Rating: 5 stars
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This foolproof cake is one of our most popular recipes. Dutch-process cocoa is preferred here for its deep chocolate flavor.

Source: EatingWell Magazine, March/April 1995


Recipe Summary

1 hr 15 mins




Instructions Checklist
  • Preheat oven to 350 degrees F. Lightly oil a 12-cup Bundt pan or coat it with nonstick cooking spray. Dust the pan with flour, invert and shake out the excess.

  • In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt. Add buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed for 2 minutes. Whisk in hot coffee until completely incorporated. (The batter will be quite thin.)

  • Pour the batter into the prepared pan. Bake for 45 to 55 minutes, or until a cake tester inserted in the center comes out clean. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.

  • To make icing: In a small bowl, whisk together confectioners' sugar, vanilla and enough of the buttermilk or milk to make a thick but pourable icing. Set the cake on a serving plate and drizzle the icing over the top.

Nutrition Facts

240 calories; protein 3.7g; carbohydrates 47.6g; dietary fiber 1.9g; sugars 34.5g; fat 5g; saturated fat 0.9g; cholesterol 24mg; vitamin a iu 43.5IU; vitamin c 0.2mg; folate 45.5mcg; calcium 71.5mg; iron 1.5mg; magnesium 28mg; potassium 142.1mg; sodium 361.7mg; thiamin 0.1mg.

3 other carbohydrate, 1 fat