Description
This Buttermilk Chocolate Bundt Cake is rich, moist, and deeply chocolatey, finished with a smooth ganache glaze. Perfect for any occasion and always crowd-pleasing.
Ingredients
2 large eggs
1 egg yolk
1⅓ cups buttermilk, room temperature
1 cup + 2 tablespoons vegetable oil
1 tablespoon vanilla extract
2½ cups + 2 tablespoons all-purpose flour
¾ cup unsweetened cocoa powder
2¼ cups granulated sugar
1 teaspoon salt
2½ teaspoons baking soda
1⅓ cups very hot water
6 oz unsweetened chocolate, finely chopped
½ cup unsalted butter
½ cup half-and-half
¼ teaspoon salt
1½ teaspoons vanilla extract
4 cups powdered sugar, sifted
Instructions
1. Preheat oven to 350°F (176°C). Grease and flour a 12-cup Bundt pan.
2. In a mixing bowl, combine eggs, egg yolk, buttermilk, oil, and vanilla.
3. Add flour, cocoa, sugar, salt, and baking soda. Mix on low speed.
4. Stream in hot water slowly and mix for 1 minute.
5. Pour batter into the prepared pan and smooth the top.
6. Bake for 45–55 minutes or until a toothpick comes out clean.
7. Cool for 10 minutes in the pan, then invert onto a rack and cool completely.
8. For frosting: melt chocolate, butter, and half-and-half in 20-second microwave bursts, stirring between each.
9. Whisk in salt and vanilla, then gradually add powdered sugar until smooth.
10. Let the frosting sit for 3–5 minutes, then pour over the cooled cake.
Notes
Grease the Bundt pan thoroughly to prevent sticking.
Let the frosting cool briefly before applying.
Refrigerate leftover cake for up to 5 days or freeze unfrosted for 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Cake, Dessert
- Method: Baking
- Cuisine: American, Homemade
Nutrition
- Serving Size: 1 slice
- Calories: 598 kcal
- Sugar: 78 g
- Sodium: 522 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 107 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 74 mg