This FUDGE BUNDT CAKE WITH CHOCOLATE PECAN GLAZE is elegant, downright delicious, and the perfect dessert to take to a gathering when you’re short on time!
I laugh every time I hear “bundt cake.”
“There’s a hole in this cake…”
Okay, if you haven’t seen My Big Fat Greek Wedding, you should probably stop reading and go watch it. Or here’s a clip of the bundt cake scene.
Despite the hole in the cake, this is the perfect dessert to take to a gathering when you’re short on time! It’s elegant, downright delicious, and there’s no need to spend time making it look perfect… just spoon the glaze over the top and it looks like a million bucks! Bonus- you likely already have the ingredients in your pantry for this recipe.
This recipe reminds me of Texas Sheet Cake, but fancier… and bless your heart if you haven’t had Texas Sheet Cake.
The cake is fudgey and moist with a subtle tang from the buttermilk, and the rich chocolatey glaze with pecans gives it the perfect added crunch.
And if you’re looking to change things up for one of your Thanksgiving desserts… this is the perfect swap and will look beautiful on your table! I hope you have a fabulous holiday full of family, friends, and a slice (or two) of something SWEET… Happy Thanksgiving from my home to yours!
A few recipe notes before you grab your whisk and ingredients:
- I use Hershey’s Special Dark Cocoa Powder for both the cake and the glaze.
- A cool trick of the trade: if you don’t have buttermilk and don’t want to make a trip to the store: for 1 cup of buttermilk, substitute 1 cup of milk and 1 tablespoon of white vinegar. More details here!
- This is the second recipe I’ve adapted from Rebecca Rather’s The Pastry Queen Cookbook… Check out my last post on Honey Roasted Peanut Butter Cookies!
Fudge Bundt Cake with Chocolate Pecan Glaze
This FUDGE BUNDT CAKE WITH CHOCOLATE PECAN GLAZE is elegant, downright delicious, and the perfect dessert to take to a gathering when you’re short on time!
Ingredients
For the Cake:
- 1 cup 2 sticks unsalted butter
- 1/2 cup unsweetened dark cocoa powder
- 3/4 cup water
- 2 cups sugar
- 2 large eggs
- 1 cup buttermilk
- 2 tablespoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 1/4 teaspoon salt
For the Glaze:
- 1 cup pecans
- 1/2 cup 1 stick unsalted butter
- 1/4 cup whole milk
- 1/2 cup unsweetened dark cocoa powder
- 2 cups powdered sugar sifted then measured
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Instructions
-
Preheat the oven to 350 degrees F. Grease a 10 to 12 cup bundt pan with butter and sprinkle flour all over pan (remove excess flour by tapping pan).
-
Whisk together sugar, eggs, buttermilk, and vanilla in a small bowl. Set aside.
-
Combine flour, baking soda, cinnamon, and salt together in another bowl. Set aside.
-
Melt butter over medium-low heat.
-
Add the cocoa and whisk until smooth. Add the water and whisk until smooth.
-
Remove from heat and add sugar and egg mixture. Whisk until smooth.
-
Add flour mixture and whisk until smooth (don't worry if there are still small lumps).
-
Pour batter into pan and bake for 40 minutes, or until the sides slightly pull away from the pan.
-
Let the cake cool in the pan for 20 minutes, and then loosen with a knife and remove to serving plate.
-
Meanwhile, arrange pecans on a baking sheet and bake for 7 to 9 minutes at 350 degrees F.
-
Remove pecans and chop into smaller pieces once they have cooled.
-
To make the glaze, melt butter over low heat.
-
Add the milk, cocoa, and powdered sugar. Whisk until smooth and glossy.
-
Remove from heat and whisk in salt, vanilla, and pecans.
-
Let the glaze cool slightly (a couple of minutes), then spoon over the top of the cake. The glaze will pool in the middle of the cake, which is fine!
Recipe Notes
Adapted from Rebecca Rather's The Pastry Queen Cookbook.
Comments