Filed under: Bundt Cakes
December 18, 2021

Chocolate Halva Bundt Cake

Soft, chocolaty bundt with chunks of nutty sweet halva in the cake and a halva brown butter glaze. 

5 from 4 votes
Yield: 10
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chocolate halva bundt cake

Soft, chocolaty bundt with chunks of nutty sweet halva in the cake and a halva brown butter glaze. 


chocolate halva bundt cake

Why make this chocolate halva bundt recipe? 

Truth be told, I have had this basic chocolate bundt recipe in my arsenal for quite a long time and haven’t had a reason to share it but I added some halva into it and gave it a wonderful brown butter glaze and suddenly it was no longer basic but it was the choc/halva cake combo of my dreams. 

The cake itself is soft but firm, not fluffy but definitely moist. It gets its lift and moisture from a combination of oil, eggs and kefir and it’s a pretty simple bake but it always comes out perfectly. 

The bits of halva in the cake melt in the oven and turn kind of gummy, it’s such a pleasure to run into them as you eat the cake. I chose a brown butter glaze because brown butter & halva go together so well, accenting each other’s nutty taste in the very best way. 

chocolate halva bundt cake

Ingredients for Chocolate Halva Bundt Cake 

  • Flour: all purpose flour, avoid a flour with a high protein content (those are best for breads). 
  • Sugar: fine granulated sugar. 
  • Cocoa: dutch process cocoa, use a good quality – a lot is going into this cake! 
  • Oil: I’ve used avocado oil, olive oil and canola oil when making this cake and it comes out perfect every time. 
  • Kefir: I use Lifeway’s Chocolate Kefir here which is a little sweetened and enhances the chocolate taste in the cake but you can also use plain kefir (full or low-fat). 
  • Eggs: large eggs, best if they are at room temperature. 
  • Halva: I used a marbled halva (its part chocolate) from a local middle eastern store and I do think they’ll always have the best options. In a pinch, trader joes has a marbled halva they sell in small packs. 

FAQ on Chocolate Halva Bundt

What can I use if I can’t find kefir at all? 

I have done this successfully with a mix of sour cream and hot water (¾ cup of each). You can also use buttermilk. 

Can I make this in something other than a bundt pan? 

You can make it in two loaf pans or in cake pans, baking times will differ. 

Can I halve this recipe? 

Yes, although halving that egg will be tricky. If you don’t want to halve a whole egg just use the yolk. 

I don’t want to make brown butter for the glaze, what else can I put on top? 

You can do a simple vanilla glaze, simply skip the brown butter. Alternatively, make a chocolate glaze or even a ganache.

Chocolate Halva Bundt Cake Recipe

Chocolate Halva Bundt Cake

Soft, chocolatey bundt with chunks of nutty sweet halva in the cake and a halva brown butter glaze.
chocolate halva bundt cake
Prep Time: 20 minutes
Cook Time: 1 hour
Yields: 10
5 from 4 votes


Chocolate Halva Bundt Cake

  • 2 cups flour 275g
  • 1 ½ cups sugar 370g
  • ¾ cups dutch cocoa 85g
  • ¾ cup canola oil 163g
  • 2 teaspoons baking powder
  • 1 ½ cups kefir or buttermilk 387g
  • 3 eggs
  • ¾ tsp salt
  • 1 teaspoon pure vanilla
  • 50 g crumbled halva

Brown Butter Glaze

  • 3 tablespoons butter
  • 1 cup powdered sugar
  • Pinch salt splash of vanilla
  • 2-4 tablespoons heavy cream


  • Preheat the oven to 350 F. Grease & flour a 10 cup bundt pan.
  • In a bowl, whisk together the flour, cocoa, baking powder, and salt.
  • In a large bowl, beat together the eggs and sugar until light and fluffy – about a full 5 minutes.With the beaters on, gradually pour in the oil, allowing it to blend into the batter as you pour.
  • Add half of the flour mixture to the bowl, beating as you add it in slowly. Pour in the kefir and vanilla, then the rest of the flour mixture. Beat to combine and have a smooth batter. Fold in the crumbled halva.
  • Pour into the prepared bundt pan and bake until you can press it in the center and it bounces back, about 60 minutes. Let the cake cool in the pan for at least 10 minutes but up to 30. Place a plate on top and invert the pan and lift up the pan so the cake is on the plate. Allow to cool fully before making the glaze.
  • For the glaze: in a skillet add the butter and cook until you can see brown bits. Transfer to a bowl, scraping the pan to get all the brown bits. Once it’s cool, skim off the top milky bit and discard. In a bowl, combine the brown butter bits, the powdered sugar and vanilla and add as much heavy cream as you need to make a thick glaze. Spoon it over the cake and add more crumbled halva.

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Recipe Reviews

  1. 5 stars
    Made it. Excellent cake. Easy to overbake so next time I will be more confident taking it out earlier. Never made it to glazing eaten in a flash.
    This recipe goes into the family recipe book as an excellent chocolate cake base so many things can be added. I am from the Middle East and would definitely add a bit more halva. Also, we sometimes use tahini instead of oil to prep the baking tin will try that too as it might enhance the halva flavour.

  2. 5 stars
    I made this cake without the Halva simply because I didn’t have it. It was delicious and the brown butter icing on top was a hit! Very deep cocoa flavor. Next time I will either use fresher oil or different kind than Canola. I could smell the oil but I was the only one who did. Everyone else vacuumed their plates… as always when I bake from Buttermilkbysam I get lots compliments…

  3. 5 stars
    I made this cake yesterday and it was fantastic! It’s perfectly moist and delicious and the glaze goes so well with it. I used kefir and subbed the cocoa for an equal amount of black cocoa and was so happy with how it turned out. This was also my first use of halva in a recipe and I loved it!

  4. 5 stars
    Just made this. Didn’t even have a chance to make the glaze because it smelled so good we had to cut it. It’s absolutely delicious. Moist and flavorful. Took 50 minutes to bake, and I used buttermilk. Perfect! Thank you!