Craving something intensely chocolatey? This moist chocolate bundt cake topped with a fudgy chocolate peanut butter glaze delivers rich flavor and a tender crumb. If you prefer not to use peanut butter, simply omit it or substitute another nut or seed butter for a different twist. For a bakery-style finish, garnish with mini peanut butter cups and shaved chocolate, or keep it simple—the cake is excellent on its own.
Jump to section:
How To Make Chocolate Bundt Cake
How To Store a Bundt Cake
How To Make the Glaze
Ingredients
Substitutions
FAQs
Why You’ll Love This Easy Glazed Chocolate Bundt Cake
This recipe is simple, quick, and reliably chocolate-forward. It uses cocoa powder and a little melted butter plus yogurt or sour cream to keep the cake soft and moist. The recipe makes enough batter for a 6-cup bundt pan; if you have a larger 10- or 12-cup pan, double the ingredients.
Made With Rich Cocoa Powder and Quality Chocolate
Cocoa powder gives the cake a deep chocolate aroma while the yogurt or sour cream and neutral oil lend tenderness. For the glaze, choose high-quality dark chocolate chunks with a higher cocoa percentage for the best flavor and texture. Check the ingredient list: cocoa solids should appear before sugar for a more intense chocolate taste.
Step-by-Step Instructions for a Moist Double Chocolate Bundt Cake
- Measure ingredients: Have all ingredients and equipment ready before you start for a smooth workflow.
- Mix wet ingredients: Whisk the egg, melted butter, yogurt or sour cream, granulated sugar, and vanilla until slightly frothy.
- Add dry ingredients: Spoon and level the flour, then add cocoa powder, baking soda, and salt. Gently stir until partially combined.
- Add water: Pour in the water and mix until just combined. Use a rubber spatula to scrape the bowl and avoid over-mixing.
- Prepare pan: Generously grease a 6-cup bundt pan and dust with cocoa powder (or flour) to help release the cake cleanly.
- Bake: Pour batter into the prepared pan, smooth the top, and bake at 350°F (175°C) until a toothpick inserted in the center comes out clean or with a few crumbs.
- Cool: Let the cake rest in the pan for 20–30 minutes before inverting onto a cooling rack to finish cooling. Cooling in the pan helps prevent cracking.
- Glaze and decorate: While the cake cools, melt the glaze ingredients using a double boiler. Pour the warm glaze over the cooled cake, letting it drip down the sides. Add decorations if desired.
How To Store a 6-Cup Bundt Cake
Stored at room temperature on a plate and loosely covered with foil, this cake stays fresh for a few days without refrigeration. If you need to keep it longer, refrigerate it, but note the texture can become slightly firmer—bring the cake to room temperature for a couple of hours before serving for best texture.
How To Make a Dark Chocolate Peanut Butter Glaze
The double boiler method melts chocolate gently and prevents burning. Place chopped chocolate, cream (half-and-half or heavy cream), peanut butter, powdered sugar, vanilla, and a pinch of salt in a heat-safe bowl set over simmering water. Stir until smooth, then remove from heat and let the glaze cool slightly to thicken.
Pour the glaze while it is still somewhat runny to achieve attractive drips along the bundt sides. If it becomes too thick, warm it briefly to soften before glazing.
Ingredients
Moist Chocolate Cake:
- 1 large egg
- ¼ cup Greek yogurt or sour cream
- ¾ cup granulated sugar
- ½ cup melted salted butter
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour (spooned and leveled)
- 3 tablespoons cocoa powder (natural)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup water
Chocolate Peanut Butter Glaze:
- ¾ cup dark chocolate chunks
- ½ cup half-and-half or heavy cream
- ¼ cup peanut butter (or substitute another nut/seed butter)
- ½ cup powdered sugar, sifted
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
Substitutions
Gluten-free:
Swap the all-purpose flour for a gluten-free all-purpose blend. You can also try blending gluten-free all-purpose flour with oat flour for added texture.
No peanut butter:
Omit the peanut butter to keep the glaze purely chocolate, or use almond butter, cashew butter, or sunflower seed butter as a substitute.
Triple chocolate:
Add mini chocolate chips to the batter or top the glazed cake with extra shaved chocolate for a triple-chocolate version.
Which cocoa powder?
Because this recipe uses baking soda, choose natural (non–Dutch-processed) cocoa powder so the leavening reacts properly. Dutch-processed cocoa is less reactive and isn’t recommended here.
More Easy Dessert Recipes:
- Lemon Loaf with Lemon Glaze
- Apple Coffee Cake
- Small Batch Chocolate Cupcakes
- Eggless Chocolate Chip Cookies
If you make this chocolate bundt cake, tag #bakedabundance on Instagram and consider leaving a comment or rating for the recipe.
Frequently asked questions
Yes. Cool completely, wrap tightly in plastic wrap, and freeze for up to one month. Thaw at room temperature overnight.
Yes. Cake flour creates a finer, more tender crumb, though all-purpose flour works well too.
Allow the cake to cool in the pan for 20–30 minutes, then invert it onto a rack to finish cooling before glazing.
Generously grease the pan and dust with flour, cocoa, or sugar after oiling to help release the cake cleanly.
Glaze when the cake is cool to the touch; glazing a warm cake will cause the glaze to run off.
Recipe
Chocolate Bundt Cake
This easy, moist chocolate bundt cake is made with sour cream, cocoa powder, and finished with a rich chocolate glaze. Perfect every time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Bundt Cake:
- 1 large egg
- ½ cup salted butter, melted
- ¼ cup sour cream or plain Greek yogurt
- ¾ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour, spooned and leveled
- 3 tablespoons cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup water
Glaze:
- ¾ cup dark chocolate chunks
- ½ cup half-and-half or heavy cream
- ¼ cup peanut butter
- ½ cup powdered sugar, sifted
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Add the egg, melted butter, Greek yogurt or sour cream, granulated sugar, and vanilla to a bowl. Whisk until slightly frothy.
- Spoon and level the flour, then add to the wet ingredients along with cocoa powder, baking soda, and salt. Whisk to partially combine.
- Add the water and stir to combine. Scrape the bowl with a rubber spatula and avoid over-mixing.
- Grease a bundt pan and dust with cocoa powder. Pour in the batter and smooth the top.
- Bake at 350°F for 20–24 minutes, or until a toothpick comes out clean or with a few crumbs. Cool in the pan 20–30 minutes, then remove and cool completely before glazing.
- To make the glaze, combine the chocolate, cream, peanut butter, powdered sugar, vanilla, and salt in a heat-safe bowl over simmering water. Stir until smooth, remove from heat, and let thicken slightly.
- Pour the glaze over the cooled bundt cake and allow it to set. Decorate if desired.