Moist Chocolate Bundt Cake (Fluted Pan Recipe)

Ingredients

For the Cake:

  • 2 cups all-purpose flour

  • 2 cups granulated sugar

  • ¾ cup unsweetened cocoa powder

  • 2 teaspoons baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 2 large eggs

  • 1 cup buttermilk (room temperature)

  • ½ cup vegetable oil

  • ½ cup melted butter

  • 1 tablespoon vanilla extract

  • 1 cup hot brewed coffee (or hot water)

For the Chocolate Glaze:

  • 1 cup semi-sweet chocolate chips

  • ½ cup heavy cream

  • 1 tablespoon butter

  • ½ teaspoon vanilla

Instructions

Step 1: Prepare the Pan

Preheat oven to 350°F.
Thoroughly grease your 10–12 cup fluted Bundt pan with butter or shortening, making sure to coat every ridge. Lightly dust with cocoa powder (not flour — this keeps the cake deep brown).

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

  • Flour

  • Sugar

  • Cocoa powder

  • Baking soda

  • Baking powder

  • Salt

Step 3: Add Wet Ingredients

Add:

  • Eggs

  • Buttermilk

  • Oil

  • Melted butter

  • Vanilla

Mix until smooth.

Step 4: Add Hot Coffee

Slowly pour in the hot coffee while mixing.
The batter will be thin — this is what makes it incredibly moist.

Step 5: Bake

Pour batter into prepared Bundt pan.

Bake for 50–60 minutes, or until a toothpick inserted comes out with just a few moist crumbs (not wet batter).

Let cool in the pan for 10–15 minutes, then carefully invert onto a cooling rack. Cool completely before glazing.

Make the Chocolate Glaze

Heat heavy cream until steaming (microwave 30–45 seconds).
Pour over chocolate chips and butter. Let sit 2 minutes.
Stir until smooth. Add vanilla.

Drizzle generously over cooled cake, letting it cascade into the fluted ridges.

Tips for a Perfect Bundt Cake

  • Grease every curve of the pan. Bundt cakes love to stick.

  • Let it rest 10–15 minutes before flipping. Too soon = breakage. Too late = sticking.

  • Use room temperature ingredients for best texture.

  • Don’t overbake. This cake is meant to be soft and tender.

Optional Add-Ins

  • Mini chocolate chips folded into batter

  • A teaspoon of espresso powder for deeper flavor

  • Sprinkle powdered sugar instead of glaze

  • Add chopped pecans for a Southern touch

Storage

  • Store covered at room temperature for 3 days

  • Refrigerate up to 5 days

  • Freezes beautifully (wrap tightly in plastic + foil)

Moist Chocolate Bundt Cake