Name: Recipe "Chocolate Sour Cream Bundt Cake"
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 cup unsalted butter; 0.333 cup cocoa powder; 1 tsp kosher salt; 1 cup water; 2 cup all-purpose flour; 1.75 cup granulated sugar; 1.5 tsp baking soda; 2 large eggs; 0.5 cup sour cream; 1 tsp pure vanilla extract; 4 oz bittersweet chocolate (finely chopped); 1.5 tbsp corn syrup; 0.5 cup heavy cream; 1.5 tbsp granulated sugar

Here’s what to make next: Oatmeal Cookies with White Chocolate and Dried Cranberries, Pumpkin Truffle Bundt Cake with Chocolate Ganache, Flourless Chocolate Cookies, and Pumpkin Chocolate Chip Bundt Cake.

Why This Chocolate Sour Cream Bundt Cake Is My Go-To Celebration Cake

I’ve made this chocolate sour cream bundt cake for birthdays, Valentine’s Day, and just because. It’s the cake I turn to when I want a rich, moist chocolate dessert without a lot of fuss. This easy chocolate cake always gets rave reviews and has become my go-to for any celebration.

Why You’ll Love This Easy Homemade Chocolate Cake

Sour cream keeps the cake incredibly moist with a tender crumb.
You can whisk the whole batter by hand, no electric mixer needed.
A glossy chocolate glaze takes it over the top with minimal effort.

Key Ingredients for the Best Chocolate Bundt Cake

Sour cream adds moisture and a subtle tang that balances the chocolate. Full-fat works best, but Greek yogurt is a fine substitute.
Cocoa powder gives the cake its deep chocolate flavor. Use natural unsweetened cocoa for the right acidity to react with baking soda.
Bittersweet chocolate (around 60% cacao) makes a rich, not-too-sweet glaze. Chop it finely so it melts evenly.

Essential Tools for Making This Bundt Cake

10 or 12-cup Bundt pan (the batter fills a 10-cup to the brim; 12-cup is safer)
Small saucepan for melting butter/cocoa and for heating cream
Large mixing bowl and whisk (no mixer needed)
Toothpick or cake tester for doneness
Wire cooling rack

Tips for Making This Moist Chocolate Bundt Cake

Getting that perfectly moist texture starts with not overmixing. Once you add the flour mixture, whisk just until combined, a few lumps are fine. Also, be sure to butter and flour your Bundt pan thoroughly, getting into every crease. I like to use a pastry brush to reach the nooks and crannies. Bake until a toothpick inserted near the center comes out clean, usually around 40 to 45 minutes. Let the cake cool in the pan for exactly 15 minutes before inverting; this gives it time to set without sticking.

Expert Tips for a Perfect Bundt Cake Every Time

For the best rise, bring your eggs and sour cream to room temperature before mixing. Cold ingredients can make the batter dense. When making the glaze, let the cake cool completely first, or the glaze will melt and slide right off. If your glaze is too thick to drizzle, add a teaspoon of hot cream at a time until it flows easily.

How to Prepare Your Bundt Pan for a Clean Release

Bundt pans are notorious for sticking. After buttering and flouring, go over the pan with a pastry brush to push the flour into all the decorative ridges. Some bakers swear by using a baking spray with flour (like Baker’s Joy) for even coverage. Another trick: after greasing, dust the pan with cocoa powder instead of flour so you don’t get white patches on the finished cake.

Chocolate Bundt Cake Variations to Try

If you don’t have sour cream, full-fat Greek yogurt works beautifully, the cake stays just as moist. For a deeper chocolate flavor, add a teaspoon of instant espresso powder to the cocoa mixture. You can also swap the glaze: try a cream cheese drizzle, or a simple dusting of powdered sugar for a less sweet version. Want to make it ahead? The cake itself freezes well, but glaze the cake after thawing for best results.

What to Serve with This Chocolate Bundt Cake

This chocolate bundt cake is rich on its own, but a cold glass of milk is classic. For a fancier presentation, serve slices with a dollop of whipped cream and fresh raspberries, the tart berries cut the sweetness. Vanilla bean ice cream is another favorite pairing, especially with warm cake.

How to Store Leftover Chocolate Sour Cream Bundt Cake

Store the glazed bundt cake under a cake dome or wrapped in plastic wrap at room temperature for up to 3 days. If your kitchen runs warm, refrigerate it, but let slices come to room temperature before serving so the crumb stays tender.

Can You Freeze This Bundt Cake?

To freeze, wrap the unglazed cake tightly in plastic wrap then foil, or place slices in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temperature before glazing and serving. If already glazed, freeze on a baking sheet until solid, then wrap; the glaze may lose some shine but the taste remains.

How to Reheat Chocolate Bundt Cake

To rewarm individual slices, microwave on medium power for 15-20 seconds, or place in a 300°F oven for 5-7 minutes. Be careful not to overheat or the glaze will melt. If reheating a whole cake, cover loosely with foil and warm at 300°F for 10-15 minutes.

Chocolate Sour Cream Bundt Cake FAQs

Can I use Dutch-process cocoa instead of natural?

Not recommended. This recipe relies on natural cocoa’s acidity to react with the baking soda for lift. Dutch-process cocoa is neutral and would result in a denser cake.

Why did my cake stick to the pan?

Often from uneven greasing. Use melted butter and a pastry brush to coat every surface, then dust with flour (or cocoa powder for no white streaks). Let the cake cool 15 minutes before inverting, too short and it may tear, too long and it can stick from condensation.

Can I bake this in a loaf pan?

Yes, but adjust time. Use two 9×5 loaf pans and bake for 35-40 minutes, checking early. The batter fills them generously, so don’t overfill.

Is there a dairy-free option?

You can try vegan butter and a dairy-free sour cream alternative. The texture may be slightly different. For the glaze, use full-fat canned coconut cream instead of heavy cream.

Recipe

Chocolate Sour Cream Bundt Cake

If you are looking for the best chocolate cake recipe, you've found it! You will need a glass of milk to wash down this rich and chocolaty cake!

easyVegetarian

15 min

Prep Time

45 min

Cook Time

1 hr

Total Time

Servings

Dessert

Course

American

Cuisine

562 kcal

Calories

Ingredients

Servings

cake

1 cup unsalted butter
0.333 cup cocoa powder
1 tsp kosher salt
1 cup water
2 cup all-purpose flour

1.75 cup granulated sugar
1.5 tsp baking soda
2 large eggs
0.5 cup sour cream
1 tsp pure vanilla extract

glaze

4 oz bittersweet chocolate, finely chopped
1.5 tbsp corn syrup

0.5 cup heavy cream
1.5 tbsp granulated sugar

Instructions

1
Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
2
In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
3
In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.

4
Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
5
While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
6
Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.

Nutrition (per serving)

562kcal

Calorie breakdown

Protein5%28 kcal

Fat41%243 kcal

Carbohydrates54%315 kcal

How this was calculated — 14 of 14 ingredients matched

unsalted butterButter, salted1721 kcal

cocoa powderCocoa, dry powder, unsweetened182 kcal

kosher saltSalt, table0 kcal

waterWater, bottled, generic0 kcal

all-purpose flourFlour, wheat, all-purpose, enriched, bleached1757 kcal

granulated sugarSugars, granulated1617 kcal

baking sodaLeavening agents, baking soda0 kcal

large eggsEgg, whole, raw, fresh3 kcal

sour creamCream, sour, cultured238 kcal

pure vanilla extractVanilla extract14 kcal

bittersweet chocolateChocolate, dark, 60-69% cacao solids657 kcal

corn syrupSyrups, corn, dark64 kcal

heavy creamCream, fluid, heavy whipping408 kcal

granulated sugarSugars, granulated87 kcal

Serving size ≈ 157 g · 12 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: Chocolate, dessert, nutFree, Oven Baked, vegetarian

This post may contain affiliate links. Read our disclosure policy.