This Ridiculously Moist Chocolate Bundt Cake Recipe Will Ruin All Other Desserts For You (In the Best Way)

Skip the overpriced bakery cake that tastes like sadness. This chocolate Bundt cake slaps with deep cocoa flavor, insane moisture, and a shiny glaze that screams “I’m the main character.” No complex equipment, no fussy steps—just real-deal results that wow on birthdays, Tuesdays, or anytime you need a chocolate win. Make it once, and watch your friends “just stop by” more often.

Coincidence? Not even a little.

Why You’ll Love This Recipe

Moist, not mushy: Sour cream and hot coffee make the crumb rich and tender without turning it dense.
Big chocolate energy: Cocoa powder plus melted chocolate equals a cake that tastes like a fudge brownie got a glow-up.
Foolproof bake: The Bundt pan does the styling for you—no stacking, no crumb coat, zero stress.
Glaze > frosting: A glossy pour-over ganache gives bakery vibes with minimal effort.
Make-ahead friendly: Stays fresh for days and freezes like a champ for emergency dessert moments (we all have those).

What Goes Into This Recipe – Ingredients

All-purpose flour: 2 cups (240 g)
Granulated sugar: 1 3/4 cups (350 g)
Unsweetened cocoa powder: 3/4 cup (75 g), Dutch-process preferred for deeper flavor
Baking soda: 1 1/2 teaspoons
Baking powder: 1 teaspoon
Kosher salt: 1 teaspoon
Large eggs: 2, at room temperature
Sour cream: 1 cup (240 g), full-fat
Buttermilk: 1/2 cup (120 ml)
Neutral oil: 1/2 cup (120 ml), such as canola or vegetable oil
Vanilla extract: 2 teaspoons
Hot brewed coffee: 3/4 cup (180 ml), freshly brewed and hot
Bittersweet chocolate: 4 oz (115 g), melted and slightly cooled
For the glaze (ganache):

Heavy cream: 1/2 cup (120 ml)
Semisweet or bittersweet chocolate chips/chopped chocolate: 1 cup (170 g)
Light corn syrup or honey (optional): 1 tablespoon for extra shine
Pinch of salt

For the pan: Softened butter and cocoa powder (or baking spray with flour)

Cooking Instructions

Prep the pan like a pro: Grease a 10- to 12-cup Bundt pan thoroughly with butter, getting into every groove. Dust with cocoa powder and tap out the excess.
Preheat oven to 350°F (175°C).
Mix dry squad: In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt until uniform.
Whisk the wets: In a separate bowl, whisk eggs, sour cream, buttermilk, oil, and vanilla until smooth. Stir in the melted chocolate.
Combine like you mean it: Pour wet ingredients into dry. Stir gently until just combined—no dry pockets, but don’t overmix.
Add the hot coffee: Slowly pour in the coffee while stirring.
Batter will be loose and glossy. That’s your sign it’s going to be lush.
Fill and level: Pour batter into the prepared Bundt pan. Tap the pan firmly on the counter a few times to release air bubbles.
Bake: Bake 45–55 minutes, until a toothpick comes out with a few moist crumbs.
If it’s wet, give it 3–5 more minutes and recheck.
Cool strategically: Let the cake cool in the pan for 12–15 minutes, then invert onto a wire rack. If it clings, gently loosen edges with a thin spatula and try again after 3 minutes.
Make the glaze: Heat cream until steaming (not boiling). Pour over chocolate, add corn syrup and salt, wait 2 minutes, then stir until silky.
If too thick, add a teaspoon of warm cream; if too thin, let it sit 5 minutes.
Glaze the star: Place parchment under the rack for easy cleanup. Pour ganache over the cooled cake, letting it cascade down the ridges. Flex on everyone.
Set and slice: Let the glaze set 20–30 minutes.
Slice with a thin, sharp knife and serve.

Storage Instructions

Room temperature: Keep covered at cool room temp for up to 3 days. A cake dome or inverted bowl works great.
Refrigerator: Store slices in an airtight container for up to 5 days. Bring to room temp before serving for best texture.
Freezer: Wrap whole cake or slices tightly in plastic, then foil.
Freeze up to 2 months. Thaw overnight in the fridge, then let stand 30–60 minutes before serving.
Glaze tip: If freezing, glaze after thawing for the glossiest finish.

Health Benefits

Cocoa perks: Unsweetened cocoa contains flavanols, which may support heart health and circulation. No, it’s not kale—but it’s not nothing.
Controlled fats: Using oil yields moisture with less saturated fat than all-butter cakes.
Portion power: A Bundt cake slices cleanly, making it easier to serve sensible portions (unless it’s Friday—no judgment).
Mental health bonus: Chocolate can boost mood through compounds like theobromine and phenylethylamine.
Science said treat yourself, FYI.

Common Mistakes to Avoid

Under-greasing the pan: Bundt designs are gorgeous but sticky. Grease and cocoa-dust every nook. Baking spray with flour also works.
Overmixing: Tough crumb incoming.
Stir just until combined after adding the wets and coffee.
Wrong cocoa: Dutch-process delivers a smoother, darker chocolate flavor. Natural cocoa works, but flavor will be lighter and tangier.
Skipping the hot coffee: The heat blooms the cocoa and deepens flavor. If avoiding coffee, use hot water with 1 teaspoon espresso powder.
Unmolding too soon or too late: Wait 12–15 minutes after baking.
Too soon, it falls apart; too late, it sticks like it pays rent.
Glazing a warm cake: Melt city. Let it cool completely for a neat, glossy finish.

Variations You Can Try

Chocolate-orange: Add 1 tablespoon orange zest to the batter and swap vanilla for 1 teaspoon orange extract. Garnish with candied peel.
Mocha swirl: Increase coffee to 1 cup and add 1 tablespoon espresso powder.
Drizzle with coffee glaze instead of ganache.
Mexican chocolate: Add 1 teaspoon cinnamon and a pinch of cayenne for subtle heat. It whispers, it doesn’t shout.
Peanut butter ripple: Dollop 1/2 cup warmed peanut butter into the batter and swirl with a knife. Top with chopped roasted peanuts.
Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum.
Check doneness a few minutes early.
Dairy-free: Swap sour cream and buttermilk for full-fat coconut yogurt and unsweetened almond milk with 1 teaspoon lemon juice. Use dairy-free chocolate and coconut cream for the glaze.

FAQ

Can I make this without a Bundt pan?

Yes. Bake in a 9×13-inch pan for 35–45 minutes or split into two 8-inch rounds for 28–32 minutes.

Adjust glaze amount as needed.

Do I have to use coffee?

No, but it enhances chocolate flavor without tasting like coffee. Substitute hot water plus 1 teaspoon espresso powder, or just hot water in a pinch.

Why is my cake dry?

Overbaking is the usual culprit. Pull the cake when a toothpick shows a few moist crumbs.

Also measure flour correctly by spooning and leveling—too much flour = dry crumb.

Can I add chocolate chips?

Absolutely. Fold in 1 cup of mini chips after mixing. Dust them in a bit of flour to keep them from sinking, IMO worth it.

How do I fix a stuck cake?

Let it rest 3–5 more minutes, then try again.

If still stuck, steam it: place a warm, damp towel over the pan for 5 minutes and gently loosen edges before inverting.

What’s the best way to get a glossy glaze?

Use a higher cocoa-percentage chocolate (60–70%), add 1 tablespoon corn syrup or honey, and pour over a fully cooled cake. Patience equals shine.

Can I make it ahead?

Yes. Bake the day before, wrap well once cooled, and glaze before serving.

The flavor actually deepens overnight—chef’s kiss.

Final Thoughts

This chocolate Bundt cake recipe nails that sweet spot between “effortless” and “showstopper.” The crumb stays plush, the glaze gleams, and the flavor lands like a mic drop. Keep it classic or remix it with your favorite twists—either way, it’s a reliable crowd-pleaser you’ll bake on repeat. Now grab a slice, take a victory bite, and try not to brag.

Or do. You earned it.