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The best Chocolate Bundt Cake recipe is tender, moist, and has rich mini chocolate chips throughout. We top it with a silky chocolate ganache to make it truly bakery quality. It's a crowd pleaser everyone will devour!
Everyone's Favorite Chocolate Bundt Cake
Everyone's Favorite Chocolate Bundt CakeThis chocolate bundt cake recipe is my go-to because it's easy to make and looks so beautiful and impressive. I'm obsessed with the glossy ganache drizzled on top– it looks fancy enough for a dinner party but is secretly so easy that I've made it on busy weeknights when I just need chocolate therapy. If you are a true chocaholic like me, you will love this cake! If you're looking for an even quicker (less from-scratch) version with cream cheese frosting, try my Nothing Bundt Cake recipe.
Try more of my cake recipes, like Chocolate Mousse Cake, Chocolate Peanut Butter Cake, Chocolate Cobbler, Coconut Tres Leches Cake, or Biscoff Cake!
How to make Chocolate Bundt Cake:
Prep the Bundt Pan Correctly! We want this bundt cake to be as beautiful as it will be delicious, so let me tell you how to properly grease it! First, we use shortening. Use a pastry brush, or put your hand inside a ziploc bag and rub shortening in a very thin layer over the entire inside of the bundt pan, making sure you grease every bump and crevice. Next, take a pinch of flour and dust it over the pan. While you hold it over the sink, tap the sides of the pan, in a circular motion so that the flour lightly covers the whole pan. Your bundt pan is greased and ready!
Make Batter: Combine dry ingredients in a mixing bowl then melt butter in a saucepan and add oil, cocoa, and water. Bring to a boil then pour into dry ingredients and mix (the hot water helps to “bloom” the cocoa, giving it an even richer chocolate flavor). Stir in buttermilk, eggs, and vanilla then fold in the chocolate chips.
Bake: Pour cake batter into prepared bundt pan then bake for 45-55 minutes. Let the triple chocolate bundt cake cool then drizzle chocolate ganache on top of the cake and serve!
Get your use out of that bundt pan and make my Apple Bundt Cake, Banana Bundt Cake, Red Velvet Bundt Cake, Sour Cream Pound Cake, Rum Cake, or Poppy Seed Cake!
Moist Chocolate Bundt Cake Recipe
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter
- 1/2 cup oil, (vegetable or canola oil)
- 1/3 cup unsweetened cocoa powder
- 1 cup water
- 1/2 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mini chocolate chips, , plus more for sprinkling on top of cake (optional)
For the ganache:
- 1 cup heavy whipping cream
- 2 cups chocolate chips
Instructions
For the Chocolate Bundt Cake:
- Preheat oven to 350 degrees F.
- Grease and flour a standard size bundt pan (make sure to grease it really well so the cake doesn't stick! I spread a thin layer of shortening all over the inside of the pan, then sprinkle a little flour all around and pat and shake the pan until it is evenly coated.)
- Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking soda, salt and cinnamon, set aside.2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, ¾ teaspoon salt, ½ teaspoon ground cinnamon
- Wet ingredients: Add butter to a medium saucepan over medium heat. Once butter has melted, stir in oil, cocoa powder and water and bring mixture just to a boil, whisking constantly. Pour hot butter mixture into flour mixture and stir.½ cup butter, ½ cup oil, ⅓ cup unsweetened cocoa powder, 1 cup water
- Stir in buttermilk, eggs and vanilla and whisk mixture until well combined. Fold in mini chocolate chips, if using.½ cup buttermilk, 2 large eggs, 2 teaspoons vanilla extract, 1 cup mini chocolate chips
- Bake: Pour mixture into prepared bundt pan and bake 45-55 minutes or until toothpick inserted in center comes out with a few moist crumbs.
- Cool cake in the pan for 5 minutes, then invert onto a wire cooling rack to cool completely. Once cake has cooled, make ganache.
- Ganache: Place cream in a large microwave safe bowl and heat for about 2 minutes, or until the cream is simmering. Carefully pour chocolate chips into cream and allow mixture to sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.1 cup heavy whipping cream
- Use a large spoon to drizzle the ganache over the cooled cake. Sprinkle with remaining mini chocolate chips, if desired.2 cups chocolate chips
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe July 2017. Updated March 2020 December 2025.
i only have a mini bundt cake pan, how long would i cook that for ?
For a mini Bundt cake pan, you’ll want to bake the cakes at 350°F for about 18–25 minutes, depending on the size of your mini Bundt wells. Start checking at the 18-minute mark
-Stacy
I followed the recipe very carefully. I had a bad feeling because the batter seemed to thin to hold up to a bundt. Sure enough the cake fell apart. I was able to half assemble and the ganache will cover an abundance of errors. It is also not as chocolaty as I would have liked. It does have a nice flavor and is very moist. Next time I will put in 9X13.
This turned out so good! I’m keeping this recipe forever.
This turned out so good! I’m keeping this recipe forever.
Have you ever double the recipe and still used the same diameter Bundt pan?
I really am not much into chocolate cakes, but I was asked to make one for a party and it is delicious. I made a small one for the family because I wanted to make sure …
So I didn’t use milk because my grandson has allergies to dairy and even with the substitutes it was still 👍 perfect! Thanks for sharing😊
So glad the dairy-free swap worked out for your grandson—and that you liked the cake even without being a big chocolate fan! 🙌 As for doubling the recipe in the same Bundt pan—I’d skip it. Most standard Bundt pans hold about 10–12 cups of batter, and doubling this recipe would likely overflow. It’s best to bake two separate cakes or use a larger pan if you’ve got one (like a 15-cup Bundt). Otherwise, you can bake the extra batter as cupcakes or a small loaf!
-Stacy
WOWZA .. One of the best chocolate cakes I’ve ever made. Not difficult at all and surprisingly very good. Better than I expected
Hi Lauren, I love the taste of the bundt cake but am having all kinds of issues getting it out of the pan. I have made it three times. The first time was by far the best, but it fell apart coming out of the pan. We saved the day with the ganache. The second time the cake fell after it was cooled and didn’t raise properly. The third time the middle of the cake came out leaving an outer layer in the pan. The crumbs went well with vanilla ice cream! 🙂 I use Crisco to grease the pan and top off with flour. This time I put the cake in a cold oven and baked it longer adding the amount of time the oven got to 350. I live in Colorado at 5000 feet. Do you feel that may be a problem. I love the flavor and consistency of the cake but need help with getting it out of the pan!!
Thank you, Mary,
Hi Mary, I’m sorry the cake stuck to the pan! The second time, putting it in the cold oven might have been the problem. Using the crisco, make sure the entire pan has a layer of it. We like to use a ziploc bag as a glove and make sure it’s spread in every spot. Then add just a small sprinkle of flour, tapping it to spread around. If it still has a hard time, try a little thicker layer. Let us know how it works! I am so glad you love the flavor!
5 minutes cooling in pan is not enough time. Mine broke bc it was too hot still. I should have listened to my inner voice and let it cool more in the pan before flipping it out.
The step with melting the butter is tedious and there are better recipes out there that dont do this and are better tasting. This just fell flat for all the work involved.
So so so good the process Sounds kind of wierd but the Cinimon makes it taste so so so good I love this recipe I wil definitely use it again I so recommend it I love it so so so so so good
Fantastic recipe! I followed exactly with the exception of buttermilk (used sour cream instead since I was out of buttermilk). I used all of the ganache and let it pool in the center. Big hit at the party! I will definitely make again. Best chocolate Bundt cake ever!