One Bowl Bundt Cake 1991
Experience the nostalgia of classic baking with the "One Bowl Bundt Cake 1991" recipe, a delightfully simple yet decadent dessert perfect for any occasion. This rich and moist chocolate Bundt cake comes together effortlessly in just one bowl, saving you time and cleanup without compromising flavor. Featuring the deep, satisfying taste of cocoa, the cake achieves its velvety texture with the addition of boiling water—a key step in ensuring a fudgy, tender crumb. Finished with a delicate dusting of powdered sugar, this timeless treat is as visually stunning as it is delicious. Ready in just over an hour and serving up to 12, it’s perfect for last-minute gatherings, weeknight indulgences, or nostalgic family celebrations. Dust off your Bundt pan and savor this foolproof, one-bowl marvel today! Keywords: chocolate Bundt cake, one bowl recipe, classic dessert, moist chocolate cake, easy baking recipe.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 3 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 tablespoons powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 10-cup Bundt pan or spray it with non-stick baking spray.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until evenly mixed.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix using a hand mixer or whisk until the batter is smooth and well combined.
Carefully pour in the boiling water and slowly mix to combine. The batter will be thin but this ensures a moist cake.
Pour the batter evenly into the prepared Bundt pan.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, invert the cake onto a wire cooling rack and let it cool completely.
Once cool, dust the top of the cake with powdered sugar for a simple decorative finish.
Slice, serve, and enjoy this rich and moist Bundt cake with family and friends!
Nutrition Facts
Calories |
4397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.5 g | 198% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 5458 mg | 237% | |
| Total Carbohydrate | 772.3 g | 281% | |
| Dietary Fiber | 72.4 g | 259% | |
| Total Sugars | 432.6 g | ||
| Protein | 93.5 g | 187% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 640 mg | 49% | |
| Iron | 45.1 mg | 251% | |
| Potassium | 3627 mg | 77% | |
*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.
