There is something undeniably magical about a Bundt cake. Unlike layered confections that require leveling, stacking, and intricate frosting skills, the Bundt cake relies on the sheer beauty of its shape and the integrity of its crumb. But not all chocolate cakes are created equal. We have all experienced the disappointment of a dry, crumbly slice that desperately needs a glass of milk to wash it down. That ends today. This Moist Chocolate Bundt Cake is the result of years of testing to find the perfect balance between deep, intense chocolate flavor and a texture that remains soft and tender for days.

The secret lies in the specific combination of fats and liquids—using oil instead of butter for longevity and moisture, and incorporating sour cream to tenderize the gluten strands. Furthermore, we utilize the ‘blooming’ technique with hot coffee, which wakes up the cocoa powder and amplifies the chocolate notes without imparting a coffee flavor. The result is a cake that is dense but not heavy, rich but not cloying.

To crown this masterpiece, we pour over a silky, two-ingredient chocolate ganache glaze that settles into the ridges of the cake, creating pockets of fudge-like decadence. Whether you are hosting a holiday dinner, looking for a comfort bake on a rainy weekend, or simply need to satisfy a serious chocolate craving, this recipe is your new gold standard. It is elegant enough for a dinner party yet simple enough for a Tuesday night treat. Get ready to impress your guests—and yourself—with a dessert that looks like it came straight from a high-end bakery.

History & Origins

The iconic Bundt cake, with its distinctive ring shape and fluted sides, is a fascinating piece of American culinary history with European roots. Its lineage can be traced back to the ‘Gugelhupf’ or ‘Bundkuchen,’ a brioche-style cake popular in Germany, Austria, and Alsace for centuries. The word ‘Bund’ is thought to refer to a bundle or a gathering of people, symbolizing the community nature of sharing cake.

However, the modern Bundt pan as we know it was born in Minneapolis, Minnesota, in 1950. H. David Dalquist, the founder of Nordic Ware, was approached by a group of Jewish women from the local Hadassah society. They wanted a modern version of the heavy ceramic molds used by their mothers in the old country to bake kugelhopf. Dalquist cast a lighter aluminum version and trademarked the name ‘Bundt.’

Initially, the pan was a commercial flop. It wasn’t until 1966, when Ella Helfrich of Houston, Texas, won second place in the Pillsbury Bake-Off with her ‘Tunnel of Fudge’ cake, that the Bundt pan skyrocketed to fame. Her recipe required the specific pan, and suddenly, Nordic Ware was producing 30,000 pans a day to keep up with demand. Since then, the Bundt cake has become a staple in American kitchens, celebrated for its ability to turn a simple batter into a sculptural masterpiece. This chocolate version pays homage to that mid-century revival, focusing on the rich, fudge-like consistency that made the original Tunnel of Fudge so beloved, but updated with modern techniques for superior moisture.

Why This Recipe Works

This recipe succeeds where many others fail due to the science of its ingredients. First and foremost is the use of vegetable oil rather than butter. While butter provides flavor, it is 20% water and solidifies at room temperature, which can lead to a drier texture once the cake cools. Oil remains liquid at room temperature, coating the flour proteins and ensuring the cake stays moist and tender for days.

Secondly, we use full-fat sour cream. The acidity in the sour cream reacts with the baking soda to create lift, while the fat content adds richness and a velvety mouthfeel that milk alone cannot achieve.

The third critical factor is ‘blooming’ the cocoa powder. By mixing unsweetened cocoa powder with hot coffee (or hot water), we dissolve the cocoa butter and release flavor compounds that are otherwise trapped. This process creates a deeper, darker chocolate profile. Finally, the ratio of sugar to flour is carefully balanced to ensure the crust caramelizes slightly while the interior remains fudgy. The glaze is a simple ganache, utilizing the emulsification of heavy cream and chocolate to create a shiny, pourable topping that sets into a soft, truffle-like consistency, adhering perfectly to the cake’s curves.

Why You’ll Love This Recipe

• ✓Stays moist for up to 5 days thanks to the oil-based batter.
• ✓Deep, intense chocolate flavor enhanced by hot coffee.
• ✓No mixer required—can be made with just two bowls and a whisk.
• ✓The glaze is foolproof and sets with a beautiful bakery-style shine.
• ✓Perfect for freezing and making ahead of time.

Equipment You’ll Need

• ✓10-12 cup Bundt Pan
• ✓Large Mixing Bowl
• ✓Medium Mixing Bowl
• ✓Whisk
• ✓Rubber Spatula
• ✓Wire Cooling Rack
• ✓Small Saucepan (for glaze)
• ✓Measuring Cups and Spoons

Ingredients

• ✓2 cups granulated sugar
• ✓1 3/4 cups all-purpose flour
• ✓3/4 cup unsweetened cocoa powder (Dutch-processed preferred)
• ✓2 teaspoons baking soda
• ✓1 teaspoon baking powder
• ✓1 teaspoon kosher salt
• ✓2 large eggs, room temperature
• ✓1 cup whole milk
• ✓1 cup full-fat sour cream, room temperature
• ✓1/2 cup vegetable oil (or canola oil)
• ✓2 teaspoons pure vanilla extract
• ✓1 cup hot brewed coffee (strong)
• ✓For the Glaze: 4 oz semi-sweet chocolate, chopped
• ✓For the Glaze: 1/2 cup heavy cream
• ✓For the Glaze: 1 tablespoon unsalted butter
• ✓For the Glaze: 1 teaspoon corn syrup (optional for shine)

Instructions

1. Preheat your oven to 350°F (175°C). Thoroughly grease your Bundt pan with baking spray (the kind with flour in it) or butter and dust with cocoa powder. Shake out excess cocoa.
2. In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt until well combined and no lumps remain.
3. In a medium bowl, whisk together the eggs, milk, sour cream, vegetable oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and whisk gently until just combined. Do not overmix.
5. Carefully pour the hot coffee into the batter. Whisk gently until the batter is smooth and glossy. The batter will be very thin and liquid; this is normal.
6. Pour the batter into the prepared Bundt pan. Tap the pan gently on the counter to release any large air bubbles.
7. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached.
8. Remove from the oven and let the cake cool in the pan for exactly 10 minutes. Then, invert the pan onto a wire rack to release the cake. Let it cool completely before glazing.
9. To make the glaze: Place the chopped chocolate, butter, and corn syrup in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer (do not boil over).
10. Pour the hot cream over the chocolate mixture. Let it sit for 5 minutes without touching it.
11. Gently whisk the glaze starting from the center until it transforms into a glossy, smooth ganache. Let it cool slightly to thicken if necessary.
12. Pour the glaze over the cooled cake, allowing it to drip down the sides. Let the glaze set for 15 minutes before slicing.

Expert Cooking Tips

• ✓Grease the pan aggressively: Bundt pans are notorious for sticking. Use a baking spray containing flour or melt butter and brush it into every crevice before dusting with cocoa powder.
• ✓Room temperature ingredients: Ensure eggs and sour cream are at room temperature to allow for better emulsification and a smoother batter.
• ✓Don’t overbake: Chocolate cake is hard to judge by color. Rely on the skewer test. If it comes out totally dry, the cake might be overdone; a few moist crumbs are perfect.
• ✓The 10-minute rule: Cool the cake in the pan for exactly 10 minutes. Too hot, and it’s too fragile to flip; too cold, and the sugars solidify, sticking it to the pan.
• ✓Quality Cocoa: Since chocolate is the main flavor, use a high-quality Dutch-processed cocoa powder for a darker color and smoother flavor.

Substitutions and Variations

This recipe is quite resilient, but careful substitutions are key to maintaining the texture. If you do not have sour cream, you can substitute an equal amount of full-fat plain Greek yogurt or buttermilk. If using buttermilk, the batter may be slightly thinner, which is fine. For the vegetable oil, melted coconut oil or grapeseed oil works perfectly well; avoid olive oil as the flavor is too strong. If you want to make this gluten-free, use a high-quality 1:1 gluten-free baking flour blend that includes xanthan gum. The coffee enhances the chocolate flavor but does not make the cake taste like coffee; however, if you are strictly avoiding caffeine, you can use decaf coffee or hot water. For the glaze, you can use dark chocolate for a less sweet finish or milk chocolate for a sweeter, kid-friendly version.

Common Mistakes to Avoid

The most common mistake with Bundt cakes is improper pan preparation, resulting in a cake that tears upon release. Do not skip the thorough greasing and dusting steps. Another mistake is overmixing the batter once the flour is added, which develops gluten and leads to a tough, rubbery texture rather than a tender crumb. Be gentle. Additionally, opening the oven door too early can cause the cake to collapse; try to wait until at least 40 minutes have passed before checking. Finally, applying the glaze while the cake is still warm will cause it to melt entirely and soak into the cake rather than sitting beautifully on top. Patience is key—wait for the cake to cool completely.

Serving Suggestions

This cake is a showstopper on its own, but it pairs beautifully with fresh elements. Serve slices with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream to cut through the richness. Fresh berries, such as raspberries or strawberries, add a pop of color and a tart contrast to the deep chocolate flavor. For a festive touch during the holidays, garnish with pomegranate seeds or a dusting of edible gold glitter. A hot cup of espresso or a glass of cold milk is the perfect beverage accompaniment.

Storage and Reheating Tips

Because this cake is oil-based, it stays incredibly moist at room temperature. Store it in an airtight cake dome or wrapped tightly in plastic wrap on the counter for up to 4 days. If you live in a very hot or humid climate, you may want to refrigerate it, but bring it to room temperature before serving for the best texture. This cake also freezes beautifully. You can freeze the whole unglazed cake or individual slices wrapped in plastic wrap and then foil for up to 3 months. Thaw overnight on the counter before glazing and serving.

Frequently Asked Questions

Why did my Bundt cake stick to the pan?

Sticking usually happens because the pan wasn’t greased thoroughly enough, or the non-stick coating on an old pan has worn off. Use a baking spray with flour, and ensure every ridge is coated.

Can I use butter instead of oil?

You can, but the texture will change. Butter makes a denser, slightly drier cake that hardens when cool. Oil guarantees a moist, tender crumb that stays soft for days.

Do I have to use coffee?

No, you can use hot water. However, hot coffee blooms the cocoa and intensifies the chocolate flavor without making the cake taste like coffee. It is highly recommended.

My batter is very thin, is that wrong?

Not at all! This batter is intentionally very liquid. This ensures the moisture content is high enough to steam the cake internally, resulting in a super soft texture.

How do I know when it is done?

Insert a wooden skewer into the thickest part of the cake. It should come out with a few moist crumbs attached. If it is wet batter, keep baking. If it is totally clean, remove immediately.

Can I make this ahead of time?

Yes! In fact, this cake often tastes better the next day as the flavors meld and the moisture redistributes. Just glaze it closer to serving time if possible to keep the shine.

What kind of cocoa powder should I use?

Dutch-processed cocoa powder is best for this recipe as it has lower acidity and a darker color, reacting well with the baking powder and soda for a fudgy result.

Can I add chocolate chips to the batter?

Yes, you can fold in 1 cup of chocolate chips (tossed in a little flour) before baking. Just be aware they may sink to the bottom (which becomes the top) depending on the batter thickness.

Conclusion

There are few things in life as satisfying as pulling a perfect Bundt cake out of the oven. This Moist Chocolate Bundt Cake with Chocolate Glaze is more than just a dessert; it is a gesture of love and hospitality. The deep, complex flavors and the incredible texture make it a recipe you will return to time and time again. Whether you are a seasoned baker or a novice in the kitchen, this recipe delivers professional-quality results with minimal effort. So brew some coffee, grease that pan, and get ready to enjoy the ultimate chocolate experience. Don’t forget to share your creation on social media and tag us—we love seeing your baking triumphs!