Cocoa Bundt Cake
A rich, moist cocoa Bundt cake with deep chocolate flavor, perfect for chocolate lovers and special occasions. Easy to make with a luscious chocolate glaze topping.
Ingredients
Instructions
- Heat oven to 350°F (175°C).
- Generously grease and flour a 12-inch Bundt pan.
- In a large mixer bowl, blend together flour, sugar, cocoa, baking soda, baking powder, and salt.
- Add buttermilk, vanilla extract, shortening, and egg to the dry ingredients.
- Beat on low speed for 1 minute, scraping the bowl constantly.
- Increase to high speed and beat for 3 minutes, scraping the bowl occasionally.
- Pour the batter into the prepared Bundt pan.
- Bake for 50 to 55 minutes or until a wooden pick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes.
- Remove from pan and transfer to a wire rack to cool completely.
- Drizzle with chocolate glaze before serving.
Tips & Substitutions
For a richer flavor, consider using high-quality cocoa powder. If you don’t have buttermilk on hand, you can substitute it with milk mixed with a teaspoon of vinegar or lemon juice. To make the cake lighter, you can separate the egg and whip the egg whites before folding them into the batter. This Cocoa Bundt Cake pairs beautifully with Vanilla Layer Cake With Chocolate-Ginger Frosting for dessert spreads.
Serving Suggestions
Serve the Cocoa Bundt Cake with a drizzle of chocolate glaze or a dusting of powdered sugar for an elegant touch. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. For a complete dessert experience, you might also consider serving it alongside Sandy'S Buttermilk Corn Bread for a unique flavor contrast.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to three months. To reheat, let it sit at room temperature for about 30 minutes before warming in a microwave for a few seconds, or cover it in foil and warm in a low oven.
Nutrition & Diet Analysis (per serving)
Each serving of Cocoa Bundt Cake contains roughly 9 calories, with 0g protein, 1g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with a gluten-free flour blend, but be sure to check for a blend that includes xanthan gum for better structure. The texture might differ slightly, but the flavor should remain delicious.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, you can add chocolate chips to the batter before baking or use dark cocoa powder. Another option is to serve it with a rich chocolate glaze or ganache for an indulgent treat.
What should I do if my cake sticks to the pan?
If your cake sticks, allow it to cool for a few minutes before attempting to remove it. Use a knife to gently loosen the edges, then invert the pan. To prevent sticking in the future, ensure you grease and flour the pan generously before pouring in the batter.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).