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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!

Course Dessert
Cuisine American
Keyword Chocolate bundt cake, Fudge bundt cake
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 -14 servings

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

  1. 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).
  2. Whisk together sugar, eggs, buttermilk, and vanilla in a small bowl. Set aside.
  3. Combine flour, baking soda, cinnamon, and salt together in another bowl. Set aside.
  4. Melt butter over medium-low heat.
  5. Add the cocoa and whisk until smooth. Add the water and whisk until smooth.
  6. Remove from heat and add sugar and egg mixture. Whisk until smooth.
  7. Add flour mixture and whisk until smooth (don't worry if there are still small lumps).
  8. Pour batter into pan and bake for 40 minutes, or until the sides slightly pull away from the pan.
  9. Let the cake cool in the pan for 20 minutes, and then loosen with a knife and remove to serving plate.
  10. Meanwhile, arrange pecans on a baking sheet and bake for 7 to 9 minutes at 350 degrees F.
  11. Remove pecans and chop into smaller pieces once they have cooled.
  12. To make the glaze, melt butter over low heat.
  13. Add the milk, cocoa, and powdered sugar. Whisk until smooth and glossy.
  14. Remove from heat and whisk in salt, vanilla, and pecans.
  15. 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.