Chocolate Bundt Cake Recipe

Good Afternoon! I whipped up this delicious chocolate bundt cake recipe last night.  I needed the perfect excuse to throw all New Year’s resolutions to the wind- while at the same time using my new set of cake decorating tips and pastry bags.  I haven’t used a pastry bag in over ten years at least! Needless to say, it’s just like riding a bike once you get back into it.

This chocolate bundt cake recipe came out moist, and not to overly sweet or heavy, as some might be accustomed to with bundt cakes.   The most important thing to remember when making a bundt cake is to make sure the pan is greased well, and to also let the cake cool until the pan can be lifted without feeling any heat.  This is how you can flip your bundt over to reveal the perfect cake!

When making the frosting for this bundt cake, I stirred everything by hand and didn’t really use a recipe, in terms of measuring out the powdered sugar- I kind of just eye balled it to make sure that it was getting to the right creamy consistency.  I find that it’s always important to make sure not to add to much or too little powdered sugar, which is why I rely very much on my own baker’s intuition in this respect. If your frosting isn’t thick enough, it’s easy to fix! Just add more powdered sugar.

In this chocolate frosting I also added some Truffles which I received for Christmas, which were purchased at Trader Joe’s.  So when the recipe says “8 truffles”, you can also substitute this with about 1/2 of a bar of semisweet chocolate or 1/2 cup chocolate chips.  If you are looking for an excuse to get rid of some of the holiday candy that is still around in January, then by all means- add whichever chocolate you have on hand into the frosting!

Instructions on how to use a Pastry Bag:

I’d recommend purchasing the pastry bag which comes with a coupler, which is a small plastic thing which goes inside the bag, and allows you to quickly and easily change decorating tips, to add more diversity to your design. For the purposes of this how-to I used disposable pastry bags, which are plastic and can be thrown out after use.

1) Drop the Coupler, narrow end first into the pastry bad and push it down as far as you can. Drop the coupler base, narrow end first, into the bag and push it down as far as you can.

2) Cut the bottom of the pastry bag so that the coupler end barely peeks out and can be secured at the bottom with the tip.

3) Place a decorating tip on the top of the coupler base.

4) Use the other part of the coupler, “the coupler ring”, and add this over the decorating tip, turning it until all pieces are locked in place.

5) Fold over the top of the pastry bag at least halfway, so that it is easier to spoon the frosting into the bag.

6) Using a spatula, spoon the frosting into the bag- be careful not to overfill- it is always easier to add more frosting than it is to take some out.

7) When the bag is full, twist the end shut so that none can spill out while you are frosting.

It takes a little getting used to, but once you have used a pastry bag a few times, you won’t imagine your life without one!

Chocolate Bundt Cake with Chocolate Cream Cheese Frosting

Chocolate Bundt Cake

Chocolate Bundt Cake Recipe

Rating: 51

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Chocolate Bundt Cake Recipe

This Chocolate Bundt Cake with Chocolate Cream Cheese frosting is certain to be the best part of your new year!


For Chocolate Cake:
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 cup granulated sugar
1 cup milk
3 eggs
3/4 cup Vegetable Oil
3/4 cup cocoa powder
1/4 teaspoon salt
For Chocolate Cream Cheese Frosting:
4 ounces of regular cream cheese, softened.
3 tablespoons unsalted butter
1 teaspoon vanilla extract
8 teaspoons milk
8 Chocolate Truffles ( or substitute 1/2 cup chocolate chips)
Approximately 2-3 cups of powdered sugar, added last, until desired consistency is achieved.


    For Chocolate Cake:
  1. Preheat oven to 350 degrees
  2. Grease a bundt pan well using butter or crisco, don't forget to grease the middle part of the pan where the hole is!
  3. Using a sifter, sift together flour, baking powder, and cocoa powder into a medium mixing bowl.
  4. Add salt and sugar and stir.
  5. Pour contents of bowl into a stand mixer, or you can continue to mix the rest by hand as well.
  6. Add milk, eggs, and vegetable oil until well combined.
  7. Pour the batter into the cake pan.
  8. Bake in oven for 45 minutes.
  9. Remove and cool for around 30 minutes before beginning to frost.
  10. For Chocolate Frosting:
  11. In a small saucepan, melt together the truffles, butter, and vanilla extract.
  12. Whisk in milk and softened cream cheese. (cream cheese should be softened until you can stir it easily)
  13. Combine with the powdered sugar by adding a little at a time, until a creamy consistency is achieved.
  14. Using a spatula, add the frosting to a pastry bag and use to decorate your cake as desired!


Leave a Reply

Your email address will not be published. Required fields are marked *