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The Best Chocolate Bundt Cake Ever

Today, there are no words.

Just pictures.

Pictures of the best chocolate bundt cake you’ll ever eat.

The Best Chocolate Bundt Cake Ever |

Pictures of a naked bundt cake.

MmmmHmmm. That is one fiiiine bundt.

Wait until you see it dressed.

The Best Chocolate Bundt Cake Ever

Oh, baby.

The Best Chocolate Bundt Cake Ever

Oh, no. No stop it! I couldn’t…

…No, really, that piece is way too big for me…

…I’m not even hungry…

The Best Chocolate Bundt Cake Ever from

Well, okay.

The Best Chocolate Bundt Cake Ever from

Worth it.

Totally, completely, unbelievably worth it.

This is the filet of cakes. Simple but perfectly executed. Unassuming but a show stopper nonetheless. And the frosting is un.real. It will forever be my go-to, jaw dropping, knee buckle inducing chocolate frosting.

Chocolate Bundt Cake 
Yield: 16-20 tiny slices or 10-12 wonderful, fat slices
Recipe adapted from Joy the Baker

1 1/4 cups plus 1 Tablespoon brewed coffee (I used instant, but fresh brewed would be great too)
3/4 cup unsweetened cocoa powder
2 1/4 cups sugar
1 1/4 teaspoons Kosher salt (reduce to 1 teaspoon if using table salt)
2 1/2 teaspoons baking soda
2 large eggs
1 egg yolk
1 1/4 cups plus 1 Tablespoon buttermilk
1 cup plus 2 Tablespoons canola oil
2 teaspoon vanilla extract
2 1/2 cups plus 2 Tablespoons all purpose flour, sifted

For the glaze:
6 oz. unsweetened chocolate
3/4 cup unsalted butter
3 cups powdered sugar
1/2 cup sour cream, at room temperature
1/4 cup brewed coffee, cooled
1/4 cup half and half or cream

1. Preheat the oven to 350 degrees. Grease and flour a 10 in round bundt pan. Set aside.
2. For the cake: Place cocoa powder and coffee in a small saucepan and bring to a boil, whisking constantly. Remove from heat and allow to cool.
3. In the bowl of a mixer, combine sugar, salt, baking soda, eggs, and yolk. Beat on low speed f or about  1 minute. Add buttermilk, oil, and vanilla and beat for another minute or so.
4. Add flour to sugar mixture and beat on medium speed for 2 minutes. Add the cooled cocoa/coffee mixture and beat on low speed for another minute.
5. Pour into the greased pan and bake for about 1 hour, or until a toothpick inserted in center comes out clean. Let the cake cool completely before inverting onto serving tray.

6. For the frosting: Chop the chocolate into small pieces and add it to a double boiler or heat proof bowl over a pot of simmering water. Melt chocolate, stirring occasionally.
7. Melt butter in another pan or in the microwave.
8. In a small bowl, whisk together the butter and chocolate. Add half the powdered sugar and whisk again. The mixture will seem very thick.
9. Whisk in sour cream and the remaining powdered sugar. Don’t worry! It will come together! And it will be magical.
10. Add coffee and cream and whisk together until smooth and glossy. This is a thick, spreadable frosting. If you’d like a more pourable glaze, simply add additional cream, milk, or half and half.

{ 65 comments… add one }

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  • Anonymous June 16, 2012, 2:02 PM

    Made this for a birthday party at work. Co-workers raved about the frosting. Not overly sweet like some frostings, just right. Cake itself was very moist. Don’t start making this cake in the evening though. There are 2 cooling times required. The cake in the pan took about 1 1/2-2 hours to completely cool. Wonder if it would be OK to put the pan in the fridge to cool? I got worried after adding the sour cream and powdered sugar in step 9 because the frosting looked kind of globby, but you were right, when the coffee and cream were added it all smoothed out beautifully. This recipe took time but it wasn’t hard and it was definitely worth it for the compliments I got at work!
    Mom R

  • Nea Bleker February 19, 2013, 2:04 AM

    This was seriously the best chocolate cake ever… EVER!! Thanks for the awesome recipe!!

    • Courtney @ Neighborfood February 20, 2013, 1:30 PM

      Thank you so much for trying it and for coming back here to comment! I’m glad it lived up to its name. 🙂

  • nancy March 17, 2013, 10:23 AM

    I made this without the frosting and it was very good! We served it as a birthday cake drizzled with chocolate ganache, and everyone loved it! Not too sweet, moist and chocolatey. Thank you!! This one is a keeper and will make again, Oh and it was easy! One bowl!

  • Amanda Jones February 7, 2014, 7:50 PM

    Is it really dense? I just pulled it out of the oven about 20 minutes ago and it started shrinking… So I don’t know if I got something wrong or if it should shrink down to a little more than half of the pan. Trying to decide if I should try it again or just go with it. I made it to freeze and use next weekend…

    • Courtney @ Neighborfood February 8, 2014, 4:56 PM

      Hey Amanda, Mine usually doesn’t sink that much when it’s finished. Without being in the kitchen with you it’s hard for me to tell what might have gone wrong. You may want to check and make sure your baking soda isn’t expired. I would cut a slice and try it…it might still be perfectly delicious! I’m sorry I can’t help more!

  • Traci April 24, 2014, 5:52 PM

    I just made this in 2 small cake pans instead of the bundt pan and put chocolate frosting in between them. Made a 2 layer cake. It turned out wonderful! Thanks for such a delicious recipe!

    • Courtney @ Neighborfood April 25, 2014, 10:35 AM

      So glad it was a success! Thanks for taking the time to come back and comment. I may have to try this as a layer cake next time too!

    • Khadejah Johnson November 23, 2015, 6:44 PM

      Did you change the baking time or anything? Also, did you used 8 in or 9 in round baking pans?

  • Robyn Cragun August 1, 2014, 3:27 PM

    Best chocolate bundt cake I’ve ever had! I made it with a salted caramel glaze & it is delicious! I made a couple of substitutions (I used coconut oil and some applesauce in place of the canola oil), but I doubt that changed the cake too much. So moist & perfect. This is definitely the recipe I will use from now on. Thanks!

    • Courtney @ Neighborfood August 2, 2014, 11:36 PM

      Oh the salted caramel glaze sounds FABULOUS! I’m so glad you enjoyed the recipe. I’ll have to try it with coconut oil and applesauce next time. Thanks for coming back to let me know how it worked!

    • Molly August 22, 2014, 6:50 PM

      does it have a coffee flavor?

      • Robyn Cragun August 22, 2014, 7:26 PM

        I didn’t think so – really all the coffee does is enhance the chocolate flavor. I use coffee all the time when I make brownies and chocolate cake. Hope that helps!

      • Courtney @ Neighborfood August 22, 2014, 11:11 PM

        Yep what Robin said! There’s not a strong coffee flavor.

  • Kalina Lee September 2, 2014, 11:21 PM


  • Laura October 8, 2014, 7:44 AM

    1 1/2 cups of what with the coffee??

    • Courtney @ Neighborfood October 8, 2014, 8:32 AM

      I’m sorry Laura, I don’t understand the question. Where do you see 1 1/2 cups with the coffee?

  • Bernie October 8, 2014, 3:32 PM

    Please can you let me know if I have to use 1 1/4 cup of water and 1 tbsp. coffee powder mixed together or 1 1/4 cup strong brewed coffee….need to make this cake for our Thanksgiving and my birthday this weekend.

    • Courtney @ Neighborfood October 8, 2014, 8:53 PM

      It’s 1 1/4 cup + 1 Tablespoon strong brewed coffee. No coffee powder. I looked back at the recipe and could see how it could be confusing, so I’ve changed it now!

  • Dalesia Almendarez October 8, 2014, 6:15 PM

    Is there a way to make it without the coffee? I bf so I can’t have caffeine /:

    • Courtney @ Neighborfood October 8, 2014, 8:56 PM

      I think you could substitute an equal amount of water, but the flavor will not be as rich. Also, chocolate has a small amount of caffeine in it as well, so the recipe will still have caffeine even without the coffee.

    • Jennie March 16, 2015, 3:56 AM

      Maybe just try decaf coffee!

  • Amanda February 14, 2015, 5:10 PM

    This is definitely the best bundt I have ever had. I’ve made it several times since finding this recipe and it never disappoints! The only bad part is that I eat half the cake each time ?

  • ADRIANA May 1, 2015, 9:32 PM


  • Lynne May 17, 2015, 1:54 PM

    Best bundt cake ever – this is my husband’s favorite cake of all time. It have made it more than five times over the last several months (since I came across the recipe on Pinterest.)

    • Courtney @ Neighborfood May 19, 2015, 10:20 AM

      Thanks so much for coming back to let me know Lynne! I’m so glad the cake is a hit with your family!

  • Paulette September 2, 2015, 2:32 PM

    I would like to make today to take tomorrow will it taste like its fresh ??

    • Courtney @ Neighborfood September 14, 2015, 1:13 PM

      I’m so sorry I wasn’t able to respond to this in time. I hope you went ahead and made the cake. 🙂 I think it is even better the second day!

  • Leah Temima Lipson Saks December 3, 2015, 10:06 PM

    help! i just realized i only have 2 eggs and no yolk… what can i put instead? (i already started with the cocoa mixture and i’m too lazy to go to the store). I must say that i made this cake before and it is hands down the best cake in the world.

    • Courtney @ Neighborfood December 8, 2015, 11:38 AM

      Hi Leah! I’m so sorry I didn’t get to your post sooner. I hope the cake turned out ok for you. I’ve never substituted for the extra egg yolk before, but if that happens again I’m guessing you could add a few extra Tablespoons of sour cream with good results. I know how frustrating it is to be short on ingredients midway through. I’ve definitely been there before. I’m so glad you like the cake! I hope it turned out wonderful for you!

      • Leah Temima Lipson Saks December 8, 2015, 11:53 AM

        Hi @NeighborFood:disqus! Better late than never 😉 So i tried googling substitutions and mayo was one of the options, but i knew my family would KILL me if i tried that! So i ended up using 2 eggs (they were XL) and skipped the yolk. Put in in the oven and hoped for the best! Cake was absolutely AMAZING! not a crumb left! This is our new favorite cake!! Will be making this again and again

  • Paige Grennan March 5, 2016, 11:41 AM

    What kind of frosting was used in the photographs? The recipe for the glaze is a very light color when made compared to the dark-silky frosting in the pictures.


    • Courtney @ Neighborfood April 3, 2016, 12:07 PM

      It’s the same frosting as what is in the recipe. I hope you enjoyed it even if the color seemed lighter.

  • cs reddy November 15, 2016, 10:24 AM

    thanks for the wonderful and easy to make recipe. just wondering about the egg part before baking— is it 2 full eggs plus 1 yellow? and can it be substituted with any other ingredients for my Vegetarian friends.

    • Courtney November 17, 2016, 11:28 AM

      That’s correct. It’s 2 full eggs plus 1 yellow. Eggs are actually vegetarian, so they should be fine for any vegetarian friends. If you have vegan friends, you may need to look at other substitutions. I’ve never tried any before though, so I can’t say for sure they’d work!

  • Icequeen241 December 25, 2016, 12:01 AM

    This is truly the best chocolate cake. It’s become my go-to cake. I just received a new Nordic Ware Bundt pan…the Blossom one…and I didn’t want to hide the shape of the cake, so I just sprinkled icing sugar over the cooled cake…beautiful and still just as amazing. This is the best cake. I’d add a photo, but I’m not sure how to.

    • Courtney December 30, 2016, 4:33 PM

      I am so glad you love the cake so much! It makes me ridiculously happy to spread the joy of awesome chocolate cake. 🙂

  • Dana January 2, 2017, 1:45 PM

    made this and it was excellent. instead of making the frosting, I used store-bought butter cream icing . will make this again . best chocolate cake i have had in many years.

  • Arabella February 28, 2017, 6:11 AM

    I plan on baking the cake and serving it the next day. My question is can I make the frosting the day bake the cake or does it have to made right before serving?
    I can’t wait to try it!

    • Courtney @ NeighborFood February 28, 2017, 8:53 AM

      You can definitely make the frosting a day ahead. If it gets too thick to pour, just stir in a little milk or cream or warm it up. Hope you love it!

      • Arabella February 28, 2017, 12:24 PM

        Thanks for your answer Courtney. Will definitely let you know how it turns out.

  • Kimberly March 24, 2017, 10:12 AM

    I have made this cake at least 10 times! It is truly the best!!!!

    • Courtney March 29, 2017, 3:59 PM

      Yay! So glad you enjoy it. Thanks for letting me know!

  • Lynne May 20, 2017, 12:04 PM

    2 1/2 teaspoons Baking soda? The moistness and texture of the cake was great but the taste was terrible, and seemed to be from the baking soda. Was it a misprint and should have been baking powder? I was skeptical about the baking soda when I read the ingredient list, but thought i’ld give it a try anyway.

    • Courtney @ NeighborFood May 20, 2017, 9:58 PM

      So sorry to hear you didn’t enjoy the cake, Lynne. It’s not a misprint, and myself and many other people have made it and love the taste. I wonder if perhaps a dutch process cocoa or extra dark cocoa could have made it taste bitter?

  • Dana June 4, 2017, 10:35 AM

    This is an amazing chocolate cake. I’ve made it twice with rave reviews from everyone. So moist and rich. Can you use this recipe for cupcakes?

    • Courtney June 6, 2017, 2:12 PM

      I’m so glad you like it! I’ve never used this recipe for cupcakes, but I don’t see why it wouldn’t work. I think it would make A LOT of cupcakes though!

      • Dana June 8, 2017, 8:31 PM

        I tried it and it made 3 dozen lushy chocolate cupcakes. I baked them for 17 minutes at 350 degrees.

  • Michele Reynolds December 18, 2017, 6:55 PM

    Made this for a holiday party. Little did I know a celebrity chef from the Napa Valley his wife made a chocolate cake but not a bunt. Anyway there they were two chocolate cakes side by side. Having never made this recipe before had little to no hope of being the crowd pleasing winner. This cake not only came out perfectly it dusted the the celebrity chef’s wife’s cake in all areas. Flavor, moisture, looks. Anyway I have been asked for this recipe several times. I am not a baker so if I can pull this off anyone with a bunt pan can! I did use high quality coco from Whole Foods, Valrhona and fresh brewed espresso has the coffee in both the cake & frosting. Thank you for sharing your recipe this is a keeper! I usually do not eat my own baking as I give it away. Stood there slicing slivers from both cakes just to make certain my mind was not playing tricks that my cake indeed did TAKE the CAKE!!!! Happy Holidays from the Napa Valley!

    • Courtney December 20, 2017, 11:33 AM

      This is the best story! Thank you so much for sharing. I’m so glad you and everyone else enjoyed it!

  • Wendy March 31, 2018, 5:12 PM

    This can be made GF and DF successfully with simple substitutes. I’ve made this cake twice now using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and “buttermilk” made from almond milk with a teaspoon of white vinegar. The results were fantastic!! I even used the same batter for cupcakes—so good! The cupcakes baked for 22 minutes at 350. The texture and flavor of this cake is fantastic. For the ganache, I needed DF so I used Enjoy Life chocolate chips, canned full fat coconut milk, and Earth Balance Vegan Butter. I am thrilled that this recipe converts for our needs so easily. That’s not always the case. 🙂

    • Courtney April 2, 2018, 3:42 PM

      This is great to know! Thanks for sharing the GF and DF conversions.

  • Adriana June 12, 2018, 6:25 PM

    I just made this today and I’m really impressed. I’m a pastry chef trained in Paris and this chocolate cake is one of the best things I’ve baked in my life. Thank you for sharing with us.

    • Courtney June 13, 2018, 11:34 AM

      What a compliment! I am so glad you enjoyed it. Thanks for coming back to share!

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