Chocolate Bundt Cake
A rich, moist chocolate cake with deep cocoa flavor and velvety crumb, baked in a stunning ring shape. Perfect for celebrations or simple weeknight desserts that look impressive with minimal effort.
- Total time
- 50 min
- Servings
- 12
- Calories
- 285
- Protein
- 4g
Ingredients
- ½ cup unsalted butter, plus extra for the pan
- 1.75 cup all-purpose flour, plus extra for dusting
- ¾ cup unsweetened cocoa powder
- 1.5 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1.5 cup granulated sugar
- 3 whole large eggs
- 1.5 teaspoon pure vanilla extract
- ¾ cup whole milk
- ½ cup hot water
Instructions
- 1
Position a rack in the center of your oven and preheat to 350°F. Generously butter a 12-cup Bundt pan, working the butter into all the ridges and crevices. Dust the entire pan with flour, tapping out the excess — this ensures the cake releases cleanly from the decorative angles.
- 2
In a medium bowl, sift together 1.75 cups all-purpose flour, 0.75 cup unsweetened cocoa powder, 1.5 teaspoons baking powder, 0.5 teaspoon baking soda, and 0.25 teaspoon fine sea salt. Sifting aerates the dry ingredients and removes lumps from the cocoa powder. Set aside.
- 3
In a large mixing bowl, combine 0.5 cup softened unsalted butter and 1.5 cups granulated sugar. Using an electric mixer on medium-high speed, cream together for 3-4 minutes until the mixture is pale, fluffy, and nearly doubled in volume. This incorporates air, which helps the cake rise and gives it a tender crumb.
- 4
With the mixer running on medium speed, add 3 large eggs one at a time, beating for about 20 seconds between each addition. After adding each egg, scrape down the sides of the bowl with a rubber spatula to ensure even mixing. Add 1.5 teaspoons pure vanilla extract and mix for 10 seconds.
- 5
Reduce the mixer to low speed. Add one-third of the dry ingredient mixture and mix just until combined — about 15 seconds. Pour in half of the 0.75 cup whole milk and mix for 15 seconds. Add another third of the dry mixture, mix briefly, then add the remaining milk. Finally, add the last third of the dry mixture and mix on low speed until just combined. Do not overmix — a few flour streaks are okay.
- 6
Whisk together 0.5 cup hot water with a fork until it's smooth. Gently stir the hot water into the batter using a rubber spatula — the batter will look thin and slightly soupy. This extra moisture creates an incredibly moist, fudgy cake.
- 7
Pour the batter into the prepared Bundt pan, smoothing the surface gently with a spatula. Place the pan in the preheated 350°F oven and bake until a toothpick inserted near the center comes out with just a few moist crumbs attached — about 40-45 minutes. The cake should spring back lightly when you press it gently with your finger.
- 8
Remove the cake from the oven and let it cool in the pan for 15 minutes. You'll hear soft crackling as it contracts slightly. Run a thin offset spatula or butter knife carefully around the inner and outer edges of the pan to loosen the cake, then invert it onto a wire cooling rack.
- 9
Allow the cake to cool to room temperature on the rack — about 1 hour. The cake continues to firm up as it cools and will taste even better after 2-3 hours. Slice with a serrated knife using a gentle sawing motion, and serve plain or with whipped cream and fresh berries.
Tools you’ll need
- 12-cup Bundt pan
- medium mixing bowl
- fine-mesh sifter
- large mixing bowl
- electric mixer
- rubber spatula
- wire whisk
- toothpick
- offset spatula or butter knife
- wire cooling rack
- serrated knife
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