Chocolate Bundt Cake
30 MIN
45 MIN

Chocolate Bundt Cake


  • 2 cups (280 g) unbleached all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • 1 ¾ cups (370 g) sugar
  • 1 ½ cups (375 ml) buttermilk
  • ½ cup (125 ml) canola oil
  • ½ tsp vanilla extract
  • ½ cup (50 g) cocoa powder


  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter and flour (see note) a 10 to 12-cup (2.5-3 litre) Bundt pan.
  2. In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.
  3. In another large bowl, whisk the eggs with the sugar, ¾ cup of the buttermilk, the oil and vanilla. Set aside.
  4. In a small bowl, whisk the cocoa powder with the remaining buttermilk (¾ cup). Add to the egg mixture. Add the dry ingredients and stir until smooth. Spread the batter into the pan.
  5. Bake for 45 to 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Unmould and let cool completely on a wire rack.


For a uniform, dark exterior, dust the pan with cocoa powder instead of flour.