Heavenly Chocolate Buttermilk Bundt Cake Recipe: Fudgy Bliss

Some days call for a decadent chocolate buttermilk bundt cake that melts right into your soul.

Rich, velvety chocolate swirls through this moist cake like a delicious dream.

Every slice promises an irresistible blend of deep cocoa flavors and tender crumb.

The buttermilk adds a subtle tanginess that balances the intense chocolate perfectly.

Soft yet sturdy, this cake delivers pure comfort in each delightful bite.

Professional bakers and home cooks alike adore how simple yet elegant this dessert can be.

You’ll fall in love with the simplicity and luxurious taste of this classic bundt cake that turns an ordinary afternoon into something extraordinary.

How to Bake the Chocolate Buttermilk Bundt Cake From Scratch

• Oven Preparation

Set the oven to a cozy 350°F, creating the perfect warm environment for your cake to develop rich chocolate magic.

• Butter and Sugar Symphony

Blend softened butter with sugars using a mixer, whipping them into a cloud-like, creamy wonderland that promises delectable texture.

• Egg Integration

Gently fold eggs into the mixture, allowing each one to dance smoothly into the batter, creating a silky smooth foundation.

• Dry Ingredients Harmony

Carefully combine flour, cocoa, leavening agents, and a whisper of salt, creating a delicate chocolate powder that will transform into decadence.

• Batter Fusion

Alternate adding dry ingredients and buttermilk, stirring gently to create a luxurious chocolate landscape that promises incredible moisture.

• Cake Pan Magic

Pour the velvety batter into a bundt pan, ensuring every crevice is filled with chocolate potential.

• Baking Transformation

Slide the pan into the warm oven, letting heat work its enchantment for 35-40 minutes until a gentle probe reveals a perfectly baked cake.

• Cooling Celebration

Allow the cake to rest and cool, letting flavors meld and develop into a stunning chocolate masterpiece ready to be devoured.

Expert Notes & Flavor Twists for Chocolate Buttermilk Bundt Cake

• Replace buttermilk with yogurt or sour cream for a similar tangy flavor and moist texture if you don't have buttermilk on hand.
• Add extra cocoa powder or dark chocolate chunks to deepen the rich chocolate flavor and create more decadent bites.
• Dust the cake with powdered sugar, drizzle with chocolate ganache, or top with chocolate shavings for an elegant presentation that enhances visual appeal.
• Experiment with adding espresso powder, orange zest, or a splash of coffee liqueur to complement the chocolate's depth and create a more complex taste profile.
• Keep the cake fresh by wrapping it tightly in plastic wrap or storing in an airtight container at room temperature for up to 4 days, or freeze for longer preservation.

Ways to Serve Up Chocolate Buttermilk Bundt Cake

• Drizzle with Chocolate Ganache: Pour a rich, glossy chocolate ganache over the cooled cake, letting it cascade down the sides for a decadent finish that adds extra indulgence.
• Dust with Powdered Sugar: Lightly sprinkle confectioners' sugar over the top of the cake, creating a delicate, elegant look that contrasts beautifully with the dark chocolate.
• Serve with Fresh Berries: Accompany each slice with a handful of fresh raspberries or strawberries, which provide a tart contrast to the cake's deep chocolate flavor and add a pop of color to the plate.
• Pair with Vanilla Ice Cream: Serve a slice alongside a scoop of creamy vanilla ice cream, creating a classic dessert combination that balances the cake's richness with cool, smooth sweetness.

Storing & Prepping Ahead: Chocolate Buttermilk Bundt Cake Tips

• Refrigerate with Care: Store the chocolate buttermilk bundt cake in an airtight container inside the refrigerator for up to 5 days. Cover the cake loosely with plastic wrap or aluminum foil to maintain its moisture and prevent drying out.
• Freeze for Future Enjoyment: Wrap individual cake slices or the entire cake tightly in plastic wrap, then place in a freezer-safe container. Frozen cake can last up to 3 months. Thaw overnight in the refrigerator before serving for best taste and texture.
• Room Temperature Revival: Keep the cake at room temperature for 2-3 hours before serving to enhance its flavor and softness. Bring chilled cake to room temperature naturally for optimal taste experience.
• Smart Serving Suggestion: Cut cake slices only when ready to serve to maintain freshness. Use a sharp, clean knife and wipe between cuts to ensure neat, crumb-free slices that look professionally presented.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Calories: 323 kcal

Servings: 13

Inside the Ingredients of Chocolate Buttermilk Bundt Cake

• Unsalted Butter: Creamy base that brings richness and tender texture to the cake, choose high-quality butter at room temperature for smooth blending.
• Buttermilk: Tangy dairy ingredient that adds moisture and helps create a soft crumb, select fresh buttermilk for best results.
• Eggs: Binding agent that provides structure and helps cake rise, use large eggs at room temperature for even mixing.
• Vanilla Extract: Aromatic flavor enhancer that deepens the chocolate taste, opt for pure vanilla extract for authentic flavor.
• Almond Extract: Subtle nutty flavor booster that complements chocolate, use sparingly for delicate background notes.

• All-Purpose Flour: Primary structural component of the cake, sift to remove lumps and ensure smooth texture.
• Cocoa Powder: Intense chocolate flavor base, choose high-quality Dutch-processed cocoa for deep, rich color.
• Baking Soda, Baking Powder: Leavening agents that help cake rise and become light, ensure they are fresh for maximum lift.
• Salt: Flavor enhancer that balances sweetness, use fine table salt for even distribution.

• Granulated Sugar, Brown Sugar: Sweetness providers that contribute to cake's tender texture, brown sugar adds deeper caramel undertones.

Tools You’ll Need for That Chocolate Buttermilk Bundt Cake

• Stand mixer: Essential for creaming butter and sugar, beating eggs, and mixing batter smoothly.
• Large mixing bowl: Needed for combining dry ingredients and preparing cake mixture.
• Sifter: Critical for evenly distributing cocoa powder, flour, and other dry ingredients.
• Measuring cups and spoons: Precise for accurate ingredient measurements.
• Bundt cake pan: Necessary for shaping and baking the cake.
• Toothpick: Used to test cake doneness by checking center for moist crumbs.
• Wire cooling rack: Perfect for allowing cake to cool evenly and prevent soggy bottom.
• Rubber spatula: Great for scraping bowl sides and ensuring all ingredients are mixed thoroughly.

Silky Chocolate Buttermilk Bundt Cake Recipe

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• Total Time: 1 hour
• Yield: 13 1x

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Description

Rich chocolate buttermilk bundt cake delivers deep, moist chocolate flavor with a tender crumb. Elegant dessert pairs beautifully with coffee or vanilla ice cream, inviting you to savor each delectable slice.

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Ingredients

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• 1 cup salted butter, softened
• 1 ½ cups whole buttermilk
• 1 cup granulated sugar
• 1 cup brown sugar
• 3 large eggs, at room temperature
• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp pure vanilla extract
• ½ tsp pure almond extract
• ½ tsp salt

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Instructions

1. Preparation: Preheat the oven to 350°F (177°C) and position the rack in the center for even heat distribution.
2. Creaming: In a stand mixer, cream butter with granulated and brown sugars, blending in vanilla and almond extracts until the mixture becomes light and fluffy, creating a smooth foundation for the cake.
3. Egg Integration: Add eggs one at a time, fully incorporating each into the butter mixture to ensure a consistent, velvety batter.
4. Dry Ingredient Fusion: Sift together flour, cocoa powder, baking soda, baking powder, and salt, eliminating potential clumps and guaranteeing even ingredient dispersion.
5. Batter Assembly: Alternately fold the sifted dry ingredients and buttermilk into the creamed mixture, starting and ending with the flour blend. Gently combine to maintain the batter’s delicate structure, preventing overmixing.
6. Final Mixing: Scrape down the bowl’s sides and bottom, then briefly whip the batter on medium-high speed to achieve a silky, uniform consistency.
7. Baking Process: Pour the batter into a greased bundt pan, spreading evenly to ensure uniform baking. Place in the preheated oven and bake for 35-40 minutes, testing for doneness with a toothpick that should come out clean when inserted into the center.
8. Cooling and Unmolding: Let the cake rest in the pan for 30 minutes to set, then carefully invert onto a wire rack to cool completely, allowing the cake’s texture to stabilize and flavors to develop.

Notes

• Measure Precisely: Use exact measurements for ingredients, especially cocoa powder and buttermilk, to maintain the cake’s rich chocolate flavor and tender crumb.
• Room Temperature Matters: Ensure butter, eggs, and buttermilk are at room temperature for smoother mixing and better ingredient integration.
• Avoid Overmixing: Gently fold dry ingredients and stop mixing once combined to prevent a tough, dense cake texture.
• Cooling is Crucial: Let the cake cool completely in the pan for 30 minutes before removing to prevent breaking and maintain structural integrity.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 323
• Sugar: 24 g
• Sodium: 246 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 83 mg