If you’re a chocolate lover searching for the ultimate chocolate experience, let me introduce you to the Brownie Bundt Cake! Imagine all the fudgy intensity of your favorite brownies, but dressed up in a stunning, sliceable Bundt form that’s perfect for any occasion. This cake boasts a rich chocolate crumb, a glossy chocolate glaze, and a deeply satisfying flavor that has made it one of my all-time most requested desserts. Whether you’re baking for a special gathering or just treating yourself on a quiet weekend, this recipe never fails to impress.
Ingredients You’ll Need
One of the best things about this Brownie Bundt Cake is that the ingredients are simple, but when combined, deliver bakery-level decadence. Each plays a vital role: from the silky richness of butter to the deep flavor of cocoa, nothing is wasted here!
- Unsalted butter (1 cup / 225g): Adds richness and keeps the cake perfectly moist.
- Semi-sweet chocolate chips or chopped chocolate (1½ cups / 270g for cake; 1 cup / 170g for glaze): The backbone of the cake and glaze, providing chocolate intensity.
- Sugar (1¾ cups / 350g): Sweetens and helps create that luxurious, fudgy texture.
- Large eggs (4, room temp): Bind everything together and give structure—room temperature eggs blend more easily for a smooth batter.
- Vanilla extract (2 tsp): Rounds out the chocolate flavors with comforting warmth.
- All-purpose flour (1 cup / 125g): Just enough for a bit of structure without weighing down the cake.
- Unsweetened cocoa powder (½ cup / 45g): Intensifies the deep chocolate flavor and color.
- Baking powder (½ tsp): Gives a slight lift to keep the crumb tender.
- Salt (½ tsp): Highlights the chocolate and balances the sweetness.
- Hot coffee or hot water (½ cup / 120ml): Deepens the chocolate notes—coffee especially makes the cake taste extra chocolaty.
- Heavy cream (½ cup / 120ml for glaze): Ensures the glaze is silky and decadent.
- Butter for glaze (1 tbsp): Adds a beautiful shine and smoothness to your finishing touch.
- Optional toppings: Chopped walnuts, pecans, cocoa powder, powdered sugar, vanilla ice cream, or whipped cream—for extra indulgence and flair.
How to Make Brownie Bundt Cake
Step 1: Prepare Your Pan
Start by preheating your oven to 175°C (350°F). Generously grease and flour your 10-cup Bundt pan (or dust with cocoa powder for a dramatic, all-chocolate finish). This step ensures the Brownie Bundt Cake releases beautifully with all those signature curves intact.
Step 2: Melt the Butter and Chocolate
In a saucepan over low heat (or using the microwave in 30-second intervals), melt the butter together with the semi-sweet chocolate. Stir gently until the mixture is glossy, smooth, and irresistible—no lumps here! This is the secret to that incredible chocolatey base.
Step 3: Mix in Sugar, Eggs, and Vanilla
Pour the melted chocolate mixture into a large bowl. Whisk in the sugar, then add the eggs one at a time, mixing well after each. Finally, stir in the vanilla extract. You want a creamy, luscious batter at this stage, full of chocolate promise.
Step 4: Add Dry Ingredients
Sift in your flour, cocoa powder, baking powder, and salt. Gently fold everything together until just combined. Don’t overmix—stop as soon as you see a mostly uniform batter. This keeps your Brownie Bundt Cake delightfully tender.
Step 5: Add Hot Coffee (or Water)
Pour in the hot coffee or water and mix until the batter is smooth, shiny, and cohesive. Coffee is my preference; it amplifies the chocolate and makes the cake taste incredibly rich, but hot water works beautifully too.
Step 6: Bake
Transfer your batter to the prepared Bundt pan, smoothing the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. This ensures a perfectly fudgy Brownie Bundt Cake—avoid overbaking for maximum decadence!
Step 7: Cool and Unmold
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely. Patience is key here; unmolding too soon can break your cake, and full cooling makes the glaze application flawless.
Step 8: Make the Chocolate Glaze
Warm the heavy cream until steaming, then pour it over the chocolate chips and tablespoon of butter. Let it sit a minute, then stir until the glaze is silky and smooth. This will be your swoon-worthy chocolate finish!
Step 9: Glaze and Garnish
Drizzle the glossy glaze over your cooled Brownie Bundt Cake, letting it pool and drip artfully. Sprinkle with chocolate sprinkles, nuts, or a dusting of cocoa powder if you’re feeling extra fancy.
How to Serve Brownie Bundt Cake
Garnishes
For a show-stopping finish, I love sprinkling chopped walnuts or pecans right over the warm glaze. You can also go the elegant route with a light dusting of cocoa powder or powdered sugar. Or keep things classic with a flurry of chocolate sprinkles. Each option brings its own little flair to the Brownie Bundt Cake.
Side Dishes
This cake pairs unbelievably well with a generous scoop of vanilla ice cream or a billowy cloud of whipped cream. For a celebration, add some fresh berries to cut through the richness, or serve with a tall glass of cold milk or dark coffee for the grown-ups.
Creative Ways to Present
Why not turn your Brownie Bundt Cake into a layered dessert? Slice thick wedges and serve with layers of whipped cream and berries in a goblet for a brownie trifle. Or, use mini Bundt pans for adorable single-serve treats—perfect for gifting or party platters!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare in my house!), wrap the Brownie Bundt Cake tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The fudgy texture keeps beautifully moist, and a quick zap in the microwave makes the flavor bloom all over again.
Freezing
To freeze, wrap individual slices or the entire cake (unglazed works best) tightly in plastic wrap and then foil. Stash in the freezer for up to two months. Thaw overnight at room temperature and wait to glaze until just before serving for the best texture.
Reheating
Brownie Bundt Cake is delicious at room temperature, but if you crave a warm, gooey treat, microwave slices for about 10–15 seconds. This softens the chocolate and intensifies the fudgy goodness—especially delightful when paired with ice cream!
FAQs
Can I use dark chocolate instead of semi-sweet?
Absolutely! Swapping in dark chocolate will yield a deeper, slightly less sweet flavor. Just make sure to taste the batter and adjust sugar if desired.
What can I use if I don’t have a Bundt pan?
You can bake the batter in a regular cake pan or even a loaf pan. Just keep an eye on bake time and check frequently for doneness to maintain that moist, fudgy center.
Is it possible to make this Brownie Bundt Cake gluten-free?
Yes, you can substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. I recommend using a blend designed for baking to keep the texture tender and true to the original.
Does the coffee flavor come through strongly?
Nope! The hot coffee simply deepens the chocolate flavor—you won’t detect any coffee taste. If you prefer, hot water works perfectly as a substitute.
Can I double the glaze for extra decadence?
Absolutely, and honestly, who could blame you? Doubling the glaze is a delicious move for anyone who loves an extra layer of rich, glossy chocolate on their Brownie Bundt Cake.
Final Thoughts
If you’ve never tried a Brownie Bundt Cake before, I hope this recipe inspires you to turn on the oven and treat yourself. It’s easy enough for a casual chocolate craving, but special enough to wow anyone you serve it to. Don’t be surprised if this becomes your new go-to chocolate cake!