Chocolate Bundt Cake

By • January 24, 2010 351 Comments

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Author Notes: Knowing my love for chocolate, my friend Hilary made me a version of this cake for my birthday one year. The recipe was inspired by something similar she had tasted in a restaurant during college. I've since made adaptations to her recipe and often take this to friends for special occasions. In the past I've added frosting or glazes, but have come to like it best with just powdered sugar on top.Kelsey Banfield

Food52 Review: If Betty Crocker had a sophisticated, seductive cousin, this would be her signature cake: it's pure deep, dark, fudgy goodness. Because KelseyTheNaptimeChef's cake uses oil instead of butter, plus a fair amount of coffee, it emerges from the oven incredibly tender and moist. In fact, we noted that it has a texture similar to that of a British steamed pudding. The best part is that you can throw this together in 15 minutes, and it will be out of the oven in another 45 -- making your total time to greatness about an hour.The Editors

Serves bundt cake

  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup dutch process cocoa powder, plus more for dusting
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 cup sour milk
  • 1 cup freshly brewed strong black coffee
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla
  1. Preheat oven to 350. Butter a bundt pan and dust the inside with cocoa powder, set aside.
  2. Sift together sugar, flour, cocoa powder, salt, baking powder and baking soda in a bowl. Set aside.
  3. In a mixer on low add the milk, coffee, vegetable oil, eggs and vanilla one at a time. mix until everything is incorporated. Then, with the mixer still on low speed, slowly add in the dry ingredients. Once all of the flour mixture is added, mix the batter for a full four minutes on medium speed.
  4. Then, pour the batter into the bundt pan and bake for 45 minutes, or until a cake tester comes out clean. Allow to cool to room temperature on a wire rack. Then, dust with powdered sugar and serve.

More Great Recipes: Chocolate|Cakes|Desserts

Topics: Cake

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Comments (351) Questions (31)


17 days ago FoxyFoodie

This is my go to chocolate cake! I have made this several times and it is always a crowd pleaser. It is so moist and stays that way for days (if it lasts that long!). Thanks so much for sharing this recipe.


21 days ago Trish Kested

I have made it a least a half dozen times in the last 6month. It is my new go too cake and I share the recipe with everyone. Fabulously delicious!!


24 days ago Ann-Marie D. Nguyen-Shavurova

Mine is in the oven now! Has anyone made this without the cocoa powder? If so, how did it turn out? Any other recipe alternations due to removing the cocoa powder?


about 1 month ago Kerry Grisley

Really, really good. Turned out perfectly. Used 1/2 cup brown, 1.5 white sugar, and added dollop of prune jam, dollop of red currant jelly. Mixed greek yoghurt with milk to make "sour milk". I think it would also be good with a chunky cherry jam, plus cherries thrown in batter. Or orange marmalade with added zest


2 months ago Tara chamot

Oh my gosh. Perfect chocolate cake recipe!!!! Perfectly moist and flavorful with just the powdered sugar on top or to be extra indulgent or for a kids birthday add a yummy drizzle. As others said, you can't taste the coffee at all, so don't hesitate on using it if you're not a coffee drinker. This will absolutely be my go to chocolate cake. Soooo easy AND I had everything on hand to follow the recipe exactly.


4 months ago Gabriele Vasiliauskaite

Baking this cake for the 4th time and it never looks the same. It's a little to much for my bun cake so it didn't bake in 45 min. I had to remake it :( now I'm baking it for an hour and I hope it works. Btw, previous times I used yoghurt sour cream - worked perfectly :)


6 months ago Anne13

I don't drink coffee but I've always had good luck subbing brewed black tea in recipes--seems to add depth in the same way coffee does.


7 months ago Debi Smoot

This is the same recipe as my Mother's "Hurry up chocolate cake". She always used buttermilk and less sugar.(high altitude) This was always my birthday cake growing up. This is still my go to chocolate cake recipe.


7 months ago Mme

After consulting with a baker friend about the best damn cocoa available I've ended up with Barry extra-brut AND Guittard Jersey. (I might like Barry better, but it's damn close) Both produced exceptional results and a surplus of cake in the house. After feeding the office, the neighbors and friends, I made a third with chili-laced cocoa and substituting a shot of Highland Park scotch for an equal measure of the coffee. Fantastic. Might try more scotch next time or a scotch laced glaze. Great recipe.


8 months ago BK

Souring milk adds acidity and is very easy to do - add 1TBS of vinegar or lemon juice to one cup milk and let stand for 5 minutes. This recipe is so good and the addition of the Hershey Glaze was perfect.


8 months ago Moogers

Oh, addition to my comment... olive oil instead of veg oil.


8 months ago Moogers

Incredibly moist and delicious. My modifications: 1 3/4 cup sugar instead of two, 1.5 tsp each of baking powder & soda, Unsweetened Hershey Cocoa, and buttermilk. The last 10 min of baking, I sprinkle the top with shredded coconut, slivered almonds, and chocolate chips. Used two round cake pans to make two cakes with the one recipe. Good the day of and for days after!


8 months ago Juliebell

Yes, the coffee enhances the chocolate. We did not taste the coffee and used espresso.


8 months ago HeatherM

Considering making this for a holiday dessert - I've heard concerns about the addition of coffee from haters in the family, but in my experience there is usually no coffee flavor, just amped up chocolate. Can anyone who has made it confirm?


8 months ago Skinny bitches

Yes Heather M, it is true. No coffee flavor, it serves to enhance the chocolatey-ness! Enjoy!


8 months ago HeatherM

Thank you!


8 months ago Manhattan Tart

I've made this several times and can concur there's no discernible coffee flavor (or my two young daughters wouldn't touch it -- and they devour it). If you're concerned, sub out 1/4 C. of the coffee (1 full cup is a lot) for the milk. I've only ever made this using lowfat buttermilk and the results are always fabulous.


9 months ago Bec

Oh sorry meatballs & milkshakes about the disappointment with yogurt (I am one of the people who has recommended substituting in yogurt). I actually made this on Saturday with yogurt, and it turned out great (and about a week before that, too). Perhaps it was another ingredient, or a combination of the yogurt with other ingredients? Maybe different types of yogurt impact on the way it turns out. In case it helps, I use organic natural yogurt. I also use coconut oil for the vege oil, swapped the amounts of baking powder and baking soda as others have recommended (i.e. 2 tsp baking powder, 1 tsp baking soda). I also sometimes use a strong plunger coffee, or an iced coffee essence which we make ourselves and keep in the fridge based on what's on hand, and use a mix of raw and rapadura sugars for the sugar. Hopefully some of this info helps.


9 months ago harrisson

Sorry this didn't work with yogurt. I have been using this Rx for over 20 years professionally as well as at home but I use plain milk or buttermilk; it always, always turns out well. The acid from the coffee is enough to make the baking soda work but I do not know why yogurt would mess it up.


9 months ago Meatballs&Milkshakes

Wow, not sure what went wrong but I tried to use the yogurt substitution for the buttermilk that people have referenced in the comments and maybe that was the problem. It's an eggy disaster that just doesn't hold together. I toothpick came out clean so I assumed it was done after 45 minutes of baking. Unfortunately the whole thing will be going in the trash. I'm sure I must have done something wrong since so many comments rave, but I wouldn't try the yogurt substitution again.


10 months ago jackloganbill

I meant to include an answer to the questions regarding round pans. Yes, given that this is the Hershey recipe it is designed for one 12-cup fluted tube pan, two 9-inch round baking pans or one 13x9x2-inch baking pan. Also, the Hershey's Chocolate Glaze is fantastic: Heat 1/3 cup sugar and 1/4 cup water in small saucepan to full boil, stirring until sugar dissolves. Remove from heat; add 1 cup Mini Chips Semi-Sweet Chocolate. Stir with whisk until chips are melted and mixture is smooth. Cool to desired consistency, then use immediately. About 2/3 cup glaze.


10 months ago jackloganbill

As mentioned in the posts, this is the Hershey's Black Magic Cake recipe, which is an adaptation of the Hershey Perfectly Chocolate Cake recipe (slight change to leavening and the coffee). It is a great recipe. Many of us have made it dozens of times with consistently great results. Surprised though that it was allows to compete and more surprised that it won. As great as it is, hard to believe it won! With that said, I am getting hungry for Black Magic Cake! :)


4 months ago jbfalise

I knew this recipe sounded familiar! What a rip!


11 months ago Wang Yifei

I am confused. Is it a bundt pan or angel cake pan?