Cocoa Bundt Cake Recipe

Name: Cocoa Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cocoa Bundt Cake; 1-1/4 cups sugar; 1-3/4 cups white whole wheat flour; 1 cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup (1 stick) butter, melted and cooled; 3 eggs, beaten; 1 cup strong coffee, cold; 1 cup sour milk (combine 1 cup milk with 1 tablespoon white vinegar and let sit 15 minutes) or use buttermilk; 2 teaspoons vanilla; Chocolate Drizzle; 6 ounces dark chocolate chips

Servings: persons

Cocoa Bundt Cake
1-1/4 cups sugar
1-3/4 cups white whole wheat flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter, melted and cooled
3 eggs, beaten
1 cup strong coffee, cold
1 cup sour milk (combine 1 cup milk with 1 tablespoon white vinegar and let sit 15 minutes) or use buttermilk
2 teaspoons vanilla
Chocolate Drizzle
6 ounces dark chocolate chips

1
Butter and flour or cocoa powder a 12 cup bundt pan. Preheat the oven to 350F.
2
Sift the sugar, flour, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl or stand-up mixing bowl.
3
In another mixing bowl, combine butter, eggs, sour milk/buttermilk, coffee, and vanilla. Add this mixture to the cocoa powder mixture. Beat with hand mixer or in stand-up mixer on low for about 30 seconds, until blended. Increase speed to medium for two minutes (Grandma insisted).
4
Pour into prepared pan and bake for 40 to 50 minutes until the cake pulls away from the sides of the pan and it springs back when touched. Cool for 20 minutes and then remove from the pan. Let cool completely. Serve alone or with Amanda's Chocolate Dump it Cake frosting. Ice cream goes nicely as well
5
melt chocolate chips in double boiler and drizzle over cake.

1188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: Cocoa Bundt Cake, 1-1/4 cups sugar, 1-3/4 cups white whole wheat flour, 1 cup unsweetened cocoa powder, and more.

Yes, Cocoa 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.

That's it — enjoy your meal!

Cocoa Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions