Best Chocolate Bundt Cake
A few decorating tips, a few colors of buttercream, and a phenomenal chocolate bundt cake are all you need for this easy peasy Harvest Chocolate Bundt Cake!
Servings: 12
Calories: 329kcal
Ingredients
- 2 cups granulated sugar
- 1 ¾ cup all-purpose flour
- ¾ cup baking cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt (1/2 teaspoon if using table salt)
- 2 large eggs, room temperature
- 1 cup strong brewed coffee (or decaf if that is your preference)
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder, and salt.
- Add the eggs, coffee, buttermilk, oil, and vanilla.
- Beat on medium speed for 2 minutes with a hand-held mixer (batter will be thin).
- Pour into a greased and floured bundt pan. (You can also spray pan with non-stick baking spray)
- Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out with a few crumbs but no wet batter.
- Cool for 10 minutes before removing from pan to a wire rack to cool completely before decorating.
Nutrition
Calories: 329kcal