Subscribe to Cookie Madness by Email

Perfectly Chocolate Bundt Cake

by on February 3, 2013 · 19 comments

If you’re looking for a last minute Super Bowl cake, I’ve got you covered!

Perfectly Chocolate Cake

This is the fastest, most convenient, and economical cake I know of.  And you probably have all the ingredients in the pantry right now — well, at least for the cake.  You may or may not have everything for The Cake Mix Doctor’s Marshmallow Frosting (shiny!), but this cake can be draped in just about anything including a basic chocolate ganache.


The “super secret” source of this recipe is Hershey’s, but I got it years ago from my cousin, Julie.  We usually make it as cupcakes or layers, but I’ve been on a Bundt cake kick and wanted to use a fluted pan.  For the cocoa powder, I used natural, but Dutch process also works well.  And if you prefer using buttermilk in place of milk or coffee in place of water, go  for it.  The only thing to watch carefully is the time.  Mine was done in 45 minutes, but sometimes it takes up to 55.

Perfectly Chocolate Bundt Cake
 
Prep time
Cook time
Total time
 
An easy Bundt cake made in one bowl.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
  • 1 3/4 cups (8 oz) all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder, natural type
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup milk or buttermilk (see note if using buttermilk)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water (or coffee)
Marshmallow Frosting
  • 2 cups powdered sugar
  • 1/2 cup unsweetened natural or Dutch cocoa powder
  • 3/4 cup small or 6 large marshmallows
  • 1/3 cup plus 2 tablespoon of milk
  • 4 tablespoons of unsalted butter
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 F. Spray a Bundt pan with flour-added baking spray.
  2. Mix together flour, sugar, cocoa, soda, baking powder and salt in large bowl. Add oil, milk, eggs and vanilla. Beat two minutes with electric mixer at medium speed. Stir in water until blended. Batter will be thin.
  3. Pour batter in the Bundt pan and bake for 45-50 minutes or until skewer or pick inserted comes out clean.
  4. Let the cake sit in the pan for about 10 minutes, then carefully turn it from the Bundt.
  5. To make the frosting, sift the sugar and set it next to the stove. Keep the cocoa powder handy, too. I don’t usually mix the two ahead of time, because I know I’ll use all of the cocoa powder, but I don’t always use every bit of sugar.
  6. Combine the butter, marshmallows and milk in a large (3 quart) saucepan. Heat on medium to medium low, stirring often, until melted and smooth. Remove from heat and stir in cocoa. Add about half the powdered sugar and stir well, then gradually add more until you get just the consistency you want. I usually use it all. Add vanilla and stir until smooth. Pour over the cake, letting it fall down the sides and into the center.
Notes
For shiny, heavy Bundt pans use 350 degrees F. For black Bundt pans, use 325F. if using buttermilk, increase soda to 2 and decrease baking powder to 1.

 

Related posts:

Published on February 3, 2013

{ 19 comments… read them below or add one }

Cookie Sleuth February 3, 2013 at 11:11 am

This looks amazing! Happy Super Bowl Sunday!

Sheila February 3, 2013 at 11:28 am

YUM! Is the frosting put on while the cake is warm? Thanks!

Anna February 3, 2013 at 11:41 am

Sheila, my cake was still a little warm when I put the frosting on. However, the frosting goes on while the frosting itself is warm, so it really doesn’t matter. If you want the frosting to be a little thicker, you can let it sit and cool in the pan. I poured mine on almost immediately after taking it off the stove because I wanted it to really drip down all over the cake. A lot of it went into that center hole, but I dug it out.

Mary Lynn February 3, 2013 at 11:53 am

Anna, I been wanting to try out my new Bundt pan and this the perfect recipe for us. Since our team (Pittsburgh Steelers) are not in the Super Bowl and we are waiting for more snow to fall, I have been cooking/baking all weekend.

Chewthefat February 3, 2013 at 1:07 pm

In a word–amazing! I’m not a marshmallow person, but that frosting sounds quite intriguing as well. The frosting makes it look like a giant Hostess cupcake (with the peelable frosting).

Martha February 4, 2013 at 12:12 am

This was the chocolate cake recipe my Mom made when I was a kid, but she most often baked it in a 9×13 pan, never a bundt. Can’t wait to give it a try. The icing looks and sounds perfect.

Karen February 4, 2013 at 9:39 am

Oh yummy! I wish my hubby liked chocolate cake. Sigh, what event is coming up that I can make this to take to and have a slice and not the whole thing left over at home???

Sue February 4, 2013 at 10:14 am

I love a good chocolate bundt cake recipe. I’ll have to give this a try. This is the one I usually make. http://www.cookiemadness.net/2009/08/a-really-good-chocolate-bundt-cake/
I made Rice Krispie Bars for game day. Aren’t you impressed!? I did brown the butter, woo hoo!!

Ela February 4, 2013 at 11:37 am

You’re right, I have everything in the pantry to make this cake. It looks moist and delicious.

I always wonder, what makes a chocolate frosting shiny and I would like to achieve that when making chocolate frosting. I like poured icing/frosting. What do you think is the secret?

Wendy February 4, 2013 at 9:50 pm

There is something special about a Bundt cake. This one looks wonderful! Anna, does this frosting/glaze set/dry to the point where you can touch it and nothing sticks to your finger? I am looking everywhere for a ganache-like frosting that really sets up. Yours is SO shiny and pretty.

Anna February 4, 2013 at 10:00 pm

Hi Wendy,
This particular icing/frosting is really shiny, but it doesn’t set up quite like ganache. That is, it’s a little bit sticky. I have tried so many ganache and icing recipes that I forget which is which, but one that I have used over and over and that you might like is the on I use on my Boston Cream Pies and Boston Cream Poke cake recipe. It’s super easy and definitely a little firmer than the one in this photo. Here’s the link. http://www.cookiemadness.net/2012/03/boston-cream-poke-cake/ It uses 4 tablespoons butter, 2 ounces of unsweetened chocolate, 2 cups of sifted powdered sugar, some boiling water and a little vanilla.

Jennifer February 5, 2013 at 9:21 am

I made this last night and it turned out really well. I was worried about the lack of butter or melted chocolate making it not rich/chocolate-y enough, so I added some mini-chocolate chips (about 1/3 a cup) and I really should have left them out. It would have been plenty chocolate-y without them.

I also used a bit of buttermilk as I had about a 1/3 a cup on hand and just mixed it with 2/3 a cup of skim milk.

Oh, and I did add about a Tbs of espresso powder to the boiling water.

Anna February 5, 2013 at 11:39 am

Glad you liked it! What we’ve noticed around here is that it gets better with age, so you may like it even better today and tomorrow than you did last night.

But yes, I love that it uses oil. It’s cheaper, easier to use and keeps the cake moist.

Joy February 6, 2013 at 1:13 am

Hello Anna, just a quick question: what size bundt pan did you use? I have a 6-cup silicone bundt pan (the floppy kind), but that seems a bit small for this recipe. Fill it up part way perhaps? The cake looks yummy, especially with that glaze! :)

Anna February 6, 2013 at 8:21 am

Joy, I used a 12 cup Bundt. Just halve the recipe and you’ll be fine. You might have to adjust the baking temp and time somewhat for silicone, but I’m not sure.

Jennifer J-W October 9, 2013 at 2:55 pm

Anna,
I have made this recipe often and love bundt cake. However, for a change, I’m thinking of making it as a layer cake and making 7 minute icing. I think it’ll be awesome!
Jennifer

Linda March 15, 2014 at 3:50 pm

Hi, I just made this -still baking-but wanted to share. I have two 3-cup bundt pans, and am using them for the first time. The recipes included with them has about the same volume as this, and says to divide between the two. I ended out filling both pans about 3/4 full, and then having enough batter for 9 regular sized cupcakes. As I’m watching them bake, that was too much batter for the pans. They didn’t overflow per se, but have risen above the top rim and are sort of mushrooming. Next time, I’ll pour batter into 12 cupcakes, and then divide the remainder between the two bunds pans. Oh no, just looked and one of the pans did overflow. I shouldn’t have pushed it. Maybe it was the whiskey I substituted for part of the water. :). I was in Wegmans earlier and they were handling out samples of their Irish cream ice cream. The young woman said she had made a chocolate cake, left it unfrosted and served the ice cream over it. I couldn’t resist either!

Anna March 15, 2014 at 4:40 pm

Linda, thanks for the info! I usually use a 10 inch, 12 cup Bundt pan for this recipe or I divide it in half and use a 6 cup Bundt pan. I love the 6 cup size because it accommodates a half batch of almost any standard size Bundt. The 3 cup size Bundt pans must be very cute! I guess next time you might want to just halve the recipe and then divide among the two 3 cup Bundts.

Now I feel like I need to buy a couple of 3 cup Bundts. Those must be handy.

Linda March 18, 2014 at 7:13 pm

Anna, the cakes all came out great, even with the overflow. The 3 cup bundt pans (or “bundform” as they’re described on the insert.) are made by Kaiser and I got them on amazon. They’re cast aluminum, nonstick, and I got two different designs. One cake is a perfect size for 2 – 4 people, so depending on which recipe you use, you’ll get two cakes OR two cakes with a dozen or so cupcakes!

Leave a Comment


Rate This Recipe:  

Previous post:

Next post: