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Chocolate Buttermilk Bundt Cake

August 12, 2015 by Tina Verrelli 22 Comments
Modified August 16, 2020 at 9:31 pm

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Hello Bundt Cake! I’m glad we’re friends again…

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…

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!

The recipe is a chocolate chip studded and resized version of the chocolate batter from my Oreo Upside-Down Sheet Cake.  It’s my new “go-to” chocolate cake batter.  I’ve learned the hard way 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:

Combine cocoa, chocolate chips and a smidgen of espresso powder

Look for instant espresso coffee in the coffee/tea aisle at your grocery store. (If you can’t find it, you can leave it out.)

Pour in boiling water and stir until smooth

Cream together butter and sugars

Stir buttermilk into chocolate mixture

Beat in eggs one at a time

Alternately add flour and chocolate mixtures

Flour, chocolate, flour, chocolate…

Stir in your chocolate chips last

Spray pan with baking spray (with flour)

Bake

Allow to cool for 10 minute in pan

Turn out can onto platter

Make glaze

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

I hope you love the cake! ( :  Tina

Chocolate Buttermilk Bundt Cake

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.
Tina Verrelli - epicuricloud.com
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 15 people

Ingredients

Cake:

  • non-stick baking spray with flour
  • 2/3 cup cocoa powder
  • 1 1/2 cup semi-sweet chocolate chips divided
  • 1 teaspoon instant espresso powder
  • 2/3 cup boiling water
  • 1 cup buttermilk *See note to make your own 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

Glaze:

  • 5 tablespoons unsalted butter melted
  • 3 tablespoons cocoa powder
  • 2 cups confectioners' (powdered) sugar
  • 1/4 cup milk room temperature

Instructions 

  • 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 (flex) 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.

Notes

*To Make Your Own Buttermilk Replacement: Add 1 tablespoon white vinegar or lemon juice to a 1 cup measuring cup.  Fill the measuring cup with milk. Allow to sit for 5-10 minutes.
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!

Filed Under: cake, Dessert Tagged With: bundt cake, chocolate, chocolate bundt cake, chocolate buttermilk bundt cake, chocolate cake

Reader Interactions

Comments

  1. Amy

    July 3, 2016 at 1:40 am

    This is gr8!!!!! Thank U for sharing

    Reply
  2. Grace

    April 23, 2017 at 3:07 pm

    This is a great recipe! I even prefer it over the Hersheys chocolate cake recipe (and thats saying a lot). I used my own ganache recipe, though, instead of using the glaze. It was amazing!!
    Thanks for sharing.

    Reply
    • Christina Verrelli

      April 23, 2017 at 3:39 pm

      Hi Grace!

      Thank you for taking the time to let me know!! We love this recipe too! I use it for a 9X13 sheet cake and for round layer cake as well! Now to figure out the perfect moist yellow cake! ( :

      Reply
  3. Amy L Rhoton

    June 6, 2019 at 10:01 pm

    I just want to say that this is the best chocolate cake i have ever made. I followed the recipe and didn’t change a thing. I will definitely be making this again and it even made it into my personal recipe books that I am passing down to my Granddaughters. Thanks so much for sharing.

    Reply
    • Christina Verrelli

      June 6, 2019 at 10:11 pm

      Hi Amy! Thanks so much for the nice comment!! I’m so glad you loved the cake! What an honor to have it included in your recipe books for your granddaughters! Take care!

      Reply
  4. Lesley Martens

    September 2, 2019 at 9:37 pm

    I’m making this cake for the second time…..it’s absolutely fabulous! It has risen to the top as my go to for chocolate cake!

    Reply
    • Christina Verrelli

      October 17, 2019 at 8:23 am

      Hi Lesley – So happy you love the cake! We do too!! Cheers to chocolate cake!

      Reply
  5. Roxy

    October 21, 2019 at 12:48 pm

    What is instant espresso powder? A spice? A coffee?
    Where to find @ store? Substitution?

    Reply
    • Christina Verrelli

      October 22, 2019 at 8:04 am

      Hi Roxy – Thanks for asking! I added a photo and some info. to the post above. You can find instant espresso coffee (powder) in the coffee/tea aisle at the grocery store. It adds “a little something” to the background of lots of chocolate recipes. Doesn’t necessarily add coffee flavor, but enhances the chocolate flavor. It’s great in brownies too! Hope that helps!

      Reply
  6. Sharon

    October 23, 2019 at 11:50 am

    Do you have nutrition info for this cake? Thanks!

    Reply
    • Christina Verrelli

      October 25, 2019 at 10:42 am

      Hi Sharon – I do not have nutritional info. posted. I do post my recipes on YUMMLY which calculates nutritional information, but you have to double check the serving amounts they calculate from. Sometimes the serving amounts do not translate properly from the original recipe which will throw off the nutritional data.

      Reply
  7. Jasmine

    June 1, 2020 at 3:34 pm

    Do you have any recommendation for using this recipe but making a smaller cake (like a 6in)

    Reply
    • Christina Verrelli

      June 2, 2020 at 9:43 am

      Hi Jasmine – You could definitely cut the recipe in half (halve all the ingredients) pour into whatever pan you want to use (fill up 2/3 full) and make cupcakes with any extra batter. You would need to adjust the bake time.

      Reply
  8. Mattie Smith

    June 1, 2020 at 10:39 pm

    Thank you for sharing this recipe sounds good.

    Reply
    • Christina Verrelli

      June 2, 2020 at 9:41 am

      Enjoy Mattie!

      Reply
  9. Jan

    September 10, 2020 at 2:35 am

    Hello, my family loved this cake! Christine, do you plan to write a cookbook? If so, I will purchase it for sure!

    Reply
    • Christina Verrelli

      September 10, 2020 at 8:18 am

      Hi Jan – Glad everyone loved the cake! I have been working on a cookbook! Hoping to have ready for QVC in early Oct.!

      Reply
  10. joan wood

    October 6, 2021 at 2:35 pm

    i only have two things in my oven i see you need 3 layeers can i still make this cake

    Reply
    • Christina Verrelli

      October 6, 2021 at 4:56 pm

      Are you asking about oven racks Joan? I would just try to have it close to the center of the oven.

      Reply
  11. maria

    October 26, 2021 at 2:49 pm

    5 stars
    Fantastic!

    Reply
  12. DebG

    January 5, 2022 at 11:17 am

    4 stars
    Very good cake. However, the addition of chocolate chips at the end before baking caused the chocolate chips to sink to the bottom on the bundt pan. This chips caused the cake to get stuck to the pan. After several attempts, the cake came out but about 1/4 inch of cake and chips tore off the now top off the cake. I was able to cover the damage with the chocolate glaze. If I make this cake again, I will omit the chocolate chips addition at the end. It doesn’t actually need them anyway.

    Reply
    • Christina Verrelli

      January 5, 2022 at 11:42 am

      Hi Deb – That’s frustrating – haven’t had that happen myself, but certainly would be annoying. I do make sure to use a generous coating of baking spray (the kind with the flour in it) with all my bundt pans. You could try the combination of flour and shortening that I have seen some people use – “Cake Goop” Another thought – would be to switch to mini chocolate chips – they probably wouldn’t sink as readily.

      Reply

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