Moist, rich Chocolate Buttermilk Bundt Cake Recipe is so full of chocolaty flavor! You’d never guess that this delicious chocolate bundt cake is Weight Watchers-friendly.
A while back, I received a request from a reader for a chocolate bundt cake recipe. Turns out, trying to find a great bundt cake recipe can be really difficult!
I found all sorts of bundt cake recipes – some called for tons of butter, others for ridiculous amounts of oil. Yet, despite having lots (and lots) of fat in them, the recipes came out dry.
I tinkered with the recipes, but I just wasn’t happy with how the cakes were coming out. Then, as I was flipping through one of my Weight Watchers cookbooks, I noticed a Chocolate Buttermilk Bundt Cake recipe.
Now, I’m a sucker for chocolate buttermilk cakes. My grandma’s chocolate cake has buttermilk in both the cake and in the frosting. So, I figured it was worth a try.
Turns out, the cake is delicious! It’s moist and chocolaty and just a great basic chocolate bundt cake! So, do yourself a favor. The next time you’re in the mood for a soft slice of chocolate cake, give this bundt cake recipe a try!
How to make chocolate buttermilk bundt cake
Grease a 10-cup bundt pan. I used a homemade chocolate pan release to grease the pan. Set aside.
Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Set aside.
In a separate large, heat-proof bowl, add cocoa powder and chopped chocolate. Pour boiling water over chocolate/cocoa powder mixture, and stir until combined and chocolate has melted.
Stir in buttermilk, oil, egg, egg white, and vanilla extract. Add chocolate/buttermilk mixture to flour mixture.
Whisk to combine.
Stir in chocolate chips. Pour batter into pan.
Bake until a wooden toothpick inserted in the middle comes out clean. Do not overbake.
Let cool in pan for 10 minutes. Invert onto cooling rack to finish cooling to room temperature.
- Sugar: I always get questions about cutting sugar in cakes. This cake isn’t super sweet, so I recommend trying it before you begin cutting the sugar back.
- Cocoa powder: I have used unsweetened cocoa powder and dark cocoa powder in this cake. I haven’t tried it with Dutch processed cocoa powder.
- Buttermilk: If you don’t have buttermilk, you can make a substitute with this recipe.
- Oil: Or a similar neutral oil.
- I recommend whisking this cake by hand. It’s easy to mix by hand, and that helps to avoid overmixing the cake batter.
- Weight Watchers points given were computed when recipe was originally published.
I dust the cake with a little bit of powdered sugar before serving. This is optional, and I didn’t include the powdered sugar in the nutrition information.
If you want to splurge, you can top the cake with chocolate frosting or even chocolate ganache.
Store the cake, covered, at room temperature. The cake will keep for 3-4 days.
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Chocolate Buttermilk Bundt Cake Recipe
- Bundt Pan
- 2 cups all-purpose flour
- 1 ¼ cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 ounce bittersweet or semisweet baking chocolate finely chopped
- 1/2 cup boiling water
- 1 cup low-fat buttermilk
- 1/3 cup canola oil
- 1 large egg
- 1 large egg white
- 1 teaspoon vanilla extract
- 3/4 cup mini semisweet chocolate chips
- Preheat oven to 325 F. Grease a 10-cup bundt pan. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate large, heat-proof bowl, add cocoa powder and chopped chocolate.
- Pour boiling water over chocolate/cocoa powder mixture, and stir until combined and chocolate has melted.
- Stir in buttermilk, oil, egg, egg white, and vanilla extract.
- Add chocolate/buttermilk mixture to flour mixture, and stir to combine.
- Stir in chocolate chips.
- Pour batter into pan.
- Bake for 35-45 minutes, or until a wooden toothpick inserted in the middle comes out clean. Do not overbake.
- Let cool in pan for 10 minutes.
- Invert onto cooling rack to finish cooling to room temperature.
- Sugar: I always get questions about cutting sugar in cakes. This cake isn't super sweet, so I recommend trying it before you begin cutting the sugar back.
- Cocoa powder: I have used unsweetened cocoa powder and dark cocoa powder in this cake. I haven't tried it with Dutch processed cocoa powder.
- Buttermilk: If you don't have buttermilk, you can make a substitute with this recipe.
- Oil: Or a similar neutral oil.
- Weight Watchers points given were computed when recipe was originally published. Weight Watchers Points Plus Value - 4. Weight Watchers Freestyle Points - 7. Nutrition facts are estimates.
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Originally published 4/6/16. Updated with new tips and additional photos 1/14/21.
Adapted from Weight Watchers New Complete Cookbook.
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Comments & Reviews
Yum I want to try this, but cutting gluten for awhile. Any tricks for using this same recipe with gluten free flour?
D uttaro says
Would be great to show an actual size piece. You won’t get 24 slices with what is shown :/
Hi! The two cut slices are actually pretty accurate to serving size. I removed slices from the cake (and those slices aren’t pictured) in order to make room for the pieces shown to lean and be visible from overhead. So, while it may look like those two pieces are the entire cut section, they’re actually only a part of it. Hope that helps!
I made this cake today……it came out so nice and moist……great recipe……..delicious……thank you for sharing.
Thank you! I’m so glad that you enjoyed the cake! Thank you for taking the time to leave a comment!
This cake looks and sounds so good! I love cooking with buttermilk…..makes things tastier. Pinned. Isn’t it ironic that the best cake came from WW. Thanks for sharing.
Thanks so much! Me too! It is. I think I’ll have to give more of their dessert recipes a try. =)