This chocolate and cream bundt cake is super soft, tall and irresistibly indulgent, with a tender batter that melts in your mouth. Perfect for anyone who loves simple homemade chocolate desserts.
If you love chocolate desserts, this chocolate and cream bundt cake will win you over at the first bite. The cream makes the batter soft and moist, while the chocolate provides an intense, enveloping taste. It’s a simple but irresistible cake, perfect for breakfast, an afternoon snack, or as a dessert—similar to the classic chocolate bundt cake I baked in the air fryer but in a more indulgent version. If you want a lighter yet tasty option, try the chocolate bundt cake with aquafaba (egg-free)—it’s amazing.
Here are three foolproof, super-indulgent chocolate recipes that will win you over
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
You only need a few simple ingredients to make this soft and indulgent bundt cake that’s tall and perfect for the whole family.
- 3 eggs
- 180 3/4 cup + 2 tbsp (180 g) granulated sugar
- 120 4.2 oz (120 g) dark chocolate (or milk chocolate)
- 100 3.5 fl oz (about 1/3 cup + 1 tbsp) sunflower seed oil
- 125 1/2 cup (125 g) heavy cream (whipping cream)
- 300 2 1/2 cups (300 g) all-purpose flour
- 1 packet (about 1 tbsp) baking powder
- 1 1 tbsp unsweetened cocoa powder
- dark or milk chocolate (for decorating)
- powdered sugar (for dusting)
- vanilla extract
If you prefer a two-tone version, try my chocolate and cream bundt cake in the air fryer
also try:
milk bundt cake
vanilla cream loaf cake
cappuccino cake
Steps
The preparation is quick and easy: in a few steps you’ll have a tall, soft and wonderfully aromatic bundt cake.
Beat the eggs: In a bowl, beat the eggs with the sugar very well for at least 7–8 minutes until they are light and frothy. Continue beating while adding the oil, then add the vanilla and the unsweetened cocoa powder, and finally fold in the sifted flour and baking powder.
Add what makes the cake so soft Whip the cream until stiff peaks form, then gently fold it into the batter without deflating it.
Pour and bake Pour the batter into a greased and floured bundt pan about 10 inches (25 cm) in diameter. Arrange pieces of chocolate on the surface, pressing a few slightly into the batter so they melt into creamy pockets. Bake at 356°F (180°C) for about 35–40 minutes, but adjust to your oven and use the toothpick test. Once baked, let it cool and then dust with powdered sugar.
Helpful tips
Always use eggs at room temperature — they will whip more easily. You can use dark or milk chocolate, and chocolate with hazelnuts also works great for a crunchy touch.
