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The Perfect Chocolate Bundt Cake

  • Author: Joy the Baker
  • Prep Time: 20 mminutes
  • Cook Time: 45-55 minutes
  • Total Time: 1 hour 15 minutes plus 20 minutes of cooling time
  • Yield: 1 bundt cake 1x
  • Category: cake, birthday,
  • Method: baking


This is a moist and bouncy chocolate Bundt cake.  Lovely as a celebration cake, but down to earth enough as an everyday chocolate cake.  Dress it up or down, it’s a flawless cake.


  • 2 cups granulated sugar
  • 3/4 cups Dutch-processed cocoa powder, plus more for dusting the pan
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 2 large eggs
  • 1 large egg yolk
  • 1 cup strong brewed coffee, cooled
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 3/4 cup vegetable oil
  • powdered sugar and softly whipped sweetened cream, for topping


  1. Place a rack in the center of the oven and preheat to 350 degrees F. Grease a Bundt pan butter or vegetable shortening and dust with cocoa powder or all-purpose flour, tapping any excess out of the pan.
  2. In a large bowl, whisk together sugar, cocoa powder, flour, salt, baking soda, baking powder, and ground ginger. Set aside.
  3. In a medium bowl, whisk together eggs, yolk, cooled coffee, buttermilk, vanilla and oil. Careful to not slosh the mixture onto the countertop. I’ve done this more times than I care to admit.
  4. Pour the wet ingredients into the dry and use a rubber spatula to fold the two together. The batter will be fairly loose but whisk until no lumps remain. Pour the batter into the prepared pan, scraping the bowl to get every last bit.
  5. Bake for 45-55 minutes or until a cake tester inserted in the cake comes out dry or with just a few moist crumbs, not wet batter. Remove from the oven and allow the cake to cool for 15-20 minutes before trying to remove the cake from the pan. As the cake cooled, the edges should have pulled away from the sides of the pan a bit. You may want to carefully poke a butter knife along the sides of the pan to ease the cake away from the pan before inverting the cake onto a wire rack,
  6. Serve warm or at room temperature dusted with powdered sugar and a side of softly whipped cream. Store cake, wrapped or in a lidded cake stand at room temperate. Keep a knife close by (aka on the cake plate) for slicing.