4.9 from 30 votes
Moist Chocolate Bundt Cake
This showstopping Chocolate Bundt Cake is the most incredible and chocolatey cake imaginable! Soft and super moist chocolate bundt cake gets smothered in a pourable chocolate icing for a dramatic finish. You won't be able to get enough of this any-and-every occasion chocolate cake!
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
12
servings
Calories:
746 kcal
Course:
Cake
Cuisine:
American
Ingredients
Cake
- 2 cups granulated sugar
- 1 cup butter softened, salted
- 1 1/2 teaspoons vanilla extract pure
- 3 large egg large
- 2 1/2 cups cake flour
- 1 cup unsweetened cocoa powder natural
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup instant chocolate pudding mix (one 3.9-ounce box)
- 2 1/4 cups buttermilk
- 1 cup chocolate chips semi-sweet
Chocolate Icing
- 1/2 cup water
- 1/2 cup butter salted
- 1 teaspoon vanilla extract pure
- 1 cup unsweetened cocoa powder natural
- 3 1/2 cups powdered sugar
- 3 Tablespoons heavy cream
Instructions
Cake
- Preheat oven to 350°F. Generously butter and flour a large bundt pan or spray with baker's spray.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the vanilla and eggs, making sure to mix well and scrape the sides and bottom of the bowl.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and chocolate pudding. Add the dry ingredients alternately with the buttermilk, mixing between each addition until combined.
- Stir in the chocolate chips, then transfer the thick cake batter to the prepared bundt pan.
- Bake for 50-60 minutes until a skewer inserted into the center of the cake comes out clean with just a few crumbs.
- Cool for 15 minutes, then turn out onto a wire rack to cool completely before icing.
Cup of Yum
Chocolate Icing
- Heat the water and butter in a saucepan on the stovetop over medium heat until the butter is melted.
- Remove from the heat and whisk in the vanilla and cocoa powder first, followed by the powdered sugar until a smooth, thick icing forms. Mix in the heavy cream to get the icing to a pourable consistency.
- Pour the icing over the cake, filling the hole in the center with as much of the extra icing as you like. I tend to fill it up and just make sure I'm careful when cutting the cake to watch for it to pool out, since I like LOTS of extra icing for each slice. The frosting will firm up and set as it cools, forming a nice fudgy layer around the top of the cake.
Nutrition Information
Calories
746kcal
(37%)
Carbohydrates
107g
(36%)
Protein
10g
(20%)
Fat
35g
(54%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
118mg
(39%)
Sodium
549mg
(23%)
Potassium
422mg
(9%)
Fiber
7g
(28%)
Sugar
77g
(154%)
Vitamin A
914IU
(18%)
Vitamin C
0.02mg
(0%)
Calcium
101mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 746
% Daily Value*
| Calories | 746kcal | 37% |
| Carbohydrates | 107g | 36% |
| Protein | 10g | 20% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 118mg | 39% |
| Sodium | 549mg | 23% |
| Potassium | 422mg | 9% |
| Fiber | 7g | 28% |
| Sugar | 77g | 154% |
| Vitamin A | 914IU | 18% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 101mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.