Cinnamon Chocolate Bundt Cake

This is my all-time favorite Bundt recipe!
Adapted from Vintage Victuals blog who got the original recipe from the Atlanta Journal Constitution newspaper in 1980s.

You can find the post, with step-by-step photos, on my blog, The Food Librarian.

This recipe is super quick and you don't need fancy equipment!

10 or 12-cup Bundt pan
Pot, large bowl, small bowl, whisk
Preheated 375 degree oven

1 cup water
1/2 cup vegetable oil
1 stick (1/2 cup) butter
1/4 c plus 1 T (or 5 T) cocoa (I have used both Dutch processed and natural cocoa with fine results)

2 cups all-purpose flour
2 cups sugar
1/2 t salt
1 1/2 t cinnamon

1/2 c buttermilk
1 t baking soda

2 eggs
1 t vanilla


1. Bring to a boil in a pot: Water, oil, butter and cocoa

2. In a large bowl, combine together with a whisk: flour, sugar, salt, cinnamon

3. Add the chocolate mixture to the flour and mix until combined.

4. Add the buttermilk and baking soda and mix.

5. In a small bowl, combine the eggs and vanilla. Add to the batter and combine.

6. Pour batter into greased 10 or 12-cup Bundt pan (I prefer to use Pam with Flour or Bakers Joy) and bake in a preheated 375 degree oven for 30-35 minutes (the original recipe says 25 minutes, so start checking then).

7. Cool in pan.

8. Top with a dusting of powdered sugar or a simple glaze of powdered sugar and milk or water.

The Food Librarian blog:
Recipe & Photo on the Food Librarian blog (November 15, 2009):
Vintage Victuals blog & Cinnamon Chocolate Cake (January 2009):