I freeze this icing?
You can freeze the icing for up to a month, but keep in mind that it may lose some of its texture and creaminess after being frozen and thawed.
Can I use this icing on other types of cakes?
Absolutely! This icing would be delicious on any type of chocolate cake, as well as other flavors like vanilla, coconut, or red velvet.
This chocolate icing for bundt cake is the perfect way to take your dessert to the next level. It’s rich, creamy, and full of chocolate flavor, and it’s sure to impress your friends and family. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and yields delicious results every time. So, what are you waiting for? Give it a try and indulge in this decadent treat!