Prepare to embark on a decadent culinary journey that will make your taste buds dance with pure chocolate ecstasy! This Devil's Food Bundt Cake is not just a dessert – it's a luxurious experience that transforms an ordinary moment into a spectacular celebration of rich, moist chocolate and luscious caramel. Whether you're looking to impress guests or treat yourself to an extraordinary sweet indulgence, this recipe promises to be your new go-to dessert that will have everyone begging for seconds.
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan, ensuring all interior surfaces are completely coated to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk the dry ingredients until they are well combined and free of lumps.
- In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and fully incorporated.
- Gradually pour the wet ingredients into the dry ingredients, mixing with an electric mixer on medium speed. Beat until the batter is smooth and no dry streaks remain, being careful not to overmix.
- Pour the batter into the prepared bundt pan, using a spatula to spread it evenly and tap the pan gently on the counter to release any air bubbles.
- Place the bundt pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. This resting period helps the cake set and makes removal easier.
- Carefully invert the cake onto a wire cooling rack. Gently tap the bottom of the pan to help release the cake if needed.
- Allow the cake to cool completely, approximately 1 hour, before drizzling with caramel sauce.
- To serve, generously drizzle warm caramel sauce over the top of the cake, allowing it to cascade down the sides of the bundt cake.
- For best flavor and texture, serve at room temperature and store any leftovers in an airtight container for up to 3 days.
Tips
- Room Temperature Matters: Ensure all ingredients, especially eggs and buttermilk, are at room temperature for a smoother, more evenly mixed batter.
- Pan Preparation is Key: Use a non-stick baking spray with flour or meticulously grease and flour your bundt pan to ensure easy cake release.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Use the toothpick test – it should come out with just a few moist crumbs, not completely clean or wet.
- Cooling is Crucial: Allow the cake to cool in the pan for 15 minutes before removing to help it set and prevent breaking.
- Caramel Drizzling Technique: Warm the caramel sauce slightly for a more elegant, flowing drizzle over the cake.
- Storage Tip: For maximum moisture, store the cake in an airtight container at room temperature and consume within 3 days.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 62g
Protein: 5g
Fat: 19g
Saturated Fat: 4g
Cholesterol: 40mg
