Buttermilk Chocolate Bundt Cake

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.

slice of buttermilk chocolate bundt cake on a plate.

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.

uncut bundt cake on a wooden cutting board.

❤️ 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.

🛒Ingredients

bowls of buttermilk, eggs, baking soda, salt, coffee, vanilla, white sugar, butter, chocolate chips, cake flour.

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 
  • butter
  • granulated sugar
  • eggs
  • vanilla
  • buttermilk
  • brewed coffee 
  • cake flour
  • salt
  • 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.

chocolate chips being melted in a saucepan.

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.

cake batter being mixed a in large mixing bowl.

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. 

raw cake batter in a bundt cake ready for the oven.

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. 

uncut bundt cake on a wooden cutting board.

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!

📝Variations

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.

🥄 Equipment

  • saucepan
  • mixing bowls
  • hand mixer
  • 10″ bundt cake pan
  • sifter – optional
slice of buttermilk chocolate bundt cake on a plate.

🥫 Storage

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.

Serve With

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.

💭 Tips

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.

⁉️ FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

What is the difference between cake flour and all purpose flour?

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.

How can I tell a bundt cake is done?

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.

Can I frost this cake?

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:

🧾Recipe Card

Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.

slice of buttermilk chocolate bundt cake on a plate.

Buttermilk Chocolate Bundt Cake

Rich, fudgy, and always moist this Buttermilk Chocolate Bundt Cake is the perfect dessert for your family dinners and parties.
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Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 40 minutes
Servings: 12 Slices
Calories: 417kcal

Equipment

  • Saucepan
  • mixing bowls
  • Hand mixer
  • 10″ bundt cake pan
  • sifter – optional

Ingredients

  • 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

Instructions

  • 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!

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Slice | Calories: 417kcal | Carbohydrates: 74g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 173mg | Potassium: 175mg | Fiber: 1g | Sugar: 53g | Vitamin A: 129IU | Calcium: 69mg | Iron: 1mg

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