This recipe from The America's Test Kitchen's Family Baking Book is one of my favorite cake recipes. A jam syrup underneath a chocolate glaze keeps this cake moist for days. I made it into single-serving sized Bundt and mini loaf cakes but feel free to make one large one in a 12-cup Bundt pan.
This recipe might seem complicated, but if you stay organized it's very easy, give it a try!
Step 1: Gather ingredients; prepare pan(s)
3 cups (15 ounces) all-purpose flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
3/4 cup buttermilk, room temperature
1 Tbsp. vanilla extract
1 Tbsp. fresh lemon juice
2 1/4 sticks unsalted butter, softened
2 cups (14 ounces) granulated sugar
3 large eggs, room temperature
1 large egg yolk, room temperature
1/3 cup chocolate syrup, such as Hershey's
2 Tbsp. Dutch-processed cocoa powder
1/2 cup strawberry jam
3 drops red food coloring
1 recipe chocolate glaze
For my mini cakes I used one 6-portion mini Bundt pan, and one 8-portion mini loaf pan (batter only filled half, or 4, mini loaves), you can also use one 12-cup Bundt pan. Grease and flour pan thoroughly, I used a baking spray that contains flour.
Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees.