Magnolia Journal Chocolate Bundt Cake Recipe

Magnolia Journal Chocolate Bundt Cake Recipe

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Magnolia Bundt® Pan Lemon bundt cake, Bundt cake, Bundt
Magnolia Bundt® Pan Lemon bundt cake, Bundt cake, Bundt from

An Intro to the Heavenly Chocolate Bundt Cake Recipe

Are you a chocolate lover? Do you crave the rich, melt-in-your-mouth flavor of a decadent chocolate cake? Look no further than the Magnolia Journal Chocolate Bundt Cake recipe! This recipe is sure to satisfy your sweet tooth and impress your friends and family at any gathering. Whether you’re an experienced baker or a novice in the kitchen, this recipe is simple and easy to follow. With just a few basic ingredients and some simple steps, you can create a delicious and indulgent dessert that will have everyone coming back for seconds.


– 2 cups all-purpose flour – 1 cup unsweetened cocoa powder – 2 teaspoons baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 1 cup unsalted butter, softened – 2 cups granulated sugar – 4 large eggs – 2 teaspoons vanilla extract – 1 1/2 cups buttermilk


1. Preheat your oven to 350°F. 2. Grease a 10-inch bundt pan with cooking spray or butter and flour. 3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. 4. In a large bowl, beat the butter and sugar together until light and fluffy. 5. Add the eggs one at a time, beating well after each addition. 6. Stir in the vanilla extract. 7. Gradually mix in the dry ingredients and buttermilk, alternating between the two until everything is well combined. 8. Pour the batter into the prepared pan and smooth out the top. 9. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. 10. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

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Nutritional Information

– Serving size: 1 slice – Calories: 410 – Total fat: 20g – Saturated fat: 12g – Cholesterol: 105mg – Sodium: 230mg – Total carbohydrates: 56g – Dietary fiber: 3g – Sugars: 38g – Protein: 6g

Cooking Time

This recipe takes approximately 50-60 minutes to bake and 10 minutes to cool in the pan before removing it and letting it cool completely on a wire rack.


– 10-inch bundt pan – Mixing bowls – Whisk – Electric mixer – Measuring cups and spoons – Rubber spatula – Wire rack

Serving Suggestions

This cake is delicious on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra special treat, try drizzling it with chocolate ganache or caramel sauce.


– Add chocolate chips or chopped nuts to the batter for extra texture and flavor. – Swap out the vanilla extract for almond or peppermint extract. – Use a different type of flour, such as whole wheat or almond flour, for a healthier twist. – Add a tablespoon of instant espresso powder to the batter for a mocha twist.


– If you don’t have buttermilk, you can make your own by mixing 1 1/2 cups of milk with 1 tablespoon of white vinegar or lemon juice and letting it sit for 5 minutes. – You can substitute the unsalted butter for salted butter, but be sure to reduce the amount of salt in the recipe to 1/4 teaspoon.


This cake will keep for up to 3 days at room temperature in an airtight container or wrapped in plastic wrap. You can also freeze it for up to 3 months.

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– Be sure to grease your bundt pan well to prevent the cake from sticking. – Don’t overmix the batter, as this can result in a tough cake. – Let the cake cool in the pan for 10 minutes before removing it to prevent it from falling apart. – To make the cake extra moist, brush it with a simple syrup made from equal parts sugar and water while it’s still warm.


– This recipe makes a large cake, so be sure to use a 10-inch bundt pan to ensure it bakes evenly. – If you’re having trouble removing the cake from the pan, try running a butter knife around the edges to loosen it before turning it out onto a wire rack.

Frequently Asked Questions

Can I make this recipe without a bundt pan?

While a bundt pan is recommended for this recipe, you can also bake it in two 9-inch cake pans or one 9×13-inch baking dish.

Can I freeze this cake?

Yes, this cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and store it in an airtight container or freezer bag.

Can I use a different type of cocoa powder?

Yes, you can use either natural or Dutch-processed cocoa powder for this recipe. Just be sure to use unsweetened cocoa powder. In summary, the Magnolia Journal Chocolate Bundt Cake recipe is a delicious and indulgent dessert that is sure to impress. With its rich chocolate flavor and moist texture, this cake is perfect for any occasion. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is easy to follow and will yield impressive results. So why not give it a try today and indulge in a little chocolatey goodness?

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