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Chocolate Bundt Cake

A rich and moist Chocolate Bundt Cake that is perfect for gatherings and celebrations.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 355
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour Sifted
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter Melted
  • 1 cup water
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup sour cream
  • 2 large eggs Beaten
  • 1 teaspoon vanilla extract
For the frosting
  • 1/2 cup unsalted butter Melted
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 1/2 cup chopped pecans or walnuts Optional

Method
 

Preparation
  1. Preheat the oven to 350F (175C) and grease a Bundt pan.
  2. In a bowl, whisk together the flour, sugar, baking soda, and salt.
  3. In a saucepan, mix the melted butter, water, and cocoa powder over medium heat until smooth. Bring to a simmer, then remove from heat.
  4. Combine the chocolate mixture into the dry ingredients and add sour cream, eggs, and vanilla until smooth. Do not overmix.
  5. Pour the batter into the prepared pan.
Baking
  1. Bake for 45 to 55 minutes until a toothpick comes out clean.
  2. Let the cake cool in the pan for 15 minutes, then invert onto a serving plate.
Frosting
  1. For the frosting, melt butter, whisk in cocoa powder and milk, then stir in vanilla and powdered sugar until smooth.
  2. Add nuts if using.
Serving
  1. Pour the frosting over the cooled cake and let set before serving.

Notes

Store the cake in an airtight container at room temperature for about 3 days or refrigerate for up to a week. For extra chocolate flavor, add chocolate chips to the batter or swap nuts with shredded coconut in the frosting.