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Chocolate Fudge Bundt Cake

This Chocolate Fudge Bundt Cake is rich, moist, and fudgy with a glossy cocoa glaze—perfect for any occasion and easy to make!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Servings: 12 servings

Ingredients

  • 2 cups granulated sugar for sweetness and structure
  • 1 3/4 cups all-purpose flour the base of your cake
  • 3/4 cup unsweetened cocoa powder for deep chocolate flavor
  • 1 1/2 teaspoons baking powder helps the cake rise beautifully
  • 1 1/2 teaspoons baking soda provides lift and lightness
  • 1 teaspoon salt enhances all the flavors
  • 2 large eggs binds ingredients and adds richness
  • 1 cup whole milk keeps the crumb soft and tender
  • 1/2 cup vegetable oil adds moisture without overpowering
  • 2 teaspoons vanilla extract elevates the chocolate flavor
  • 1 cup boiling water intensifies the cocoa and softens the batter
  • 1 cup chocolate chips for pockets of melty chocolate inside
  • 1 cup powdered sugar for the glaze
  • 2 tablespoons unsweetened cocoa powder to deepen the glaze’s color and flavor
  • 3 tablespoons milk to smooth the glaze
  • 1 teaspoon vanilla extract rounds out the glaze’s taste

Instructions

  • Start by preheating your oven to 350°F (175°C). Grease your Bundt pan generously with butter or non-stick spray, making sure to coat every nook and cranny. Dust the pan lightly with flour or cocoa powder to prevent sticking and ensure a perfect release.
  • In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. This step ensures even distribution of leavening agents and prevents lumps, which is key for a smooth batter.
  • In a separate bowl, whisk together the granulated sugar, eggs, milk, vegetable oil, and vanilla extract until well combined. The eggs and oil create a rich texture while the milk adds moisture.
  • Gradually add the dry ingredients into the wet mixture, stirring gently but thoroughly. Don’t overmix—stop as soon as everything is incorporated to keep the cake tender.
  • Slowly pour in the boiling water while stirring. This hot water activates the cocoa powder, intensifying the chocolate flavor and producing that signature moist crumb. The batter will be thin—that’s perfect!
  • Once your batter is smooth, fold in the chocolate chips. These will melt slightly during baking, creating delightful pockets of gooey chocolate throughout the cake.
  • Pour the batter evenly into your prepared Bundt pan. Tap the pan gently on the counter to release any air bubbles. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • Allow the cake to cool in the pan for about 15 minutes, then invert it onto a cooling rack to cool completely. While the cake cools, whisk together the powdered sugar, cocoa powder, milk, and vanilla extract to create the glaze.
  • Once the cake is completely cool, drizzle the glaze evenly over the top. The glaze adds a beautiful sheen and an extra chocolatey touch that takes this cake to the next level.

Equipment

  • Bundt pan (10-inch)
  • Mixing bowls
  • Whisk and/or electric mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack
  • Small Bowl

Notes

  • Store at room temperature in an airtight container for up to 3 days or refrigerate for up to one week.
  • Freeze sliced pieces in airtight bags for up to 3 months; thaw before serving.
  • Use different types of chocolate chips like semi-sweet, dark, or white for varied flavor and texture.