There are chocolate cakes — and then there is this chocolate Bundt cake. Dense enough to feel indulgent, tender enough to melt on your tongue, and simple enough to pull off any night of the week. Once you bake it, you’ll understand why it disappears fast.
Whether you’re celebrating a birthday, bringing something to a potluck, or simply chasing a chocolate craving, this recipe always delivers. No fancy techniques, no tricky steps — just a deeply satisfying homemade cake that looks stunning straight from the pan
Table of Contents
Why We Love This Chocolate Bundt Cake
- Surprisingly simple to make: No stand mixer required, no complicated steps. You can go from pantry to oven in under 20 minutes.
- Incredibly moist texture: The combination of butter, shortening, and milk keeps every slice soft and tender — even days after baking.
- Rich chocolate flavor: A full half cup of unsweetened cocoa powder gives this cake a deep, bold chocolate taste in every single bite.
- Perfect for any occasion: Dress it up with a glaze for parties, or serve it plain with coffee. This cake works either way beautifully.
- Always crowd-pleasing: This recipe consistently earns rave reviews — from picky kids to dessert-loving adults, it never leaves leftovers.
Ingredients
- All-purpose flour: Gives the cake its structure. Spoon it into the measuring cup — don’t scoop — for the most accurate amount.
- Baking powder: Provides just a gentle lift without making the cake too airy — we want it dense and rich.
- Salt: Balances the sweetness and sharpens the chocolate flavor. Don’t skip it.
- Unsweetened cocoa powder: The star ingredient. Natural or Dutch-process both work; Dutch-process gives a slightly deeper color.
- Butter, softened: Set it out 30–45 minutes ahead of time. Room-temperature butter creams are much better than cold butter.
- Shortening: The secret to that perfectly moist crumb. It keeps the texture tender in a way butter alone can’t quite achieve.
- White sugar: Sweetens and helps retain moisture throughout baking — making each slice just as soft on day two.
- Vanilla extract: Pure vanilla rounds out the chocolate beautifully. A little goes a long way here.
- Eggs: Bring them to room temperature for the best batter consistency. They bind everything together and add richness.
- Whole milk: Adds moisture and helps the batter come together smoothly. Whole milk is best, but 2% works fine too.
Step-By-Step Direction
Step 1: Preheat your oven to 325°F (165°C). Grease and lightly flour a 10-inch Bundt pan to prevent sticking. In a separate bowl, sift together the flour, baking powder, salt, and cocoa powder, then set the mixture aside.
Step 2: In a large mixing bowl, beat the butter, shortening, sugar, and vanilla until the mixture is light, creamy, and fluffy. Add the eggs one at a time, mixing well after each addition. Gradually add the dry ingredients, alternating with the milk, and mix just until everything is smooth and well combined.
Step 3: Pour the batter evenly into the prepared Bundt pan. Bake for about 70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack and allow it to cool completely before serving.
Storage & Freezing
Room temperature: Up to 3 days
Store covered with a cake dome or plastic wrap on the counter. Keep it away from direct sunlight or heat.
Refrigerator: Up to 5 days
Wrap tightly in plastic wrap or place in an airtight container. Let it come to room temperature before serving for the best texture.
Freezer: Up to 3 months
Wrap individual slices (or the whole cake) tightly in plastic wrap, then in foil. Thaw overnight in the refrigerator before enjoying.
Chocolate Bundt Cake
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsweetened cocoa powder
- 1 cup butter softened
- ½ cup shortening
- 3 cups white sugar
- 1 teaspoon vanilla extract
- 5 eggs
- 1 cup milk
Instructions
- Prepare your pan and dry ingredients — Heat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan, coating every ridge. Sift together flour, baking powder, salt, and cocoa powder in a medium bowl. Set aside.
- Cream the fats and build the batter — In a large bowl, beat butter, shortening, sugar, and vanilla until pale and fluffy, about 3 to 4 minutes. Add eggs one at a time, beating well after each. Alternate adding the flour mixture and milk in portions, beginning and ending with flour. Mix until just combined.
- Bake, cool, and unmold — Pour batter into the prepared Bundt pan and smooth the top. Bake for 70 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely before serving.
Notes
- Make sure your butter and eggs are at room temperature before starting — this makes a noticeable difference in texture.
- Do not open the oven door before the 60-minute mark to prevent the cake from sinking in the middle.
- Grease and flour your Bundt pan generously, including every crevice, for a clean release.
- The cake keeps well at room temperature for up to 3 days, refrigerated for up to 5 days, or frozen (tightly wrapped) for up to 3 months.
- Optional: finish with a simple chocolate glaze or a dusting of powdered sugar before serving.
Nutrition Facts
- Calories: 568
- Carbohydrates: 77g
- Dietary Fiber: 2g
- Total Sugars: 51g
- Protein: 7g
- Total Fat: 27g
- Saturated Fat: 13g
- Cholesterol: 120mg
- Sodium: 265mg
- Calcium: 61mg
- Iron: 2mg
- Potassium: 153mg
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