Nordic Ware Black Cocoa Bundt Cake

Any cake baked in Nordic Ware’s Brilliance pan, one of our favorite Bundt pans, instantly transforms into a showstopping dessert with dimensional curves and stark ridges. With that in mind, we sought to create a cake that would match that intensity. Enter our new black and white Bundt cake. Black cocoa lends this cake deep chocolate flavor while our Vanilla Bean Glaze imparts an extra note of sweetness and a pop of white.

Nordic Ware Black Cocoa Bundt Cake
Makes 1 (10-cup) Bundt cake
  • 1¼ cups (284 grams) unsalted butter, softened
  • 2½ cups (500 grams) granulated sugar
  • 4 large eggs (200 grams)
  • 1½ teaspoons (6 grams) vanilla extract
  • 1½ cups (188 grams) all-purpose flour
  • ⅔ cup (65 grams) black cocoa powder
  • 2½ teaspoons (5 grams) instant espresso powder
  • 1 teaspoon (3 grams) kosher salt
  • ¾ teaspoon (3.75 grams) baking powder
  • ¾ cup (180 grams) whole buttermilk, room temperature
  • Vanilla Bean Glaze (recipe follows)
  1. Butter and flour a 10-cup Bundt pan*.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour, black cocoa, espresso powder, salt, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Transfer batter to prepared pan, smoothing top with a small offset spatula. Lightly tap pan on counter to settle batter.
  4. Place pan in a cold oven, and bake at 325°F (170°C) until a wooden pick inserted near center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool in pan for 30 minutes. Invert cake onto a wire rack, and let cool completely.
  5. Spoon Vanilla Bean Glaze over cooled cake, or place Vanilla Bean Glaze in a piping bag fitted with a medium round tip, and pipe over cake.

Vanilla Bean Glaze
Makes ⅔ cup
  • 1 cup (120 grams) confectioners’ sugar
  • 3 tablespoons (45 grams) heavy whipping cream
  • ½ teaspoon (3 grams) vanilla bean paste
  • ½ teaspoon (1.5 grams) kosher salt
  1. In a small bowl, stir together all ingredients until smooth. Use immediately.



  1. What a beautiful cake!

    I am super excited about trying the recipe, though I wanted to double check whether it’s actually 500 gramms of sugar that are needed for the cake dough? As ist seems a little high in relation to the other ingredients!

    Thanks for your help!


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