This Buttermilk Chocolate Bundt Cake is not only delicious but also super easy to make. It’s a rich, moist chocolate cake with a beautiful tender crumb melting in your mouth with every bite.
This recipe has been handed down from generation to generation and it never fails to impress. We like to make it during the holiday season for our family gatherings.
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❤️ Why You’ll Love This Recipe
- It’s effortless to make, perfect for anyone who loves chocolate but doesn’t want to spend hours in the kitchen.
- It uses simple ingredients that are likely already in your pantry.
- The buttermilk adds a tanginess and helps keep the cake moist.
To make this chocolate buttermilk pound cake you only need a few simple ingredients. Gather these ingredients on your next time to the grocery store and you will have a rich chocolate bundt cake that your friends and family will rave about.
- milk chocolate chips
- granulated sugar
- brewed coffee
- cake flour
- baking soda
- powdered sugar – optional
🔪 How to Make This Chocolate Buttermilk Bundt Cake
Making this buttermilk bundt cake is simple. Just follow the step by steps directions here or at the bottom of the post and you will have a rich bundt cake to share with your family and friends in no time at all.
Step 1: Melt the chocolate chips
Over low heat, melt the chocolate chips in a small saucepan until they are melted, stirring constantly. Once melted, remove from heat and set aside to come to room temperature.
Step 2: Mix the dry ingredients
In a small bowl, combine flour, salt and baking soda. Set it aside.
Step 3: Mix the wet ingredients
In a large bowl, cream sugar and butter together until it is light and fluffy. Add in the eggs, one at a time until the ingredients are thoroughly combined. Add the vanilla and mix. Pour in the melted chocolate and mix. Add the coffee to the buttermilk and stir.
Step 4: Finish the batter
Starting with the flour mixture, add about a third of it to the sugar/butter/chocolate bowl and combine. Next, add in about a third of the buttermilk and mix. Alternate adding dry/wet until they are all combined.
Step 5: Bake the cake
Pour into a well-greased and floured 10” bundt pan. If using a spray, make sure it is the baking spray with flour in it. Place in the oven and bake for about 1 hour or until a knife comes out clean.
Step 6: Cool and garnish the cake
Place on a cooling rack for 10 minutes before turning the cake out of the pan to complete the cooling process. Dust with powdered sugar if desired!
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Use dark chocolate chips instead of milk chocolate for a richer, more intense flavor.
- Add in some chopped nuts like pecans or walnuts for added texture and crunch.
- Swap the coffee for strong brewed espresso or add in a splash of your favorite liqueur for some extra depth of flavor.
If you love rich chocolate cake recipes you may also enjoy this Chocolate Naked Cake recipe.
- mixing bowls
- hand mixer
- 10″ bundt cake pan
- sifter – optional
Store the buttermilk chocolate bundt cake in an airtight container or cake plate at room temperature for up to 3 days. You can also wrap it tightly in plastic wrap and freeze for up to 2 months.
This rich chocolate cake is great when served on its own, but you also serve it with a scoop of ice cream or a dollop of whipped cream on top.
Here are a few tips that you can use to ensure that this cake turns out perfectly for you every time that you make it.
- Make sure to grease and flour your bundt cake pan well to ensure the cake comes out without sticking.
- If using a spray, make sure it is baking spray with flour for best results.
- Don’t overmix the batter or the cake may turn out tough instead of tender and moist. Mix it until just combined.
- Set a timer for 10 minutes after you remove the cake from the oven so that the cake cools slightly before you remove it from the cake pan. However, you don’t want the cake to cool completely or it may stick to the pan.
- If you are dusting the top of your cake with powdered sugar use a sifter and gently tap the sides to get a even coating on top of the cake.
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Cake flour is more finely milled than all purpose flour, resulting in a lighter and softer texture when used in baking. It also has a lower protein content compared to all purpose flour, which helps create a more tender crumb in cakes.
You can use a toothpick or a thin knife to insert into the cake to check for doneness. If it comes out clean, then the cake is done. Another way to tell is by gently pressing on the top of the cake with your finger. If it springs back, then it’s ready.
Yes, you can frost this cake with your favorite frosting or glaze. Just make sure to let the cake cool completely before adding any frosting.
🍽 More Recipes
Do you enjoy chocolate? If so, try these delicious recipes:
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Buttermilk Chocolate Bundt Cake
- mixing bowls
- Hand mixer
- 10″ bundt cake pan
- sifter – optional
- 2 cups milk chocolate chips
- ½ cup butter room temperature
- 1 ¾ cups sugar
- 4 eggs
- 2 teaspoons vanilla
- 1 cup buttermilk or 1 c whole milk with 1 Tbsp real lemon juice
- 2 tablespoons brewed coffee
- 2 ½ cups cake flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- Powdered sugar for dusting-optional
- Preheat the oven to 325 degrees.
- Over low heat, melt the chocolate chips in a small saucepan until they are melted, stirring constantly. Once melted, remove from heat and set aside to come to room temperature.
- In a small bowl, combine flour, salt and baking soda. Set it aside.
- In a large bowl, cream sugar and butter together until it is light and fluffy. Add in the eggs, one at a time until the ingredients are thoroughly combined.
- Add the vanilla and mix.
- Pour in the melted chocolate and mix.
- Add the coffee to the buttermilk and stir.
- Starting with the flour mixture, add about a third of it to the sugar/butter/chocolate bowl and combine. Next add in about a third of the buttermilk and mix. Alternate adding dry/wet until they are all combined.
- Pour into a well greased and floured 10” bundt pan. If using spray, make sure it is the baking spray with flour in it. Place in the oven and bake for about 1 hour or until a knife comes out clean.
- Place on a cooling rack for 10 minutes before turning the cake out of the pan to complete the cooling process.
- Dust with powdered sugar if desired!