This chocolate bundt cake recipe made with cocoa powder is rich, moist, and happens to be dairy-free. Made from scratch, this easy chocolate cake is the perfect dessert for special occasions, like Mother’s Day, birthdays, and other celebrations. Alternatives to bundt pans are also included below.
Preheat the oven to 350°. Grease and flour a 10-inch bundt pan.
Mix Dry Ingredients: In a bowl, sift together the flour, cocoa, baking soda, and salt. Set aside.
Mix Wet Ingredients: In a separate bowl, whisk the sugar and mayonnaise until smooth. Then, whisk in the vanilla and water.
Add dry ingredients to the mayonnaise mixture; stir until all ingredients are combined.
Pour batter into the prepared pan.
Bake for 40-45 minutes checking for doneness by inserting a toothpick in the center. Allow the cake to cool for about 10 to 12 minutes before removing from the pan.
Lightly dust with powdered sugar or frost if desired.
Notes
To remove the cake from the bundt pan, turn a cooling rack upside down and place it on top of the pan. Then, carefully turn the cake pan and rack upside down so the cake turns right-side up on the rack. Carefully lift the pan off of the cake. The cake should slip right out. Give the pan a light shake if needed.If your cake is stuck to the inside, drape a hot, damp towel over the pan. Let it sit for approximately 15 minutes. The steam and moisture will help the cake release from the pan. Then, use a rubber spatula to gently ease the cake away from the sides of the pan if needed.What can I use if I don't have a Bundt pan? Please see Bundt Pan Alternatives section in the post above for recommendations.