Chocolate Buttermilk Bundt Cake Recipe

Moist, rich Chocolate Buttermilk Bundt Cake Recipe is so full of chocolaty flavor!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 174kcal

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.
2 cups all-purpose flour, 1 ¼ cups granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
In a separate large, heat-proof bowl, add cocoa powder and chopped chocolate.
½ cup unsweetened cocoa powder
Pour boiling water over chocolate/cocoa powder mixture, and stir until combined and chocolate has melted.
1 ounce bittersweet or semisweet baking chocolate, ½ cup boiling water
Stir in buttermilk, oil, egg, egg white, and vanilla extract.
1 cup low-fat buttermilk, ⅓ cup canola oil, 1 large egg, 1 large egg white, 1 teaspoon vanilla extract
Add chocolate/buttermilk mixture to flour mixture, and stir to combine.
Stir in chocolate chips.
¾ cup mini semisweet 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.