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    Home » Cakes » Chocolate Buttermilk Bundt Cake Recipe

    Chocolate Buttermilk Bundt Cake Recipe

    Published: Jan 14, 2021 · Modified: Jan 14, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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.

    Chocolate Buttermilk Bundt Cake next to a powdered sugar sifterA 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

    Bundt pan coated with chocolate pan release

    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.

    Chocolate bundt cake batter in a glass mixing bowl

    Stir in buttermilk, oil, egg, egg white, and vanilla extract. Add chocolate/buttermilk mixture to flour mixture.

    Whisk to combine.

    Chocolate cake batter in a bundt pan

    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.

    Chocolate bundt cake on a wire cooling rack

    Tips

    • 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.

    Chocolate bundt cake on a marble tray next to a bowl of chocolate chips

    Serving

    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.

    Storage

    Store the cake, covered, at room temperature. The cake will keep for 3-4 days.

    Chocolate bundt cake dusted with powdered sugar on a white plate

    More Weight Watchers-friendly recipes!

    • Lentil Bolognese
    • Strawberry Pretzel Fluff
    • Lemon Pudding Cake

    If you’ve tried this chocolate buttermilk bundt cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Chocolate Buttermilk Bundt Cake Recipe

    Moist, rich Chocolate Buttermilk Bundt Cake Recipe is so full of chocolaty flavor! 
    4 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 24 servings
    Calories: 174kcal
    Author: Kate @ I Heart Eating

    Equipment

    • Bundt Pan

    Ingredients

    • 2 cups all-purpose flour
    • 1 ¼ cups granulated sugar
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup unsweetened cocoa powder
    • 1 ounce bittersweet or semisweet baking chocolate finely chopped
    • ½ cup boiling water
    • 1 cup low-fat buttermilk
    • ⅓ cup canola oil
    • 1 large egg
    • 1 large egg white
    • 1 teaspoon vanilla extract
    • ¾ cup mini semisweet chocolate chips
    US Customary - Metric

    Instructions

    • 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.

    Notes

    • 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.

    Nutrition

    Serving: 1serving | Calories: 174kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 92mg | Potassium: 196mg | Fiber: 2g | Sugar: 14g | Vitamin A: 20IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1.8mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    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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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Jacki

      January 15, 2021 at 6:38 pm

      Yum I want to try this, but cutting gluten for awhile. Any tricks for using this same recipe with gluten free flour?

      Reply
    2. D uttaro

      April 22, 2018 at 4:09 pm

      Would be great to show an actual size piece. You won't get 24 slices with what is shown :/

      Reply
      • Kate

        April 22, 2018 at 9:34 pm

        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!

        Reply
    3. Sandy

      April 08, 2018 at 2:47 pm

      4 stars
      I made this cake today......it came out so nice and moist......great recipe........delicious......thank you for sharing.

      Reply
      • Kate

        April 08, 2018 at 6:38 pm

        Thank you! I'm so glad that you enjoyed the cake! Thank you for taking the time to leave a comment!

        Reply
    4. Mary

      April 06, 2016 at 10:53 am

      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.

      Reply
      • Kate

        April 07, 2016 at 8:16 am

        Thanks so much! Me too! It is. I think I'll have to give more of their dessert recipes a try. =)

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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