Why You’ll Love Chocolate Bundt Cake Recipe

I enjoy this recipe because it delivers intense chocolate flavor with a soft, tender crumb that stays moist for days. I like how the cocoa, coffee, and creamy frosting work together to create depth without being overly sweet. Finished with caramel and a touch of salt, this cake always feels bakery-worthy and celebratory.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Chocolate Cake
2 cups granulated sugar
2 cups all-purpose flour
1 cup dutch-process cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
4 eggs, room temperature
1/2 cup sour cream, room temperature
3/4 cup neutral oil
1 tablespoon vanilla extract
1 cup whole milk, room temperature
3/4 cup brewed hot coffee

Cream Cheese Frosting
4 oz unsalted butter, room temperature
8 oz cream cheese, room temperature
1 tablespoon vanilla extract
4 cups powdered sugar, sifted
1/3 cup heavy cream
2/3 cup salted caramel sauce, store bought or homemade
flaky sea salt, optional

Directions

I begin by preheating the oven to 350°F. I generously grease a bundt pan and dust it with cocoa powder, tapping out any excess. I place the pan on a rimmed baking sheet and set it aside.

In a large bowl, I whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt until evenly combined. In a separate large measuring cup, I whisk the eggs, sour cream, oil, vanilla, and milk until smooth.

I whisk the wet ingredients into the dry ingredients until mostly combined. I switch to a spatula, pour the hot coffee over the batter, and gently fold everything together until no dry streaks remain.

I pour the batter into the prepared bundt pan and bake for 45 to 55 minutes, until the cake is puffed and a tester comes out clean. I let the cake cool in the pan for about 20 minutes, then invert it onto a rack to cool completely.

To make the frosting, I beat the butter and cream cheese together until smooth. I add the vanilla and powdered sugar and mix on low speed until creamy. I beat in the heavy cream until the frosting is smooth and spreadable.

Once the cake is completely cool, I spread the frosting evenly over the top. I drizzle with salted caramel and finish with a sprinkle of flaky sea salt if desired.

Servings and Timing

I usually get 10 to 12 servings from this cake. It takes about 20 minutes to prepare, 50 minutes to bake, and roughly 1 hour and 10 minutes total.

Variations

I sometimes add chocolate chips to the batter for extra richness. When I want a stronger coffee flavor, I replace part of the liquid with espresso. I also enjoy topping the cake with chopped nuts for added texture.

Storage/Reheating

I store this cake covered in the refrigerator for up to 4 days. Before serving, I let slices sit at room temperature for a bit so the frosting softens and the flavors shine.

FAQs

Can I make this cake ahead of time?

I often bake it a day ahead because the flavor improves as it rests.

Why use coffee in chocolate cake?

I find coffee deepens the chocolate flavor without tasting like coffee.

Can I use a different pan?

I can use a tube pan, but I adjust baking time slightly.

How do I prevent sticking?

I make sure to grease every curve of the bundt pan thoroughly.

Can I freeze this cake?

I freeze unfrosted slices tightly wrapped and frost after thawing.

Is the frosting very sweet?

I find it balanced by the tang of cream cheese.

Can I use milk instead of heavy cream?

I can, but the frosting will be slightly softer.

What cocoa powder works best?

I prefer dutch-process cocoa for a smoother, deeper flavor.

Can I skip the caramel?

I can, but I love how it adds richness and contrast.

Is this cake very rich?

I find it rich and satisfying, so smaller slices are perfect.

Conclusion

I keep this Chocolate Bundt Cake in my dessert rotation because it’s indulgent, reliable, and always a crowd-pleaser. I love how the deep chocolate flavor, creamy frosting, and caramel drizzle come together into a cake that feels truly special every time I serve it.