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    Home»Cakes»Chocolate Glazed Bundt Cake
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    Chocolate Glazed Bundt Cake

    Arif-By Arif-November 29, 2024Updated:March 15, 2025No Comments5 Mins Read
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    Chocolate Glazed Bundt Cake
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    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.

    Chocolate Glazed Bundt Cake

    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

    Make Chocolate Glazed Bundt 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.

    Bake Chocolate Glazed Bundt Cake

    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.
    Variations Chocolate Glazed Bundt Cake

    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!
    Serving Chocolate Glazed Bundt Cake

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

    Print

    Chocolate Glazed Bundt Cake

    Chocolate Glazed Bundt Cake
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    This Chocolate-Glazed Bundt Cake is a dreamy dessert perfect for festive occasions or family gatherings. With its soft, buttery base and glossy chocolate glaze, it’s as delightful to eat as it is to look at. The floral sprinkles give it a simple yet whimsical touch, making it an ideal choice for springtime celebrations like Easter.

    • Author: Arif-
    • Prep Time: 20 minutes
    • Cook Time: 45 minutes
    • Total Time: 1 hour 5 minutes
    • Yield: 12 slices 1x
    • Category: Dessert
    • Cuisine: European

    Ingredients

    Scale

    For the Cake

    • 2 ½ cups (320g) all-purpose flour
    • 1 ½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup (225g) unsalted butter, softened
    • 1 ¾ cups (350g) granulated sugar
    • 4 large eggs, at room temperature
    • 1 teaspoon vanilla extract
    • 1 cup (240ml) full-fat milk or buttermilk

    For the Chocolate Glaze

    • 1 cup (170g) dark chocolate chips or chopped dark chocolate
    • ½ cup (120ml) heavy cream
    • 1 tablespoon unsalted butter (for shine)

    Decorations

    • Edible flower-shaped sprinkles (or other festive options)

    Instructions

    Cake Preparation

    1. Preheat the Oven: Set the oven to 350°F (175°C). Grease a Bundt pan generously with butter or non-stick spray, then lightly dust with flour. Tap off excess.
    2. Mix the Dry Ingredients: Combine flour, baking powder, baking soda, and salt in a bowl. Whisk well and set aside.
    3. Cream Butter and Sugar: Using a mixer, beat softened butter and sugar on medium speed for 3-4 minutes until pale and fluffy.
    4. Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing thoroughly after each addition. Then mix in vanilla extract.
    5. Combine Wet and Dry: On low speed, alternate adding the dry ingredients and milk in batches (starting and ending with dry). Avoid overmixing.
    6. Bake: Pour batter into the prepared Bundt pan, smooth the top, and bake for 40-45 minutes. Cake is done when a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

    Chocolate Glaze

    1. Heat Cream: Warm the heavy cream in a small saucepan over medium heat (don’t boil), or microwave for 1-2 minutes.
    2. Melt Chocolate: Pour the hot cream over the chocolate chips in a bowl. Let it sit for 2-3 minutes, then whisk until smooth. Stir in butter for a shiny finish.
    3. Glaze the Cake: Once the cake has cooled, drizzle the glaze over it, letting it naturally flow down the sides.

    Decoration

    1. Add Sprinkles: Sprinkle edible floral decorations on the wet glaze to complete the look.

    Notes

    Serving Suggestions

    • Perfect with a cup of coffee or tea.
    • Pair with fresh berries or a dollop of whipped cream for extra indulgence.

    Tips & Tricks

    • Bring all ingredients to room temperature for a smoother batter.
    • Don’t skip greasing and flouring the pan to avoid sticking.
    • Want a tangy twist? Use buttermilk instead of regular milk.

    Storage & Reheating

    • Store in an airtight container at room temperature for 3 days or refrigerate for up to 5 days.
    • Freeze unglazed slices for up to 3 months. Thaw completely before glazing and serving.

    Did you make this recipe?

    Share a photo and tag us — we can’t wait to see what you’ve made!

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    Arif-
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    About Me

    Arif Author @ Cakeshungry.com

    Hi there! Welcome to Cakeshungry.com. I’m Arif, and baking is my happy place. I’ve always loved whipping up cakes and desserts that make people smile. Whether you’re hunting for classic recipes, fresh flavor ideas, or a few baking tips to up your game, you’re in the right spot. Baking isn’t just about the treats—it’s about the joy that comes with them. So, let’s bake something amazing together and make life a little sweeter, one cake at a time!

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