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Star Spangled Cocoa Bundt Cake


3 hours 30 minutes
Skill Level
1 cake

Every Fourth of July celebration needs the perfect patriotic dessert. This chocolate cocoa bundt cake is a great option. Top it with fresh strawberries, blueberries and powdered sugar for a red white and blue effect that makes this the easy summer dessert your party needs.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
54 minutes
Cool Time
2 hours 10 minutes


  • 1 tsp
    vanilla extract
  • sweetened whipped cream (optional)
  • 1-2/3 cups
  • 3/4 cup
    butter or margarine (1-1/2 sticks) , softened
  • 3/4 cup
    dairy sour cream
  • 2/3 cup
    HERSHEY'S Cocoa
  • 1/2 tsp
  • 1 tsp
    powdered sugar
  • fresh strawberries and blueberries (optional)
  • 2
  • 2 tsps
    baking soda
  • 2 cups
    all-purpose flour
  • 1 cup
    buttermilk or sour milk *

Step-By-Step Directions

Equipment Needed 
oven oven
12-cup fluted tube pan 12-cup fluted tube pan
mixing bowl mixing bowl
mixer mixer
measuring cups measuring cups
rubber scraper rubber scraper
wire rack wire rack
serving plate serving plate

Heat oven to 350°F. Grease and flour 12-cup fluted tube pan.


Beat butter, sugar, eggs and vanilla in large bowl until fluffy; beat in sour cream. Stir baking soda into buttermilk; set aside. Stir together flour, cocoa and salt; add alternately with buttermilk mixture to butter mixture. Beat 2 minutes on medium speed of mixer. Pour batter into prepared pan.


Bake 45 to 50 minutes or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Place cake on serving plate. Sift powdered sugar on top and sides of cake. Serve with blueberries, strawberries and whipped cream , if desired.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Additional questions?