This post may contain affiliate links. For more information, see our privacy policy.
This Best Ever Chocolate Bundt Cake with Caramel Icing is rich, decadent, and super easy to throw together, no mixer necessary!
It's funny to me, that, you never know when a conversation will end up being one that's indelibly imprinted in your memory banks. Today I was thinking about a dialogue I so clearly recall that occurred seven or eight years ago. My son-in-law, Josh, asked a most interesting question.
"If you could have any job in the world, what would it be?". We went around the table, and it was interesting to hear the wide variety of answers. Josh was the only one who was able to say, "I'm doing exactly what I would do if I could choose any job in the world." I totally understood that, because he's passionate about his work and almost every aspect of his job seems to be custom-tailored to his temperament and talents.
My outside-the-home job for over thirty years was a wonderful career as a registered nurse. I worked in the obstetrics department of a local hospital, taking care of new moms and their babies after delivery. I really enjoyed my work, but I can't say it was my passion. And I certainly never had a desire to climb up the hospital career ladder.
When it was my turn to answer the question, I stumbled a bit. I said, "I'm not sure exactly, I think it would have something to do with food since I've loved to cook ever since I can remember. It wouldn't be a restaurant, not a catering business.... maybe a cooking school? The conversation ended that night and I still had no idea what that "dream job" would be for me, except that "It would have something to do with food."
It's interesting how life changes. If someone asked me that question today, I could honestly give the same answer as Josh; "I'm doing exactly what I would do if I could choose any job in the world." Yup, it's true. My full-time job these days is The Café and I can't believe I get to play in the kitchen all day, testing, tinkering and creating. Not only that, I get to do it all with my best friend and husband, Scott!
We're celebrating today, as it's an anniversary for The Café. I had the crazy idea a little over four years ago to start a food blog. I had no idea what was involved, but I thought it would be fun. Scott offered to be my photographer, editor and behind-the-scenes person, and away we went!
We've enjoyed learning the ropes and working together these past four years. Like any job, there have been frustrating days when nothing goes right; days when technical issues seemed impossible to resolve and days we've been tempted to throw in the towel. There are even days when I end up trying four or more versions of a similar recipe before I get it "right". But all in all, we love our job here at The Café, and wouldn't want to be doing anything else.
You know what one of our favorite parts of this blogging adventure is? You, yup, it's you. Without your kind and encouraging comments and emails, without your support by following us on Pinterest, Facebook, Twitter and Instagram, it just wouldn't be worth it. We really appreciate YOU!
Oh yes, the cake. I've been tempting you with these pictures and I'm hoping that you're waiting to hear about this Best Ever Chocolate Bundt Cake. Believe me, it's worth the wait!
Scott surprised me with a gorgeous new Bundt pan a few weeks ago. I decided a chocolate cake, to celebrate our anniversary, would be a great inauguration for my new pan. I started searching online for a recipe, and when I found this one on Epicurious (and read all the rave-reviews) I was quite certain I'd "found my prince".
Yes, indeed! I've made the cake four times now, and every time, it delights me when I open the oven. It rises up tall and beautiful and the cake itself is moist, decadent and super delicious. The ingredient list includes two items I thought were a bit strange: coffee and whiskey, but somehow they work together and result in an extraordinary cake!
With St. Patrick's day right on the horizon, I decided to use Irish Whiskey, but any kind of whiskey or even bourbon would work well. Don't like to use alcohol, or don't have any? Just add more buttermilk (½ cup extra) and skip the whiskey.
The cake is wonderful on it's own, but since we're celebrating, I decided to make it extra special with a caramel glaze. The glaze is comprised of simple ingredients and comes together on your stove top. The glaze is a perfect marriage with this fabulous chocolate cake and is truly, as you can see in the pictures, the crowning glory!
If you've got a celebration coming up like St. Patrick's Day or any other special occasion, this is the cake! Be sure to Pin it right now!
And if you want to make an ordinary day, like today, turn into a special occasion, this is definitely the cake! You don't want to pin it though, you just want to pull the ingredients out and start making it!
P.S. Just a reminder, I have two recipes below. One is for a larger Bundt pan (15 cups) the second is for a smaller Bundt pan (12 cups or smaller).
- 1 cup brewed coffee
- 1 ½ cups buttermilk
- ½ cup Irish Whiskey you can substitute another ½ cup of buttermilk for the whiskey, if desired
- 3 sticks butter
- 1 ½ cups unsweetened cocoa powder not Dutch-process plus 3 tablespoons for dusting pan (if not using baking spray)
- 3 cups sugar
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- ¾ teaspoon salt
- 3 large eggs
- 1 ½ teaspoons vanilla
- for the caramel glaze:
- 2 cups sugar
- 1 cup heavy cream
- 3 tablespoons butter
- ⅛ teaspoon sea salt
- 1 teaspoon vanilla
-
Preheat oven to 325°F. Spray a large bundt pan (at least 15 cups) generously with baking spray or butter well, then dust with 3 tablespoons cocoa powder, knocking out excess.
-
Heat coffee, buttermilk, whiskey, butter, and cocoa powder in a medium heavy saucepan over moderate heat, whisking, until butter is melted. You can also just throw all those ingredients in the microwave and heat on high until butter is melted, 1-2 minutes. Remove from heat (or microwave), then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.
-
While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk egg mixture into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly).
-
Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.
-
Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack. Drizzle with caramel glaze, if desired.
-
For the glaze, combine sugar and ½ cup water in a medium-size sauce pan. Stir gently to combine and bring mixture to a boil over medium-high heat. Don't stir it any more at this point. You don't want to cause sugar crystals to form on the sides of the pan.
-
Reduce heat to maintain a steady simmer. If you notice any sugar crystals on the sides of the pan, take a pastry brush that's been dipped in water and hold it on the side of the pan above the crystal/s, the water from the brush will wash the crystals back into the sugar mixture. The reason you don't want any sugar crystals to form on the sides of the pan is because they can cause a reaction that will make the whole mixture crystalize.
-
Simmer (without stirring) until mixture reaches a deep amber color, about 6-8 minutes. At this point, remove pot from heat and, standing back a bit, add cream and butter to sugar mixture. It will bubble up furiously for just a minute. That's why it's important to stand back. Once the bubbling settles down, return pan to heat and bring the mixture back to a simmer.
-
Simmer until thick and reduced to a molasses consistency. You might have to remove the pot from the heat and let the bubbling settle down to check the consistency. If it's still too thin, return to heat and continue to simmer. Mixture will thicken a bit on cooling, so don't let it get much thicker than molasses. This will take from 10-15 minutes.
-
When glaze reaches the right consistency, remove from heat, add sea salt and vanilla and stir. Allow caramel mixture to cool to lukewarm before drizzling over cake.
If you have any extra caramel sauce this makes a wonderful ice cream topping!
- For the cake batter:
- 1 cup unsweetened cocoa powder not Dutch-process plus 3 tablespoons for dusting pan (if not using baking spray)
- ¾ cup brewed coffee
- ¾ cup buttermilk
- ½ cup Irish Whiskey you can substitute another ½ cup of buttermilk for the whiskey, if desired
- 2 sticks butter
- 2 cups sugar
- 2 cups all-purpose flour
- 1 ¼ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla
- For the caramel glaze:
- 2 cups sugar
- 1 cup heavy cream
- 3 tablespoons butter
- ⅛ teaspoon sea salt
- 1 teaspoon vanilla
-
Preheat oven to 325°F. Spray a bundt pan generously with baking spray or butter well, then dust with 3 tablespoons cocoa powder, knocking out excess.
-
Heat coffee, buttermilk, whiskey, butter, and cocoa powder in a medium heavy saucepan over moderate heat, whisking, until butter is melted. You can also just throw all those ingredients in the microwave and heat on high until butter is melted, 1-2 minutes. Remove from heat (or microwave), then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.
-
While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk egg mixture into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.
-
Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using the tip of a dinner knife, then invert rack over pan and turn cake out onto rack. Drizzle with caramel glaze, if desired.
-
For the glaze, combine sugar and ½ cups water in a medium-size sauce pan. Stir gently to combine and bring mixture to a boil over medium-high heat. Don't stir it any more at this point. You don't want to cause sugar crystals to form on the sides of the pan.
-
Reduce heat to maintain a steady simmer. If you notice any sugar crystals on the sides of the pan, take a pastry brush that's been dipped in water and hold it on the side of the pan above the crystal/s, the water from the brush will wash the crystals back into the sugar mixture. The reason you don't want any sugar crystals to form on the sides of the pan is because they can cause a reaction that will make the whole mixture crystalize.
-
Simmer (without stirring) until mixture reaches a deep amber color, about 6-8 minutes. At this point, remove pot from heat and, standing back a bit, add cream and butter to sugar mixture. It will bubble up furiously for just a minute. That's why it's important to stand back. Once the bubbling settles down, return pan to heat and bring the mixture back to a simmer.
-
Simmer until thick and reduced to a molasses consistency. You might have to remove the pot from the heat and let the bubbling settle down to check the consistency. If it's still too thin, return to heat and continue to simmer. Mixture will thicken a bit on cooling, so don't let it get much thicker than molasses. This will take from 10-15 minutes.
-
When glaze reaches the right consistency, remove from heat, add sea salt and vanilla and stir. Allow caramel mixture to cool to lukewarm before drizzling over cake.
If you have any extra caramel sauce it makes a wonderful ice cream topping!
Summer says
I made this recipe for my husband's birthday as shown, substituting 1/2 cup of buttermilk for the 1/2 cup whiskey since we don't drink. It was a disaster. I had it in for 50 minutes and when I put the toothpick in, it came out done at the point where I set it in. My oven was at 325 degrees. I let it sit on the oven and it started to sink. To my dismay, the other side of the cake was like pudding. She wasn't kidding about a large bundt cake pan. I thought mine was pretty large, but this thing overflowed and made a mess of my oven, not to mention the smoke everywhere from it burning on the bottom of the oven.
Chris Scheuer says
I’m so sorry this happened to you Summer, especially for your husband’s birthday. That’s so sad! It is super important to use a 12 cup Bundt pan for this recipe as all Bundt pans are not alike. Also, there may have been a problem due to the sun of buttermilk for the whiskey. The whiskey would partially Eva’s the cake bakes where buttermilk will not.
Again, I’m really sorry you had difficulty with this recipe!
Elisa says
I made this cake for my co-workers and they LOVED it! I didn’t use the whiskey and did a chocolate drizzle over the top, but it was still such an amazing cake. Many people told me they either had seconds or cut extra large slices. This cake will definitely be a go to in the future! Thank you!
Lindsay @ The Café Sucre Farine says
Awesome! Thanks for letting us know, Elisa!
Helen McClaine says
Hi, Chris! IA couple of questions about this recipe.
First, why not use Dutch processed cocoa?
Second, I'm not a fan of whiskey. Do you think Grand Marnier, Frangelica, or Kahlua would work?
Helen
Chris Scheuer says
Hi Helen, that's what Epicurious recommended regarding the cocoa. Since cocoa powder can be acidic (natural) or neutral (dutched), it's good to stick with the cocoa that's called for.
I think any of those liqueurs would be a great sub for whiskey!
doris says
the cake looks good and I would replace coffee for water since I dont use coffee in anything I bake
Chris Scheuer says
Thanks, Doris.
Rhonda says
Can you use a jar of caramel topping instead of making it?
Chris Scheuer says
Hi Rhonda, you sure could. I would drizzle over the cake right when you serve it though as it won't harden at all.
WhoGirl2245 says
The carmel sauce recipe does not work. I tried it twice and never got the sugar to caramelize. Once it crystallized and on e is just turned into a really thick syrup but neither ever browned.
Many other recipes use brown sugar which really simplifies the caramelization process.
I am pretty sure that you have everyone cooking the caramel sauce on too low of a temp.
Chris Scheuer says
I'm sorry you had trouble with this sauce. I hate wasting good ingredients.
It's hard to say what went wrong with your caramel without having been there in the kitchen with you. I've made this sauce numerous times with good results. Using brown sugar is delicious but doesn't produce a true caramel sauce. The color of the sugar mixture is what matters when creating a caramel sauce like this. The temperature you cook it at will determine how long it takes to reach the proper color.
Susan says
beautiful cake. Would love to try it but don't want to use coffee. Any suggestions for substitutes? I think an even trade for buttermilk would be to heavy as the coffee is not as thick. Do you think I could get away with water or regular milk? thanks for any suggestions!
Chris Scheuer says
Hi Susan, I think water would be your best bet. I have a number of chocolate cakes that include water and it seems to work well!
Lizzie says
Hi Chris! Just getting ready to try this recipe - looks amazing! I did see that you add buttermilk and less coffee, which is different than the Epicurious recipe which has no buttermilk and twice the coffee. Any particular reason for this? Thank you!
Chris Scheuer says
Hi Lizzie, you're very observant! I really like using buttermilk in baked goods. To me, it's a "magical ingredient". Also, I like the way coffee enhances the flavor of chocolate but I don't like too much. Either way, it will be delicious!
Lynne says
I have just made my First Bundt Cake
Looks and Smells Delicious
Just waiting on the Caramel Sauce to cool
Chris Scheuer says
Thanks, Lynne, hope it was delicious!
Bonnie J McEachren says
Hi Chris!
Question: can this recipe be adapted for a layer cake!
The ingredients sound wonderful but want to present as a layer cake for a 40th Birthday.
I could use a different icing recipe.
Thank you for your input. I love your recipes and ideas!
Bonnie
Chris Scheuer says
Hi Bonnie, I haven't tried it but I think it should work just fine. Let us know if you try it!
Thanks for your kind words! 🙂
Emogene Powell says
Have always baked a lot. This is one of the worst tasting cakes I have ever baked! Ever!! Threw it out to the birds! So disappointing!
Chris Scheuer says
So sorry you did not have good results Emogene, I really hate wasting good ingredients. But it's funny because we loved this cake and lots of others have raved about it in emails and comments both here and over at Epicurious: http://www.epicurious.com/recipes/food/reviews/chocolate-whiskey-bundt-cake-232636
Rosaleen O'Byrne says
Hi Chris,
Love your blog! When I saw the chocolate bundt recipe I had to try it. I followed the instructions to the letter but a couple of things happened. I could not get the simple syrup to brown in 6-8 mins, does that mean I had the temperature too low? I ended up overcooking it to get it to brown which made it too thick. I think I can fix it by adding more cream in a double broiler to 'soften' it.
I used a canola oil spray on the pan and added the three Tbls of cocoa powder to coat it, but the cake, when turned out after two hours cooling, lost all detail (I was using an intricate pan). The surface was aerated and almost soggy, like it had 'sweated' in the pan when cooling (though the interior of the cake was fully cooked, not damp at all). It tasted absolutely delicious though.
Should I have used melted butter instead of the cooking spray? Would that have 'released' the cake better, or did I make a bigger error?
I envy the height you got in your bundt!
Thanks,
Rosaleen
Chris Scheuer says
Hi Rosaleen,
First of all, I’m so sorry your cake didn’t come out so well. I hate wasting good ingredients.
It’s always hard to say what went wrong when cooking. There are times when I make the same recipe that I’ve had great success with and something goes wrong and it turns out differently. That said, I will try to answer your questions.
With the syrup, each stove is different. I don’t think you were necessarily cooking it too low but a caramel syrup like this does take super close attention as it can turn from amber to burned or too dark so quickly. Hope the cream helped, that was a great idea!
I always use a “baking spray” when greasing cake pans. It’s a combination of flour and butter (or shortening) and it allows cakes to release perfectly and with a nice crust. Not sure if the spray could have had something to do with your crust being so damp.
As far as the height, I’m not sure as each time I’ve made this, it comes out pretty tall. Could your oven temp possibly be off? I know it the oven is not hot enough and doesn’t give a cake batter that initial boost of heat, sometimes the leavening agent doesn’t work as well. Just a guess. There are so many variables!
Sorry to not be of more help!
CJ says
When is the best to add the sea salt and vanilla to the carmel sauce?
sylvie says
My favorites flavors are in this cake. My mouth is watering and I'm gaining weight while looking at the photos !
Paula - bell'alimento says
Girl this is the prettiest bundt cake I've ever seen. Gorg. Pinned xo
Susan says
I think I need this recipe in my life soon! I just read the reviews on Epicurious and judging from them and your photos it must be a wonderful cake. I love how you've paired it with caramel glaze - great combo!
Easyfoodsmith says
Gosh! I could have this whole bundt cake all by myself 😛 It has all my favorite flavors. And many congrats for your Bloganniversary and wishing you many many more. 🙂
Medha @ Whisk & Shout says
Both the recipe and this photography are beautiful! I want a huge slice of this cake now 🙂 Pinning!
Chris Scheuer says
Thanks Medha! It was as good as it looks. Super rich chocolately flavor and smell! Yum!
Sandra says
You really outdid yourself with this one Chris, it is glorious! You and Scott are such a great team and I always look forward to your creations and his amazing photography. Happy Blogaversary!
Cynthia @ The Log Home Kitchen says
A dear friend just recently told me about your blog and I can't believe I've not seen it before. It's wonderful. Very warm, visual, and filled with terrific recipes. It makes me feel like we're having a little visit together. You are one lucky lady to have a husband that can double as your incredible photographer. Scott's photos make my mouth water and are professional-extraordinaire!
I've got you bookmarked and will sign up for new post notifications. Isn't it wonderful to be doing what you love and sharing it with others? Very nice work.
Chris Scheuer says
Thank you for the kind words Cynthia!
Debra says
Wow. Eye-opening post. I think we all need to revisit this question and re-evaluate. If I could blog for money (I have given up on that), that would be my dream job, too. So until then, I will do it as a stress relieving hobby. Kudos to you and congrats on the anniversary.
Does this cake freeze well because I would like to have three or four on hand!!!!!!! 🙂
Muna Kenny says
OMG! This cake is beyond perfect. How I wish for a slice (a big slice) .. 🙂
cheri says
Happy Blog Anniversary! you can certainly tell in all aspects of your posts, the recipes, pictures and the stories that you and your husband are doing what you both love. Congratulations.......... We have some real chocolate fiends in our family who would absolutely adore this cake!!!
Anne@FromMySweetHeart says
Congratulations Chris! That you love what you do comes shining through in every aspect of your blog! As a matter of fact....I love what you do, too! This cake is something special....and that glaze.....oh that glaze! LOVE IT! : )