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Pioneer Woman Chocolate Bundt Cake

Pioneer Woman Chocolate Bundt Cake - recipe card
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This rich, moist chocolate bundt cake features a tender crumb with deep cocoa flavor, finished with a glossy chocolate glaze that hardens into a crackly shell. A classic dessert that is both elegant for company and simple enough for a weeknight treat.

Ingredients

Scale
  • 1 3/4 cups (219g) all-purpose flour
  • 1 1/2 cups (300g) granulated sugar
  • 3/4 cup (60g) unsweetened cocoa powder (natural or Dutch-process)
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup (240ml) buttermilk, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) hot coffee (freshly brewed or instant dissolved in hot water)
  • 1/2 cup (113g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1/3 cup (80ml) heavy cream
  • 1/4 cup (20g) unsweetened cocoa powder (for glaze)
  • 1 teaspoon vanilla extract
  • Pinch of kosher salt

Instructions

  1. Position a rack in the center of the oven and preheat to 350°F (177°C). Generously grease a 10-cup bundt pan with softened butter or nonstick baking spray that contains flour, ensuring all crevices are coated to prevent sticking — this step is critical for a clean release.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, 3/4 cup cocoa powder, baking soda, baking powder, and kosher salt. Whisk for 30 seconds to aerate and break up any lumps.
  3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and 2 teaspoons vanilla extract until smooth and fully combined. The buttermilk adds tenderness and reacts with the leaveners for a light crumb.
  4. Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined — about 20 strokes — then pour in the hot coffee and stir until the batter is smooth and thin. The hot coffee blooms the cocoa powder, deepening the chocolate flavor.
  5. Pour the batter into the prepared bundt pan, spreading evenly. Tap the pan gently on the counter 3-4 times to release any air bubbles. Bake for 45-50 minutes, until a wooden skewer inserted into the thickest part comes out clean or with only a few moist crumbs.
  6. Let the cake cool in the pan on a wire rack for exactly 15 minutes. Invert the pan onto the rack and lift it off carefully. Allow the cake to cool completely to room temperature, at least 1 hour, before glazing to prevent the glaze from melting off.
  7. While the cake cools, make the glaze: In a medium bowl, place the softened butter, sifted powdered sugar, 1/4 cup cocoa powder, heavy cream, 1 teaspoon vanilla, and a pinch of salt. Whisk vigorously until smooth and glossy, about 2 minutes. If too thick, add cream 1 teaspoon at a time; if too thin, add powdered sugar 1 tablespoon at a time.
  8. Place the cooled bundt cake on a serving plate. Pour the glaze over the top, letting it drip down the sides. Use an offset spatula to spread it evenly if needed. Let the glaze set for at least 30 minutes before slicing — it will firm into a shell that cracks beautifully when cut.

Notes

Store the glazed cake in an airtight container at room temperature for up to 3 days. For longer storage, freeze the unglazed cake tightly wrapped in plastic wrap then foil for up to 3 months; thaw overnight at room temperature, then glaze and serve. To reheat individual slices, microwave on medium power for 15-20 seconds, or warm in a 300°F (150°C) oven for 5 minutes. Avoid refrigerating the cake as it can dry out the texture.

Nutrition

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