Indulge in pure chocolate bliss with this incredibly simple Chocolate Bundt Cake recipe. Imagine a remarkably moist chocolate cake, crowned with a satiny-smooth, decadent chocolate glaze – it’s a dessert that truly anyone can master, and everyone will absolutely adore. Prepare to make this your new go-to recipe for effortless elegance and irresistible flavor!
Calling all chocolate aficionados! If you live and breathe for the rich, comforting embrace of chocolate, then you’ve arrived at your culinary destination. This delightful Chocolate Bundt Cake is crafted specifically for you. For those who can’t get enough of this glorious ingredient, be sure to explore more of our chocolate-laden favorites, including our velvety Chocolate Cream Pie, the comforting classic Chocolate Bread Pudding, or a batch of our chewy, fudgy Homemade Brownies. Each offers a unique way to satisfy your deepest chocolate cravings, but today, we’re focusing on a bundt cake that promises to be a showstopper without the fuss.
When it comes to the enchanting world of desserts, I confess: I’m utterly impartial. My heart beats equally for the classic simplicity of vanilla, the vibrant burst of fruit-covered delights, or the rich indulgence of a cake cloaked in a decadent glaze. Whether it’s filled with a luscious cream, elegantly layered, baked as a straightforward sheet, or presented in the charming ring of a bundt pan – if it’s cake, consider me captivated. There’s a certain joy in every slice, a little moment of happiness that a well-made cake can bring. However, there’s something uniquely appealing about bundt cakes. Their distinctive shape, often adorned with intricate patterns, elevates them beyond a simple dessert to a true centerpiece, promising both beauty and bounty on any table.
Just a few months ago, I eagerly volunteered to bring dessert to our cherished monthly family dinner. Inspired by a craving, I decided to embrace a bundt cake theme. My heart was set on remaking my beloved Root Beer Bundt Cake, a whimsical and surprisingly delicious creation. To complement it, I also prepared a sophisticated Buttermilk Cake with Caramel Icing. Knowing that both of these were “from scratch” recipes, which, while rewarding, can sometimes come with a touch of last-minute anxiety, I felt the need for a truly reliable, fail-proof option to complete the trio. That’s when this incredible Chocolate Bundt Cake came to mind. I had previously adapted this very recipe into delectable cupcakes, and I instinctively knew it would translate seamlessly into a stunning bundt cake. My intuition proved absolutely correct! The cake emerged from the oven perfectly risen, beautifully structured, and bursting with rich chocolate flavor. It was the stress-free success I needed, making the entire dessert spread a resounding hit.
This isn’t just another recipe; it’s a culinary anchor you’ll want to bookmark, print, and cherish forever. It’s the kind of reliable, delicious cake that becomes an instant classic in your collection, ready to be called upon for any occasion, big or small. From the first delightful crumb to the last decadent bite, this Chocolate Bundt Cake consistently delivers on its promise of moist texture and profound chocolate flavor. It has certainly earned its permanent spot in my stack of ‘loved recipes,’ and I’m confident it will quickly find a place in yours too!
Using Cake Mix as a Base for the Best Chocolate Bundt Cake
When it comes to baking, there’s often a spirited debate between “from scratch” purists and “cake mix” enthusiasts. Personally, I generally lean towards scratch cakes, primarily for their distinctive texture. Scratch cakes typically offer a denser, more finely crumbed texture, a delightful contrast to the lighter, more airy crumb often found in cakes made from a mix. However, it’s also true that many people have a deep-seated fondness for cake mix cakes, often because these are the flavors and textures they grew up with, creating a nostalgic comfort. Neither approach is inherently “right” or “wrong”; they simply offer different, yet equally delicious, experiences.
Despite my usual preference for the texture of a homemade, scratch-baked cake, there’s no denying the undeniable advantages of starting with a quality cake mix. Cake mix based recipes are not only incredibly easy, slashing prep time significantly, but they are also remarkably fail-proof. As any avid baker knows, bundt cakes can be notoriously tricky. I’ve lost count of how many bundt cakes have stubbornly stuck to the pan, or, even worse, dramatically collapsed after baking, leaving behind a crumbly, disheartening mess. This common struggle can make even seasoned bakers hesitate. This is where the magic of a cake mix truly shines. For reasons that seem almost miraculous, bundt cakes made with a mix tend to release from the pan with far greater ease and hold their beautiful shape more consistently than their scratch-made counterparts. This reliability is a huge relief when you need a stunning dessert without the usual baking anxieties.
This particular Chocolate Bundt Cake is a testament to the power of a well-chosen cake mix. It delivers an intensely rich and satisfying chocolate flavor, thanks to its brilliant foundation: a premium chocolate cake mix paired with a box of instant chocolate pudding mix. This clever combination is the secret to its deep chocolate profile and incredibly moist texture. But the indulgence doesn’t stop there. The addition of sour cream is a game-changer, infusing the cake with an unparalleled moisture and tenderness that makes every bite melt in your mouth. Finally, a lavish, satiny chocolate glaze is drizzled generously over the cooled cake, providing a delightful “double dose” of chocolate and an irresistible sheen. The result is a cake that rises beautifully, boasting a perfect crumb and an impressive appearance. It was, without a doubt, the star of our family dinner, disappearing quickly with rave reviews from everyone who tasted it.
How To Make This Easy Chocolate Bundt Cake
Creating this magnificent Chocolate Bundt Cake is surprisingly simple, making it accessible for bakers of all experience levels. Follow these detailed steps for a perfect, moist, and delicious result every time:
- Prepare Your Bundt Pan: This is a crucial first step for any bundt cake to ensure a clean release. Begin by preheating your oven to 325ºF (160ºC). Generously grease the entire inside surface of a 10-inch bundt pan. For the best results, I highly recommend using softened butter or shortening, ensuring every crevice is thoroughly coated, rather than relying on a nonstick cooking spray which can sometimes leave sticky residues. Once greased, dust the pan meticulously with all-purpose flour. Rotate and tap the pan to ensure the flour coats every part, then invert and gently tap out any excess flour. A properly prepped pan is your best defense against a stuck cake!
- Mix the Cake Batter: While a stand mixer makes quick work of most desserts, this particular cake is so forgiving and easy that it can be made perfectly with a hand mixer, or even just a sturdy whisk and spatula. In a large mixing bowl, combine the dry ingredients: the chocolate cake mix and the instant chocolate pudding mix. Whisk them together briefly to ensure there are no lumps and they are well-distributed. Next, add the wet ingredients: the sour cream, vegetable oil, and milk. Beat these ingredients until they are just combined and smooth. Then, crack in the lightly beaten eggs and mix again until they are fully incorporated. Finally, gently stir in the warm water. Be careful not to overmix; mix only until the batter is smooth. Overmixing can lead to a tough cake.
- Bake to Perfection: Carefully pour the luscious chocolate batter into your meticulously prepared bundt pan. Place the pan in the preheated oven and bake for approximately 45 to 55 minutes. The baking time can vary depending on your oven, so keep an eye on it. To test for doneness, insert a wooden skewer or toothpick into the center of the cake. It should come out clean or with only a few moist crumbs attached. Avoid opening the oven door too early, especially in the first 30 minutes, as this can cause the cake to sink.
- Cool and Invert: Once baked, remove the cake from the oven. Allow it to cool in the bundt pan on a wire rack for at least 15-20 minutes. This cooling period is vital; it allows the cake to firm up slightly and pull away from the sides of the pan, making it much easier to release. After this initial cooling, gently invert the cake onto a serving plate or another wire rack to cool completely. Cooling completely before glazing is important to prevent the glaze from simply melting off.
- Prepare the Silky Chocolate Glaze: To create the irresistible chocolate glaze, set up a simple double boiler. This can be done by placing a heat-proof bowl over a small pot containing about one to two inches of simmering water. Ensure the bottom of the bowl does not touch the water. Add the semi-sweet chocolate chips, butter, and light corn syrup to the bowl. Heat gently over medium heat, stirring continuously until the chocolate chips are fully melted and the mixture transforms into a smooth, glossy, and satiny glaze. Once smooth, remove the bowl from the heat and stir in the vanilla extract. The vanilla adds an extra layer of aroma and flavor that perfectly complements the rich chocolate.
- Glaze and Serve: While the glaze is still warm and pourable, drizzle it generously over the completely cooled bundt cake on your serving plate. You can use a spoon to guide the glaze over the edges, allowing it to cascade beautifully down the sides. For the neatest presentation, allow the glaze to set up slightly before slicing and serving. This will create that lovely, slightly firm chocolate shell that’s so satisfying to bite into.
More Fabulous Bundt Cake Recipes to Try
If you’ve fallen in love with the charm and ease of bundt cakes, then you’re in for a treat! We have an array of other fantastic bundt cake recipes that are just as delightful and perfect for any occasion:
- Apple Bundt Cake with Caramel Frosting
- Coconut Bundt Cake
- Almond Joy Candy Bar Filled Chocolate Bundt Cake
- Zesty Orange Cake
- Bright Lime Poppy Seed Cake
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Chocolate Bundt Cake
Pin Recipe
It doesn’t get much easier than this Chocolate Bundt Cake – a moist chocolate cake with a satiny smooth chocolate glaze. This is a cake anyone can make, and that everyone wants to eat!
Ingredients
Cake:
- 1 (15.25 oz) package chocolate cake mix
- 1 (3.9 oz) package instant chocolate pudding mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/3 cup milk (I used 2%)
- 4 eggs, lightly beaten
- 1/2 cup warm water
Chocolate Glaze:
- 3/4 cup semi-sweet chocolate chips
- 3 tablespoons butter
- 1 tablespoon light corn syrup
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 325ºF (160ºC). Generously grease the inside of a 10-inch bundt pan with butter or shortening and dust it with flour. Tap out any excess flour.
- In a large bowl, mix together the cake mix and the chocolate pudding mix. Add the sour cream, vegetable oil, and milk and beat to combine. Add the eggs and mix until combined. Stir in the warm water.
- Pour the batter into the prepared bundt pan. Bake until a tester inserted in the center comes out clean, or until the cake bounces back when you lightly touch it, about 45-55 minutes.
- Cool the cake completely in the pan, then invert the cake onto a serving plate.
- To make the glaze, place a heatproof bowl on a small pan with an inch or two of water in it (creating a double boiler). Turn the heat to medium. Place the chocolate chips, butter, and corn syrup in the bowl. Stir until the chocolate chips are melted and the mixture is smooth. Remove from the heat and stir in the vanilla.
- Drizzle the warm glaze over the cooled cake on the serving plate. Allow the glaze to set up before serving.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Serving: 1/12 of recipe, Calories: 457kcal (23%), Carbohydrates: 38g (13%), Protein: 5g (10%), Fat: 34g (52%), Saturated Fat: 9g (56%), Polyunsaturated Fat: 12g, Trans Fat: 0g, Cholesterol: 79mg (26%), Sodium: 184mg (8%), Fiber: 2g (8%), Sugar: 30g (33%)