The beauty of this Cinnamon Chocolate Bundt Cake recipe is that you don’t need a mixer to make it! I used one of my newest Nordic Ware (Magnolia) Bundt Pans and I love how the design baked. You don’t need a glass of milk, to enjoy this, as it’s that tender and moist. However, the cake is perfect with a cup of coffee, too!
NOTE: This is an old post before I finally invested in a variety of bundt cake pans (lessons learned). When I made this recipe, I had an old bundt cake pan and the cake “stuck” and broke. It was high time that I make this recipe again, and update with new photos.
“When Bundt Cakes Go Bad, But the Cake is Good” originally published in 2009.
My husband and I recently traveled to Minneapolis, Minnesota to visit his family. While driving on the freeway, I noticed a tall smoke stack with the Nordic Ware logo. I immediately gasped, and was delighted to find out that this is where Nordic Ware bake ware is made. I was so excited to visit their outlet store! (Sadly, no, they don’t give factory tours.)
Had I known this factory existed, I would’ve brought an extra suitcase. One of the friendly sales associates pointed out their “seconds” area. I was able to buy pans for at least 60% off– if not more. I bought three new bundt pans, and lamented that I couldn’t fit more in our luggage. Still, I had a blast perusing through all the fabulous baking (and cooking) pans and tools. I have to come back!
This is Nordic Ware’s Magnolia pan. I thought it was a beautiful bundt pan, and this would be the perfect time to bake this cake recipe again. In 2009, when I first posted this recipe, I used a very old bundt pan. I didn’t know how to properly prepare a bundt cake pan, so that the cake would released, unscathed! The cake broke in two chunks and I was so disappointed. That’s no longer a problem, and I’ll show you how.
Let’s start with the simple cake batter:
Here is my mis en place: Coco powder, buttermilk, vegetable oil, water, eggs, vanilla, baking soda and butter. These are basic pantry items I always keep in my fridge– particularly buttermilk, as I think it helps any and all cakes to turn out really moist.
In a sauce pan, bring to a boil butter, water, oil and cocoa.
In the meantime, I’ve whisked flour, sugar and salt into a mixing bowl. Do you need a hand or stand mixer? Not necessarily! In another bowl, I’ve whisked eggs, cinnamon and vanilla. The stove top mixture is ready to go.
I poured the hot mixture into the dry ingredients, then the buttermilk and baking soda. Last, but not least, I added the egg mixture. Done!
Here’s how you can bake a perfect bundt cake, that will slip out in one piece– totally intact! First, buy a can of “Baker’s Joy Baking Spray“. (Otherwise great with plenty of butter or shortening and flour.) Nordic Ware sells this spray in their shop, so that’s a good endorsement for a product I’ve used for years. (I buy mine at my local WalMart for around $3.00 a can.) Once you spray the pan, I brush the spray all around to make sure that every crevice gets coated.
Once I filled the bundt pan with the batter, I gave the filled pan a few taps on my counter to eliminate air bubbles. I also set the pan atop a baking sheet, with parchment paper. Why? The pan seemed “wonky” to set onto the oven rack– and I didn’t want to risk spillage. It took 40 minutes for a long wooden skewer to come out with just a few crumbs attached. Cool the cake for at least ten minutes.
Set your cooling rack on top of the cake, and flip it over. Voila! The cake slid right out. I love the pattern! When I shared this cake on my Facebook Page, I was asked how I would frost it. Hmmmm… I do like a glazed bundt cake. But, this time, I didn’t want to “hide” the beautiful pattern.
I decided to just add a dusting of powdered sugar. Yes, I think that’s perfect.
Here we go, as I slice into the Cinnamon Chocolate Bundt Cake. It looks moist…
TASTING NOTES: Oh my! The buttermilk and vegetable oil gave this bundt cake so much moisture. It was tender and so delicious. The cinnamon is there, but it doesn’t overpower the chocolate flavor. Can you leave out the cinnamon? Yes, indeed. Personally, I love the combination of the two. I really like this recipe and it’s one I wouldn’t hesitate to make again, and again. I also love my Nordic Ware Bundt pans, and I’m excited to share with you the other two designs I purchased. I promise.
This post has been updated with new photos since the original 2008 date. In the original date, I used an old Harvest Gold Bundt Cake Pan that stuck– and the cake broke! Nowadays, I use Bakers Joy Baking Spray with no further problems!
Foolproof Cinnamon Chocolate Bundt Cake
Equipment
- 1 10-cup bundt pan recommended: Nordic Ware brand
- 1 baking cooling rack
- 1 Baker's Joy Baking Spray released bundt cakes perfectly
Ingredients
In a sauce pan:
- 1/2 cup butter
- 1 cup water
- 1/2 cup vegetable oil
- 5 tablespoons cocoa powder
Dry Ingredients:
- 2 cups flour
- 2 cups sugar
- 1/2 teaspoon salt
Measure out, and set aside:
- 1/2 cup buttermilk
- 1 teaspoon baking soda
Whisk together:
- 2 eggs lightly beaten
- 1 1/2 teaspoons cinnamon
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 375°F.
- Grease a large bundt pan with cooking spray.
- In a medium sauce pan, bring to a boil butter, water, oil, and cocoa.
- Meanwhile, whisk together flour, sugar, and salt in a mixing bowl.
- Pour the chocolate mixture into the bowl with the dry ingredients and mix well.
- Add the buttermilk and baking soda.
- Mix together the eggs, cinnamon, and vanilla in a small bowl, and add to the batter.
- Pour batter into prepared pan.
- Bake in a bundt cake pan at 375°F for 30-35 minutes . NOTE: My cake took 40 minutes, before a long wooden skewer came out with just a few crumbs attached. Cool in the pan for 10-15 minutes, then invert. Allow to completely cool, before serving.
This looks fabulous.. I have a nonstick one.. I use it all the time and love it. I have to try this recipe since its so quick and easy.. Thanks for pointing this one out!
I love seeing you in action!
This has happened to me almost everytime I use a bundt pan! That’s why I stayed away from baking for so long!
LOL total sickness! I have a non stick which I adore! I am not hip on the other stuff makes me scared it will leech some chemical into my food, LOL. Ok I am paranoid!
I have a “harvest gold” bundt pan circa the 70’s too!! I used it recently and it worked ok, but now you have me worried…maybe that was the LAST “ok” cake for that pan LOL. I think its time for a new one for me too.
haha nice save! I had that happened to me several times before too. The trick is to make sure the cake is COMPLETELY cooled before flipping over.
I’m not very good at decorating cupcakes myself. Cakes–I’m really good at EATING them :). This looks lovely and delicious decorated with the powdered sugar.
Thankfully my husband takes all my blog photos–or I would drive myself crazy. The cake looks great!
It is a sickness! I tried to explain it to my DH and he just doesn’t get it. He snickers at me all the time.
I have to tell you, I have a bundt pan exactly like that, only it’s avocado green! My MIL passed it down to me and I didn’t have the heart to turn her down.
If you get another, get a non stick. Nothing sticks to silicone, but they’re so flimsy and (I think) hard to wash. I have one silicone pan, but it’s a simple square and I only use it for bars and brownies- easy stuff to get out of the pan.
OH, and you’re too cute!
If the cake is good, then you win! Just remember that 🙂
I’ve made Texas sheet cake — it’s great. I don’t care if cupcakes are out, I’ll still make them, because they’re just more practical for a family of 2. I can easily freeze cupcakes and take one out of the freezer when I want. A cake is harder to deal with. That said, I love chocolate and cinnamon and I’m sure your cake is delicious, and I love that you don’t need a mixer.
Thanks to all of you for your suggestion on bundt pans. I’m going to buy a Nordic non-stick. Cook’s Illustrated gave this the highest rating. By the way, the cake is almost gone. My son and husband have eaten this recipe, with relish. Thank goodness! I had to limit how much of this I ate. I struggle to lose weight. My boys struggle with gaining weight. Not fair!
Haha, I’m sorry about your bundt pan disaster. Needless to say, this cake turned out beautifully–it only needed a little flipping. And chocolate and cinnamon were meant to be together, in my mind. Looks deliciously moist and chocolatey.
So sorry that happened. I'm sure by now the Harvest Gold pan is in a landfill. Too bad. Nordic Ware recommends using "Baker's Joy". It works perfectly on old and new Bundt Pans. Cakes come out like magic! Maybe this "secret" will save someone else from tossing their oldie but goodie! Mine is Avocado Green and a hand me down from a dear friend. I wouldn't part with it for anything! See my blog about Bundt Pans http://frazzledmomparty.blogspot.com/2009/10/bundt-cakes-are-back.html
I have that harvest gokd bundt pan also. I made a pound cake last night and it turned out fabulous. Allow your cake to cool in the pan, on a cake rack for 10 minutes. NO MORE. It will stick. Run a very thin & flexible knife around the edge and the tube. Remove cake ftom pan and place it on the cake rack until cool to the touch. Or buy another pan and use that one for an ice mold. 🙂
I, too, hail from a German background so I really enjoy your blog (that I recently stumbled upon.) I really enjoy baking and thought I would share a trick that I use which has made life much easier. I use "pan goop" which is equal parts of oil, flour and shortening blended together. I keep it in a closed container and give it a quick stir again before using. I use a silicone brush and brush it onto cake pans, etc. that would normally call for greasing and flouring a pan. Cakes pop right out! But, in the unlikely event that they don't…(which hasn't happened in a long time) I turn the cake into a yummy trifle. 🙂 Cheers!