Irresistible Glazed Chocolate Bundt Cake Recipe Is Ready in Three Easy Steps
Our simple cream cheese glaze makes this from-scratch delight even more decadent
This glazed chocolate bundt cake recipe has the perfect amount of sweetness in every single decadent bite. And it’s simple to make. We start with chocolate cake with mini chocolate chips, top it with a vanilla glaze and then finish with sugared cranberries for a dessert that looks every bit as good as it tastes.
Prepping the bundt pan properly before adding the batter helps your cake release with ease. In the Woman’s World test kitchen we use a pastry brush to spread baking spray into all the pan’s crevices, then sprinkle in some flour and tap on the pan while turning it to cover all surfaces. Then just tap out any excess.
Tip: Need buttermilk but don’t want to buy a whole quart? For every cup, sub in 3⁄4 cup yogurt plus 1⁄4 cup water. It’ll give you the same results.
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Ingredients
- 2½ cups all-purpose flour
- ¾ cup cocoa powder
- 1 tsp. baking powder
- 1 tsp. baking soda
- ¾ tsp. salt
- 1 cup butter, at room temp.
- 2 cups packed dark brown sugar
- 5 eggs
- 3 tsp. vanilla extract
- 1½ cups buttermilk
- 1 cup mini chocolate chips
- 4 oz. cream cheese, at room temp.
- ¾ cup confectioners’ sugar
- ¼ cup milk
- Sugared cranberries (optional)
Instructions
Heat oven to 350°F. Coat 13-cup Bundt pan with baking spray with flour. In bowl, combine flour, cocoa powder, baking powder, baking soda and salt; reserve. On medium-high speed, beat butter and brown sugar until light and fluffy, 2-3 min. On low, beat in eggs one at a time, then 2 tsp. vanilla extract.
Alternately beat in flour mixture and buttermilk until combined. Fold in mini chocolate chips. Transfer to pan. Bake until toothpick inserted near center comes out clean, 50-60 min. Let cool in pan 30 min. Transfer from pan to rack and let cool completely.
Transfer cake to serving plate. On medium speed, beat cream cheese and confectioners’ sugar until smooth. Beat in milk and remaining 1 tsp. vanilla until blended; spoon ½ cup glaze over cake. If desired, garnish with sugared cranberries. Serve with remaining glaze.
