Foolproof Cinnamon Chocolate Bundt Cake
The beauty of this 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 have to drink a glass of milk, it's that tender and moist. However, the cake is perfect with a cup of coffee, too!
Servings 12
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.