The Best Chocolate Bundt Cake Ever

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This rich, moist, decadent Chocolate Bundt Cake is a show stopping dessert that’s perfect for every occasion, from a backyard BBQ to a holiday dinner. 

Whether you’re looking for a crowd pleasing dessert, the answer to an insatiable chocolate craving, or just a way to get your baking mojo back, I can’t recommend this chocolate cake recipe enough.

A Chocolate Bundt Cake to Make You Feel Like A Baking Champion

Chocolate Bundt Cake with Chocolate Frosting on a glass plate on top of a wood platter.

The first time I made the Best Chocolate Bundt Cake was in 2012. I was a young married lady and an even younger blogger, slowly teaching myself how to cook and bake and living on the thrill of anything even halfway decent coming out of my oven.

Then this cake happened. For a fledgling baker, tackling a homemade chocolate bundt cake felt like an Olympic task. I remember how nervous I was when it was time to flip the cake out of the pan. Even years later, my palms get a little sweaty during this step.

But there was nothing to fear. The cake popped easily out of the pan and onto the plate. I did a little happy dance, then smothered the cake with the glaze and cut myself a slice.

Sweet heavens. I wanted someone to hand me a medal right then and there. This was the best chocolate cake I’d ever eaten, and by some miracle I had made it myself.

After devouring my slice, I stuck the cake on a garishly red kitchen towel, took some terribly lit photos of it, and posted it on my blog. Because that’s what you did when you were a newlywed with too much free time in 2012. (See the evidence yourself below the recipe!)

Eleven years later, this chocolate bundt cake recipe is one of our most popular and best reviewed posts of all time. My sister-in-law, who has made it several times, said her co-workers didn’t believe she actually made it herself, thinking something this good could only come from a professional bakery.

To that I say, “Pshaw!” You can absolutely make something as good as the local bakery. And once you discover that fact, there’s really no turning back.

You’ll start making Giant Bakery Style Chocolate Chunk Cookies, Sour Cream Cheesecake, and Two Layer Strawberry Cakes and feeling like a baking boss all the time.

Slice of moist chocolate bundt cake held out by a spatula.

Why This Is the Best Chocolate Bundt Cake of All Time

There are three key ingredients at play here that really make this cake special.

  1. The first is brewed coffee, which is like chocolate’s personal hair and makeup specialist, always behind the scenes making sure the chocolate shines. 
  2. The second is buttermilk, which we can thank for giving this cake its tender crumb and subtle tangy flavor.
  3. The third is sour cream, which is featured in the glaze. While perhaps unusual for a frosting, the sour cream makes for a rich, glossy frosting that’s somewhere between spoonable and pourable.

Key Ingredients

Chocolate bundt cake ingredients in prep bowls on a marble background.

For the chocolate cake:

  • Coffee– Brewed coffee is included in both the cake batter and the glaze. You can use any brewed coffee, including instant. If you don’t like coffee and are worried about the flavor, never fear. The cake doesn’t taste like coffee, it’s just there to enhance the chocolate flavor.
  • Cocoa powder– Look for unsweetened cocoa powder, not Dutch process.
  • Granulated sugar
  • Eggs– We use an extra egg yolk for added moisture, a trick we also use in our Homemade Brownies and Triple Chocolate Chip Cookies.
    Canola oil- Vegetable oil and coconut oil (melted!) also works.
  • Buttermilk– Buttermilk’s tangy flavor balances the sweetness of the cake, and the acids interact with baking soda to provide height and lift. You can always use this buttermilk substitute if you need it, but I usually just buy buttermilk and freeze it or use it in one of these recipes for leftover buttermilk.
  • Flour– This is one of the few recipes where I feel that sifting the flour matters. The flour is added to the batter last, and we want to make sure there aren’t any big clumps.
Chocolate sour cream glaze ingredients, shown in prep bowls on a marble background.

For the chocolate sour cream frosting:

  • Unsweetened chocolate– Grab this chocolate in bar form in the baking aisle of most grocery stores. Some folks in the comments have substituted dark chocolate, though the frosting will be a bit sweeter.
  • Butter– I use unsalted butter for most baking, so I can control the amount of salt.
  • Powdered sugar
  • Sour cream– The key to that rich, thick, creamy tang! I recommend using full fat sour cream.
  • More coffee!
  • Half and half– Heavy cream or half and half both work well to finish off the glaze.

How to Make Chocolate Bundt Cake

Step 1: Prep. Preheat the oven to 350 degrees. Grease and flour a 10-12 cup capacity bundt pan with butter or use Baker’s Joy spray. Set aside.

Step 2: Boil cocoa and coffee. Place cocoa powder and coffee in a small saucepan and bring to a boil, whisking constantly. Remove from heat and allow to cool.

Coffee and cocoa stirred together in a sauce pot.

Step 3: Make cake batter. In the bowl of a mixer, combine sugar, salt, baking soda, eggs, and yolk. Beat on low speed for about 1 minute. Add buttermilk, oil, and vanilla and beat for another minute or so.

Step 4: Add flour and coffee mixture. Add sifted flour to the sugar mixture and beat on low speed for 30 seconds, then medium speed for 2 minutes. Add the cooled cocoa/coffee mixture and beat on low speed for another minute.

Step 5: Bake. 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 at least 15 minutes before inverting onto a serving tray.

How to Make the Chocolate Frosting:

Step 1: Melt the chocolate. 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. Alternatively, melt the chocolate in the microwave in 30 second intervals, stirring after each one.

Melted chocolate in a white mixing bowl.

Step 2: Mix butter, chocolate, and powdered sugar. In a small bowl, whisk together the butter and chocolate. Add half the powdered sugar and whisk again. The mixture will seem very thick.

Melted butter and chocolate in a mixing bowl.

Step 3: Add sour cream and remaining sugar.  Whisk in sour cream and the remaining powdered sugar. At this point, it will seem too thick and a little gloppy. You’ll be questioning every decision you’ve ever made in life, but trust me, dear friends, you’re on the right path.

Powdered sugar, butter, and cocoa in a mixing bowl.

Step 4: Add coffee and cream. Add coffee and cream and whisk together until smooth and glossy. This takes a bit of time. Be patient and you’ll be rewarded with a thick, glossy frosting that looks and tastes amazing.

Cream and coffee whisked into chocolate frosting in a mixing bowl.

Step 5: Frost. Once the cake has cooled, spoon the frosting over the cake, gently prodding it to run down along the sides. Serve or store for when you’re ready to eat!

Glossy chocolate frosting for a bundt cake.
Chocolate Bundt Cake without any frosting or glaze.

Storage and Make Ahead Instructions

  • This cake can be made up to 48 hours in advance. In fact, I think it gets even better the day after you make it.
  • If you’re not serving the cake the day you make it, store it, covered, in the fridge. I always recommend removing it from the fridge 1-2 hours before serving so the cake and frosting can come to room temperature. The frosting will be hard when refrigerated.
Spoon dolloping chocolate sour cream frosting onto a chocolate bundt cake.


Can I freeze chocolate bundt cake?

Absolutely! Double wrap the unfrosted cake in saran wrap then foil (or a plastic freezer bag) and freeze for up to 2 months. Thaw at room temperature overnight, then frost and serve as usual.

Can I make the frosting a thinner glaze?

This frosting is meant to be pretty thick, but you can thin it out by adding additional cream until it’s a more pourable consistency.

Can I make this cake in a cupcake or sheet pan size?

Yes, we’ve made this in cupcake form several times. Bake at the same temp, and check around 17-18 minutes. It should work in other pan sizes as well. Use this handy pan size conversion chart to see what size pans you’ll need to use.

Slice of chocolate bundt cake on a gray plate.

Can I use a different frosting or glaze?

Yes, the comments are FULL of people who have used all kinds of different glazes. This chocolate bundt cake is excellent with a simple chocolate ganache. You can also use salted caramel sauce or a cream cheese frosting (my favorite recipe is on this Carrot Sheet Cake).

You could also try this topping combo from one of our reviews:

“Yep. You weren’t lying. This really is the BEST chocolate cake I’ve ever had. I made it for my dad’s birthday when he requested a “chocolate on chocolate on chocolate” bundt cake. He raved it very well might be the best chocolate cake he’d ever had, and the rest of the family concurred. I decorated with a white chocolate drizzle, some gold sanding sugar, and a ring of toffee bits around the top. So good. Thank you for this recipe – I can’t wait for a reason to make it again!”

Top down image of a frosted chocolate bundt cake on a wood background.

More of our Favorite Cake Recipes

If you love chocolate, but want a one bowl, sheet pan recipe, this Chocolate Crazy Cake is our go-to.

If you’re looking for a citrus version of our chocolate bundt cake, try this Lemon Bundt Cake.

If you need something for fall, try our Pear Bundt Cake or this incredible Apple Cider Bundt Cake.

In the summer months, we highly recommend this Strawberry Bundt Cake.

Have a banana lover? This Banana Caramel Cake is a must try!

Slice of moist chocolate bundt cake held out by a spatula.

The Best Chocolate Bundt Cake Ever

A rich, super moist chocolate bundt cake covered in a dark chocolate frosting made with coffee and sour cream.
4.5 from 860 votes
Print Pin
Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes
Servings: 16
Calories: 591kcal


For the cake:

  • 1 1/3 cups brewed coffee
  • 3/4 cup unsweetened cocoa powder
  • 2 1/4 cups sugar
  • 1 teaspoon salt
  • 2 1/2 teaspoons baking soda
  • 2 large eggs
  • 1 egg yolk
  • 1 1/3 cups buttermilk
  • 1 cup plus 2 Tablespoons canola oil
  • 2 teaspoons 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 (melted)
  • 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


  • For the cake: Preheat the oven to 350 degrees. Grease and flour a 10-12 cup capacity bundt pan with butter or use Baker's Joy spray. Set aside.
  • Place cocoa powder and coffee in a small saucepan and bring to a boil, whisking constantly. Remove from heat and allow to cool.
  • In the bowl of a mixer, combine sugar, salt, baking soda, eggs, and yolk. Beat on low speed for about 1 minute. Add buttermilk, oil, and vanilla and beat for another minute or so.
  • Add flour to sugar mixture and beat on low speed for 30 seconds, then medium speed for about 2 minutes, scraping the bowl once. Add the cooled cocoa/coffee mixture and beat on low speed for another minute. Scrape the bowl to make sure everything is well mixed.
  • 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 at least 15 minutes before inverting onto serving tray.
  • 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.
  • In a small bowl, whisk together the butter and chocolate. Add half the powdered sugar and whisk again. The mixture will seem very thick.
  • Whisk in sour cream and the remaining powdered sugar. Don't worry! It will come together! And it will be magical.
  • 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 or half and half until you reach your desired consistency.
  • Once the cake has cooled, spoon the frosting over the cake, gently prodding it to run down the sides. You might have extra frosting! Save it for individuals to add to their servings or use it as a fruit dip!



  • This cake keeps really well, and is even better on the second and third day!
  • If you’re not serving the cake on the same day, store it, covered, in the fridge. It will keep for 5-7 days. Remove it from the fridge 1-2 hours before serving to allow it to come to room temp.
  • The unfrosted cake can be frozen, double wrapped in saran wrap, for up to two months. Thaw at room temperature overnight before frosting and serving.
Course Dessert
Cuisine American
Keyword chocolate bundt cake, chocolate cake, chocolate sour cream frosting


Calories: 591kcal | Carbohydrates: 73g | Protein: 6g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 66mg | Sodium: 357mg | Potassium: 237mg | Fiber: 4g | Sugar: 52g | Vitamin A: 407IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 4mg
Did You Make This Recipe?Leave a review, Mention @NeighborFoodie, or tag #neighborfoodies!

If it can survive my fumbling 2012 baking skills and pictures like this to become one of my most made and best reviewed recipes, it’s certainly worth a try.

The Best Chocolate Bundt Cake Ever from

If you’d like to see what other people are saying about this cake, you can check out the comments or read the reviews on this pin on Pinterest!


  1. Hi. Do I measure out 2 1/2 cups of flour THEN sift it? Or sift the flour first, THEN spyou! Into measuring cup until I have 2 1/2 level cups of flour?

    Thank you!

  2. Absolutely amazing chocolate cake recipe! The frosting seemed cumbersome to make but, once I tasted it, I realized why. It was perfect. Not too sweet and way more depth than ganache. Love, love, love the addition of sour cream and coffee. The cake was more moist than any Bundt I’ve ever been made. It was a hit!

  3. Thank you for the recipe. I made this recipe as published.

    If I make this again, I would probably use a pourable chocolate ganache with 50/50 semi-sweet / bittersweet chocolate Callebeaut chocolate chips.

    Only two ingredients, less butter and sugar, faster and easier to make, and tastes better….Sorry! Your frosting was good but really lacked depth and had too many unnecessary ingredients and steps.

  4. Once the cake is frosted, do you keep it at room temperature or in the fridge? There is heavy cream and sour cream in the frosting…..Please let me know.

    1. Great question! If we’re going to be eating the cake within the next day or so, I leave it out at room temperature, covered. Otherwise, I refrigerate it. Just be sure to take it out of the fridge about two hours before you want to serve it. It tastes best at room temperature!

  5. This is, by far, one of the best cakes, in general, I have ever made and ate. The frosting is absolutely delightful. As I read some of the other reviews that suggest substituting the coffee for other ingredients, I would not change a thing. The coffee lends itself for a richer, more flavorful cake. Thanks so much for sharing your recipe. I will be making it for my birthday celebration.

    1. Thanks so much for sharing this wonderful review. We are so glad you enjoyed the cake! If you haven’t given the recipe a star rating yet, we really appreciate that as well!

  6. Tried this for a family supper and it was a hit. Rich and moist and so chocolatey. I followed the recipe as is and it came out perfect. I used about half the icing, would have been way too much if I used it all. I froze the rest hoping it will be good for next time. I am definitely going to make this again!

    1. So glad you enjoyed the chocolate bundt cake! Thanks for coming back to let me know. IF you haven’t left a star rating and have an extra minute, it’s greatly helpful to fellow readers and our site. You can do that at the top of the recipe card. Thanks again!

  7. The cake itself was very good, easy to put together, and very moist. However, as someone who hates sour cream, I should have known better than to experiment with this sour cream frosting. You can most definitely taste and smell the sour cream. Even after thinning it down to a glaze, I could still smell and taste the sour cream. I didn’t tell any of my guests, so I don’t think they noticed. But if you’re like me and hate sour cream, make this cake with a different frosting!

  8. I made this cake, but it was not a Bundt cake. It was not dense enough. It tasted the same as a box cake mix. I don’t even want to waste the calories on it. If you’re looking for something dense and bundty, this is not it.

    1. Bundt cakes aren’t dense!!!! Pound cakes are. I think of great Bundt cakes as being rich & fluffy & moist. I’ve had plenary of Bundt cakes which are dense & dry- definitely not moist. Moist is the goal!

    2. Bundt cakes aren’t dense!!!! Pound cakes are. I think of great Bundt cakes as being rich & fluffy & moist. I’ve had plenary of Bundt cakes which are dense & dry- definitely not moist. Moist is the goal!

  9. Made this a while back and was so delicious, but just now I realized I do not have canola oil only vegetable oil. Could I use that instead.

  10. This cake was a huge hit! I made it for Christmas and had multiple people ask to take leftovers home with them! I ended up doing a peppermint glaze icing drizzled along the top. So good! Thank you for the recipe!

    1. So glad it turned out well for you! The peppermint glaze sounds wonderful. Thanks for coming back to let me know!

  11. Wow, truly the best chocolate cake! We LOVED this, thank you for the recipe! Moist, chocolatey, not too sweet – divine! I got immediate requests to make it again the last time this was served.

    One question for you, I’d love to make this for a friend but she’s allergic to eggs – is there any way to make this cake without eggs? Thank you!!

      1. How would that work for the egg yolk? Just substitute for the 2 large eggs and don’t worry about the egg yolk?

  12. Made this cake yesterday, it is the best chocolate cake I have ever eaten. Thank you so much for this excellent recipe. One recipe note: cool cake before icing.

  13. Great cake – my chocoholics loved it! My one change was to the oil: I used ¼c oil & the rest was unsweetened applesauce. Really cuts the amount of fat with no difference to the cake. I do this to everything I make with fantastic results for over 40 years. 🙂

  14. Boy, that’s a lot of frosting! (not that I’m complaining). Excellent cake as advertised. Moist and a full dose of chocolate. This cake will not last long but will definitely make it into my regular baking rotation. No surprises in the recipe. Thanks!

  15. With some good buttermilk at its “Best by” date, plus two people with an insatiable need for chocolate, I made this jewel of a cake yesterday. WOW! I’m 86, a guy, and what you would call an intermediate level home baker. So, it took most of the day to prep for and and produce this wonderful cake. I followed the recipe as closely as I could. The only mistake was using coconut oil shortening for the Bundt pan before flouring. The residue was ugly! Plus, LATER, I went on the internet to read about the downsides of coconut oil. OOPS, won’t use it again. We each ate our first piece just before bed…no problem sleeping after the caffeine jolt from decaf Hazelnut coffee and the chocolate. What a cake…and I’m an inveterate pie person. It’s a keeper!! Thanks…Denis

  16. This is hands down the best chocolate cake I’ve ever made! Making it again for my sons college graduation tomorrow. At the tender age of 5 he announced that “chocolate is my passion”! So chocolate it is! Making vanilla buttercream too, will do half and half for family members who aren’t fans of mocha. Can’t wait to dive into this baby!

  17. This is the best chocolate cake you will ever make ! Followed recipe no changes absolutely amazing ! This is the only chocolate cake recipe you will ever need !

  18. I would use hot chocolate to replace the coffee in the cake and frosting since I not a coffee drinker.I made another cake doing that

  19. this cake looks good but the only thing I would change is the coffee for water, I drink do not drink coffee and I tried that in cupcakes way back and did not like them at all. I would not do that to anyone else,

  20. I made this today, and it is great! I live at 7300’ elevation, so I did adjust for altitude. Still delicious! Thank you for sharing.

  21. This turned out absolutely AHMAZING!
    First time making a Bundt cake, it truly came out so perfect.
    Icing was a little liquidy but tasted good!! I dressed it with some chopped pecans as well.

  22. the cake looks good but the one thing i would is replace the coffee with water cuz i don’t drink it and don’t like it in the cake. I had tried it and it was yucky to me so i don’t put it in anymore. I could tell the difference .

  23. What volume of bundt pan (in cups) is this recipe for? The text mentions 10 inch bundt pan; the product link to Amazon goes to a 9-inch (perhaps taller?) pan. Either way, how many cups should the bundt pan hold? I have a non-standard size pan, and I’m trying to see if I’ll need to increase the recipe.

  24. I make this cake quite often. Its my go to when I can’t figure out what I want. We love it. Everyone I have shared it with loves it and tells me how moist it is. The frosting is delicious too. I would like to make a buttermilk bundt cake that isn’t chocolate. Do you have a recipe?

  25. love this recipe but i have a question, I want to add chocolate chips in batter will they wink or what can I do ?

  26. Hi Courtney,
    I made this cake twice already , it’s super moist and very tasty , I used regular coca powder and added a little extra dark , it gave more decadent flavor.
    Frosting was delicious also.
    Thank you so much for your recipe.
    Do you good recipe for strawberry cake ?

  27. Hello Courtney! I would love to know if I can bake this cake recipe as regular sized cupcakes? I would love to use this recipe. The cake was astounding!!! I’m planning out a baby shower for this July 2021 and would love to make some cupcakes for the guests!

    1. Hi Danielle! So glad you enjoyed the cake. It should work well for cupcakes as well, and you don’t need to change anything about the batter. Bake at the same temperature for around 18 minutes. I always recommend baking a test cupcake first. Fill the liner halfway full and bake, checking at the 16 minute mark and then every 1-2 minutes until a toothpick inserted in the center comes out clean. If the test cupcake rose just to the top of the liner, great! If not, fill the remaining ones a bit fuller. Hope this helps!

  28. Hi this is my first time making this cake. Does the dough is watery ? or it should be thick ?

  29. I read the recipe through, measured all ingredients exactly and, with the computer on the counter in front of me, prepared the batter. I have a 12 cup bundt pan (11″ in diameter). After about 20 minutes I smelled something burning and, in the time it took me to get from one room to the other, the oven was smoking because so much of the batter had poured out over the side that it had reached the heating element! What a mess. Of course I had to shut off the oven, unplug it, remove the pan and start cleaning (and cleaning and cleaning). Cakes don’t like it when you interrupt their baking time for a 30 minute break so I can’t comment on the flavor. What in the world did I do wrong?? I have an oven thermometer so the temp was correct.

    1. Oh wow! I’m so sorry you had an overflow. I’ve never had that happen before and am honestly a little flummoxed. Was your bundt pan a pretty standard pattern?

  30. I made this sans glaze and it’s the best cake ever. I would like to try it with the glaze but it’s perfect without anything or just powdered sugar. Made it once with 2 eggs and then again with 2 eggs and the additional egg yolk but didn’t notice much. Took abt 50-55 minutes in my oven. It’s really that good and you don’t taste the coffee but can tell it brings out the best pets of the chocolate. It’s the only chocolate cake I will ever make. I used one part Wincrest black cocoa and 2 parts Hershey’s dark.

  31. Oh my goodness. I’m not a huge chocolate cake fan because it seems it’s hard to get intense chocolate flavor into cakes. However, I wanted to make a chocolate cake for a friend and I am SO glad I found this one. It was perfect. And I realized it really really reminds me of the chocolate cake from Portillo’s in Chicago. So so good. Thank you! Also please note, I never leave reviews but I had to tell you how good this was.

  32. Made this for Christmas and it was absolutely delicious. I tried adding a few chocolate chips to it but they all sunk to the bottom of my bundt pan and then stuck to it. Fortunately didn’t hurt the cake which still managed to come out of the pan okay and my kids LOVED scraping up the chocolate that stuck to the pan. Really delicious cake! Definitely hanging on to this recipe. Thanks!

    1. So glad you enjoyed the chocolate bundt cake and that the kids got an extra treat to enjoy–happy accident! 🙂

  33. Hi

    I’m thinking about making this cake for Christmas day. I have two questions;

    When i bake the cake I thought about putting half the mix in the tin, then adding a layer of black cherry jam, then remaining half and baking. Would this work?

    Second question, can it be prepared a week or so in advance without the frosting and put in the freezer?


    1. I’m so sorry I didn’t see this sooner! The cake should work fine with a thin layer of jam in the middle and it also freezes beautifully! Thaw it at room temperature overnight. Hope that helps!

    1. You might. Zucchini is a very wet vegetable. If you do add it, try shredding and putting it in a strainer for 20 minutes then using a paper towel to soak up excess moisture.

  34. I love love love reading your message about this awesome chocolate / coffee cake. I have made this cake so many times and as someone mentioned it is off the chart. I do not know where I got the recipe from but I’ve had it for years and years. It is absolutely the best chocolate cake anyone could buy anywhere. I will be making one soon even if I have to eat it all by myself. No problem whatsoever hahaha I made it often for just my husband and myself and it only lasted a couple of days. Thank God we didn’t have diabetes. Thank you for Reviving this recipe that I have lost and have been sick that I could not locate it lately.

    1. Hi Vivian,

      Thanks so much for sharing! I’m so glad you found the recipe again. I hope you can enjoy it many more times!

  35. Hi, I would like to make a lemon cake with the same density as the chocolate cake. Instead Of brewed coffee can I replace it with lemonade and for the cocoa powder can I replace it with lemon pudding mix not prepared. Or perhaps you might have another method for a very dense lemon cake. Thank you

  36. Wanted you to know that this cake was off the charts!!!!! Definitely by far the most denced cake ever and delicious!! The only thing was the frosting.Hubby, and friends said they tasted too much cocoa powder but it didn’t call for cocoa powder. Do you think that it could have been the unsweetened baking bar along with the brewed coffee?? If so , can I use semisweet chocolate and instead of the coffee can I use hot chocolate?? We are also cream cheese lovers is there someway that I can incorporate the cream cheese into this frosting? And still have this beautiful shine ?

    1. Hi! I’m so glad you liked the chocolate bundt! As far as the frosting goes, it is definitely a very rich and dark chocolate frosting. If you want to take some of the bitter edge off, you can absolutely substitute semi sweet chocolate and use chocolate milk for the liquid. I’m not sure about the cream cheese. You could try substituting the sour cream for cream cheese, or making a chocolate cream cheese frosting like this one:, though it won’t have the same shine. Good luck and I hope the adjustments get you your dream cake!

  37. Do not panic when you see how thin the batter will become during the mixing process. Trust me! This cake has magical powers! Absolutely the best chocolate cake I have ever eaten. I wish I had found this recipe years ago! Phenomenal!

    1. It makes you feel like a magician too! 🙂 I’m so glad you loved the chocolate bundt cake. Thanks so much for coming back to let me know!

  38. This bundt cake is out of this world! Bravo! I was looking for a bundt cake for my sweet tooth when I came across your recipe,being a chocoholic, it’s perfect. The frosting rocks! Thanks for a keeper recipe.

  39. Yep. You weren’t lying. This really is the BEST chocolate cake I’ve ever had. I made it for my dad’s birthday when he requested a “chocolate on chocolate on chocolate” bundt cake. He raved it very well might be the best chocolate cake he’d ever had, and the rest of the family concurred. I decorated with a white chocolate drizzle, some gold sanding sugar, and a ring of toffee bits around the top. So good. Thank you for this recipe – I can’t wait for a reason to make it again!

    1. This comment made my day! I’m so glad everyone loved the chocolate bundt cake. Thanks so much for taking the time to come back and let me know. It’s always an honor to be a small part of your celebrations!

  40. Oh my…this cake is dangerously delicious. I found your recipe by chance as I searched for a chocolate cake that didn’t require lots of eggs or butter. Cooking during the COVID-19 shortages has been quite a challenge but there is still a need for comfort food, right? I am a big fan of baking with buttermilk because of the exquisite texture it produces so I keep it on hand, fresh or frozen. This is such an easy recipe that no one should be scared off because it is made from scratch. Thank you so much. Glad I found you so I can follow you on Pinterest.

    1. Comfort food is definitely needed right now! I’m so glad you enjoyed the cake–I hope you find several other recipes to enjoy!

  41. I was going to make this this morning, but I am out of sour cream! Can I substitute Greek yogurt or anything else for it?

  42. Is there an adjustment for high altitude? I live in Colorado.
    Am Bak bg this for my grand daughter for her birthday.

  43. Thank you for sharing this recipe! Amateur baker here. I made this today and everybody loved it.

    I was looking for a recipe for my leftover eggyolks when I stumbled upon this gem. The cake turned out great, better than some of the chocolate cakes I’ve bought online. It was fluffy, not too sweet but definitely chocolatey. I made 2/3 of the glaze recipe but I still ended up with some leftover glaze. Maybe because I used yoghurt instead of sour cream (some ingredients are hard to find during a citywide lockdown). Will be making this again for some of my friends after this CoVid lockdown.

  44. Has anyone made this with chocolate chips in the icing instead of unsweetened chocolate? Trying to decide how much to adjust sugar to compensate or if I should simply do another glaze. I don’t want to have to go to the store, so I’m trying to use what I have on hand.

    1. I definitely think you could use semi sweet chocolate chips! Reduce the powdered sugar by about 1/2 cup and use just enough coffee and half and half to thin. (You may only need 2 Tablespoons of each).

  45. Oh my gosh! This cake is sooooo good!! I made it for my family for Easter, and it was gone before it was time for desert. It’s definitely a keeper. Thank you!

  46. I made the cake by the directions. It turned out great. I didn’t have unsweetened chocolate on hand so I made mine with cocoa powder and butter. I only had enough to make half of the frosting. It has a cook favor as well. I would have loved it even more if I could have made the whole frosting recipe. I will still try it with chocolate chips. I give this recipe a thumbs up!!! Thanks for sharing.

  47. Most of the chocolate bundt cakes I have made I add Semi Sweet Chocolate chips to the mix. . Since I have never made this cake what would your opinion be on adding them in the mix. After all the reviews I will definitely try this recipe as is. Maybe adding in Chocolate chips next time around. Thanks for sharing.

    1. You could add chocolate chips to this, but it is very rich already, especially with the frosting. I would say without the frosting, the chocolate chips would be perfect! I hope you love the cake either way!

  48. This is the BEST chocolate cake I’ve ever made. The frosting didn’t turn out very good but I’m sure it was something I did wrong. I cut the recipe in half so I’m assuming my math was definitely wrong. But the cake didn’t need anything, my husband and I ate it all in 2 days, it was amazing and will be the ONLY chocolate cake I will make. Thank you so much!!!

    1. I’m so glad you loved the chocolate bundt cake! Thanks so much for coming back to let me know. It always makes my day!

  49. I have made a lot of chocolate cakes, and this one is my new all-time favorite!!! It is ABSOLUTELY amazing! So, so moist and the coffee adds the perfect flavor!!!!
    I didn’t have buttermilk, so I used 1 cup of milk with a teaspoon of vinegar and 1/3 cup sour cream (I actually used crème fraîche because I live in France and that’s what we have). It was amazing!
    Thank you for sharing this!!!

  50. My new favorite chocolate cake recipe! I’ve made it so many times and it turns out great everytime! Sooooooo good!!!!

  51. I would frost the cake and refrigerate it. The frosting will keep the cake really moist. If you do the ganache, I would probably still refrigerate it, though I haven’t tried that myself.

  52. Do I need to refrigerate this cake if I put the frosting on a day or two before serving? Would you recommend waiting until serving to put the frosting on? And if I were to go with the ganache would it need to be refrigerated? Thank you!

  53. I’m making this right now and nervous as heck. That’s a TON of liquid for 2 1/2 cups flour. My batter is super runny!!!

  54. Hi! Im wondering if there’s a reason you recommend waiting until the cake cools completely before inverting it? Most recipes I see tell you to let it cool for 10-20 minutes before inverting it, so the cake doesn’t stick the bundt pan. Just curious, cause I’m always paranoid about this step!

    1. You know, I think it’s just because that’s what I’ve always done. 🙂 I don’t think it needs to be cooled completely though. If it’s still a little warm it should still invert just fine.

  55. Thank you for this amazing recipe! I am currently snowed in during a massive blizzard and needed something remarkable to make to pass the time – and THIS WAS IT! I used milk with lemon juice instead of buttermilk, and didn’t have unsweetened chocolate for the frosting, but did have some dark chocolate dove pieces… so that worked – they melted beautifully! It is just as beautiful as it is tasty, this is now my go-to chocolate cake forever 🙂

    1. I’m so sorry about that. The recipe cards were temporarily down. Everything is back up and working now! Please let me know if you have any other issues!

  56. 5 stars
    I mad this cake yesterday and everyone thought it was delicious – it was even better today! It stays very moist. This recipe is a keeper. Next time I will make it in layers with a buttercream frosting for a change. Thanks for sharing this recipe!

  57. This has been my go to chocolate cake recipe! It always comes out perfect and delicious. I would like to make this into a 18 x13 birthday cake. Any suggestions?? Would it be safe to double the recipe? I’m a bit worried about it baking completely in the middle. I’d appreciate your thoughts.

    1. Hmm…that’s a great question. I’ve never tried to bake this in a rectangular pan. I think the standard batter would probably fill a 9 x 13 inch pan perfectly. You could certainly try doubling the recipe to fill a larger pan. I’m guessing you would need a longer bake time to get it to cook through. I would just advise keeping a close eye on it! Sorry I can’t give more specifics, but I hope it turns out wonderfully!

  58. If buttermilk is not on hand, is it okay to use sweet milk? Or should I make buttermilk with sweet milk and vinegar?

  59. I tried out this cake recipe today. The cake turned out moist, but is pretty dense and jiggly.
    After cutting a few slices of cake (fresh from the oven), I returned about half an hour later to find that the cake had shrunk about half an inch!

    What did I do wrong? Please advise.

  60. 5 stars
    Thank you for a lovely recipe. I made it today, we ate some tonight (yum!), so good. The icing was such a “magical” experience, gloppy transformed into sleekness, amazing. The cake is so rich & moist, I love the texture. It will definitely become a favorite recipe.

  61. I actually usually just store it at room temperature, but if your house is warm or you’re transporting it, I would probably refrigerate. The frosting will be pretty stiff if refrigerated so you might want to leave time for it to come to room temp before serving.

  62. Just trying this for the first time, it’s in the oven 😁 just wondering how you’d store it overnight? In the fridge?

  63. Courtney
    I bake a lot and this chocolate bundt cake is terrific. Stays moist and is a 5 star in my book.
    My question is: the frosting/glaze, though delicious, does not harden and makes it difficult to cut and give to friends because you can’t cover it with foil, etc. Do you think that cutting back on the butter would correct this issue or maybe it would be the liquid? I used cream not 1/2 1/2 and I even added additional powdered sugar to try and get a stiffer texture. Thoughts? Thanks in advance.

    1. I’m so glad you like the cake! This frosting is definitely a softer/fluffier frosting. My advice if you’re looking for something that will harden is to go with a chocolate ganache. It won’t be as fluffy, but it will still be very rich and it will harden. My friend Melanie has a great microwave ganache recipe- You can even sub in a little coffee for the cream if you’d like to keep that flavor. With ganache, you can also always adjust thickness (and hardening) by adjusting the chip to cream ratio. More chips will give you a harder glaze. Hope that helps!

  64. 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.

  65. 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. 🙂

  66. 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!

  67. 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?

    1. 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!

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

        1. I made this recipe in cupcakes today after seeing you tried it. I cut the recipe in half and made 15 delicious cupcakes! This is now my go-to recipe for them. Thanks for sharing!!

  68. 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.

    1. 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?

  69. 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!

  70. 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.

  71. 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.

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

  72. hey
    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.

    1. 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!

  73. 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.


  74. 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.

    1. 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!

      1. 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

  75. 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.)

  76. 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 ?

    1. 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.

  77. 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.

    1. 5 stars
      Hi there I really love the look of this chocolate cake and I really want to try it. But as it’s just my husband and I at home can I make half the recipe for a small cake? Thank you so much.. the cake looks great .. can’t wait to try it !!

      1. Hi there! I’m so sorry for the delayed response. I’ve never tried halving this, but it might work! You could also freeze half of the baked cake unfrosted and save it for another day!


  79. 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!

      1. 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!

  80. 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!

  81. 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…

    1. 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!

  82. 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!

    1. Anyway I could use a vanilla frosting? I just start learning to bake this cake looks so good, but I love Ho plate cake with vanilla frosting. Does anyone have a vanilla frosting recipe I could use?

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

  84. 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

4.48 from 860 votes (860 ratings without comment)

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