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Chocolate pound cake with fresh strawberry icing on a white cake stand with pink glaze dripping down the sides.
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4.50 from 4 votes

Chocolate Bundt Cake with Fresh Strawberry Icing

This easy chocolate Bundt cake is perfect for birthdays, holidays or anytime you want to make an ordinary day feel special. The batter comes together in minutes with simple pantry ingredients, and the optional strawberry icing adds a beautiful pop of color and flavor.
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories:
Author: Chris Scheuer

Ingredients

Dry ingredients:

  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 1 cup unsweetened cocoa powder preferably Dutch-process
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt

Wet ingredients:

  • ½ cup coffee
  • 8 ounces butter 16 tablespoons / 2 sticks, melted
  • 1 cup cool tap water
  • ½ cup neutral-flavored oil avocado, sunflower, safflower, grapeseed, canola or vegetable oil
  • 3 large eggs
  • ¾ cup yogurt preferably full-fat
  • 1 tablespoon vanilla extract

For the glaze:

  • ¼ cup water
  • ¾ cup powdered sugar

For the fresh strawberry syrup:

  • 1 ½ cups diced fresh strawberries
  • 2 tablespoons granulated sugar

For the fresh strawberry Icing:

  • ¼ cup strawberry syrup
  • 2 cups powdered sugar
  • 1-2 tablespoons half & half or enought to reach pourable consistency

Instructions

For the prep:

  • Preheat oven to 350°F and position a rack in the center of the oven. Spray a 12-cup Bundt pan with baking spray (not regular cooking spray - I use Baker’s Joy). Set aside.

For the batter:

  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
  • Make a well in the center of the dry ingredients and set aside.
  • In a medium microwave-safe bowl, combine the butter and coffee. Microwave for 1 minute, or until the butter is melted.
  • Stir the water and oil into the butter mixture.
  • Add the eggs, one at a time, whisking well after each addition.
  • Pour the wet ingredients into the well in the dry ingredients and whisk until smooth, scraping the bottom and sides of the bowl to ensure everything is incorporated.

To bake:

  • Pour the batter into the prepared Bundt pan.
  • Bake for 50–60 minutes, or until an instant-read thermometer inserted in the center reads 200–210°F.
  • Cool in the pan for 5 minutes, then turn out onto a cooling rack set on top of a piece of foil or parchment paper. Wait 5 more minutes, then remove the pan.

For the glaze:

  • While the cake cools in the pan and on the cooling rack, whisk together the water and powdered sugar until smooth.
  • While still warm, brush the glaze over all surfaces of the cake, using all of the glaze and letting any excess drip onto the foil/parchment paper. (This simple glaze seals in moisture and keeps the cake wonderfully tender.)
  • You can stop here and enjoy the cake with the simple glaze or proceed with the Fresh Strawberry Icing.

For the (optional) strawberry syrup for the icing:

  • Combine the strawberries and sugar in a large microwave-safe bowl (at least 8-cup capacity as it will bubble up in the microwave).
  • Microwave on high for 2 minutes, stir, and repeat two more times (total cooking time: 6 minutes).
  • Pour the mixture through a fine-mesh strainer set over a bowl. Press on the solids to extract all of the juice. Discard solids.
  • Return the syrup to the microwave and cook 2 more minutes, or until reduced to about ¼ cup.

For the the (optional) fresh strawberry Icing:

  • In a bowl, combine ¼ cup strawberry syrup with 2 cups powdered sugar. Add enough half-and-half to create a thick but pourable icing.
  • Once the cake is completely cool, slowly pour the icing over the top, working your way around the cake and letting it drip naturally down the sides.