Before diving in, ensure you have all the necessary ingredients. High-quality cocoa powder is key – Dutch-processed cocoa offers a deeper, smoother chocolate taste than regular cocoa powder.
Set your oven to 350°F (175°C) to allow it to preheat evenly. Liberally grease your bundt pan with butter or shortening. Generously dust the pan with cocoa powder or flour
In a large bowl, whisk together your dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt. Sifting the dry ingredients adds air for a lighter crumb
In a separate bowl, whisk together the wet ingredients: eggs, buttermilk, oil, and vanilla extract. Ensure the buttermilk is at room temperature for optimal results.
With your mixer on low speed, gradually add the wet ingredients to the dry ingredients. Mix until just combined – overmixing can lead to a tough cake
This is your moment for customization! If you desire a more decadent cake, gently fold in chocolate chips or chopped nuts. Dusting them with a bit of flour beforehand
Pour the batter evenly into your prepared bundt pan. A rubber spatula can be helpful to ensure the batter reaches all the nooks and crannies.
Place your bundt cake in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
Once baked, remove the cake from the oven and let it cool in the pan for 15 minutes. This allows the cake to set slightly before inverting
Carefully invert the cake onto a wire cooling rack. If the cake seems hesitant to release, gently tap the pan or run a knife around the edges to loosen it. Allow the cake to cool completely before frosting or dusting with powdered sugar.