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A Chocolate Lover's Chocolate Cake with Cream Cheese Frosting

Chocolate Bundt Cake with Cream Cheese Frosting

Beth Lee
Chocolate Bundt Cake with Cream Cheese Frosting is a chocolate cake lover's dream. Perfect for birthdays, Valentine's Day or anytime cake is the perfect finish to a meal or surprise treat for a loved one.
4.91 from 10 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 329 kcal

Ingredients
  

Cake

  • 1-½ cups granulated sugar
  • 1-¾ cup all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ¾ cup unsweetened cocoa
  • 2 large eggs
  • 1 teaspoon vanilla
  • ½ cup vegetable oil
  • 1 cup buttermilk
  • 1 cup black coffee

Frosting

  • 8 ounces cream cheese softened
  • 6 tablespoons unsalted butter room temperature
  • 1 teaspoon vanilla
  • 8 ounces confectioners sugar sifted

Instructions
 

The Cake:

  • Heat oven to 350° F or 325° F convection with the rack in center position. Butter or spray one Bundt pan.
  • In a large bowl, or in the bowl of a stand mixer, whisk together the sugar, flour, baking soda, baking powder, salt, and cocoa.
    Dry ingredients whisked in a red bowl.
  • Add eggs, vanilla, vegetable oil, buttermilk, and coffee. Beat by hand or on medium speed for 2 minutes; batter will be thin.
    Batter whisked in a red bowl.
  • Pour into the prepared Bundt pan.
    Cake batter in prepared Bundt pan.
  • Bake for 30 - 35 minutes or until a toothpick inserted into center comes out clean.
    Baked cake in Bundt pan.
  • Cool in the pan for 20 minutes, then invert cake onto a wire rack and cool completely before frosting.
    Cake unmolded onto a cooling rack.

The Frosting:

  • In the bowl of a stand mixer, beat cream cheese and butter until smooth. Beat in vanilla extract. Gradually add the sifted confectioners sugar, beating until frosting is smooth and creamy, about 5 minutes.
    Frosted Bundt cake with stripes of cream cheese frosting.

Frost Cake:

  • If you have frosting bags and tips and want to make it look like my marginal attempt at a Nothing Bundt Cake, have at it :-). Otherwise, use an offset spatula to spread the frosting. A bundt cake might lend itself to more of a drizzly icing but we love the cream cheese frosting so I make it work!
    Frosted chocolate Bundt cake with cream cheese frosting.

Notes

  • You can make this cake one day ahead. Cover with cake dome and refrigerate overnight. Let cake stand at room temperature for 2 hours before serving.
  • This cake is just as good 2 or 3 days later, if it lasts that long.
  • If you are going to use any fresh fruit as I show in the picture - I recommend making a bowl of sliced berries on the side, macerating them for a few hours with a bit of sugar and serving alongside a slice of cake. If you decorate the center with berries, it looks good for presentation but don't leave them in there - they will spoil before the cake does!

Nutrition

Calories: 329kcalCarbohydrates: 30gProtein: 4gFat: 23gSaturated Fat: 15gCholesterol: 65mgSodium: 471mgPotassium: 188mgFiber: 1gSugar: 24gVitamin A: 500IUCalcium: 69mgIron: 1.1mg
Keyword Bundt cake, chocolate cake,, Cream cheese frosting
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