Chocolate Bundt Cake

There’s something so comforting about having a cake on the counter, waiting to be sliced at any hour of the day. This chocolate Bundt cake is exactly that kind of everyday treat—rich, moist, and somehow both humble and impressive at the same time.

I bake it often on a Thursday night, knowing it will be there to rescue my Friday afternoon slump or greet guests over the weekend. By Sunday evening, there’s usually just a smudge of powdered sugar left on the plate.

This cake leans on dark cocoa and strong coffee for its deep flavor, but it’s surprisingly easy to make—no stand mixer required. Just a whisk, a bowl, and the promise of something delicious cooling on your kitchen counter.

Why I Love Keeping This Cake Around

I think everyone should have a “counter cake” recipe in their back pocket. For me, it’s this one.

It’s the kind of cake you don’t need a special occasion to bake. Maybe you’ve had a long week, or maybe you just want to make your kitchen smell incredible.

My favorite part? It stays moist for days thanks to the oil and buttermilk. You get this lovely tender crumb that’s somehow even better the second day.

I usually dust it with powdered sugar and leave it at that. It looks classic and inviting—like it’s waiting for you to cut just one more slice.

Ingredients I Always Have On Hand

Whenever I make this cake, I’m reminded how pantry-friendly it is. Even if I’m short on butter, it doesn’t matter—this one relies on oil for lasting moisture.

Dry Ingredients

• Granulated sugar
• Dutch-processed cocoa powder (I find it gives the deepest color and smoothest flavor)
• All-purpose flour
• Baking soda and baking powder
• Kosher salt
• A pinch of ground ginger for a subtle warmth

That little bit of ginger is my quiet addition. It doesn’t scream “spice cake” but adds a soft, warming note that makes people wonder what makes it so good.

Wet Ingredients

• Large eggs
• Vegetable oil (for that beautiful, moist crumb that keeps all weekend)
• Whole milk or buttermilk (I like buttermilk best for the tang)
• Vanilla extract
• Strong brewed coffee (decaf works too if you don’t want the buzz)

Don’t skip the coffee! It doesn’t make the cake taste like coffee. It just deepens the chocolate flavor in a way water can’t. I always brew a fresh pot when baking this—one cup for the batter, one for me.

How I Make This Cake Without Fuss

This is one of those cakes that doesn’t need a mixer—just two bowls and a whisk.

First, I grab my biggest bowl and whisk together all the dry ingredients. I take a minute here to really make sure everything’s evenly combined. No hidden pockets of cocoa or sugar—that’s how you get that even crumb.

In another bowl, I whisk the eggs, oil, buttermilk, vanilla, and hot coffee. The coffee’s heat helps bloom the cocoa even further.

When you pour the wet into the dry, it’ll feel loose and pourable. Don’t worry—that’s exactly right. This isn’t a dense pound cake. It’s a lighter snacking cake with a tender crumb that begs you to have another slice.

A Word About The Bundt Pan (Learned The Hard Way)

If you’ve ever had a cake stubbornly refuse to come out of a Bundt pan, you know the heartbreak. I’ve been there—peeling pieces out with a fork and muttering about wasted cocoa.

Now I take no chances. I brush every crevice of the pan with softened butter or shortening, then dust generously with flour. Don’t skip it.

My dad actually has his own homemade cake-release mixture of shortening and flour. I need to write that down one of these days. It’s saved many a cake from sticking.

Baking Tips I Swear By

• Pour the batter in as soon as it’s mixed. Don’t let it sit around while you answer the door or text a friend. The baking soda starts working right away.
• Tap the pan lightly on the counter to pop any big air bubbles.
• Bake until a toothpick comes out clean or with a few moist crumbs—watch closely at the end.

Once it’s out of the oven, I let it cool for about 20–25 minutes. Still warm, but not scorching hot. That’s the sweet spot for flipping it out without drama.

I run a thin butter knife around the edges to loosen any clingy bits before inverting onto a rack or stand.

Easy Ways to Finish It Off

Honestly, I love this cake plain with just a dusting of powdered sugar. It feels classic and effortless. But if I’m feeling fancy (or have company), here are some other toppings I’ve tried:

• A quick sour cream glaze (sour cream, powdered sugar, vanilla) for a tangy finish
• Vanilla buttercream for more sweetness
• Chocolate ganache made with chocolate chips and cream for that glossy bakery look

If I’m serving friends, I’ll whip a little sweet cream and set out fresh raspberries. They make the dark cake pop beautifully on the plate.

How I Store It (If It Lasts That Long)

This cake keeps wonderfully. I just cover it lightly with plastic wrap or keep it in a cake dome on the counter. It stays moist for 3–4 days, no problem.

If the weather is really warm, I’ll move it to the fridge after a couple of days, but I prefer it at room temperature so the crumb stays soft.

Frequently Asked Questions From Friends

Can I skip the coffee?
You can swap in hot water, but it really won’t be quite as rich. I tell friends to try decaf if they’re worried about caffeine.

Can I use natural cocoa instead of Dutch-processed?
You can, but I find Dutch-processed gives a smoother, more mellow chocolate flavor.

Can I use butter instead of oil?
Oil is what keeps this cake so moist for days. I wouldn’t swap it here.

A Little Final Note

This is the kind of recipe that feels like a gift to yourself. It doesn’t demand much of you—just a whisk, a bowl, and the promise of something sweet waiting on the counter.

When you bake it, let me know how it goes. Or better yet, tell me how many slices made it through the weekend.

Try other Cake recipes:

• Orange Chiffon Cake
• Blueberry Coffee Cake
• Jamaican Black Cake