Chocolate Buttermilk Bundt Cake 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.

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.

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.

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.

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!

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