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Last Updated: September 5, 2025

My Chocolate Bundt Cake is designed for home bakers working with basic tools (no stand mixer required, just a whisk and oven), delivering a moist, fudgy crumb with a crisp, crackly top every time. The secret? A carefully balanced batter that’s both forgiving and flexible, swap dairy, eggs, or flour as needed, and still get a showstopping result. Pro tip: Bloom your cocoa in hot coffee or water for maximum chocolate depth. Bake this once, and it’ll become your go-to for birthdays, potlucks, or anytime cake cravings strike.

Why This Recipe Works

A great Bundt cake needs structure to hold its shape, moisture to stay tender, and enough leavening to rise beautifully in a heavy pan. Here, oil replaces butter for a lighter, moister crumb (oil coats flour proteins less thoroughly than butter, reducing gluten development and keeping the cake soft). Blooming cocoa powder in hot liquid deepens flavor and eliminates any bitterness. Sour cream or yogurt adds acidity, activating baking soda for a reliable rise, while a mix of brown and white sugars balances moisture and caramel notes.

Baking science highlights:

• Oil-based cakes stay moist longer because oil is liquid at room temperature and doesn’t solidify like butter.
• Acid (yogurt/sour cream) + baking soda creates bubbles for lift without a strong baking soda taste.
• Room-temperature eggs emulsify better, creating a stable, even batter that bakes without sinking or cracking.

Ingredients (with Purpose)

• All-purpose flour: 200g (1½ cups) — structure
  For gluten-free: Substitute with 200g gluten-free flour blend + ½ tsp xanthan gum
• Cocoa powder (natural, not Dutch-process): 50g (½ cup) — chocolate flavor and color
  Brand note: Cadbury Bournvita or Weikfield work well in India
• Baking soda: 6g (1¼ tsp) — lift
• Salt: 3g (½ tsp) — balances sweetness
• Granulated sugar: 150g (¾ cup) — sweetness, browning
• Light brown sugar: 50g (¼ cup packed) — moisture, caramel notes
• Vegetable oil (neutral): 120ml (½ cup) — moisture, tenderness
• Eggs (large, room temp): 2 (about 100g) — structure, richness
  Egg-free: 60g thick applesauce + ½ tsp extra baking powder
• Plain yogurt or sour cream: 120g (½ cup) — acidity, tenderness
  Dairy-free: Coconut yogurt or almond milk yogurt
• Hot brewed coffee or water: 240ml (1 cup) — bloom cocoa, enhance flavor
• Vanilla extract: 5ml (1 tsp) — aroma

Equipment

• Required:
  Bundt pan (9–10 cup capacity, 9–10 inch diameter), whisk, mixing bowls, digital kitchen scale, rubber spatula, OTG/conventional oven, oven thermometer
• Nice-to-have:
  Fine-mesh sieve, pastry brush for greasing, cooling rack

Step-by-Step Instructions

Step 1: Prep Pan and Oven
Generously grease every nook of your Bundt pan with melted butter or oil, then dust with cocoa powder (not flour—this prevents white patches). Preheat oven to 180°C (350°F) with a rack in the center. Visual cue: Pan should look evenly dark brown, no dry spots.

Step 2: Mix Dry Ingredients
Whisk flour, cocoa, baking soda, and salt in a large bowl. Visual cue: Mixture should be uniform in color, no lumps.

Step 3: Bloom Cocoa
Pour hot coffee or water over cocoa in a small bowl; whisk until smooth and glossy. Let cool slightly. Visual cue: Mixture should look like thick chocolate sauce, not grainy.

Step 4: Combine Wet Ingredients
In another bowl, whisk sugars and oil until smooth. Add eggs one at a time, then yogurt and vanilla. Visual cue: Mixture will lighten in color and look slightly fluffy.

Step 5: Bring it Together
Alternately add dry mix and bloomed cocoa to wet ingredients, starting and ending with dry. Mix until just combined. Visual cue: Batter should be smooth, shiny, and pourable—thick but not stiff. Avoid overmixing.

Step 6: Fill and Bake
Pour batter into prepared pan. Tap gently on counter to remove air bubbles. Bake 45–55 minutes, or until a skewer comes out with moist crumbs (not wet batter). Internal temp should be 93–96°C (200–205°F) at the center. Visual cue: Top will be domed and cracked; edges pull away slightly from pan.

Step 7: Cool and Unmold
Cool in pan 15 minutes, then invert onto a rack. Cool completely before slicing. Pro tip: If cake sticks, gently press a warm, damp kitchen towel around the pan to loosen.

Troubleshooting: Common Failures & Fixes

• Cake Sticks to Pan: Likely causes—insufficient greasing, cooling too long in pan.
  Fix next time: Grease with melted butter + cocoa; invert after 15 minutes.
• Dry or Crumbly: Overbaked or too much flour.
  Fix next time: Check doneness early; measure flour by weight.
• Dense, Gummy Center: Underbaked or overmixed batter.
  Fix next time: Bake until skewer test passes; mix just until combined.
• Cracked Top: Normal for Bundt cakes! But if severe, oven may be too hot.
  Fix next time: Reduce oven temp by 10°C (25°F) next bake.
• Bitter Taste: Old baking soda or Dutch-process cocoa used with baking soda.
  Fix next time: Use fresh leavening; stick to natural cocoa.
• Sunken Center: Opened oven door early or too much leavening.
  Fix next time: Don’t open door before 40 minutes; measure baking soda carefully.

Substitutions and Variations

Dietary Swaps

• Egg-free: Use applesauce + extra baking powder as above. Cake will be slightly denser but still moist.
• Dairy-free: Coconut yogurt or almond milk yogurt works perfectly.
• Gluten-free: Use a quality GF blend + xanthan gum. Texture may be more tender; handle gently.

Flavor Twists

• Espresso Boost: Add 1 tsp instant coffee to dry mix.
• Spiced: ½ tsp cinnamon + ¼ tsp cardamom.
• Citrus: Add zest of 1 orange to wet mix.
• Nutty: Fold in 100g toasted, chopped walnuts or almonds.

Scaling
For a 6-inch Bundt pan (5-cup), halve all ingredients. Bake 35–40 minutes.
For cupcakes, fill liners ⅔ full; bake 18–22 minutes.

Storage, Make-Ahead, and Freezing

• Counter: 3 days in an airtight container.
• Fridge: Up to 5 days; bring to room temp before serving.
• Freezer: Wrap tightly in cling film + foil. Freeze up to 3 months. Thaw overnight in fridge, then refresh in a 150°C (300°F) oven for 10 minutes.
  Do not freeze frosted cakes—ice after thawing.

Serving & Pairing Ideas

Serve dusted with powdered sugar or drizzle with a simple chocolate ganache (heat 100g cream + 100g chopped chocolate, stir until smooth). Pair with vanilla ice cream, coffee, or a tart berry compote for balance. For a festive touch, sprinkle with edible gold or chopped pistachios.

FAQs

Can I use butter instead of oil?
Yes, but the cake will be denser and dry out faster. Oil is best for moistness.

How to prevent sticking?
Grease every crevice with butter and dust with cocoa. Don’t skimp!

Can I make this eggless?
Yes, use applesauce + extra baking powder. Texture will be slightly more compact.

Can I bake this in an air fryer?
Not recommended for Bundt shape, but batter works for cupcakes: 160°C (320°F), 15–18 minutes.

How to double the recipe?
Double all ingredients. Use two pans or a very large Bundt pan; baking time may increase by 5–10 minutes.

Why did my cake sink?
Likely underbaked or oven door opened too soon. Bake until skewer test passes.

Notes from My Kitchen (Testing Log)

Batch 1: Used all granulated sugar—cake was sweet but lacked depth.
Batch 2: Added brown sugar—better moisture, caramel notes. Overmixed batter—dense crumb.
Batch 3: Mixed by hand, just until combined—lighter texture.
Batch 4: Tried Dutch-process cocoa by mistake—bitter taste with baking soda. Switched back to natural cocoa.
Batch 5: Egg-free version with applesauce—moist but more muffin-like.
Final: Stuck with natural cocoa, hand-mixed batter, oil + yogurt, and a mix of sugars for the perfect balance of moisture, chocolate, and lift.

Nutrition & Disclaimer

Per serving (1/12 cake): ~300 kcal, 15g fat, 40g carbs, 4g protein (estimates, varies by brands and swaps).
Values are estimates; adjust for brands and portion size. Follow food-safety best practices.

Easy Chocolate Bundt Cake Recipe: Bake Like a Pro at Home

Course: Cake Recipes, DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A deeply chocolate, moist, and easy Bundt cake that bakes up with a tender crumb and crisp, crackly top—no mixer needed. Flexible for egg-free, dairy-free, and gluten-free diets. Perfect for celebrations or everyday cravings. Created and tested by Sarah at Bake My Sweet for foolproof results with everyday ingredients.

Ingredients

• 200g (1½ cups) all-purpose flour

• 50g (½ cup) natural cocoa powder

• 6g (1¼ tsp) baking soda

• 3g (½ tsp) salt

• 150g (¾ cup) granulated sugar

• 50g (¼ cup packed) light brown sugar

• 120ml (½ cup) vegetable oil 

• 2 large eggs, room temperature (about 100g)

• 120g (½ cup) plain yogurt or sour cream

• 240ml (1 cup) hot brewed coffee or water

• 5ml (1 tsp) vanilla extract 

Directions

• Prep Pan & Oven:
  Generously grease a 9–10 cup Bundt pan with butter or oil, then dust with cocoa powder. Preheat oven to 180°C (350°F), center rack. Place oven thermometer to ensure accurate temp.
• Mix Dry Ingredients:
  In a large bowl, whisk together flour, cocoa, baking soda, and salt until uniform.
• Bloom Cocoa:
  In a small bowl, pour hot coffee or water over cocoa powder. Whisk until smooth and glossy. Let cool slightly.
• Combine Wet Ingredients:
  In another bowl, whisk together sugars, oil, eggs (one at a time), yogurt, and vanilla until mixture is smooth and slightly fluffy.
• Combine Batters:
  Alternately add dry mix and bloomed cocoa to wet ingredients, starting and ending with dry. Mix gently until just combined—do not overmix. Batter should be smooth, shiny, and pourable.
• Bake:
  Pour batter into prepared pan. Tap gently to release air bubbles. Bake 45–55 minutes, until a skewer inserted comes out with moist crumbs and top is domed and cracked. Internal temp should read 93–96°C (200–205°F) at the center.
• Cool & Unmold:
  Let cake cool in pan 15 minutes, then invert onto a wire rack. Cool completely before slicing. If stuck, press a warm, damp towel around the pan to loosen.

Notes

• Troubleshooting Tips
  Cake sticks: Grease every crevice; invert after 15 minutes.
  Dry/crumbly: Check for doneness early; measure flour by weight.
  Dense/gummy: Don’t overmix; bake until skewer test passes.
  Bitter taste: Use natural (not Dutch) cocoa with baking soda.
  Sunken center: Don’t open oven door early; measure leavening precisely.
• Serving Suggestions
  Dust with powdered sugar, drizzle with chocolate ganache, or serve with vanilla ice cream. Pairs beautifully with coffee or a tart berry compote.