This dense, moist joanna gaines chocolate bundt cake is made with rich cocoa powder and sour cream, ready in 65 minutes. The warm, buttery chocolate glaze pooling in the ridges creates an irresistible glossy finish. I always reach for this recipe when I need a reliable, crowd-pleasing dessert.
Try More Desserts Recipes:
- Joanna Gaines Bread Pudding Recipe
- Joanna Gaines Buttermilk Pancakes Recipe
- Joanna Gaines Key Lime Pie Recipe
🤎 Why You Will Love This Chocolate Bundt Cake Recipe:
- Deep, rich chocolate flavor: This Chocolate Bundt Cake Recipe delivers an intense cocoa taste that feels indulgent and satisfying, perfect for true chocolate lovers.
- Super moist and tender texture: Every slice of this Chocolate Bundt Cake Recipe stays soft, fluffy, and moist thanks to the balanced ingredients and baking method.
- Beautiful presentation with no effort: The bundt shape creates a stunning cake without needing complicated decorating, making this Chocolate Bundt Cake Recipe perfect for any occasion.
- Simple ingredients, big results: You can make this Chocolate Bundt Cake Recipe using basic pantry staples while still achieving a bakery-quality dessert.
- Easy to make for beginners:The steps are straightforward, so even new bakers can confidently prepare this Chocolate Bundt Cake Recipe.
- Perfect for any occasion: This Chocolate Bundt Cake Recipe works for birthdays, holidays, or simple family desserts.
🍫 Joanna Gaines Chocolate Bundt Cake Ingredients
For the Cake:
- 1 cup unsalted butter
- 1/3 cup unsweetened cocoa powder
- 1 tsp kosher salt
- 1 cup water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
For the Glaze:
- 1/2 cup unsalted butter
- 1/4 cup whole milk
- 1/4 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup chopped pecans (optional)
🎂 How To Make Joanna Gaines Chocolate Bundt Cake
- Preheat and Prepare: Preheat oven to 350°F and generously grease a 10-inch Bundt pan with baking spray.
- Boil the Cocoa Mixture: In a saucepan, combine butter, cocoa, salt, and water. Bring to a boil, then remove from heat.
- Whisk Dry Ingredients: In a large bowl, whisk together the flour, sugar, and baking soda.
- Combine Wet and Dry: Pour the hot cocoa mixture over the dry ingredients and stir until just combined.
- Add Sour Cream and Eggs: Whisk in the eggs, sour cream, and vanilla until the batter is completely smooth.
- Bake the Cake: Pour batter into the prepared pan. Bake for 40 to 45 minutes until a toothpick inserted comes out clean.
- Make the Glaze: Melt butter, milk, and cocoa in a saucepan. Whisk in powdered sugar and vanilla until smooth, then pour over the slightly cooled cake.
⚡ Can I Swap The Water For Something Else?
Yes. A popular baker’s tip for this specific recipe is to substitute the warm water with strong hot coffee. Coffee doesn’t make the cake taste like mocha instead, it “blooms” the cocoa to intensify the chocolate flavor.
💡 Recipe Tips
- Grease thoroughly: Bundt cakes love to stick, so use a high-quality baking spray with flour to coat every crevice.
- Let it cool: Wait exactly 15 minutes before flipping the cake out of the pan to prevent cracking.
- Sift the powdered sugar: This ensures your chocolate glaze is perfectly smooth and free of white lumps.
What Makes It So Moist?
The combination of plain yogurt (or sour cream) and instant pudding mix adds significant fat and moisture, creating a dense, velvety crumb.
☕ What To Serve With Chocolate Bundt Cake?
A slice of this rich cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of unsweetened whipped cream. A hot cup of dark roast coffee also helps cut through the sweetness naturally.
🎚 How To Store Leftovers Chocolate Bundt Cake?
Store leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze individual slices wrapped tightly in plastic wrap for up to 3 months.
🥵 How To Reheat Leftovers Chocolate Bundt Cake?
In The Oven: You can reheat Chocolate Bundt Cake in the oven for a soft, fresh texture. Wrap slices in foil and warm at 160°C (320°F) for about 10–12 minutes until heated through.
In The Microwave: For a quick method, use the microwave. Place a slice on a plate and heat for 15–25 seconds until warm and slightly soft, perfect with ice cream or cream.
FAQs
Can I use Dutch-process cocoa? Yes, Dutch-process cocoa works wonderfully here and will give the cake an even darker color and richer flavor.
Why did my cake stick to the pan? If the pan wasn’t greased thoroughly or the cake cooled for too long before flipping, it can stick. Next time, try brushing melted shortening directly into the pan before dusting with flour.
Can I skip the sour cream? Sour cream is crucial for moisture in this batter. However, plain full-fat Greek yogurt makes an excellent one-to-one substitute if you are out of sour cream.
More Desserts Recipes:
- Joanna Gaines Banana Pudding Recipe
- Joanna Gaines Blueberry Muffins Recipe
- Pioneer Woman Strawberry Pie Recipe
📊 Chocolate Bundt Cake Nutrition Fact
- Calories: 480 kcal
- Total Fat: 22 g
- Saturated Fat: 14 g
- Cholesterol: 75 mg
- Sodium: 250 mg
- Total Carbohydrate: 68 g
- Protein: 5 g
joanna gaines chocolate bundt cake
Course: Desserts, BreakfastCuisine: AmericanDifficulty: Medium12
servings20
minutes45
minutes1
hour5
minutesDense, fudgy joanna gaines chocolate bundt cake loaded with rich cocoa powder and sour cream, ready in 65 minutes. This simple but decadent dessert is the ultimate cozy weekend treat for your whole family.
Ingredients
1 cup unsalted butter
1/3 cup unsweetened cocoa powder
1 tsp kosher salt
1 cup water
2 cups all-purpose flour
2 cups granulated sugar
1 tsp baking soda
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract
1/2 cup unsalted butter
1/4 cup whole milk
1/4 cup unsweetened cocoa powder
3 cups powdered sugar
1 tsp vanilla extract
1/2 cup chopped pecans (optional)
Directions
- Preheat and Prepare: Preheat oven to 350°F and generously grease a 10-inch Bundt pan with baking spray.
- Boil the Cocoa Mixture: In a saucepan, combine butter, cocoa, salt, and water. Bring to a boil, then remove from heat.
- Whisk Dry Ingredients: In a large bowl, whisk together the flour, sugar, and baking soda.
- Combine Wet and Dry: Pour the hot cocoa mixture over the dry ingredients and stir until just combined.
- Add Sour Cream and Eggs: Whisk in the eggs, sour cream, and vanilla until the batter is completely smooth.
- Bake the Cake: Pour batter into the prepared pan. Bake for 40 to 45 minutes until a toothpick inserted comes out clean.
- Make the Glaze: Melt butter, milk, and cocoa in a saucepan. Whisk in powdered sugar and vanilla until smooth, then pour over the slightly cooled cake.
