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!

Course Cake, Dessert

Cuisine American

Keyword Chocolate and Cinnamon Bundt Cake

Prep Time 15

Cook Time 40

Servings

Calories 295kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

1 10-cup bundt pan recommended: Nordic Ware brand
1 baking cooling rack
1 Bakers 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.

Nutrition