By Amanda, i am baker
A few decorating tips, a few colors of buttercream, and a phenomenal chocolate bundt cake are all you need for this easy peasy Harvest Chocolate Bundt Cake!
Chocolate Bundt Cake
So before I show you how easy this cake is, I just have to mention how DELICIOUS it is!! This is one of my all-time favorite chocolate cakes… dare I say the BEST chocolate bundt cake! So moist and so rich, not to mention easy! You will make it again and again!
TO MAKE THIS CAKE:
Chocolate Bundt Cake Recipe
Russian tips and pastry bags (these are the tips I used for this cake, specifically the flower-like tips)
leaf tip such as 69, 70, or 113
red, orange, yellow, and green food color
Prepare cake according to the recipe. Allow to cool completely before frosting.
Prepare whipped vanilla buttercream and divide it into four bowls. Tint one red, one orange, one yellow, and one green. You can use a smaller amount for the green as you only need about 1/2 cup total for all the piped green leaves.
Any of these tips will work for this design! I should also mention that you can use one tip for the entire cake, just in different colors.
Prepare chocolate buttercream. Put about 1 1/2 cups into a pastry bag fitted with a flower Russian tip.
Place Russian tips into a pastry bag and fill with the color of your choice. The green will go into a pastry bag fitted with a leaf tip.
Using a small offset spatula, cover the top of the cake with chocolate buttercream. This helps keep the cake moist in addition to giving the flowers something to stick to.
Starting with your first color, apply pressure to the bag and dab a flower right onto the chocolate frosting. Do a bunch of one color, then switch to the next color. Once you have covered the cake with different colored flowers go back in with the green leaf tip and fill in any spots. More is better with the leaf tip!
Cake can be left out at room temperature for about 24 hours.
You really can’t go wrong with this cake. If you pipe a flower that you don’t like, just scrape it off and try again. Practice makes perfect!
Tips, Tricks, Variations
Try adding 1 cup of mini chocolate chips for a Chocolate Chip Bundt Cake.
Try substituting sour cream for the buttermilk for an extra kick of flavor! (Chocolate bundt cake with sour cream is a classic recipe!)
Anytime you are making a bundt cake, make sure to prepare pans properly. You can also spray the pan generously with non-stick spray.
leaf tip such as 69, 70, or 113
red, orange, yellow, and green food color
Prepare whipped vanilla buttercream and divide it into four bowls. Tint one red, one orange, one yellow, and one green. You can use a smaller amount for the green as you only need about 1/2 cup total for all the piped green leaves.
Any of these tips will work for this design! I should also mention that you can use one tip for the entire cake, just in different colors.
Prepare chocolate buttercream. Put about 1 1/2 cups into a pastry bag fitted with a flower Russian tip.
Place Russian tips into a pastry bag and fill with the color of your choice. The green will go into a pastry bag fitted with a leaf tip.
Using a small offset spatula, cover the top of the cake with chocolate buttercream. This helps keep the cake moist in addition to giving the flowers something to stick to.
Starting with your first color, apply pressure to the bag and dab a flower right onto the chocolate frosting. Do a bunch of one color, then switch to the next color. Once you have covered the cake with different colored flowers go back in with the green leaf tip and fill in any spots. More is better with the leaf tip!
Cake can be left out at room temperature for about 24 hours.
You really can’t go wrong with this cake. If you pipe a flower that you don’t like, just scrape it off and try again. Practice makes perfect!
Tips, Tricks, Variations
Try adding 1 cup of mini chocolate chips for a Chocolate Chip Bundt Cake.
Try substituting sour cream for the buttermilk for an extra kick of flavor! (Chocolate bundt cake with sour cream is a classic recipe!)
Anytime you are making a bundt cake, make sure to prepare pans properly. You can also spray the pan generously with non-stick spray.
Ingredients
- 2 c granulated sugar
- 1 3/4 c all-purpose flour
- 3/4 c baking cocoa
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 2 large eggs, room temperature
- 1 c strong brewed coffee
- 1 c buttermilk
- 1/2 c canola oil
- 1 tsp. vanilla extract
Instructions
- In a large bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder, and salt.
- Add the eggs, coffee, buttermilk, oil, and vanilla.
- Beat on medium speed for 2 minutes with a hand-held mixer (batter will be thin).
- Pour into a greased and floured bundt pan. (You can also spray pan with non-stick baking spray or spread GOOP around pan)
- Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack to cool completely.
