Easy Chocolate Bundt Cake
Rich, moist, and irresistibly decadent, this Easy Chocolate Bundt Cake is the ultimate crowd-pleaser for any occasion. Made with simple pantry staples like all-purpose flour, cocoa powder, and buttermilk, this recipe delivers deep chocolate flavor and an incredibly tender crumb. The magic touch of boiling water ensures a silky, lump-free batter, while the classic bundt pan shape turns this cake into an effortless showstopper. Perfectly baked in just 40 minutes, it's a quick and satisfying dessert that requires minimal prep time. Serve it plain, dusted with powdered sugar, or drizzled with your favorite glaze for an elegant finishing touch. Whether for a festive gathering or a casual weeknight treat, this chocolate cake is guaranteed to delight!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1.75 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup buttermilk, at room temperature
- 0.5 cups vegetable oil
- 2 whole large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- cooking spray or butter
- powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Generously grease a 10-cup bundt pan with cooking spray or butter and lightly dust it with cocoa powder to prevent sticking.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients. Stir until the mixture forms a smooth, thick batter.
Slowly pour in the boiling water while stirring the batter. Mix until the water is fully incorporated. The batter will be thin, which is normal.
Pour the batter evenly into the prepared bundt pan.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then carefully invert the cake onto a wire rack to cool completely.
If desired, dust the cooled cake with powdered sugar before serving.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 339 mg | 15% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 31.6 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 237 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
