High Altitude Chocolate Bundt Cake
The perfect High Altitude Chocolate Bundt Cake. It’s simple, perfectly chocolate-y, and is my go to whenever I need something that I know is going to turn out and be a crowd pleaser.
A good chocolate cake is like the little black dresses of desserts. Every gal needs one. It’s reliable, can be dressed up or down, and it always makes you feel good. In the case of cakes, it must taste good. And this bundt cake is just that.
What it is about bundt cakes? They’re so my jam. I just love how simple they are. I also love that they don’t require a ton (read: any) decorating. Because decorating cakes isn’t my jam. Whenever the occasion calls for cake or when I’m asked to bring dessert, it’s almost always in the form of a bundt. I have several bundt cake recipes on the blog already but no recipe for a basic chocolate cake. What’s up with that?
I love, love, LOVE this cake. It’s simple. Perfectly simple. While it could totally handle some add-ins like mini chocolate chips, or chopped up peanut butter cups, or even some crushed up Oreos, I like it just the way it is. I’ve made it minus the icing- and served it just with a sprinkle of powdered sugar- but I like it best with the icing. The cake + the icing = the perfect combo.
In my humble opinion, of course.
The cake relies on mostly pantry ingredients. The coffee is a must- it adds depth- and the yogurt adds a nice bite of tang. You could easily use sour cream too. Just don’t skimp. Always use full fat when baking. In fact, use full fat dairy all the time- baking or not. It’s sooooooo much better tasting. And better for you.
Again, just my humble opinion.
I love this cake best the day after it’s made. For whatever reason, it just tastes more rich after it can sit over night. The icing is to die for. You pour the warm icing over a still warm cake and it just sort of melts into the cake and then hardens and, OMG, its the bomb. Chocolate Cake perfection.
I like to serve the cake either as is or with a dollop of whipped cream. Fresh berries (or any other seasonal fruit) are an awesome garnish as they cut the richness of the cake and add a welcomed fresh bite. It makes for an awesome breakfast too. 🙂
Can you tell I love this cake? Just make it already.
Hope you’re all having an awesome week. As always, thanks for reading and have a delicious day. xo, Kelley
PrintHigh Altitude Chocolate Bundt Cake
Prep Time: 15- Total Time: 15 minutes
- Yield: 16 slices 1x
Prep Time:
Yield:
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Pin RecipeDescription
A tried and true high altitude recipe for Chocolate Bundt Cake.
Ingredients
for the cake:
- 1 1/4 cups strong coffee, just barely warm
- 3/4 cup cocoa powder
- 2 cups granulated sugar
- 1 cup flavorless oil such as grape seed, avocado, or vegetable
- 1 teaspoon kosher salt
- 2 teaspoons baking soda
- 3 large eggs
- 1 cup buttermilk
- 1/4 cup full fat, plain Greek yogurt
- 1 tablespoon vanilla extract
- 2 1/2 cups + 2 tablespoons all-purpose flour
for the frosting:
- 1/4 cup butter
- 1/4 cup milk
- 3 tablespoons cocoa powder
- 2 cups powdered sugar
Instructions
- Preheat oven to 375F degrees.
- Prepare the bundt pan by either spraying with a non-stick baking spray (one that has flour preferably) or use a tablespoon of softened butter to coat the inside of the pan taking care to get in all the nooks and crannies. Then add either a pinch of cocoa powder or flour to the bundt pan- shaking it back and forth- to coat the entirety of the pan; set aside.
- Put the coffee and cocoa powder in a small bowl and stir until cocoa is dissolved.
- In an electric mixer fitted with the wire whisk attachment, mix together the sugar, oil, salt, baking soda, and eggs on low speed about 30 seconds. Add the buttermilk, Greek yogurt, vanilla extract and mix for another 30 seconds. Add the flour and stir just until combined. Add the cocoa/coffee mixture mix on high speed until well incorporated, about 30 seconds.
- Pour the batter into the prepared cake pan and bake for 60 minutes or until cake is done. You can test it by inserted a clean toothpick in the center. If the toothpick comes out clean, the cake is done. Remove from oven.
- Let cake cool for 10-15 minutes in pan before removing it to cool on a cooling rack.
- While cake cools, prepare frosting as you want to pour it over a slightly warm cake.
- To make the frosting, melt butter, milk, and cocoa powder over medium heat. Stir frequently until chocolate is smooth. Remove from heat and whisk in powdered sugar until there are no more lumps. Pour frosting over barely warm bundt cake, taking care to cover the cake evenly. It’s cool if the frosting pools in the center of the bundt cake- easier to stick your finger in!
- Allow the cake to cool completely before serving.
photos by Kellie Hatcher/ recipe by Mountain Mama Cooks
83 Comments
This cake looks incredible! How would I adapt it for two 9-inch round pans?
I’m not really sure. My best guess would be to split the batter between the two 9-inch pans and cook for about 1/2 the time. Again, this is just my best guess.
Kelly, this is the best high altitude recipe for a chocolate Bundt I have found. Believe me, I tried too many to count! We are at 7000 feet in Southern California, and it come out perfect every time. Thank you for sharing.
This is only six years too late, but I baked it in two 9” round pans for exactly 30 minutes, and it turned out perfectly. I live at 6,700’.
Can I exchange Greek Yogurt for plain yogurt?
Yes!
I made this cake at 9,100 feet and could not get it out of the pan! It also baked in about 35 minutes, not 60. It was a good thing I smelled it starting to burn or I would have not only had a stuck cake, it would have tasted awful. If I make this the next time, I’m not using butter to grease the pan. Instead, I’m using a spray and the dusting with cocoa powder and testing for doneness at 30 minutes.
Every oven is different. I’d think about getting yours checked. 35 minutes and having the cake burn makes me think your oven is running hot. I butter and use a little flour in my pan as well, fyi.
Disappointed. My cake is stuck in the pan. If you use a little flour, it would be really helpful to put that in the recipe. I didn’t read all the reviews before making the cake. The cake is fine, my oven is fine; cake is just stuck in the pan.
Shoot! I’m so sorry to hear that. I will update the recipe to include using a little flour in the pan after the butter. I don’t usually have a problem- though I just bought a new bundt pan. I had problems with everything sticking in my old one.
Does this cakes need to be refrigerated?
No. I generally leave on the counter, covered, for a few days.
I updated the recipe. I left out of the original recipe to dust the pan with cocoa powder or flour after buttering.
Can I substitute sour cream for yoghurt?
For sure!
Stuck in pan. Broke coming out. So disappointed. I rely on your recipes, Kelley. So I don’t want this published. But I do want you to know.
I want you to rely on my recipes too. I don’t mind publishing. It’s good for other readers to learn from my mistake. Nothing worse than a stuck cake. I will update the recipe to use either a non-stick cooing spray or to butter and flour the pan really well. Sorry it didn’t work out!
At what altitude are you baking this cake at & what is the highest altitude you’ve had success reported? Thanks! Looking forward to giving it a try.
My kitchen sits just below 7000 feet. I’ve made this as high as 8300 feet. Make sure to butter and flour the pan really well!
Have not tasted yet but the batter was so yummy I scraped the bowl clean.
Did not read any reviews before making, just made it already as you said.
It shook easily out of the pan. It was not even completely cool. I had the oven preheating for a couple of hours to be real sure.
Considering I am baking at over 9100 feet I watched it for the dreaded flow-over which did not happen. Tested clean about 5 minutes less of the hour.
I’m rating it highly because of how it baked and looks. Can’t wait to try, it’s hubby’s birthday cake.
I copied the photo but it wouldn’t paste….
Followed recipe, did not read reviews prior. Oven well preheated. Batter fantastic!! Tested done about 5 minutes shy of 1 hour, didn’t test it any sooner. Shook easily out of pan even when still warm.
Have not tasted yet but expect it will be very good.
9100 ft. our house.
Made as directed. The batter tasted almost too good. Tested done in my oven (made sure it was well preheated; over an hour) about 5 minutes short of the 60.
Fell easily out of pan, perfectly shaped, even when still a bit warm.
Haven’t tasted yet but expect will be good.
My house is at 9100 ft.
Turned out excellent; best chocolate cake I’ve ever tasted
Cake was awesome!! 🙂
Thank you!
Cake turned out lovely. Have made twice at 7000’
Great!
Delicious! Had to take it out 15 mins early—don’t know if 7,500 feet makes a difference? But otherwise it was absolutely perfect. Didn’t stick. Loved by all. Thanks!
What can I substitute for the coffee, daughter-in-law doesn’t like coffee. I’m at 3500 alttitude.
You really can’t taste the coffee after the cake is baked- I promise. If you really want to leave it out, you can replace it with equal parts water.
Delicious! It was done after 50 minutes; ~ 200 degrees. I used Baker’s Joy spray with flour and, since I also have a new Bundt pan, it slid right out. I took a pic but saw no way to attach it . . . Thx!
I recently moved to Colorado (5,000ft) from South Florida and was so disappointed that none of my recipes worked up here. I even tried adjusting everything, but to no avail. I was going to give up baking for a while because I just couldn’t keep wasting ingredients, time, and hope. This recipe has saved my baking spirit
TLDR: Amazing recipe. Saved my baking soul.
Adjustments I made due to available ingredients:
– Subbed white sugar for blonde coconut sugar.
– subbed equal amounts of whole wheat flour.
– subbed buttermilk for almond milk and vinger.
– subbed Greek yogurt with coconut yogurt.
– cake was done at 50min.
Came out amazing!!!
Awesome! I’m so glad it worked. Hope you find some more recipes here that you’ll love!
I’d like to say I planned it, but I put the coffee in the fridge to cool. Then forgot to add the cocoa to the coffee. My mocha cake looks and tastes great, baked at about 5100 above sea level. Thank you for sharing this nearly foolproof recipe. I’m a fan, awaiting my copy of your cookbook.
Can I use this recipe for cupcakes and just reduce baking time?
Of course. I haven’t done it so this is my best guess…..fill the cupcakes about 3/4 full and bake for 18 minutes. I think you’ll get 15-18 cupcakes….again, my best guess! Let me know if you try it!
What size is your Bundt pan? Or how many cups does it hold? My cake rose really high over my pan.
I think it’s a 10-cup. It’s the classic bundt pan from Nordic Ware. Hope that helps!
I’ve made this cake twice with King Arthur measure for measure gluten free flour and everyone loved it! It just took a little longer. I also checked doneness with a thermometer to be between 200-205F and it was perfectly done.
Good to know. Thanks for sharing!
What’s your favorite kind of cocoa powder? I’ve used Trader Joe’s in this and liked it, and used Sprouts organic and had a bitter and chalky after taste. Neither were Dutch. I’ve heard Hershey’s is good!
I use either Hershey’s or Trader Joes!
Just took my cakes out of the oven. This makes a LOT of cake. I did 2 9in pans for a birthday cake and had enough batter left to do a 9×13 as well. All 3 took exactly 25 min. Next time I’ll halve the recipe if I’m doing round pans or make sure I have enough pans for 4 layers!
Can’t wait to try them though–they smell (and the batter tasted) wonderful!
Ok, this turned amazing! I used a whipped ganache for frosting and my 6 year old said it was better than the unicorn cake I made her 2 months ago. It scored 200 points on her scale. The abundance of rich dark chocolate in the house made a very rough day a bit easier for us adults too.
Chocolate makes everything better! 🙂
Made a half recipe as cupcakes yesterday to celebrate finishing school for the year. Awesome with a chocolate cream cheese frosting. I don’t think I’ll ever need another chocolate cake recipe!
FYI: 18 min was perfect, and a full recipe would have made 3 dozen cupcakes.
I have made this twice in the three weeks we have had the stay at home order, and my family loves this cake!
Is there a good substitute for buttermilk? Being stuck at home because of the coronavirus has inspired me to try baking for the first time and I am trying not to leave my house for unnecessary grocery runs. I have all the other ingredients on hand.
You can make buttermilk. Add 1 teaspoon of vinegar or lemon juice to a measuring cup and add milk to make one cup. Let it sit for 15 minutes or so and you’ll have buttermilk!
I made this cake in my slightly smaller bunt pan and shared the extra cupcakes with neighbors. I dont usually frost but loved this with the frosting. I added a touch of instant coffee to the frosting as well.(I sometimes sub homemade applesauce for the oil.)
I am over 8200′ and it seems that no matter what I do all my cakes stick. I recently bought a silicone bunt pan and it stuck too. Ive used oil, Ive used butter, Ive used flour, sugar, coco powder. Id love advice on how to prevent sticking. It seems better if I wait a long time completely cooled but thats very hard to do. and im not sure if the sub of applesauce is a factor. Ideas?
Thank you I turn to your recipes a lot!. Especially now that we are in lockdown here in Ecuador.
I’ve had great success w the PAM baking spray. It is different than regular Pam (the reg cooking spray) and on the label actually shows a picture of a Bundt pan. It smells great, easy to use and has worked miraculously on my Bundt pan.
I’ve now made this cake four times in the last few months, and it always turns out PERFECTLY, which isn’t always the case when I get into the kitchen :). Thank you for creating my go-to recipe! And I’m at 5280 feet, and I use a basic nonstick Bundt pan, and I haven’t had issues with sticking when I follow your directions. I turn out the cake after 10 minutes and it’s all good.
Kelly – Thank you, thank you, thank you, a hundred times thank you. I moved to Colorado 8 years ago and am a master at bread baking but have never ever found a cake recipe that I love as much as this chocolate cake, it bakes perfect at 6400 feet. My birthday is coming up and I told my family don’t buy me a cake, I will be making this one again!
You are so welcome. Happy Birthday!
I love this recipe! I used to live at high altitude and this was perfect. Now I live at normal altitude but I still want to make this cake! Do you have any suggestions for what I should adjust?
Try adding a teaspoon of baking soda. It will likely be done about 10 minutes sooner, too!
Delicious! Thanks for making high altitude baking reliably fantastic! Made this cake in Denver (alt 5280) and was perfect at 45 min cooking time. Batter slightly too much for my Bundt pan but I cut the top off before flipping over and still looked gorgeous. Made a ganache instead of the recipe’s icing. Was a hit w dinner guests! Thank you!!!
Hi! Do you have any suggestions or alterations for this recipe for 12,000 ft?
Can you add mini chocolate chips to this recipe or is the batter too thin? I’m a beginner (I’m disabled and the kitchen has always been daunting) and baking is disheartening in Colorado because of the added difficulty of altitude. I think chocolate chips in a cake like this would be nice but I don’t want them all at the bottom, and I have no prior experience to draw from on whether this is an option. Any advice?
Either way I plan on trying this recipe soon. I have a too-complicated bundt cake pan that’s only released a cake once that I’m trying to conquer. I’ve got a trick up my sleeve and a stubborn streak that says I can make it work this time! Wish me luck!
Yes! I made this just last week for my mom’s birthday and I added 1 cup of regular chocolate chips. I stirred them in at the end!
Should the batter be very runny?
It’s a wet batter but I wouldn’t say it’s runny…..
My husband loved this cake! It worked perfectly for me in Denver and restored my confidence in baking cakes at altitude.
The cake was absolutely delicious! I made it for my parents and grandparents at Christmas for dessert 🙂 At 5,000ft elevation, this recipe actually came out! I added semisweet chocolate chips to mine and it is beyond delicious!!
Mine came out a little darker, but not burnt…I might adjust the time in the future…and a couple spots stuck, but I might’ve not let it cool enough.
Have you ever considered adding sour cream to the cake instead of Greek yogurt??? I’m gonna try to see if it will make the cake slightly more moist 🙂
I can’t wait to look at more of your recipes!! Would you mind if I added a few of my favorites to my website with a link that brings people to yours? (Giving credit where credit is due). If not, I completely respect that 🙂
Happy baking! Thanks for the recipe!!
-Kaileiana Hamilton
Wow!!! I live at 7500 ft and have never had a cake turn out so moist and perfect. I was worried because the batter seemed really loose, but it came out so well. It rose just about to the top of my pan. I pulled it after about 50 minutes. After 10 minutes cooling, it came out of the pan easily. I filled it with pudding, and could not stop eating the pieces I cut out.
Also forgot to add… used milk instead of buttermilk and added 2 tsp dried milk powder, since I just got some and wanted to try it. I used 1/4 cup black cocoa and 1/2 cup Hershey’s dark powder.
This recipe is a keeper!! First successful cake I’ve baked since moving to 7500ft. We are empty nesters so I made 1/2 the recipe and used a 6 cup Bundt pan. I made three substitutions to the original recipe – subbing Saco buttermilk powder for fresh buttermilk, sour cream for yogurt, and melted unsalted butter for oil. The batter was thin compared to the consistency when using a box cake mix. Next time I’d likely discard a small amount as the pan was nearly full and the cake baked slightly on to the lip of the pan. Baked at 375º for 40 min. Thanks, Kelley! This recipe will definitely please chocolate lovers.
Made recipe as is and turned out great. However, I like the taste of butter in cakes. Will this recipe work with butter instead of oil?
I have not used butter. I agree that the flavor of butter can’t be beat but I prefer the oil for it’s moistness in this cake!
I live in Denver, 5280’. Too much batter for a bundt pan (I reserved 2/3 cup). I baked it for 53 minutes. (I probably could have reduced the time to 45 and probably should have reduced to temp to 350°). It stuck to the oiled/floured pan. I made a ganache instead of suggested frosting. I served it with vanilla ice cream. It was acceptable but I won’t make it again.
Note: I poured 1/3 cup of the excess batter in a buttered cup and microwaved on high for 1 minute … it made cake in a cup just fine.
Hi Susanne, I’m sorry you had trouble with the cake. I recommend using at least a 10-cup and up to a 12-cup sized bundt pan. If you had that much batter leftover, you had to have used a much smaller pan which would also affect the bake time. It’s crucial when baking in a bundt pan to properly (and thoroughly) prepare the pan. I use butter and flour or a non-stick baking spray that has the flour in it. I’m sure your ganache was fantastic though the frosting with the recipe is killer on the cake. It’s a shame the cake didn’t turn out for you when it’s got so many 5-star reviews. Nice to know that the batter works as a mug cake 🙂
This cake is AMAZING. I made it exactly as written at 8600 feet. It is a new family favorite. Thank you!!
Just made this for my sons 19th birthday! Turned out perfect and delicious at 7,000 ft. Woot woot!
If I make this cake the day before serving, does it need to be refrigerated, or can it be left out at room temperature?
The cake can be left at room temperature for a few days!
Much appreciate your prompt response, Kelly.
Looking forward to baking today and enjoying tomorrow!
This will be my forever go-to chocolate cake/bundt/cupcake recipe. I have lived in the Denver area for more than 40 years and am only now finding a chocolate cake recipe that is truly moist! To avoid sticking in the pan like others have experienced, I used Pam Perfect Release baking spray with flour, my tried and true Nordic Ware bundt cake pan, I removed the cake from the oven 10 minutes early (as soon as it tested “done”) and allowed it to cool for 40 minutes in the pan before turning it out. I love the idea of warm icing over warm cake, but this cake is truly magnificent after it has been sitting for several hours. I think it becomes more moist once it cools down! I cannot wait to make cupcakes for my Grandkids using this recipe.
Used to live in Colorado at 8000 ft. It’s amazing! Recently relocated to sea level. How should I adjust for sea level?
This is hands down the best chocolate cake I have ever made. My cake was done after 40 minutes. I chose a cream cheese frosting for it because I love the combination of chocolate and cream cheese. I love all of your recipes
Thanks for all your hard work helping us to make terrific high altitude baked goods
Tom
I made this cake a few days ago for an adult Birthday party. I was surprised at the light texture and lovely rize, as I live in Colorado at 8,300 elevation. The cake roze all the way to the top of my 10″ bundt Pan! I didn’t use your glaze as I wanted to fill the cake with chocolate ganache so it had to be at room temp. Next time I make it, and it will be soon, I will make it as is. Thanks for your lovely recipes!
I am at 7100 feet and wonder if reducing the sugar by half a cup or so woukd be fine? Love chocolate but prefer less sweet…..
Half a cup is rather large adjustment. I understand not wanting something overly sweet but because baking is a science, omitting this much sugar could affect the overall outcome of the bake.