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.
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Servings: 16
Calories: 257kcal
Ingredients
For the Chocolate Bundt Cake
- 1¾ cups white wheat unbleached flour
- 1 ½ 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
- ½ cup sugar
- 3 tablespoons butter
- ¼ cup half and half or heavy cream
- ½ 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
Calories: 257kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 391mg | Potassium: 137mg | Fiber: 1g | Sugar: 25g | Vitamin A: 125IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1.3mg
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Daphne
How far in advance of Christmas can I make this cake.? I can manage the sauce just before serving but need some timings to get the cake sorted before the big day!
Kristen Chidsey
Hi Daphne! I would suggest making 2-3 days in advance. Alternatively, you make it much earlier and then freeze. Cool completely, wrap in several layers of plastic wrap, followed by foil, and then store in the freezer until the day before you intend to serve. Defrost in the refrigerator overnight and then serve with the sauce. Enjoy!
Maggie Miller
Can I put the caramel sauce on the day before as I will be traveling on Thanksgiving Day?
Kristen Chidsey
Hi Maggie, you can and it will solidify some. It would be better to bring the sauce in a separate container and warm before serving with the cake.
Christine
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!
Kristen Chidsey
I am so glad you found this recipe EASY and delicious! Merry Christmas!
Patti O'Neal
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.
Kristen Chidsey
Oh I am so glad you enjoyed Patti. Merry Christmas to your family as well.
Beth
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!
Shadi Hasanzadenemati
Can't wait to try this recipe, I know my family will love it!
Tracey
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)?
Kristen Chidsey
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.
Tracey
Thank you 🙂 I 100% love the smell of coffee, but really dislike the taste if it is in anything - even just a tiny amount.
Ali
I love salted caramel! This looks gorgeous - definitely would be a show-stopper for the holidays.
Kristen Chidsey
Ali, if you love salted caramel--this cake is for you!