Chocolate Bundt Cake With Pink Frosting

Oh. My. Goodness. Is there anything more satisfying than a perfect chocolate bundt cake with that signature hole in the middle just begging to be filled with pink frosting? I think not! This recipe is basically my love language – rich, chocolatey goodness topped with an unapologetically pink frosting that’s guaranteed to make your Instagram followers double-tap. Let’s get our hands dirty, shall we?

Why This Recipe is Awesome

First of all, this cake is practically foolproof. I once made it while simultaneously binge-watching an entire season of “Bridgerton” and it still turned out magnificent. The chocolate bundt is ridiculously moist (sorry if you hate that word, but there’s just no better description) and the pink frosting isn’t just for looks—it’s got a hint of raspberry that cuts through the richness perfectly.

Plus, the whole pink-and-chocolate combo gives major “I actually have my life together” vibes without requiring pastry school training. It’s fancy enough for company but easy enough for a Tuesday night emotional support dessert. Win-win!

Ingredients You’ll Need

For the chocolate bundt cake:

• 2 cups all-purpose flour (measured correctly, not just scooped willy-nilly)
• 1½ cups granulated sugar (yes, all of it)
• ¾ cup unsweetened cocoa powder (the good stuff, not the sad dusty kind)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs (room temperature, because we’re fancy like that)
• 1 cup buttermilk (or regular milk with a splash of vinegar if you forgot to buy buttermilk… again)
• ½ cup vegetable oil (keeps it moist—there’s that word again!)
• 2 teaspoons vanilla extract (real vanilla, not that imitation nonsense)
• 1 cup hot coffee (or hot water if caffeine makes you bouncy)

For the pink frosting:

• 4 cups powdered sugar (sifted if you’re an overachiever)
• ½ cup unsalted butter, softened (like, actually soft, not cold-but-you’re-impatient)
• ¼ cup milk
• 1 teaspoon vanilla extract
• Pink food coloring (gel works best, but liquid works too)
• ½ teaspoon raspberry extract (optional but highly recommended)

Step-by-Step Instructions

1. Prep your station. Preheat your oven to 350°F (175°C). Grease your bundt pan like your cake’s life depends on it—because it does. Dust with cocoa powder instead of flour to avoid that weird white residue. Nobody wants that.
2. Mix the dry ingredients. Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. Channel your inner witch while stirring the cauldron.
3. Add the wet team. Throw in eggs, buttermilk, oil, and vanilla. Mix until just combined—this isn’t a stress-relief exercise, so easy on the mixing arm.
4. Coffee time! Slowly add hot coffee (it enhances the chocolate flavor, trust me) and mix until smooth. The batter will be thin. That’s supposed to happen, don’t panic.
5. Bake it good. Pour the batter into your prepared bundt pan and bake for 40-45 minutes, or until a toothpick comes out mostly clean. A few moist crumbs are fine—remember, we’re not making chocolate jerky here.
6. Cool your jets. Let the cake cool in the pan for 10 minutes, then carefully invert onto a cooling rack. If you rush this step, half your cake might stay in the pan, and then you’ll be sad.
7. Make it pink! For the frosting, beat the butter until smooth, then gradually add powdered sugar, milk, vanilla, and raspberry extract if using. Add pink food coloring drop by drop until you reach your desired level of pinkness. From “barely blushing” to “flamingo convention”—you do you.
8. Frost that beauty. Once the cake is completely cool (I mean it—completely!), drizzle or spread the frosting over the top. Let it drip down the sides for that effortlessly elegant look that actually took effort.

Common Mistakes to Avoid

Let’s talk about how not to sabotage your masterpiece:

• Skimping on the greasing. That bundt pan has more crevices than a crumpled dollar bill. Grease. Every. Nook.
• Opening the oven every 5 minutes. I know it’s tempting, but your cake will sink faster than my motivation on Monday mornings.
• Frosting a warm cake. Unless “pink puddle surrounding sad chocolate island” is the aesthetic you’re going for.
• Overthinking the perfect pink. It’s frosting, not a career choice. If you add too much coloring, just call it “vibrant” and move on with your life.

Alternatives & Substitutions

Life happens. Ingredients go missing. Here’s how to adapt:

No buttermilk? Add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, stir, and let sit for 5 minutes. Boom—fake buttermilk.

No coffee? Hot water works, but you’ll miss out on that depth of flavor. You could add a teaspoon of instant espresso powder to hot water as a compromise.

Gluten issues? A good quality 1:1 gluten-free flour blend usually works well in this recipe. The cake might be slightly more delicate, so handle with extra care.

Want to skip the pink? I mean… why would you? But if you must, white frosting with chocolate sprinkles is your next best option. Or go wild with a cream cheese frosting. It’s your kitchen, your rules.

IMO, the raspberry extract in the frosting is non-negotiable if you want that “wow” factor, but vanilla works if you’re in a pinch.

FAQ (Frequently Asked Questions)

Can I make this cake ahead of time?
Absolutely! The cake actually gets better after a day as the flavors meld together. Just store it in an airtight container and frost it before serving if you want that fresh frosting look.

My cake is stuck in the pan. Help?!
Deep breaths. Run a thin knife around the edges, then tap the pan gently on the counter. Still stuck? Place a warm, damp towel over the bottom of the pan for a few minutes to help loosen it.

Do I really need a bundt pan?
I mean, it’s called a bundt cake for a reason… but if you’re bundt-less, you can use a 9×13 pan or two 9-inch round pans. Just adjust the baking time accordingly (usually less time needed).

Can I use a box mix instead?
Are we even friends anymore? Kidding! Yes, you can use a box mix, but doctor it up with an extra egg, swap water for milk, and butter for oil to make it taste more homemade. I’ll never tell.

How do I store leftovers?
“Leftovers”—that’s cute. But if by some miracle you don’t devour the whole thing, store it covered at room temperature for up to 3 days or refrigerate for up to a week.

Final Thoughts

There you have it—a chocolate bundt cake that’s basically a hug in dessert form, topped with pink frosting that screams “I’m fun and sophisticated simultaneously!” This cake has gotten me through breakups, job interviews, Tuesday afternoons, and pretty much every other life scenario.

Remember, the joy of baking isn’t just in the eating (though that’s a major perk)—it’s in creating something that makes people’s eyes light up when they see it. And let me tell you, a chocolate cake with pink frosting? That’s pure joy on a cake stand.

Now go forth and bake! And maybe tag me when you post that inevitable cake glamour shot—I love living vicariously through your kitchen successes. Happy baking!