Rich, glossy, and weeknight-easy.
Moist Chocolate Bundt Cake is a rich, moist one-bowl dessert made with cocoa, buttermilk, and a glossy chocolate glaze. It comes together quickly, needs no mixer, and delivers deep chocolate flavor with very little effort perfect for busy weeknights or special celebrations.
I created this cake for the days when I need something impressive but don’t have time for layers. The batter whisks together in minutes, the Bundt pan adds all the beauty, and that shiny glaze feels like magic. It’s become my go-to recipe for birthdays, bake sales, or any night when the family is craving chocolate. I’ll walk you through simple steps to make sure the cake releases cleanly and bakes up soft and moist every time.
Time Breakdown
Prep 15 minutes | Cook 45–50 minutes | Total 60–65 minutes | Serves 12
Table of Contents
Moist Chocolate Bundt Cake (No-Mixer Recipe)
Moist chocolate bundt cake with buttermilk, sour cream, and a glossy chocolate glaze that’s easy to whisk together in one bowl.
- Prep Time: 15 mins
- Cook Time: 45-50
- Total Time: 60-65
- Yield: 12 1x
- Category: cake
Ingredients
For the Chocolate Bundt Cake:
Cooking spray or melted shortening, for the pan
1 tablespoon unsweetened cocoa powder, for dusting the pan
1 3/4 cups (227 g) all-purpose flour
1 cup (227 g) strong hot brewed coffee or hot water
1 cup (227 g) unsalted butter
3/4 cup (63 g) unsweetened natural cocoa powder
2 cups (396 g) granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine salt
1/2 cup (120 g) well-shaken buttermilk
1/2 cup (120 g) sour cream or plain Greek yogurt
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
For the Glossy Chocolate Glaze:
3 tablespoons (43 g) unsalted butter
1 cup (170 g) dark or semisweet chocolate chips
1 cup (113 g) confectioners’ sugar, sifted
5–7 tablespoons heavy cream or half-and-half
1 teaspoon pure vanilla extract
Pinch of fine salt (optional)
Instructions
1. Heat oven to 350°F (175°C). Grease a 10–12 cup Bundt pan very well with cooking spray or melted shortening, getting into all the ridges, then dust with cocoa powder and tap out the excess.
2. In a medium saucepan over medium-low heat, whisk together the hot coffee (or water), butter, and cocoa powder until the butter melts and the mixture is smooth and glossy. Remove from heat and cool for about 5 minutes.
3. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
4. In a large bowl, whisk the buttermilk, sour cream, eggs, and vanilla until smooth.
5. Slowly whisk the warm chocolate mixture into the buttermilk mixture until combined. Add the dry ingredients and whisk just until no dry streaks remain; the batter will be glossy and pourable.
6. Pour the batter into the prepared Bundt pan and tap the pan gently on the counter to release any large air bubbles.
7. Bake for 45–50 minutes, or until the cake springs back lightly when touched and a toothpick inserted into the thickest part comes out with a few moist crumbs.
8. Cool the cake in the pan on a rack for 15 minutes. Loosen the edges gently with a small spatula or knife, then invert onto a cooling rack and lift off the pan. Cool completely.
9. To make the glaze, combine the butter, chocolate chips, 5 tablespoons cream, vanilla, and a pinch of salt in a medium saucepan over low heat. Stir until melted and smooth.
10. Remove from heat, whisk in the confectioners’ sugar until silky, and add more cream 1 tablespoon at a time if needed until the glaze is thick but pourable.
11. Place the cooled cake on a serving plate. Spoon the warm glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 20–30 minutes before slicing and serving.
Notes
For deeper chocolate flavor, use coffee instead of water; the cake will not taste like coffee.
Make sure your eggs are at room temperature so the batter mixes smoothly.
To freeze, wrap the cooled, unglazed cake tightly and freeze for up to 3 months; thaw, then glaze before serving.
If your Bundt pan is very detailed, use a pastry brush to get the grease into every ridge to prevent sticking.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18 g
- Fat: 12 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
Ingredients
For the Chocolate Bundt Cake:
- Cooking spray or melted shortening, for the pan
- 1 tablespoon unsweetened cocoa powder, for dusting the pan
- 1 3/4 cups (227 g) all-purpose flour
- 1 cup (227 g) strong hot brewed coffee or hot water
- 1 cup (227 g) unsalted butter
- 3/4 cup (63 g) unsweetened natural cocoa powder
- 2 cups (396 g) granulated sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine salt
- 1/2 cup (120 g) well-shaken buttermilk
- 1/2 cup (120 g) sour cream or plain Greek yogurt
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
For the Glossy Chocolate Glaze:
- 3 tablespoons (43 g) unsalted butter
- 1 cup (170 g) dark or semisweet chocolate chips
- 1 cup (113 g) confectioners’ sugar, sifted
- 5–7 tablespoons heavy cream or half-and-half
- 1 teaspoon pure vanilla extract
- Pinch of fine salt (optional, but helps balance the sweetness)
Essential Kitchen Tools
- 10–12 cup Bundt or fluted tube pan
- Pastry brush (helpful for greasing all the nooks and crannies)
- Medium saucepan
- 2 mixing bowls (one large, one medium)
- Whisk and rubber spatula
- Cooling rack
- Toothpick or thin skewer (to test doneness)
Step-by-Step Instructions
- Prep the pan and oven. Generously grease a 10–12 cup Bundt pan with cooking spray or melted shortening, making sure to get into every ridge. Dust the inside with cocoa powder, tap around to coat, then shake out the excess. This cocoa “nonstick coat” helps release the cake and keeps the outside chocolatey, not floury. Heat the oven to 350°F (175°C) and position a rack in the center.
- Make the warm chocolate base. In a medium saucepan over medium-low heat, combine the hot coffee (or water), unsalted butter, and cocoa powder. Whisk until the butter melts and the mixture looks smooth and glossy, 2–3 minutes. Remove from the heat and let it cool for about 5 minutes it should be warm, not hot, so it doesn’t scramble the eggs later.
- Combine dry ingredients. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until no streaks remain. This ensures an even rise and helps avoid pockets of leavening.
- Whisk the wet ingredients. In a large mixing bowl, whisk the buttermilk, sour cream, eggs, and vanilla until smooth. The mixture should look creamy and well combined.
- Bring the batter together. Slowly whisk the warm chocolate mixture into the buttermilk mixture until smooth. Add the dry ingredients and whisk just until no dry spots remain. The batter will be fairly thin, pourable, and very glossy that’s exactly what you want for a moist Chocolate Bundt Cake.
- Fill the pan. Pour the batter into the prepared Bundt pan. Gently tap the pan on the counter 2–3 times to pop large air bubbles and help the batter settle into the design.
- Bake. Bake for 45–50 minutes, or until the top is set, a toothpick inserted into the thickest part comes out with a few moist crumbs (no wet batter), and the cake springs back lightly when touched. If your pan is a true 12-cup size, begin checking around 42 minutes.
- Cool and release. Place the pan on a cooling rack and let the cake cool in the pan for 15 minutes. Run a small offset spatula or butter knife gently around the center tube and outer edge. Place the cooling rack upside down over the pan, then flip both together and lift the pan off. The cake should release in one beautiful piece. Let it cool completely before glazing.
- Make the chocolate glaze. In a medium saucepan over low heat, combine the butter, chocolate chips, 5 tablespoons of cream, vanilla, and a pinch of salt. Stir constantly until the mixture is melted and smooth, 3–5 minutes. Remove from heat and whisk in the confectioners’ sugar until silky. If the glaze feels too thick to drizzle, add extra cream 1 tablespoon at a time until it flows slowly off the spoon.
- Glaze and serve. Place the cooled cake on a serving platter with parchment strips tucked around the base (for easy cleanup). Spoon the warm glaze over the top of the cake, letting it drip down the sides and into the center. Let the glaze set for about 20–30 minutes, then slice and serve.
Pro Tips for the Best Chocolate Bundt Cake
- Prep the pan like you mean it. Most stuck Bundt cakes are from rushed greasing. Take a minute to brush every ridge and dust with cocoa it makes a huge difference.
- Use room-temperature eggs. Cold eggs can make the batter thick and uneven. If you forgot to take them out, submerge them in warm water for 5–7 minutes before cracking.
- Coffee = deeper chocolate flavor. You won’t taste coffee in the finished cake, but it makes the chocolate taste richer. For a kid-friendlier version, hot water works too.
- Check doneness early. Every oven is different. Start checking your cake at 42–45 minutes. Slightly underbaked is better than dry; you’re looking for moist crumbs on the tester, not a bone-dry stick.
Nutrition (Estimated)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 slice | 280 | 6g | 36g | 12g | 2g | 18g |
Nutrition facts are estimated and may vary.
Personal Note
I started making this Moist Chocolate Bundt Cake back when my oldest was in kindergarten and I volunteered to bring “something chocolate” for the school staff. I had exactly one hour between pickup and soccer practice, plus two toddlers swirling around my legs. Layer cake? Not happening. This cake saved me. I whisked everything in one bowl, slid the pan into the oven, and we left for practice with the house smelling like a chocolate shop. By bedtime, the glaze was set and I had a beautiful cake ready to drop off in the morning. Now it’s my go-to for last-minute birthdays, neighbor thank-yous, and “we made it through the week” celebrations.
FAQ: Chocolate Bundt Cake
How do I know when my Chocolate Bundt Cake is done?
Look for three signs: the cake pulls slightly away from the sides, the top springs back lightly when touched, and a toothpick inserted into the thickest part comes out with a few moist crumbs, not wet batter. Avoid overbaking, which dries out the crumb.
Can I freeze Chocolate Bundt Cake?
Yes. For best results, freeze the cake unglazed. Wrap the cooled cake (or individual slices) tightly in plastic, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or a few hours at room temperature, then glaze just before serving.
What if my Bundt cake sticks to the pan?
If it won’t release, let it cool a little longer, then place a warm, damp towel over the pan for 5–10 minutes and try again. You can also gently tap the sides and base of the pan. Thorough greasing and cocoa dusting before baking are the best insurance for next time.
Make this Moist Chocolate Bundt Cake once and you’ll have a reliable “wow” dessert for birthdays, holidays, or any busy weeknight when everyone wants something sweet and comforting. It’s simple, rich, and always a crowd-pleaser the kind of recipe you keep in your back pocket for every chocolate craving.
Tested in my kitchen.
Ellie, mom of three and recipe creator at Eatast. I share comforting, easy-to-make desserts and dishes that make everyday cooking simpler and bring a little more joy to the table. All my recipes are tested in my kitchen so you can cook with confidence and without extra stress.
