Dutch Chocolate Bundt Cake

Rose Mary Mogan


I shared this recipe with members of my community in Arkansas @ a recent Reunion. I made 2 chocolate cakes, one with a yellow layer & the other with a chocolate layer on the inside & a white chocolate cream Cheese frosting on the outside.

This too is one that was greatly enjoyed by many members of the community. I used my newly found great baking flour, White Lily to make this cake, & with the addition of the Dutch cocoa Powder chocolate it was a great cake.

Adding a white frosting to the outside was a great contrast in flavor & color, & topping it with mini choc chips added crunch.


★★★★★ 1 vote

10 or more depending on portion size
35 Min
1 Hr 30 Min


  • 3 stick
    butter softened
  • 3 c
    granulated sugar
  • 3 c
    white lily all purpose flour (plus 6 tablespoons)
  • 6 large
    eggs, room temperature
  • 1 c
    sour cream room temperature
  • 1 c
    boiling water
  • 3/4 c
    dutch cocoa powder
  • 1 Tbsp
    instant coffee granules, crushed ( i used decaf)
  • 2 tsp
    coffee extract flavoring
  • 1 Tbsp
    vanilla bean paste or vanilla extract
  • 1 Tbsp
    baking powder
  • 1 tsp
    baking soda

  • 1 pkg
    8 oz. cream cheese, softened
  • 1 stick
    butter, softened
  • 1 lb
    box powdered sugar
  • 2 tsp
    instant coffee granules (crushed fine)
  • 2 tsp
    coffee flavoring extract
  • 1 tsp
    vanilla bean paste or extract
  • 3-4 Tbsp
    evaporated milk (as needed to reach spreading consistency)
  • 1/4 c
    mini chocolate chip pieces (as garnish) optional

How to Make Dutch Chocolate Bundt Cake


  1. PLEASE NOTE: Because white Lily flour is a winter wheat flour, and is much lighter in volume than regular flour, you need the addition of the extra 6 tablespoons of flour. IF YOU ARE NOT USING WHITE LILY, PLEASE OMIT THE EXTRA 6 TABLESPOONS OF FLOUR.
  2. You will need to add the 3 sticks of butter to a large mixing bowl with sugar& sour cream and cream until smooth and creamy & no granules remain. About 12 -15 minutes. PREHEAT OVEN TO 325 DEGREES F. Use a standard 12 or 16 cup capacity Bundt pan.
  3. Then add the eggs one at a time, beating well after each is added.
  4. In a medium size bowl add the flour, baking powder, & baking soda, then stir to blend then set aside till needed. You can add the crushed coffee granules at this point, and blend in with the flour. But I forgot till Step #8.
  5. In a large 2 cup glass measuring cup heat 1 cup of water till boiling, or use stove top to heat water.
  6. Then add the Dutch Cocoa Powder
  7. Stir to form a thick paste, stirring till smooth and no visible lumps.
  8. Gradually ADD THE FLOUR TO THE EGG MIXTURE, BEATING WELL TILL BLENDED. Add the coffee granules & coffee extract & Vanilla paste or extract & beat till blended.
  9. Then add the Dutch chocolate paste to the batter and beat till completely blended. Prepare Bundt pan by spraying with Bakers Joy or greasing pan with butter or shortening and lightly dusting with flour, remove excess flour, before adding cake batter.
  10. Bake in preheated 325 degrees F. oven for 1 1/2 hours or until toothpick inserted in center of cake comes out clean.
  11. Remove from oven when done, and allow to sit for about 10 minutes till cake pulls away from walls of cake pan, then invert onto cooling rack to cool completely or to a cake platter. Frost as desired when completely cooled.
  12. To make frosting add the butter, cream Cheese, to a medium size bowl and beat till smooth. Then add the confectioners sugar, and starting on low setting gradually begin to incorporate the powdered sugar into the creamed mixture. Then add the coffee extract, coffee granules and vanilla bean paste, then beat well till blended. Add milk if a thinner spreading consistency is desired to frost cake. Frost and garnish cake as desired. I chose to top mine with mini chocolate chip pieces.

Printable Recipe Card

About Dutch Chocolate Bundt Cake

Course/Dish: Cakes Chocolate
Main Ingredient: Flour
Regional Style: American

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