Chocolate Glazed Bundt Cake

Hey there, cake lovers! Today, I want to share with you a simple yet stunning dessert that’ll impress your family and friends. Feast your eyes on this Chocolate-Glazed Bundt Cake.

Looks amazing, doesn’t it? The golden, fluffy cake draped in a rich, velvety chocolate glaze… it’s the kind of dessert that just screams celebration. And the best part? It’s easier to make than you might think.

Think of it as the perfect centerpiece for a spring gathering, like Easter brunch or a casual garden party. Those little floral sprinkles? They’re a fun way to add charm and tie the cake to the season. But you can switch them up for whatever occasion you’re celebrating—more on that later!

This is a dessert that says, “I put in the effort,” without actually taking too much of your time. Fun fact: Bundt cakes, or bábovka, have European roots and are known for their striking shapes. Yet, they’re surprisingly beginner-friendly. You don’t need fancy decorating skills—just a love for dessert and a little patience.

Why You’ll Love This Recipe

Here’s why I keep coming back to this cake:

• The texture? Soft, buttery, and moist. Every bite melts in your mouth.
• The glaze? Rich and chocolatey, with a glossy finish that looks straight out of a bakery.
• The styling? It’s effortless. Just pour the glaze and add sprinkles. Done and dusted!
• Versatility? High. This cake can be dressed up for special occasions or kept simple for everyday treats.

What You’ll Need

Here’s a quick breakdown of everything to get you started:

Prep Time: 20 minutes
Cook Time: 45 minutes
Serves: 12 slices

Difficulty Level: Super approachable. A beginner can handle this with ease, and a seasoned baker will appreciate the simplicity.

The Tools (No Fancy Gear Needed)

• A Bundt pan (the classic shape gives it personality).
• An electric mixer, but even a hand whisk will do in a pinch.
• A couple of mixing bowls and a whisk.
• A saucepan (for the glaze).

No Bundt pan? No big deal. Use a loaf or round pan. Just know the presentation will differ a bit.

Here’s What Goes Into It

For the Cake:

• Flour (2 ½ cups): Regular ol’ all-purpose flour works best here.
• Baking powder (1 ½ tsp) + Soda (½ tsp): Helps the cake rise—don’t skip!
• Salt (½ tsp): Just a pinch. Salt makes the flavors pop.
• Butter (1 cup, softened): Room temp is key—it creams better this way.
• Sugar (1 ¾ cups): Sweet, but not too sweet.
• Eggs (4, room temp): Think fluffy texture. Eggs are the MVP here.
• Vanilla (1 tsp): Obviously.
• Milk (1 cup): Full-fat or buttermilk. Buttermilk adds a subtle tang, if you’ve got it.

For the Glaze:

• Dark Chocolate (1 cup): The real deal. Darker chocolate = richer flavor.
• Heavy cream (½ cup): For that smooth, dreamy consistency.
• Butter (1 tbsp): Just a dab for shine.

For Decoration:

• Sprinkles: Edible flowers, pastel colors, or anything you like.

Let’s Make This Cake

Want to bake this beauty? Stick with me. I’ll guide you through it step-by-step:

1. Prep Like a Pro

• Set your oven to 350°F (175°C).
• Grease your Bundt pan generously—seriously, don’t skimp. Butter, non-stick spray, and a dusting of flour will save you from a stuck cake disaster.

2. Mix Dry Ingredients
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Simple, right?

3. Cream It Up
In a bigger bowl, beat softened butter and sugar together until it’s light, fluffy, and creamy. This takes about 3-4 minutes. Patience pays off here—this step makes the cake tender.

4. Add Eggs & Vanilla
Mix in the eggs one at a time. Trust me, it’s worth the effort. Follow up with vanilla for that aromatic touch.

5. Combine Wet & Dry
Now, it’s time to alternate! Add the flour mix and milk little by little, ending with the flour. Keep the mixer on low—you don’t want to overmix. The batter should be smooth, but not overworked.

6. Bake
Pour the batter into your prepared pan. Smooth the top so it bakes evenly. Pop it in the oven for 40-45 minutes. You’ll know it’s ready when a toothpick comes out clean. Let it cool for 10 minutes before flipping it onto a wire rack.

7. Make That Glaze
Heat the cream until it’s hot (but not boiling). Pour it over the chocolate and let it sit for 2-3 minutes. Stir until smooth, then add butter for the glossy finish.

8. Glaze & Sprinkle
Drizzle the glaze over the cooled cake. Let it flow naturally—don’t overthink it. While it’s still wet, toss on those sprinkles.

Variations to Try

• No Dairy? Use almond milk and coconut cream.
• Need Gluten-Free? Sub the flour with a 1:1 gluten-free mix.
• Make It Fancy: Add a touch of orange zest to the glaze for a citrusy twist.

Serving & Storage

• Plating: A pretty cake stand works best. Add a few edible flowers around the base to match the mood.
• Leftovers: Store at room temp for 3 days or refrigerate for up to 5 days. Planning ahead? Freeze slices (unglazed) in airtight containers—they’ll last up to 3 months!

There you have it. A cake that’s as beautiful as it is delicious. Happy baking!

Print