Chocolate Bundt Cake Recipe

Name: Chocolate Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup unsweetened cocoa powder; 1 cup butter, softened; 1/2 cup shortening; 3 cups white sugar; 1 teaspoon vanilla extract; 5 eggs; 1 cup milk

Servings: persons

3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup butter, softened
1/2 cup shortening
3 cups white sugar
1 teaspoon vanilla extract
5 eggs
1 cup milk

1
Preheat oven to 325 degrees F (165 degrees C).
2
Grease and flour a 10 inch Bundt pan.
3
Sift flour, baking powder, salt and cocoa.
4
Set aside.
5
In a large bowl, cream butter, shortening, sugar, and vanilla until light and fluffy.
6
Add eggs one at a time, beating well after each.
7
Add flour mixture alternately with the milk.
8
Mix well.
9
Pour into 10 inch Bundt pan.
10
Bake at 325 F (165 degrees C) for 70 minutes or until a toothpick inserted into cake comes out clean.
11
Let cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.

1560

kcal

Calories

Fat

230

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/2 cup unsweetened cocoa powder, and more.

Yes, Chocolate Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Bundt Cake

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