Recipe: One-Bowl Bundt Cake with Chocolate Drizzle
I often forget just how awesome Bundt pans are. Case in point? This one-bowl vanilla Bundt cake with chocolate glaze. It’s as simple as our one-bowl vanilla cake baked in a Bundt pan to make it even prettier and then gilded with a layer of rich chocolate glaze. Bundt cakes are an easy way to turn everyday cakes into something special.
The best part, though? This pairing of a simple vanilla cake and chocolate glaze looks and tastes a lot like a chocolate glazed donut. It’s definitely a family-favorite in my house.
Chocolate Fudge Glaze
What makes this cake irresistible — beyond its ease and beautiful Bundt shape — is the layer of rich chocolate glaze. Although it has the appearance of rich ganache, this glaze is made from chocolate chips melted in the microwave! Melting the chocolate chips with a pour of heavy cream keeps the chips from burning and melts the chocolate smoothly. Semi-sweet chips keep the glaze not too sweet, but feel free to use milk chocolate or dark chocolate chips here too.
To get those luscious drippy sides and avoid all the glaze rolling off the cake into a puddle on the plate, make sure the glaze is lukewarm when it goes on. Sprinkles are optional, but highly recommended.
One-Bowl Bundt Cake with Chocolate Fudge Glaze
Serves12 to 16
For the cake:
- 1 tablespoon
butter, at room temperature
- 3 cups
all-purpose flour, plus 2 tablespoons for the pan
- 1 3/4 cups
- 1 1/2 teaspoons
- 3/4 teaspoon
- 3/4 cup
canola oil, or melted and cooled, unsalted butter
- 1 cup
whole milk or alternative milk
- 1 tablespoon
For the chocolate fudge glaze:
- 3/4 cup
semisweet chocolate chips
- 1/4 cup
- 1/8 teaspoon
Rainbow sprinkles (optional)
Make the cake: Arrange a rack in the middle of the oven and heat to 350°F. Generously coat a 12-cup Bundt pan with the 1 tablespoon of butter. Dust with the 2 tablespoons of flour and pour out any excess; set aside.
Whisk the flour, sugar, baking powder, and salt together in a large bowl. Add the eggs, oil or butter, milk, and vanilla and mix with an electric hand mixer on medium speed until smooth, about 3 minutes.
Pour the batter into the pan. Bake until the cake is lightly browned and springs bake when gingerly pressed with a finger, 40 to 50 minutes.
Cool on a wire rack for 15 minutes. Remove from the pan, place back on the rack, and cool completely before frosting.
Make the glaze: Combine the chocolate chips and heavy cream in a small microwave-safe bowl. Microwave until the cream is hot, about 30 seconds. Add the salt and stir until smooth.
Pour over the Bundt cake, making sure that the glaze drips down the sides of the cake. Glaze should cling to the cake, and not just drip down the sides. If it's dripping, simply wait a minute for the glaze to cool before proceeding. Decorate with rainbow sprinkles, if desired.