Moist Chocolate Bundt Cake Recipe From Scratch

Moist Chocolate Bundt Cake Recipe From Scratch

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Moist Chocolate Bundt Cake • Dance Around the Kitchen
Moist Chocolate Bundt Cake • Dance Around the Kitchen from dancearoundthekitchen.com

Who doesn’t love a good chocolate cake? Especially when it’s moist, fluffy, and oh-so-decadent. This moist chocolate bundt cake recipe from scratch is sure to make your taste buds dance with joy. It’s perfect for any occasion, be it a birthday party, a family gathering, or just a dessert to enjoy on your own. So, let’s dive in and learn how to make this mouth-watering cake.

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/3 cups buttermilk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 10-cup bundt pan and dust it lightly with flour.
  2. In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
  3. In a separate large bowl, beat the butter and sugar together until light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition. Then, stir in the vanilla extract.
  5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, until everything is well combined.
  6. Pour the batter into the prepared bundt pan and smooth the surface with a spatula.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely.
  9. Dust the top of the cake with powdered sugar or drizzle it with chocolate ganache before serving.
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Nutritional Information

Serving size: 1 slice (12 slices per cake)

  • Calories: 406
  • Total Fat: 20g
  • Saturated Fat: 12g
  • Cholesterol: 108mg
  • Sodium: 441mg
  • Total Carbohydrates: 54g
  • Dietary Fiber: 2g
  • Sugars: 36g
  • Protein: 6g

Cooking Time

Total time: 1 hour and 20 minutes (includes 10 minutes for cooling)

Equipment

  • 10-cup bundt pan
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Electric mixer
  • Spatula
  • Wire cooling rack

Serving Suggestions

This moist chocolate bundt cake is delicious on its own, but you can take it up a notch by serving it with a scoop of vanilla ice cream, fresh berries, or a dollop of whipped cream. You can also dust the top of the cake with powdered sugar or drizzle it with chocolate ganache for an extra touch of decadence.

Variations

If you want to switch things up, try adding some chopped nuts or chocolate chips to the batter before baking. You can also add a teaspoon of cinnamon for a spicy twist or swap the buttermilk for sour cream for a tangier flavor. The possibilities are endless!

Substitutions

  • You can use regular milk instead of buttermilk, but the cake may not be as moist.
  • If you don’t have unsalted butter, you can use salted butter and reduce the amount of salt in the recipe.
  • If you don’t have granulated sugar, you can use brown sugar instead, but the cake will be slightly denser and have a caramel flavor.
  • If you’re out of cocoa powder, you can use melted chocolate instead. Just make sure to adjust the amount of butter and sugar accordingly.

Storage

This cake can be stored at room temperature for up to 3 days, or in the fridge for up to a week. If you want to freeze it, wrap it tightly in plastic wrap and store it in an airtight container for up to 3 months. When you’re ready to eat it, let it thaw at room temperature for a few hours before serving.

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Tips

  • Make sure all your ingredients are at room temperature before you start baking.
  • Don’t overmix the batter, or the cake will be tough and dry.
  • Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
  • Let the cake cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely.
  • If you’re having trouble removing the cake from the pan, run a knife along the edges to loosen it up.

Notes

This recipe makes a 10-cup bundt cake, but you can easily double the recipe if you want to make a larger cake. Just adjust the baking time accordingly.

Frequently Asked Questions

  • Can I use a different type of pan?
  • Yes, you can use a regular cake pan or a loaf pan instead of a bundt pan. Just adjust the baking time accordingly.

  • Can I use Dutch-processed cocoa powder?
  • Yes, you can use Dutch-processed cocoa powder instead of unsweetened cocoa powder, but the cake may not rise as much.

  • Can I make this cake ahead of time?
  • Yes, you can make this cake a day or two in advance and store it in the fridge. Just make sure to wrap it tightly in plastic wrap so it doesn’t dry out.

Personal Thoughts

This moist chocolate bundt cake recipe from scratch is an absolute winner in my book. It’s easy to make, requires no fancy ingredients, and tastes heavenly. The cake is moist, fluffy, and has just the right amount of chocolatey goodness. It’s perfect for any occasion, and I guarantee that your friends and family will be asking for the recipe.

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If you’re a chocolate lover like me, you have to try this recipe. It’s a game-changer!

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