The Best Chocolate Bundt Cake is easy to make even for beginner bakers. You will love this simple recipe that does not require eggs for the batter and mixer to make it!Â
This cake is always a hit, just like my One Bowl Chocolate Cake. Make it, share it with friends and watch it disappear!
Let’s talk about classics for a moment. Chocolate Bundt Cake, for example. It’s a classic, a dessert recipe that everyone should have in their recipe box. It is perfect for a holiday table! Gorgeous yet so easy, just like my One Bowl Chocolate Cake! And today, I am sharing my very favorite and proclaimed to be the best chocolate bundt cake. The batter comes together in one bowl. Yes, just one bowl! No mixer needed! Just one bowl and a whisk! It’s really that easy! It’s my favorite chocolate cake recipe and I made it in cupcake form, a small sheet form and in a 4-layer form. It’s perfect for any kind of shape of a chocolate cake you want!
Ingredients:
- al-purpose flour
- sugar
- baking soda
- salt
- cocoa powder
- vegetable oil
- water
- vanilla extract
- apple cider vinegar
- butter
- chocolate chips
- corn syrup
- hot water
How to make chocolate bundt cake?
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In a small bowl, mix together melted one tablespoon of butter and one tablespoon of cocoa powder. It will create a thick paste. Apply the paste all over the inside of a 10-cup bundt pan.
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Whisk together the dry ingredients.
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Add oil, water, extract and vinegar to the dry ingredients and whisk until smooth.
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Pour the batter into the prepared pan.
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Bake the cake until the toothpick (or uncooked spaghetti noodle) inserted in a few places comes out clean.
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Let the cake cool for ten minutes in the pan set on a cutting board.
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Invert the cake onto the cooling rack. Cool before glazing.
Homemade pan release:
See how perfect the cake looks right out of the pan? It’s beautiful, isn’t it? here is a secret to it and you are going to love it! I shared before my tip to getting the bundt cake out of the pan in one piece. It’s super simple and will save you a big headache that can come with making bundt cakes. It’s the mixture of melted butter and flour or cocoa powder (depends what kind of cake you are baking). It created a paste that you coat the inside of the pan with and it prevents the cake from sticking to it. It works every single time and just like a water bath for a cheesecake, I never make a bundt cake without applying this paste to my pan. It’s a must! Besides, the bundt pans come in so many gorgeous shapes now, it would be a huge loss to bake a cake and lose it because it stuck to the pan. Bundt cakes should be easy and impressive. And this cake is definitely it!
No dairy:
The reddish, rich, chocolaty hue of the cake is the effect of baking soda, cocoa and vinegar reacting together. I absolutely love it! It’s always breathtaking to slice into it and see the color! Gorgeous!
You may notice that this recipe does not use any dairy. Yep! No eggs or milk in this cake which means it’s perfect for vegans! The vinegar and baking soda replace the eggs and give the cake enough lift to bake the batter into a pure perfection of a bundt cake.
The glaze:
I glazed the cake with the simplest and most delicious glaze you can imagine! It comes together in just one bowl! Many times, bundt cakes are swimming (or should I say drowning) in a glaze. I’ve seen so many cakes covered with way too much glaze. This one is the perfect amount. It’s enough to cover the top of the cake without covering and soaking into the bottom of it. It is not sticky which means it will not make a mess when you slice the cake. It will slice perfectly! It also won’t dry into a crunchy topping. It will remain set yet soft.
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The Best Chocolate Bundt Cake
Ingredients
for the pan:
- 1 Tablespoon unsalted butter melted, cooled
- 1 Tablespoon unsweetened cocoa powder
for the cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoons salt
- 2/3 cup unsweetened cocoa powder
- 1 cup vegetable oil
- 2 cups water
- 2 teaspoons vanilla extract or 1 teaspoon almond extract
- 2 Tablespoons apple cider vinegar
for the glaze:
- 1/2 cup semi-sweet chocolate chips
- 2 Tablespoons unsalted butter
- 2 Tablespoons corn syrup
- 1 Tablespoon hot water
Instructions
to prepare the pan:
- Preheat oven to 350 degrees F.
- In a small bowl, mix together melted one tablespoon of butter and one tablespoon of cocoa powder. It will create a thick paste. Apply the paste all over the inside of a 10-cup bundt pan. Set aside.
to make the cake:
- In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking soda, salt and cocoa powder).
- Add oil, water, extract and vinegar to the dry ingredients and whisk until smooth.
- Pour the batter into the prepared pan. Tap the pan against the countertop to release the air bubbles.
- Bake the cake for 40 to 45 minutes or until the toothpick (or uncooked spaghetti noodle) inserted in few places comes out clean.
- Let the cake cool for ten minutes in the pan set on a cutting board.
- Place a cooling rack over the top of the pan and holding the pan with a kitchen towel to protect your hands, invert the cake onto the cooling rack. It should slip right out. Gently pull the pan off.
- Let the cake cool completely before glazing.
to make the glaze:
- In a small mixing bowl (heat-proof), place chocolate, butter and corn syrup. Microwave in 20 second intervals, until the chocolate and butter are melted. Stir until smooth. Add hot water and stir until smooth. Let cool for 10 minutes.
- Pour the glaze over the cake (it should still sit on a cooling rack).Let the excess glaze drip off onto a plate. When the glaze stops dripping, place the cake onto a serving plate or cake stand.
- Serve.
Notes
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
- If you don't like to glaze the cake, simply dust it with powdered sugar.
Christine says
I have been using this recipe for the last 5 years, and LOVE it. We started using it because of a child with food allergies. Now he’s outgrown the allergies, and this is still our go-to chocolate cake recipe. It’s nearly as easy as a boxed cake, but the texture and flavor is SO much better!
Mansi says
This looks gorgeous and I would like to try it for my kid’s birthday. Can I use regular white vinegar instead of apple cider vinegar ? Thanks!
Nelly says
Hello Anna, this cake looks gorgeous! I am planning to make it to a child’s birthday. Can you tell me what the vinegar is there for? Does it work also without it?
Thank you! Looking forward to tasting it 🙂
Ernest says
Vinegar and the baking soda leaven the cake. Without it, it would be flat and hard.
Harriet says
I came across this recipe and was intrigued. I made this cake the other day for an office birthday, and it was far and away the BEST, most delectable chocolate cake I have ever baked! Everyone raved! I will definitely add this to my faves! Thank you for this easy, delicious cake recipe!
jasmien says
This cake recipe has great flavor and is super moist. The only thing I would change is the almond extract. I think it took away from the chocolate flavor and gave it a fruity taste. Other than that, this recipe is the BOM! I will definitely keep this one thanks!
Carla says
What a gorgeous cake! And the tip for getting the cake out of the pan is so great, I can’t wait to try it. I even just bought a new gorgeous bundt pan! THANK YOU!
Janet says
i have never, never, NEVER had a bunt cake come out of the pan so easily! If it tastes as good as it looks (and smells) my girls at work will worship me today!
heather says
I cannot wait to try your pan trick – I have so many bundt pan and NEVER use them because my cakes is always ruined. thanks so much for the tips
Anna@CrunchyCreamySweet says
It is the best way to get the cake out of the pan! I love it and never make a bundt cake without it! Let me know what you think if you try it, Heather! Thanks so much!
Annie says
I believe you! This does look like the best chocolate bundt cake! Just perfect!
DessertForTwo says
You’re totally going to laugh, but in my family, this is our appetizer at Thanksgiving. I made a chocolate pound cake and we snack on it until dinner. Chocolate has antioxidants, right? 😉
Betsy says
I like big bundts and I can not lie!! hehe This looks delish!
Teresa says
This cake is fabulous. I have been making it for years and it has been around forever. I sometimes see it as a “wartime” cake or a “wacky” cake. It is cheap to make with regular pantry ingredients, and no eggs, as you said. I love the deep, dark delicious color and crumb. Thank you for reminding me about this cake. I will have to make it again now!!!
Anna @ Crunchy Creamy Sweet says
I love it! Thanks, Teresa!
Allison says
This looks beautiful, and so delicious! A crowd pleaser, for sure!
shelby says
Love how moist this looks and the texture is perfect!
Anna @ Crunchy Creamy Sweet says
Thank you, Shelby!