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Chocolate Buttermilk Bundt Cake

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This Chocolate Buttermilk Cake is rich, sweet, and tender and perfect when you need an easy, impressive dessert recipe! An easy way to feed a crowd!

This past weekend, Bill and the kids took their annual trek to Green Bay to watch the Packers. I mentioned sending along a cheesecake, but when Bill hemmed and hawed about whether his brother would eat it, I rethought my decision. The chocoholic gene is definitely dominant in our DNA. This homemade Chocolate Buttermilk Bundt Cake went over well!

Chocolate Buttermilk Bundt Cake on a white cake stand garnished with fresh raspberries

Chocolate Buttermilk Bundt Cake

This chocolate buttermilk Bundt cake is made with the usual suspects: melted chocolate, sugar, eggs, butter, buttermilk,  flour, etc. There is one exception. Hot cocoa mix!

A half-cup of a good quality hot cocoa mix is whisked with the flour, baking soda and salt, then added alternately with the buttermilk. Don’t scrimp and use a bargain brand if you want the best results.

This cake was to be drizzled with chocolate ganache, but I ended up chilling mine too long and just frosted the cake. Drizzling is not my strong suit! Feel free to skip the frosting and just dust with powdered sugar or use the ganache any way you’d like to finish off the cake.

Chocolate Buttermilk Bundt Cake on a white ceramic cake stand with a floral napkin

Tips for Making Bundt Cakes

I love a dense and delicious Bundt cake. They’re easy to make compared to a multi-layered cake that requires finesse to frost perfectly. But there are a few key pointers you need to know to make a perfect Bundt cake.

  • PRO-Tip: First, and foremost, prep your pan properly so the Bundt cake releases perfectly. As a Bundt pan grows old from multiple uses, some of the non-stick coating (if you have a non-stick Bundt pan) wears off. This can make it difficult to remove.
  • I prefer using a non-stick Bundt pan.
  • I like to use a non-stick flour and oil spray like Baker’s Joy. Or grease your pan thoroughly shortening, then dust with flour.
  • After dusting with flour, turn your pan upside down over your sink or garbage can and tap out any excess flour. Check your pan to make sure every nook and cranny has been coated. If not, fix those areas by smearing on some more grease and then flour.
  • PRO-Tip: Do not pour batter more than 2/3 the way up the pan. Otherwise, you’ll have an overflow situation. If you have excess batter, make a few cupcakes!
  • Check to make sure your cake is done by inserting a toothpick into the mid part of the cake at a couple spots. There may be a couple moist crumbs, but you don’t want to see any batter on your toothpick.
  • PRO-Tip: Remove cake to a cooling rack and cool about 15 minutes before carefully flipping it out of the pan onto the cooling rack. I like to use my hot pads and give it a couple jiggles back and forth to make sure it’s loose.
  • Waiting much longer than 15 minutes to release your pan may make it very difficult to have it come out without leaving a few bits in the pan.

Why Use Buttermilk in Cake Recipes?

The acidic nature of buttermilk helps tenderize the gluten in the flour, yielding a softer crumb. Note, if you don’t have buttermilk, you can make your own by mixing a scant cup of milk with a tablespoon of lemon juice or a neutral vinegar (your acid).

How to Decorate a Bundt Cake

There are many ways to jazz up a Bundt cake, from frosting and glazes to whipped cream and berries. This cake was meant to have chocolate ganache drizzled back and forth over the top of the cake, but I ended up frosting the whole cake with chilled ganache instead. You can also pipe stars of whipped cream around the top of the cake and inserting a berry or any sort of round chocolate candy onto each swirl of cream. Even a simple dusting of powdered sugar before bringing the whole cake to the table is a simple, yet elegant garnish.

Hugs & Cookies XOXO

Thanks again to my lovely friend, Danielle for another magnificent recipe! She is my go-to blogger for decadent treats. I promise you will love whatever you try from her blog!!! We share a recipe from each other’s sites every second Monday of the month. My family adored this Chocolate Buttermilk Bundt Cake–no surprise there!

Check out Danielle’s take on this recipe as well as her social media sites!

Hugs & Cookies XOXO


Slice of Chocolate Buttermilk Bundt Cake on a square white dessert plate

More Bundt Cake Recipes

Chocolate Buttermilk Bundt Cake | Easy, rich and delicious!

Chocolate Buttermilk Bundt Cake

A tender chocolate buttermilk cake drizzled with semisweet chocolate ganache.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Yield 12 servings



  • 2 teaspoons unsweetened baking cocoa
  • 1 cup water
  • ¾ cup butter, cut into pieces
  • ¾ cup canola oil
  • 4 ounces bittersweet chocolate, chopped
  • 1½ cups sugar
  • 3 cups flour
  • ¾ cup (high quality) hot chocolate mix, sweetened, I used Ghirardelli
  • 2½ teaspoons baking soda
  • ½ teaspoon salt
  • 3 eggs
  • ¾ cup buttermilk
  • 1 tablespoon vanilla


  • 1/3 cup heavy cream
  • 2 tablespoons buttermilk
  • 14 ounces semisweet chocolate chips


  1. Heat oven to 350°F. Lightly grease 10-inch fluted bundt pan with Pam w/flour and sprinkle with unsweetened cocoa.
  2. In a pot combine water, butter, oil and bittersweet chocolate. Cook over low heat 8 to 10 minutes, stirring constantly until chocolate is melted and mixture is smooth.
  3. Remove from heat. Transfer to a mixer and stir in sugar until blended. Cool 10 minutes.
  4. In a bowl, whisk together flour, cocoa powder, hot chocolate mix, baking soda, and salt.
  5. Add eggs to the cooled chocolate, one at a time. Beat well with a whisk.
  6. Add flour mixture alternately with buttermilk, stirring just until blended.
  7. Add vanilla.
  8. Pour batter into pan.
  9. Bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
  11. To make the ganache, microwave all ingredients until melted and smooth, stirring.
  12. Let sit 10 minutes or however long it takes for yours to thicken.
  13. Drizzle on cake and chill until set.


Total time does not reflect cooling times.

Adapted from Betty Crocker via Hugs & Cookies XOXO

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Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 712Total Fat: 45gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 85mgSodium: 503mgCarbohydrates: 75gFiber: 5gSugar: 45gProtein: 9g


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32 comments on “Chocolate Buttermilk Bundt Cake”

  1. Perfect and delicious!!
    Have a nice Monday

  2. I think you drizzle just fine. I have a confession – I don’t own a bundt tin! The first I ever heard of a bundt cake was in ‘My Big Fat Greek Wedding’ and I think there was also an episode of Seinfeld with a bundt cake. Must get one for Christmas xx

  3. wow and wow again…that crumb looks perfectly perfect, Liz. You are quite a baker! Is the hot chocolate mix you use here sweetened?

  4. How fun they got to go to the game! Nice to take a munchie along too:@)

  5. Such a gorgeous cake – I love the love of the raspberries in the middle. Also, I really liked the photos on Facebook of your family at the Packers’ game. What a fun trek to make!

  6. I like the twist with the hot chocolate mix and especially like the raspberries. I can see why this would be a hit.

  7. Ooooh looks gorgeous Liz!!
    Love how you frosted it!!!! Xoxo

  8. This is gorgeous! Love the addition of hot chocolate mix!

  9. That cake looks perfect and sounds delicious. What at treat to take along to the game! Hmm – I have buttermilk and haven’t made a bundt cake for a very long time.

  10. You had me at chocolate, because I seriously love anything made with chocolate! And this bundt cake not only looks beautiful but sounds so delish too.

  11. Stunning. Just stunning.

  12. Chocolate cake and chocolate ganache.. Yummy! I would love a slice 🙂

  13. Hot cocoa mix?!!! I need to try this cake! I love it!

  14. It looks so moist Liz! I know the family gobbled it up. Oh and by the way, if you can frost like that, you can drizzle! Frosting is much harder! 🙂

  15. ooooh hot cocoa mix!!! Yes this bundt cake def. looks like it is sure to win over any chocolate lovers heart!!!!

  16. Now this is a bundt cake! Love your tip about hot cocoa mix, I must try that!

  17. I am a chocoholic too! Next time you’ll make such a delicious cake, think about send something here also haha! Looks fantastic!

  18. I think I have the same gene that your family! Love your secret ingrédient, it makes all different! Looks gorgeous!

  19. This looks great, so nice to slice into it and I bet it’s so nice with a cup of coffee.

  20. This looks super great, I will sure check your friend’s blog, if you say she is super then for me she is super-duper 🙂 I highly trust your judgment when it comes to desserts specially chocolate and caramel.

  21. What a great texture this cake has! Inspiring recipe, well done!

  22. In my playbook, this is way better than cheesecake! I have an old family frosting recipe that also contains hot cocoa mix. So yum! Glazed or not, this looks delish!

  23. I love Bundt cakes, and this one sounds terrific. They never disappoint, plus they travel so well. I’d say you made the perfect choice for the Packers game. Thanks for the tip about DAnielle’s blog. I will have to go and visit.

  24. You can never go wrong with chocolate. This bundt cake looks delicious.

  25. Lizzy,
    My hubby would insist that I just dust the cake with powdered sugar. I would prefer adding the ganache. Love how easy bundt cakes are. This looks lovely.

  26. Chocolate and raspberries together are one of the BEST tastes in the world.
    I really need to get me a bundt tin, I dont have one, but they sure do make a beautiful looking cake.
    Gorgeous Liz! Im craving sweets now. 🙂

  27. This is a beauty Liz. It certainly wouldn’t last long in my house.

  28. I never met a bundt cake I did’t like. This one and I would be best friends.

  29. This is comfort food heaven. I have to try and make it.

  30. this looks delicious especially with the raspberries in the middle. I love the combo of flavors

  31. nice recipe and so sweet looking

  32. That’s my son’s favorite cake. I will share this recipe with my wife and I hope I will get a chance to each her hand cooked cake once again. :p

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