The cocoa bundt cake is one of those desserts that captivates at first glance: soft, tall, and with that spectacular shape that makes it perfect not only for breakfast and snack time but also as a dessert to serve on special occasions. It’s much simpler to make than it seems: just a few ingredients, a bowl, and the classic bundt pan to get a fragrant and irresistible cake.
This version is made with vegetable oil and water, so no butter, and is enriched with unsweetened cocoa powder, which gives it a strong chocolate taste. The result is a very soft and slightly moist cake that stays tender for days.
If you’ve never used a silicone mold, don’t worry: with a few small tips, you’ll be able to unmold the cake perfectly without breaking it. I’ll explain everything in the recipe and final tips!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 170 g sugar
- 290 g all-purpose flour
- 60 g unsweetened cocoa powder
- 100 ml sunflower oil
- 100 ml water
- 1 packet baking powder
- 100 g powdered sugar
- 4 teaspoons water
Tools
- Mold
Steps
Whisk the eggs with the sugar until you get a light and fluffy mixture.
Add the oil and water gradually, continuing to mix.
Sift together the flour, cocoa, and baking powder, then gradually incorporate them into the mixture, stirring with a spatula.
Pour into the bundt cake silicone mold lightly greased with oil and dusted with cocoa.
Bake in a static oven at 356°F (180°C) for 40–45 minutes. Check with a skewer.
Allow the cake to cool completely in the mold before unmolding.
Prepare the glaze by mixing powdered sugar and water until smooth. Pour it over the cooled cake.
Storage
The cocoa bundt cake stays soft for 3-4 days at room temperature, under a glass dome. You can also freeze it already sliced, without glaze, and thaw when needed.
Tips
If you prefer a moister cake, you can replace the water with milk or cream.
For a perfect silicone mold: always grease it and let it cool well before turning out the cake.
The glaze can be flavored with coffee or orange essence.
FAQ
Can I use the classic aluminum mold?
Yes, but remember to butter and flour it well. The baking will be slightly more uniform.
How can I make the bundt cake even more indulgent?
Sure! Add chocolate chips to the batter or fill the cake with whipped cream or mascarpone cream.
Is it possible to make it gluten-free?
Yes, just replace the all-purpose flour with a gluten-free blend suitable for cakes.
