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Contest-Winning Moist Chocolate Cake

You don't have to spend a lot of time to serve an elegant and delicious dessert. Just mix up the batter in one bowl, bake and get ready for people to love this chocolate bundt cake. —Christa Hageman, Telford, Pennsylvania
  • Total Time
    Prep: 15 min. Bake: 45 min. + cooling
  • Makes
    12 servings


  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup strong brewed coffee
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon confectioners' sugar


  • In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan.
  • Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts
1 slice: 315 calories, 11g fat (2g saturated fat), 36mg cholesterol, 473mg sodium, 52g carbohydrate (34g sugars, 1g fiber), 5g protein.

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Average Rating:
  • Charmaine
    Oct 16, 2020

    No comment left

  • Melinda
    Oct 13, 2020

    Gross! Followed the recipe exactly. This was a spongy, soggy, greasy disappointment rather like a science experiment than a chocolate cake. DON'T BE FOOLED BY THE FAKE REVIEWS. Don't waste your time. Find a real recipe.

  • Jenny
    Aug 8, 2020

    OH WOW! This cake was wonderful. I didn’t want my kids to have the coffee-caffeine so I substituted the coffee for hot water. It turned out perfectly.

  • Loreto
    Jul 23, 2020

    MAKE THIS CAKE! Very moist, rich. The picture posted here is horrible BTW, you should change it. It looks deep brown, chocolatey. The batter will be very thin, don't add more flour, don't put less liquid. I didn't have buttermilk, so I used skimmed milk. kids loved it, so I will be getting decaf just to make this, but I don't think caffeine got to them...I hope. Some chocolate chips would make this so extra.

  • Yuhlan
    Jul 15, 2020

    I made the cake with two cups of 2% milk in stead of coffee and butter milk. Also added about 1/4 cup of walnuts. It was delicious and moist. Great recipe and so simple. Like it for not using any butter.

  • Maria
    Jul 12, 2020

    Loved this cake, my new favourite chocolate cake. I used slightly less coffee, about 150ml as it sounded a lot of liquid, it came out perfect. Is there a way to turn this into a vanilla cake? I've tried so many and yet to find one I like.

  • Justi
    Jun 10, 2020

    The cake was delicious! I even made my own icing and drizzled it on the warm cake. It added additional flavor. 1 cup confectioners sugar, 2-3 cups of milk or heavy cream, 1/2 tsp of vanilla abstract and pinch of salt! Yum!!

  • Angi
    May 4, 2020

    I love this cake! I’ve made it now 5 times. I don’t particularly like frosting so am always looking for a good Bundt recipe. I use the Hershey’s dark cocoa and this comes out so intensely chocolates and moist. I’m done looking for a chocolate Bundt recipe. This one is a keeper!

  • Jill
    Mar 23, 2020

    I agree this is a great cake. My family has been making it for 35 years. It is actually a recipe by the Hershey Chocolate company called Black Magic Cake. No offense to the contest winner, but let's give credit where it's due.

  • Angie
    Mar 15, 2020

    I made this tonight and used unsweetened applesauce instead of canola oil. It was perfect. Didn’t have buttermilk so used whole milk and vinegar.