Chocolate Bundt Cake with Fudge Frosting {Gluten Free}

The rich and decadent chocolate cake with its luscious fudge frosting is an absolute showstopper, making it the perfect choice for any and every occasion! Whether it’s a birthday celebration, a special family gathering, the Fourth of July, or simply a craving for something sweet and indulgent, this cake delivers pure bliss with every bite. It has become a beloved favorite in our household, with my hubby choosing it as his birthday cake this year and my daughter falling in love with its irresistible flavor and texture. The combination of moist, tender cake and silky smooth fudge frosting creates a dessert experience that is simply unforgettable.

This delectable chocolate cake (with a hole in the middle, Ha!) is a classic and delightful dessert that never fails to impress. Whether you choose to serve it plain or alongside a generous scoop of velvety vanilla ice cream, it’s a treat that is great for any occasion.

When it comes to creating a truly unforgettable cake, the fudge frosting is truly the game-changer. The smooth, silky texture and the incredible flavor it adds to the cake are simply out of this world. One essential tip that should never be overlooked is the importance of thoroughly whipping the fudge frosting with a wooden spoon as it cools. This crucial step contributes to the exceptional texture that sets this cake apart. So, when preparing this delightful treat, remember that attention to detail when it comes to the fudge frosting, will ensure the perfect fudge frosting.

For the cake, my favorite Gluten Free Flour Blend is Cup 4 Cup. I love it so much I have it on subscription order and it comes right to my door every month. It’s also the most affordable way to keep it on hand if you are gluten free! Cup 4 Cup flour has been a game changer in my baking. Its versatile blend of rice flour, whole grain brown rice flour, potato starch, and tapioca flour creates a light and fluffy texture in baked goods, without any grittiness or aftertaste. Plus, the convenience of having it delivered to my door every month ensures that I never run out, and I can whip up a batch of delicious gluten-free treats whenever the craving strikes.

For the cake, you’ll need a 10-12 cup Bundt pan, like this one here.

Now for the recipe!

Chocolate Bundt Cake with Fudge Frosting {Gluten Free}

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Ingredients

  

For Cake:

• 1 cup (2 sticks) Butter (I like salted)
• 1/3 cup cocoa powder
• 1 tsp salt
• 1 cup water
• 2 cups gluten free flour blend*
• 1 3/4 cups granulated sugar
• 1 1/2 tsp baking soda
• 2 eggs
• 1/2 cup sour cream
• 1 tsp vanilla

For Fudge Frosting:

• 1/2 cup (1 stick) butter
• 1 cup sugar
• 1/2 cup evaporated milk
• 1/4 cup cocoa powder
• 1 tsp vanilla
• 1/8 tsp salt

Instructions

 

For Cake

• With the rack in the center of the oven preheat the oven to 350°F. Butter and flour a 10 to 12 cup Bundt pan and set aside
• In a small saucepan, combined the butter, cocoa powder, salt, and water over medium heat. Heat just until melted and combined remove from heat and set aside.
• In the bowl of a stand mixer, whisk together the flour, sugar, and baking soda. With the stand mixer, running on low, add half of the slightly cooled melted butter mixture until completely blended. The mixture will be thick. Add the other half of the butter mixture and mix to combine.
• Add the eggs, one at a time, stirring until completely blended. Add the sour cream and vanilla extract. Whisk until smooth.
• Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean about 45 to 55 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a cooling rack. Let cool almost completely before frosting. I like to put my cake on my cake plate or stand before frosting. You don't want to lose any of the delicious fudge frosting!
• Pour the frosting over the cake, allowing it to cover and drip down the sides and in the middle. Enjoy!

For Frosting

• Melt butter in a saucepan over medium heat.
• Add the sugar, milk, and cocoa. Stir and bring to a boil. Boil for three minutes.
• Remove from heat and stir in the vanilla and salt.
• Beat the mixture with a wooden spoon for a few minutes. Let the mixture rest a couple of minutes, then beat again for a couple of minutes until the mixture is thickened but still pourable.
• Pour over cake has been cooling for about an hour. Enjoy.

Notes

Note: Not all Gluten free flour blends are the same. The ratio of starch to grain is different amongst brands. My Favorite Gluten Free Flour Blend and the one use when making this recipe is this one.

Use a 10-12 cup bundt pan

XO, Carly

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