Chocolate Buttermilk Bundt Cake
There’s something magical about a bundt cake, especially when it’s a rich, moist Chocolate Buttermilk Bundt Cake. The combination of deep chocolate flavor and the tender crumb from buttermilk creates an irresistible dessert that’s perfect for any occasion. Whether it’s a cozy family gathering or a special celebration, this cake will surely impress your guests. Let’s dive into why this bundt cake is a must-have in your baking repertoire!
Reasons to Love Chocolate Buttermilk Bundt Cake
First and foremost, the flavor profile of this cake is on another level. The bittersweet chocolate combined with the subtle tang of buttermilk creates a depth that is both comforting and indulgent. Furthermore, the texture is delightfully soft while still being sturdy enough to hold its shape when sliced.
Another reason to adore this Chocolate Buttermilk Bundt Cake is its versatility. You can enjoy it as is, or dress it up with a simple glaze or a dusting of powdered sugar. It’s perfect for dessert, but you might find it makes a lovely breakfast treat or afternoon snack too.
Lastly, bundt cakes are incredibly easy to make. With minimal fuss and just a few steps, you can achieve a stunning cake that looks as good as it tastes.
Ingredient Checklist
To whip up this delicious Chocolate Buttermilk Bundt Cake, gather the following ingredients:
- 2 teaspoons unsweetened baking cocoa
- 1 cup water
- 1 cup butter, cut into pieces
- 1 cup canola oil
- 4 ounces bittersweet chocolate, chopped
- 1 ½ cups sugar
- 3 cups flour
- ½ cup (high quality) hot chocolate mix, sweetened (I used Ghirardelli)
- 2 teaspoons baking soda
- ½ teaspoon salt
- 3 eggs
- 1 cup buttermilk
- 1 tablespoon vanilla extract
Appliances & Accessories
Before you start baking, make sure you have the following tools on hand:
- Bundt pan – for that classic shape.
- Mixing bowls – a large bowl for wet ingredients and another for dry.
- Whisk – to combine ingredients smoothly.
- Rubber spatula – for scraping down the sides of the bowl.
- Measuring cups and spoons – precision is key in baking!
- Cooling rack – to let your cake cool properly.
The Method for Chocolate Buttermilk Bundt Cake
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly and rises beautifully.
Step 2: Prepare the Bundt Pan
Grease your bundt pan generously with butter or a non-stick baking spray. This will help prevent the cake from sticking and ensure it releases easily once baked.
Step 3: Melt the Chocolate
In a saucepan over medium heat, combine the chopped bittersweet chocolate, butter, and canola oil. Stir until everything is melted and smooth. Remove from heat and allow to cool slightly.
Step 4: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, hot chocolate mix, baking soda, and salt until well combined.
Step 5: Combine Wet Ingredients
In another bowl, whisk together the eggs, buttermilk, water, and vanilla extract. Make sure the mixture is smooth and well blended.
Step 6: Combine Wet and Dry Ingredients
Pour the melted chocolate mixture into the bowl with the wet ingredients. Stir until combined, then gradually add the dry ingredients. Mix until just combined, being careful not to overmix.
Step 7: Pour into Bundt Pan
Carefully pour the batter into the prepared bundt pan, using a spatula to spread it evenly. Tap the pan gently on the counter to remove any air bubbles.
Step 8: Bake
Place the bundt pan in the preheated oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Step 9: Cool
Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully invert the bundt pan onto a cooling rack to let the cake cool completely.
Step 10: Serve & Enjoy!
Once cooled, you can dust the cake with powdered sugar or drizzle with a chocolate glaze for an extra touch. Slice and serve to your eager guests!
Customize for Your Needs
This Chocolate Buttermilk Bundt Cake is a blank canvas! Here are some ways to customize it:
- Add chocolate chips or nuts for extra texture.
- Swap out the bittersweet chocolate for milk chocolate if you prefer a sweeter cake.
- Incorporate spices like cinnamon or espresso powder for a different flavor dimension.
- Top with your choice of frosting, like cream cheese or ganache, for added richness.
Recipe Notes & Chef’s Commentary
This Chocolate Buttermilk Bundt Cake is incredibly forgiving, making it a great recipe for both novice and experienced bakers. One important tip is to ensure all your ingredients are at room temperature, especially the eggs and buttermilk. This helps create a smoother batter that bakes evenly.
Additionally, if you want to serve this cake for a special occasion, consider decorating it with fresh berries or edible flowers for a beautiful presentation. Trust me; it will elevate the cake to a whole new level!
Freezer-Friendly Notes
This bundt cake freezes beautifully! If you want to prepare ahead of time, simply wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. When you’re ready to enjoy it, let it thaw in the refrigerator overnight and bring it to room temperature before serving.
Top Questions & Answers
Can I use regular cocoa powder instead of unsweetened baking cocoa?
Yes, you can use regular unsweetened cocoa powder in this recipe. Just be sure it is not sweetened, or it may affect the overall sweetness of the cake.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5-10 minutes before using.
How do I know when the cake is done baking?
The best way to test if your cake is done is to insert a toothpick into the center. If it comes out clean or with a few moist crumbs, your cake is ready. If there’s wet batter on the toothpick, it needs more time.
Can I make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure that the blend you choose contains xanthan gum for the best texture.
Hungry for More?
If you enjoyed this Chocolate Buttermilk Bundt Cake, you might also love exploring other decadent desserts! From luscious brownies to rich chocolate lava cakes, the world of chocolate baking is endless. Stay tuned for more delightful recipes that will satisfy your sweet tooth and inspire you to bake more.
Indulging in a slice of Chocolate Buttermilk Bundt Cake is truly a treat for the senses. With its rich flavor, moist texture, and simple preparation, this cake is bound to become a favorite in your home. Whether shared at a gathering or savored during a quiet moment, each bite is a celebration of chocolatey goodness. Happy baking!
Chocolate Buttermilk Bundt Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Grease your bundt pan generously with butter or a non-stick baking spray.
- In a saucepan, combine the chopped bittersweet chocolate, butter, and canola oil over medium heat. Stir until melted and smooth, then remove from heat to cool slightly.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, hot chocolate mix, baking soda, and salt until well combined.
- In another bowl, whisk together eggs, buttermilk, water, and vanilla extract until smooth.
- Pour the melted chocolate mixture into the bowl with the wet ingredients and stir until combined. Gradually add the dry ingredients, mixing until just combined.
- Pour the batter into the prepared bundt pan and tap gently on the counter to remove air bubbles.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10-15 minutes, then invert onto a cooling rack to cool completely.
- Once cooled, dust with powdered sugar or drizzle with chocolate glaze before serving.
Notes
- Ensure all ingredients are at room temperature for a smoother batter.
- Decorate with fresh berries or edible flowers for special occasions.
- This cake freezes well; wrap tightly and store for up to 3 months.
