Let’s Talk About This Bundt Cake (Plus, That One Time I Nearly Dropped It)

Okay, so—picture this. It’s raining, the house smells like coffee (and slightly burnt toast, but that’s another story), and I’m knee-deep in cocoa powder because I forgot to measure it into the bowl and not beside it. Moist Chocolate Bundt Cake is my can’t-fail, cheer-up dessert. The first time I made it, I tried flipping the pan with oven mitts that were…well, more decorative than functional. Nearly dropped the whole thing! Saved it by sheer dumb luck and, honestly? Cake never tasted better. I make this when I want to impress people or—let’s be real—when I’m just craving chocolate and don’t want to fuss with frosting. (Not that I haven’t licked the bowl anyway!)

Why You’ll Love This (Or, Why My Family Does)

I make this when I want a no-fail, ultra-chocolatey treat that seems more impressive than it really is. My family goes a bit mad for this, especially my brother, who claims he “doesn’t even like dessert” (right). It’s rich, fudgy, and has that magical quality where it’s somehow even better the next day—if it lasts that long, which, let’s face it, is rare. Also, I’ve tried a lot of fancy tricks, but honestly, the simple version just works. Maybe it’s the sour cream. Or the coffee. Or maybe the universe just likes chocolate cake as much as I do.

What You’ll Need (With Some Swaps, Because Life Happens)

2 cups all-purpose flour (I use the cheap store brand, honestly, but if you’ve got fancy stuff, why not)
3/4 cup unsweetened cocoa powder (Dutch-process is nice, but regular works; once I used hot chocolate mix—don’t recommend!)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, melted and cooled a bit (I’ve swapped in margarine when out of butter—taste isn’t quite the same but hey, it works in a pinch)
2 cups granulated sugar (brown sugar gives it a caramel-y edge; my gran swore by it)
4 large eggs
1 cup sour cream (plain Greek yogurt works if you’re out—sometimes I even use a mix, because why not)
1 cup brewed coffee, cooled (this is the secret! Water or milk works if coffee isn’t your thing, but I think it makes the chocolate sing)
2 teaspoons vanilla extract (sometimes I splash in a bit more, who’s counting?)
Optional: 1 cup chocolate chips (honestly, I just dump whatever’s left in the bag, and sometimes it’s more like a handful and a half)

How I Actually Make It (With Occasional Mess-Ups)

First, preheat your oven to 350°F (that’s about 180°C for my metric pals). Grease a Bundt pan like your life depends on it—seriously, get into all those nooks, or you’ll regret it later. I use butter and then a dusting of cocoa powder. Or sometimes nonstick spray if I’m feeling lazy.
In a big bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt. Don’t worry if it looks a bit lumpy; it’ll all work out.
In another bowl, mix the melted butter and sugar. I use a regular wooden spoon. Electric mixers work, but I always end up getting sugar everywhere.
Add the eggs one at a time, mixing after each. This is where I usually sneak a taste (I know, raw eggs—live dangerously!)
Stir in the sour cream and vanilla. Batter starts to look a bit weird here—don’t panic.
Alternate adding the dry mix and coffee, starting and ending with dry. I just do this in three parts, but honestly, as long as you don’t dump it all in at once, it’s fine. The batter will seem thick—almost mousse-like if you’re lucky.
If you’re feeling wild, fold in chocolate chips. Or nuts, or whatever. I once did mini marshmallows… let’s just say they kind of melted away.
Pour (or scoop—sometimes it’s stubborn) into the prepared Bundt pan. Smooth the top if you remember.
Bake for 45–55 minutes. I check at 45; a skewer should come out mostly clean, but a few crumbs clinging is good. Don’t overbake.
Cool in the pan for 15 minutes—no cheating, or it’ll stick! Then flip onto a rack. If it sticks, run a thin knife along the edges gently. (Or send up a small prayer, your choice.)

Some Notes That Might Save Your Sanity

This cake really does taste better the second day—something magical happens overnight, probably fairies.
If your cake sticks, just dust it with extra cocoa powder or powdered sugar. Nobody will notice; they’re too busy eating.
Once, I forgot the coffee and used orange juice. Don’t. Unless you like weird chocolate-orange combos.
Tried a silicone Bundt pan once. Actually, it came out cleaner, but the edges weren’t as crisp. Up to you!

Stuff I’ve Tried (Not All Genius, If We’re Honest)

Swapped half the butter for mashed avocado (it’s a thing!)—didn’t taste as rich, but not bad if you’re out of butter.
Added a pinch of cinnamon—surprisingly good, especially in winter.
Tried making it gluten-free with a cup-for-cup flour blend. Actually works, but texture is a bit more crumbly.
Once put in dried cherries. Thought it’d be fancy. Turns out, my family just picked them out. Go figure.

Don’t Have a Bundt Pan? Here’s What I Do

No Bundt pan handy? I’ve used a regular 9×13 baking dish—just shorten the bake time by about 10 minutes. Or try two loaf pans! The shape’s different but it’s still cake. I’ve heard you can use a deep round pan and a tin can in the middle (never tried it though, so proceed at your own risk).

How to Store It (If It Survives the Night)

So, officially, you can keep this covered at room temp for up to three days. In my house, it’s usually gone in 24 hours, sometimes less if my sister visits. It does freeze well—wrap tightly in foil, then in a zip bag. Reheat slices in the microwave for that just-baked taste (kind of; nothing’s perfect).

How I Like to Serve It (And My Family’s Odd Traditions)

My favorite way: just a dusting of powdered sugar, maybe with berries if I’m feeling posh. My mum likes to pour a bit of cream on top, and my cousin microwaves her slice, then puts vanilla ice cream on it. Once, we had it with a splash of Irish cream liqueur—highly recommend for grown-ups. Oh, and around the holidays, I’ve been known to drizzle melted chocolate all over and pretend it’s a Yule log.

Pro Tips I Learned the Hard Way

Don’t be tempted to rush the cooling step—been there, done that, cake carnage everywhere (and a few tears).
Actually, the more thoroughly you grease the pan, the less you have to pray at the flip. Trust me.
If you use too much coffee, the batter can go a bit runny—stick to the recipe, or add a little extra flour if you get carried away.

Answers to Some Questions I Always Get

Can I skip the coffee? Yup! Use hot water or milk. But honestly, the coffee really just boosts the chocolate flavor, it won’t taste like mocha.
What if I don’t have sour cream? Greek yogurt works! Even plain yogurt, or I’ve heard crème fraîche if you’re feeling fancy.
How do I know when it’s done? Poke it with a skewer or thin knife—it should come out mostly clean, just a few crumbs is okay. If it’s gooey, give it another 5 minutes.
Why did my cake stick? Probably not enough greasing or maybe cooling too short. Or sometimes, just Bundt pan mischief. Next time, try a combo of butter and flour or cocoa powder. Or try this tip I found on Sally’s Baking Addiction—it works a treat.
Can I make it ahead? Absolutely. Actually, I think it tastes better the next day (just me?).
Best cocoa powder to use? Honestly, I just grab what’s on sale, but if you’re curious, I read this cocoa powder comparison on Serious Eats—it’s kinda fascinating.
Glaze or no glaze? I say go with your mood. Some days I’m all for the classic dusting of sugar, other days I go all out with a chocolate ganache (there’s a good one here on King Arthur Baking if you want to try).

And if you actually made it this far, I’d love to hear how your cake turned out. Or if you’ve ever dropped a cake and still eaten it. No judgment here, friend.