Chocolate Buttermilk Bundt Cake Recipe

Chocolate Buttermilk Bundt Cake

Hello Bundt Cake! I'm glad we're friends again...

Chocolate Buttermilk Bundt Cake Slice

Quite a few of my previous Bundt cake efforts have ended up in flow-over/smoke-up-the-kitchen incidents and many, many stuck-to-the-pan cake crumble disasters.  I almost gave up on Bundt cakes altogether, but I sure am glad I didn't cause this triple chocolatey cake sure was worth the wait!!  It's moist and rich and full of chocolate flavor without being too heavy or dense.  In my second test of the recipe, I decided more glaze is better and I doubled it...couldn't you just slide down that glaze waterfall into the puddle of chocolatey goodness at the bottom...

Chocolate Buttermilk Bundt Cake w/cherries

The cake pairs really well with juicy fresh fruit and whipped cream.  I served it with summer cherries for my Mother-in-Law's birthday.  YUM!

Chocolate Buttermilk Bundt Cake - epicuricloud

The recipe is a chocolate chip studded and resized version of the chocolate batter from my Oreo Upside-Down Sheet Cake recipe.  It's my new go-to chocolate cake batter.  I've learned that baking spray (with flour) is very handy with preparing your Bundt cake pan as it really lubricates all the nooks and crannies to help prevent "stickage."  I'm so glad Bundt cakes and I are now on better terms as I love the unfussy nature of Bundt cake. 

Chocolate Buttermilk Bundt Cake Step-by-Step Photos:

Chocolate Buttermilk Bundt Cake Recipe:
Christina Verrelli –
Prep. Time: 20 minutes Bake Time: 50-55 minutes Serves about 15-18 

Non-stick baking spray with flour
2/3 cup cocoa powder
1½ cup semi-sweet chocolate chips, divided
1 teaspoon instant espresso powder
2/3 cup boiling water
1 cup buttermilk* 
1 2/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2/3 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
4 teaspoons vanilla extract
6 large eggs, room temperature 

5 tablespoons unsalted butter, melted (the remaining butter from the cake)
3 tablespoons cocoa powder
2 cups confectioners’ (powdered) sugar
¼ cup milk


Preheat oven to 350 degrees F. Arrange oven rack to lower third position.  Place a baking sheet on the oven rack (will help Bundt pan to sit level in oven)  Spray 12-15 cup Bundt pan with non-stick baking spray with flour.

In heatproof bowl combine cocoa, ½ cup chocolate chips and espresso powder. Pour in boiling water and stir until mixture is melted and smooth. Allow to cool, then stir in buttermilk. In medium bowl stir together flour, salt and baking soda. 

Using stand mixer with flat beater or hand mixer, cream on medium speed butter, granulated sugar and light brown sugar until light and fluffy.  Add vanilla, then beat in eggs one at a time. Lower speed and mix in the following ingredients until just combined: 1/3 of the flour mixture, then ½ the chocolate mixture, 1/3 of the flour mixture. Scrape bowl.  Then add the rest of the chocolate mixture and the rest of the flour mixture.  Stir in the remaining cup chocolate chips. 

Pour batter into prepared pan and bake for 50-55 minutes or until a toothpick inserted comes out with just a few crumbs. Allow cake to cool for 10 minutes. Place a cake platter over the pan and invert to release cake onto the platter.
Whisk or use mixer to make glaze. Stir together butter, cocoa and half the confectioners’ sugar, then stir in milk.  Add the rest of the sugar and stir until smooth. Drizzle glaze over cake when still slightly warm. 

*Note: to make your own buttermilk. Add 1 tablespoon white vinegar or lemon juice to a 1 cup measuring cup. Fill the measuring cup with milk. Allow to sit 5-10 minutes. 

Printable Recipe Link: Chocolate Buttermilk Bundt Cake

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Chocolate Buttermilk Bundt Cake -

Thank you for spending some time in the cloud with me!  

I hope you love the cake! ( :  Tina

DIY Lemonade Kits - Great Party Favors

DIY Lemonade Kits and Party Favors - epicuricloud

The perfect summer sipper!

My girls love drinking from Mason jars lately - maybe it makes them feel a little country in our suburban jungle.  So, for a party my daughter was planning, she came up with this lemonade kit party favor idea.  Each guest took home a Mason jar with a straw top lid, straw and everything they need to shake up a real old-fashioned, feel-like-you're-in-the-country, homemade lemonade!  They were a huge hit!  And with the super simple lemonade recipe they'll be shaking 'em up all summer long!  You can buy Mason jars and straw top lids at grocery stores, craft stores and online.  We finished ours off with a ribbon and packaged them in a cellophane bag.

DIY Lemonade Kits: Step-by-Step Photos

For Each Party Favor You'll Need:

  • Mason jar w/lid
  • Straw
  • Straw top (optional)
  • Lemon
  • 2 tablespoons superfine sugar
  • Directions
  • Ribbon/Cellophane bag

Directions for Making Lemonade:

Mason Jar Lemonade

-Juice of one lemon
-2 tablespoons superfine sugar
-10-ounces water

Cut the lemon in half
Squeeze lemon halves into jar with sugar
Add 10-ounces water to jar
Place lid on jar and shake until sugar is dissolved
Fill jar with ice
Replace lid with straw cap
Enjoy a taste of summer! ☺

Printable Directions Sheet

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Thanks for spending some tome in the cloud!  Have a great day! Tina ( :

Red, White and Blue Flatbreads Recipe

red white and blue flatbread recipe -

What’s the difference between pizza and flatbread?

I wondered this myself and found through a little online “noodling” that there are no hard and fast rules for the two although some say a flatbread is usually:
-    Not round
-    Very thin
-    Flat all the way to the edge
-    Not covered in sauce
-    Made with non-yeasted dough
-    Topped with creative combinations of ingredients

Flatbreads to me seem easier to make than large pizzas.  You don’t have to make them round and they can be made into small manageable sizes.  I have smoked up the house on more than one occasion when trying to transfer a large heavily topped pizza from the peel to the oven.  The dough likes stick to the peel, and then as I panic, jiggling and shaking the peel, the ingredients fly off into the hot oven causing a smoke storm in the house…argh – not fun!  

As far as dough, I usually do use yeast dough – it comes down to what I have time for.  Sometimes I use homemade pizza dough, other times I use premade flatbreads or even pita bread. This time I used the fresh dough from the grocery store.

If you don’t have a pizza stone or a pizza peel, no worries, just bake it on a pizza pan or sheet pan.

Red, White and Blue Flatbreads, Step-by-Step Photos:


Red, White and Blue Flatbreads Recipe:
Christina Verrelli –

Prep. Time 15 minutes
Bake Time 10 minutes


1/3 cup oil (I used avocado, can use safflower or olive)
½ teaspoon minced garlic
1 tablespoon minced fresh rosemary
1 tablespoon fresh thyme leaves
½ teaspoon salt
¼ teaspoon pepper
6 small purple potatoes
½ pint grape tomatoes
1 pound pizza dough
flour for rolling dough
4-ounces goat cheese

Preheat oven to 475 degrees.  Arrange oven rack to low position in oven.  If using pizza stone, place on rack to preheat.

In small bowl, stir together oil, garlic, rosemary, thyme, salt and pepper to make a garlic herb oil.  Slice potatoes as thinly as you can.  Slice tomatoes about 1/8-inch thick.

Cut pizza dough into two halves.  Flour one piece and use your hands or a rolling pin to stretch dough to a thin oblong shape.  Place dough on pan or on a lightly floured pizza peel.  Brush dough with garlic herb oil and arrange half of the potato and tomato slices on the dough.  I left some open space to top with goat cheese after it was baked.  Brush a little more garlic and herb oil onto the potato slices.  Transfer to oven and repeat with the other dough half.  Bake for about 10 minutes or until the crust is browned.  

Remove flatbreads and top each with goat cheese crumbles.  

Printable Recipe: Red, White and Blue Flatbreads

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Red, White and Blue Flatbreads Recipe -

Thank you for spending some time in the cloud with me!  I hope you enjoy the recipe!  Tina ( :