Kitchen Sink Chocolate Bundt Cake
Indulge in the ultimate dessert mash-up with this Kitchen Sink Chocolate Bundt Cake, a decadent treat that earns its name by packing in everything but the kitchen sink! This rich and moist Bundt cake combines classic chocolate decadence with irresistible mix-ins like semisweet chocolate chips, crushed pretzels, toffee bits, and crunchy nuts for a symphony of textures and flavors in every bite. Crafted with pantry staples like cocoa powder and buttermilk, then elevated with a touch of boiling water for the perfect crumb, this cake is as easy to make as it is impressive to serve. Ideal for gatherings, celebrations, or simply satisfying a serious chocolate craving, this crowd-pleaser takes under an hour to bake and can be finished with a delicate dusting of powdered sugar. It’s truly the ultimate "everything" chocolate cake experience that will leave every guest asking for the recipe!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 3 large eggs
- 1 cup buttermilk
- 0.5 cup canola oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup semisweet chocolate chips
- 0.5 cup crushed pretzels
- 0.5 cup toffee bits
- 0.5 cup chopped walnuts or pecans
- powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or spray it with non-stick baking spray.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix until combined.
In a separate medium bowl, whisk together the eggs, buttermilk, canola oil, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, stirring until a thick, smooth batter forms.
Carefully pour in the boiling water, a little at a time, while mixing. The batter will thin out—this is normal. Mix until well combined.
Fold in the chocolate chips, crushed pretzels, toffee bits, and chopped nuts.
Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
Once cooled, dust the top with powdered sugar for decoration, if desired. Slice and serve!
Nutrition Facts
Calories |
6927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.8 g | 386% | |
| Saturated Fat | 96.0 g | 480% | |
| Polyunsaturated Fat | 28.8 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 6986 mg | 304% | |
| Total Carbohydrate | 1057.4 g | 385% | |
| Dietary Fiber | 94.9 g | 339% | |
| Total Sugars | 631.0 g | ||
| Protein | 128.4 g | 257% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 926 mg | 71% | |
| Iron | 58.5 mg | 325% | |
| Potassium | 4820 mg | 103% | |
*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.
