Super Moist Chocolate Bundt Cake Recipe

Whenever I want to bake something special, I make my favorite super moist chocolate bundt cake.

This recipe gives you a bundt cake that is rich, full of chocolate flavor, and stays moist for days.

There’s no need for special techniques or hard-to-find ingredients, so anyone can make it at home.

I love how simple this chocolate bundt cake is to prepare.

The finished cake looks elegant, making it perfect for any gathering or celebration.

If you’ve been searching for the best chocolate bundt cake, you’ll want to try this easy and delicious recipe.

Why I Love Them

I always look forward to baking this chocolate bundt cake because it’s so simple.

The recipe has easy steps and uses ingredients I usually have in my kitchen.

One reason I love this cake is how moist it comes out every time.

The texture stays soft, which is really important for any good chocolate cake.

For chocolate lovers like me, the rich flavor makes it special.

Each slice has a deep chocolate taste that is not too sweet.

Here are a few things that stand out to me:

• Easy to make: No complex steps
• Rich chocolate flavor: Satisfies cravings
• Super moist: Stays fresh longer

Whenever I bake this easy chocolate bundt cake, my kitchen smells amazing.

It always makes me feel happy to share it with friends and family.

This cake fits almost any occasion.

I can enjoy a piece with coffee or bring it to a party.

Equipment

Before I start baking, I double-check my kitchen for the right tools.

Having the right equipment helps my chocolate bundt cake turn out just right.

First, I always use a 10-inch fluted tube pan.

This gives my cake its classic shape.

I prefer a nonstick pan because it makes removing the cake much easier.

I spray the pan with cooking spray to make sure my cake doesn’t stick.

Sometimes I add a little flour, too, just to be safe.

Mixing the batter is faster when I use my electric mixer, but a whisk will work if that’s all I have.

I use a rubber spatula to scrape the bowl so I don’t waste any batter.

After baking, I use a cooling rack to let my cake cool down evenly.

Having all of these items ready makes baking smooth and fun for me.

Ingredients

When I bake my super moist chocolate bundt cake, I always start by gathering each ingredient.

Having everything ready makes baking simple and fun.

Here’s what I use for the cake itself:

Ingredient	Amount
All-purpose flour	2 cups
Granulated sugar	2 cups
Unsweetened cocoa	3/4 cup
Baking soda	1 1/2 teaspoons
Baking powder	1 teaspoon
Salt	1 teaspoon
Vegetable oil	1 cup
Large eggs	2
Vanilla extract	2 teaspoons
Sour cream	1 cup
Buttermilk	1 cup
Hot water	1 cup
Mini chocolate chips	1 cup

Sometimes I add 1 small package of chocolate pudding mix for extra moisture.

I use brown sugar for a deeper flavor if I have it, but regular granulated sugar works, too.

For a quick glaze, I use:

• 1 cup powdered sugar
• 2 tablespoons milk
• 2 tablespoons cocoa powder (sweetened or unsweetened)

You can also sprinkle a bit of powdered sugar on top instead of making a glaze.

If you want the cake extra rich, I sometimes melt 1/2 cup dark chocolate with 1/4 cup heavy cream and pour it over the cake.

I keep most of these ingredients in my pantry, so it’s easy to whip up this cake any time.

If I’m out of vegetable oil, canola oil works just fine.

Instructions

First, I preheat my oven to 350 degrees F.

This helps the cake bake evenly.

I use a little butter or nonstick spray to grease my Bundt pan.

Then I dust it with a bit of cocoa powder so the cake won’t stick.

In a large bowl, I mix the dry ingredients together:

• 2 cups flour
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• ½ teaspoon salt

In another bowl, I blend the wet ingredients:

• 1 and ½ cups sugar
• 1 cup buttermilk
• 1 cup vegetable oil
• 3 eggs
• 2 teaspoons vanilla extract

I slowly add the dry mixture to the wet ingredients.

I stir just until combined. If I mix too much, the cake can turn out dense.

Next, I pour the batter into the prepared Bundt pan.

I gently tap the pan on the counter a few times to remove air bubbles.

I bake the cake in the preheated oven for about 45-55 minutes.

I check doneness by inserting a toothpick; if it comes out with only a few moist crumbs, it’s ready.

After I take it out, I let the cake cool in the pan for about 15 minutes.

Then I carefully turn it onto a wire rack to cool completely before slicing.

Substitute

Sometimes I don’t have every ingredient for this cake.

If you’re in the same boat, here’s how I swap things out.

• No instant chocolate pudding mix?
  I use regular chocolate pudding mix or even skip it and add an extra egg. It still turns out moist.
• Out of coffee?
  I add hot water and just a little bit of instant coffee. This boosts the chocolate flavor without making it taste like coffee.
• No corn syrup for glaze or ganache?
  Honey or light maple syrup works as a swap. It helps the chocolate ganache glaze stay shiny.
• If I run out of chocolate ganache glaze ingredients:
  A simple chocolate glaze made with melted chocolate and butter works for me. Or I spread a classic frosting on top.

Missing Ingredient	Substitute
Instant chocolate pudding mix	Extra egg or regular mix
Coffee	Hot water + instant coffee
Corn syrup (for ganache/glaze)	Honey or light syrup
Chocolate ganache/glaze	Melted chocolate + butter

I always try simple switches like these before running to the store.

It helps save time and still makes a tasty chocolate bundt cake.

What Can Go Wrong?

Sometimes my cake just ends up too dry. Usually, that’s because I left it in the oven longer than I meant to, or maybe I cranked the heat up too high.

I always try to double-check the oven temp and poke it with a toothpick to see if it’s done, but, well, sometimes I get distracted.

Forgetting to grease the bundt pan really well? Disaster. I reach for butter or non-stick spray and try to coat every inch, but one missed spot and the cake sticks.

Nothing ruins a chocolate craving faster than a cake stuck in the pan. That’s just the worst.

The chocolate flavor can end up kind of weak if I use cheap cocoa. I go for a good, unsweetened cocoa powder when I can.

And if I’m feeling bold, I’ll toss in a handful of chocolate chips for extra oomph.

Other things that might go wrong:

Mistake	Result
Skipping ingredients	Cake isn’t moist; texture is odd
Overmixing the batter	Cake gets tough
Taking cake out too soon	Cake might collapse in the middle
Not letting the cake cool enough	Cake breaks when I try to remove it

If I don’t measure things right, the texture is just off. I use my basic measuring cups and try to double-check the instructions, but I’ll admit I eyeball it sometimes.

When things go sideways, I try not to stress. Most mistakes can be fixed next time, right? Practice helps, and honestly, even a messy chocolate bundt cake is still pretty good.

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