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+ servings
A chocolate bundt cake on a wooden cake stand.

High Altitude Chocolate Bundt Cake

Heather Smoke
A high altitude chocolate bundt cake that's tender, moist, and full of rich dark chocolate flavor.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.

5 from 4 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dessert
Cuisine American


  • Bundt Pan (10 cup capacity)


  • ½ cup unsalted butter
  • 3 oz good-quality dark chocolate, 55-65% cacao, roughly chopped
  • ¼ cup vegetable oil
  • ¾ cup whole milk
  • ¾ cup full-fat sour cream
  • 3 large eggs
  • 2 ½ tsp vanilla extract
  • 1 ½ cups all-purpose flour, spooned and leveled
  • ½ cup unsweetened Dutch-processed cocoa powder
  • 1 ¼ cups granulated sugar
  • 1 ½ tbsp espresso powder or instant coffee
  • 1 ¾ tsp baking powder
  • ¾ tsp coarse Kosher salt (if using table salt, use half the amount)


  • Preheat your oven to 325 F and thoroughly grease your bundt pan with non-stick baking spray.
  • In a saucepan, melt the butter over medium heat. Remove from the heat, and stir in the chocolate until melted and smooth.
  • In a large bowl, whisk together the melted butter and chocolate with the oil, milk, sour cream, eggs and vanilla until well combined.
  • In a separate bowl, sift together the flour, cocoa powder, sugar, espresso powder, baking powder and salt. Add the dry ingredients to the wet and whisk for 10-15 seconds until smooth and well combined.
  • Spoon the batter into your prepared pan and smooth out the top.  Bake for about 45-50 minutes, until a cake tester comes out clean or with moist crumbs clinging to it. Be careful not to over-bake, or the cake can dry out.
  • Cool the cake in the pan for exactly 15 minutes, then invert onto a wire rack, carefully remove the pan, and let cool completely before slicing.  Store leftovers in an airtight container at room temperature for 4-5 days, or freeze indefinitely.
Keyword Bundt Cake, Chocolate, High Altitude
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