Chocolate Buttermilk Bundt Cake Recipe (2024)

Updated on January 14, 2021|By Kate|9 Comments

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Moist, rich Chocolate Buttermilk Bundt Cake Recipe is so full of chocolaty flavor! You’d never guess that this delicious chocolate bundt cake is Weight Watchers-friendly.

A while back, I received a request from a reader for a chocolate bundt cake recipe. Turns out, trying to find a great bundt cake recipe can be really difficult!

I found all sorts of bundt cake recipes – some called for tons of butter, others for ridiculous amounts of oil. Yet, despite having lots (and lots) of fat in them, the recipes came out dry.

I tinkered with the recipes, but I just wasn’t happy with how the cakes were coming out. Then, as I was flipping through one of my Weight Watchers cookbooks, I noticed a Chocolate Buttermilk Bundt Cake recipe.

Now, I’m a sucker for chocolate buttermilk cakes. My grandma’s chocolate cake has buttermilk in both the cake and in the frosting. So, I figured it was worth a try.

Turns out, the cake is delicious! It’s moist and chocolaty and just a great basic chocolate bundt cake! So, do yourself a favor. The next time you’re in the mood for a soft slice of chocolate cake, give this bundt cake recipe a try!

How to make chocolate buttermilk bundt cake

Grease a 10-cup bundt pan. I used a homemade chocolate pan release to grease the pan. Set aside.

Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Set aside.

In a separate large, heat-proof bowl, add cocoa powder and chopped chocolate. Pour boiling water over chocolate/cocoa powder mixture, and stir until combined and chocolate has melted.

Stir in buttermilk, oil, egg, egg white, and vanilla extract. Add chocolate/buttermilk mixture to flour mixture.

Whisk to combine.

Stir in chocolate chips. Pour batter into pan.

Bake until a wooden toothpick inserted in the middle comes out clean. Do not overbake.

Let cool in pan for 10 minutes. Invert onto cooling rack to finish cooling to room temperature.

Tips

Sugar: I always get questions about cutting sugar in cakes. This cake isn’t super sweet, so I recommend trying it before you begin cutting the sugar back.
Cocoa powder: I have used unsweetened cocoa powder and dark cocoa powder in this cake. I haven’t tried it with Dutch processed cocoa powder.
Buttermilk: If you don’t have buttermilk, you can make a substitute with this recipe.
Oil: Or a similar neutral oil.
I recommend whisking this cake by hand. It’s easy to mix by hand, and that helps to avoid overmixing the cake batter.
Weight Watchers points given were computed when recipe was originally published.

Serving

I dust the cake with a little bit of powdered sugar before serving. This is optional, and I didn’t include the powdered sugar in the nutrition information.

If you want to splurge, you can top the cake with chocolate frosting or even chocolate ganache.

Storage

Store the cake, covered, at room temperature. The cake will keep for 3-4 days.

More Weight Watchers-friendly recipes!

Lentil Bolognese
Strawberry Pretzel Fluff
Lemon Pudding Cake

If you’ve tried this chocolate buttermilk bundt cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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Chocolate Buttermilk Bundt Cake Recipe

Author Kate @ I Heart Eating

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Moist, rich Chocolate Buttermilk Bundt Cake Recipe is so full of chocolaty flavor!

Equipment

Bundt Pan

Ingredients

▢ 2 cups all-purpose flour
▢ 1 ¼ cups granulated sugar
▢ 2 teaspoons baking powder
▢ 1/2 teaspoon baking soda
▢ 1/2 teaspoon salt
▢ 1/2 cup unsweetened cocoa powder
▢ 1 ounce bittersweet or semisweet baking chocolate finely chopped
▢ 1/2 cup boiling water
▢ 1 cup low-fat buttermilk
▢ 1/3 cup canola oil
▢ 1 large egg
▢ 1 large egg white
▢ 1 teaspoon vanilla extract
▢ 3/4 cup mini semisweet chocolate chips

Instructions

Preheat oven to 325 F. Grease a 10-cup bundt pan. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate large, heat-proof bowl, add cocoa powder and chopped chocolate.
Pour boiling water over chocolate/cocoa powder mixture, and stir until combined and chocolate has melted.
Stir in buttermilk, oil, egg, egg white, and vanilla extract.
Add chocolate/buttermilk mixture to flour mixture, and stir to combine.
See Also
Smoked Salmon Sandwich Cake Recipe - Happy Foods Tube
Stir in chocolate chips.
Pour batter into pan.
Bake for 35-45 minutes, or until a wooden toothpick inserted in the middle comes out clean. Do not overbake.
Let cool in pan for 10 minutes.
Invert onto cooling rack to finish cooling to room temperature.

Notes

Sugar: I always get questions about cutting sugar in cakes. This cake isn't super sweet, so I recommend trying it before you begin cutting the sugar back.
Cocoa powder: I have used unsweetened cocoa powder and dark cocoa powder in this cake. I haven't tried it with Dutch processed cocoa powder.
Buttermilk: If you don't have buttermilk, you can make a substitute with this recipe.
Oil: Or a similar neutral oil.
Weight Watchers points given were computed when recipe was originally published. Weight Watchers Points Plus Value - 4. Weight Watchers Freestyle Points - 7. Nutrition facts are estimates.

Nutrition

Did You Make This Recipe?

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Originally published 4/6/16. Updated with new tips and additional photos 1/14/21.

Adapted from Weight Watchers New Complete Cookbook.

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Created by Kate

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

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