Description
Chocolate buttermilk bundt cake delivers rich, velvety indulgence straight from Southern kitchens. Moist crumb and deep cocoa notes promise a luxurious dessert that melts in your mouth, beckoning you to savor each delectable slice.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ cups whole buttermilk
- 3 large eggs, at room temperature
Sugars:
- 1 cup granulated sugar
- 1 cup brown sugar
Baking and Flavor Ingredients:
- 1 cup salted butter, softened
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Prepare the oven by heating it to 350°F (177°C), ensuring optimal baking temperature for the chocolate bundt cake.
- In a stand mixer, blend softened butter with granulated sugar, brown sugar, vanilla extract, and almond extract until the mixture becomes light, airy, and thoroughly combined.
- Incorporate eggs individually into the butter mixture, thoroughly mixing after each addition to create a smooth, homogeneous batter.
- Separately, sift together all-purpose flour, cocoa powder, baking soda, baking powder, and salt to eliminate potential lumps and ensure even distribution of dry ingredients.
- Gradually integrate the sifted dry ingredients into the creamed butter mixture, alternating with buttermilk. Begin and conclude with the flour mixture, gently combining each addition to maintain the batter’s delicate texture.
- After incorporating all ingredients, scrape the bowl’s sides and bottom, then whip the batter on medium-high speed for 30 seconds to achieve a silky, uniform consistency.
- Transfer the batter into a prepared bundt pan, distributing it evenly to promote uniform baking.
- Bake in the preheated oven for 35-40 minutes, checking for doneness by inserting a toothpick into the center – it should emerge clean when the cake is fully baked.
- Allow the cake to rest in the pan for 30 minutes, enabling it to set and cool slightly before carefully removing and transferring to a wire rack for complete cooling.
Notes
- Buttermilk creates a tender, moist texture that makes this chocolate cake exceptionally soft and rich.
- Sifting dry ingredients prevents lumps and ensures a smooth, even cake batter with perfect chocolate distribution.
- Room temperature ingredients blend more easily and create a more consistent cake texture with better rise.
- Alternating dry ingredients and buttermilk prevents overmixing and helps maintain the cake’s delicate structure.
- Creaming butter and sugars thoroughly incorporates air, resulting in a lighter, more decadent chocolate bundt cake.
- Cooling the cake in the pan first helps it set and reduces the risk of breaking when removing from the bundt pan.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 378 kcal
- Sugar: 25 g
- Sodium: 270 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg