This rich chocolate bundt cake is a chocolate cake that will make you swoon! A rich chocolate bundt cake with notes of mocha is topped with a homemade salted caramel sauce for an insanely good chocolate bundt cake from scratch.
Disclaimer: I am not really a cake person.
Give me brownies, cookies, ice cream, or just plain chocolate, and I am one happy girl.
While I may be quick to turn down most slices of cake, I can not resist this Chocolate Bundt Cake that is rich and dare I say moist!
Chocolate Bundt Cake with Caramel Sauce
This Chocolate Bundt Cake is perfect for cake people and non-cake people.
The chocolate cake is light and fluffy and full of rich chocolate and hints of coffee flavor. Finished with a glaze of homemade caramel and flecks of sea salt, this Caramel Chocolate Bundt Cake is truly irresistible.
Secrets to the Best Chocolate Bundt Cake
There are a few secrets to this cake that will make it the BEST Bundt Cake Recipe.
- Greek Yogurt
- Just like cakes that call for mayonnaise or sour cream, this cake recipe uses Greek Yogurt to keep the chocolate cake light, fluffy, and moist.
- Feel free to substitute sour cream for the Greek Yogurt. Both have added tang, that compliments the rich flavors in the cake perfectly.
- Coconut Oil
- Coconut oil is a magic ingredient in baked goods. It is incredibly rich and when paired with chocolate the flavors just sing together.
- Coffee
- Coffee enhances the flavor of chocolate–and that is NEVER a bad thing.
- Use freshly brewed STRONG coffee for best results. Both decaf and caffeinated work the same.
How to Make Chocolate Bundt Cake
- Prepare Bundt Pan
- Brush pan well with melted coconut oil, being sure to get ever crevice.
- Dust with Cocoa Powder and shake out excess.
- Prepare Wet Ingredients
- In a stand mixer or large mixing bowl, mix together the yogurt, sugar, oil, eggs, and vanilla and beat together on medium speed, until well combined.
- Prepare Dry Ingredients
- In a separate bowl, mix the flour, cocoa, baking soda, baking powder, and salt until combined.
- Mix Together Ingredients
- Add dry ingredients to wet ingredients and turn mixer to low.
- As the mixer is going, pour in the brewed coffee and mix on low speed until JUST combined.
- Be sure to use hot, freshly brewed coffee.
- Pour cake batter into prepared pan.
- Bake Cake.
- Bake cake for 50-55 minutes or until a toothpick inserted comes out clean.
Salted Caramel Sauce
There is something magical about the combination of caramel and chocolate. The caramel is rich and full of buttery notes, yet chocolate is a strong enough flavor it can stand up to the sweet caramel sauce. Salt is optional, yet it helps to balance the flavors and cut the sweetness.
How to Make Caramel Glaze
- Heat sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon, until it melts into a thick brown, amber-colored liquid as you continue to stir. Do not let it burn.
- Once sugar is completely melted, add the butter. Expect the caramel to bubble rapidly.
- Stir in the butter into the caramel until it is completely melted, about 1-2 minutes.
- Drizzle in the half and half slowly and stir carefully–the mixture will bubble up quite a bit. Continue to cook for 1 minute, stirring constantly.
- Mix in the salt and allow to cool for a couple minutes.
- Drizzle Caramel Sauce over chocolate cake.
More Dessert Recipes
- Mini Cheesecakes
- Dark Chocolate Panna Cotta
- Chocolate Chip Peanut Butter Banana Bars
- Chocolate Peanut Butter Rice Krispie Treats
Chocolate Bundt Cake with Caramel Glaze
This rich chocolate bundt cake is a chocolate cake that will make you swoon! A rich chocolate bundt cake with notes of mocha is topped with a homemade salted caramel sauce for an insanely good chocolate bundt cake from scratch.
Print Pin RatePrep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 16
Calories: 257kcal
Ingredients
For the Chocolate Bundt Cake
- 1¾ cups white wheat unbleached flour
- 1 1/2 cups sugar
- ¾ cups cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup plain yogurt
- ½ cup melted coconut oil or canola oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup freshly brewed hot coffee
For the Salted Caramel Sauce
- 1/2 cup sugar
- 3 tablespoons butter
- 1/4 cup half and half or heavy cream
- 1/2 teaspoon sea salt
Instructions
To make the Chocolate Bundt Cake
- Preheat the oven to 350 degrees F. Brush pan well with melted coconut oil, being sure to get ever crevice. Dust with Cocoa Powder and shake out excess.
- In a stand mixer or large mixing bowl, mix together the yogurt, sugar, oil, eggs, and vanilla and beat together on medium speed until well combined.
- In a separate bowl, mix the flour, cocoa, baking soda, baking powder, and salt until combined.
- Add the dry ingredients to the wet ingredients and mix on low. As the mixer is going, pour in the coffee and mix until JUST combined.
- Pour batter into the bundt pan and bake for 50-55 minutes.
- Let cake cool completely.
To make the Salted Caramel
- Heat sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon, until it melts into a thick brown, amber-colored liquid as you continue to stir. Do not let it burn.
- Once sugar is completely melted, add the butter. Expect the caramel to bubble rapidly.
- Stir in the butter into the caramel until it is completely melted, about 1-2 minutes.
- Drizzle in the half and half slowly and stir carefully--the mixture will bubble up quite a bit. Continue to cook for 1 minute, stirring constantly.
- Mix in the salt and allow to cool for a couple minutes.
- Drizzle the caramel over the cake and serve.
Nutrition Facts
Chocolate Bundt Cake with Caramel Glaze
Amount Per Serving
Calories 257 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 8g50%
Cholesterol 29mg10%
Sodium 391mg17%
Potassium 137mg4%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 25g28%
Protein 3g6%
Vitamin A 125IU3%
Vitamin C 0.1mg0%
Calcium 44mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!
Kristen Chidsey
Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.
Latest posts by Kristen Chidsey (see all)
- Homemade Taco Seasoning - January 27, 2020
- Creamy and Cheesy Chicken and Rice - January 24, 2020
- Healthy Banana Oatmeal Cookies - January 23, 2020
Just made this for Christmas Day dessert – so easy to make! The house smells amazing and the caramel sauce was much easier than I thought – will definitely use it often!
I am so glad you found this recipe EASY and delicious! Merry Christmas!
Thank you so much for sharing. My glaze turned out beautifully. I made a lovely pound cake and wanted a nice caramel glaze. This worked out great. Happy Christmas and may your family be happy and healthy.
Oh I am so glad you enjoyed Patti. Merry Christmas to your family as well.
I am totally a cake person so this recipe is heaven to me! I love making bundt cakes but have never tried it with greek yogurt, seeing how yours turned out – I’m going to give it a try!
Can’t wait to try this recipe, I know my family will love it!
Hi, if you didn’t want to add in the coffee, what would you replace it with (e.g. some sort of additional wet ingredient, or nothing at all)?
Hi Tracey! The coffee really helps to enhance the chocolate flavor, but if you did not want to use, you would need to replace with 1 cup hot water.
Thank you 🙂 I 100% love the smell of coffee, but really dislike the taste if it is in anything – even just a tiny amount.
I love salted caramel! This looks gorgeous – definitely would be a show-stopper for the holidays.
Ali, if you love salted caramel–this cake is for you!
This looks fantastic – the flavor combination sounds phenomenal! I completely agree with you about dry cake. I’d rather have no cake than dry cake, since that just makes me sad. But this one looks irresistible!
I bet your cakes are NEVER dry!
I’m totally with you! I been scraping buttercream off wedding and birthday cake since I was a girl! (Of course cream cheese frosting is another story!) I love bundt cakes because they usually have just a simple glaze, like yours or a dusting of powdered sugar. Your cake sounds right up my alley!
Cream cheese frosting is a totally different story!!
Gorgeous cake my friend. Love that salted caramel. Woo hoo!
Thank you Allie. The salted caramel is where it is at!
Ahh! I need a full sized bundt pan! I only have mini ones 😉
You totally need a full sized pan–although making these as mini cakes to give away at Christmas would be divine!
Kristen, I thought I shouldn’t come here armed with just coffee and I thought right for once! This Salted Caramel Mocha Bundt Cake is off the charts droolacious! Unlike you, I am so a cake person and could devour this like Goldilocks did that baby bears porridge!
Happy Monday to you – looks like your week is off to a great start with this cake 🙂
Yes, you would devour this for sure 🙂
Salted Caramel is a particular weakness of mine. This looks scrumptious!
This cake would surely make you weak at the knees then!
Funny, for 10 years I’ve had a custom cake business and cake is my least favorite dessert. This looks fabulous!
LOL! You probably got a bit burnt out on cakes.
I’m not that much of a cake person either but I can be pretty sure I would love this too – that sauce sounds delicious, as does the cake itself!
Thanks Caroline. It is really hard to resist that caramel!
Your caramel drizzle pushes this cake WAY over the top! What a terrific addition to any holiday menu!!!
Thanks Liz, that caramel drizzle is quite something!
I’ve been dying to make a bundt cake and this looks fabulous! All my favorite flavors wrapped up in one. Gorgeous!
This is the bundt cake to try for sure Denise!