Chocolate Sour Cream Bundt Cake

This Chocolate Sour Cream Bundt Cake is a tender, deeply chocolatey cake with a moist, slightly dense crumb from the sour cream. It’s rich without being heavy and keeps well, so it’s worth making when you want a reliable, crowd-pleasing chocolate cake that slices nicely for coffee or a casual dessert.

It’s an approachable recipe — no fancy techniques — and the sour cream really brightens the chocolate flavor and keeps the crumb soft for days. A simple glaze or dusting of powdered sugar finishes it off beautifully.

Why This Chocolate Sour Cream Bundt Cake Works

1. Sour cream adds moisture and a fine, tender crumb that keeps the cake from drying out.
2. Cocoa plus a touch of hot coffee deepens the chocolate flavor without extra sweetness.
3. The bundt pan gives a pretty presentation with minimal effort — no need to level or stack.
4. The recipe ingredients are pantry-friendly and straightforward, so it’s easy to pull together.

Save

Ingredients

MORE EASY DESSERT RECIPES...

DESSERT

Easy Lemon Drizzle Cake Recipe

DESSERT

Halloween Hot Chocolate Bomb Recipe

DESSERT

Triple Chocolate Brownie Cupcakes

DESSERT

No Bake Chocolate Marshmallow Pie

You’ll need these core ingredients and a couple of pantry helpers.

– All-purpose flour: Provides structure; measure by spooning into the cup and leveling or weigh for accuracy.
– Cocoa powder: Use natural or Dutch-process for deep chocolate flavor — Dutch-process gives a rounder, less acidic taste.
– Sour cream: Full-fat sour cream keeps the cake moist and adds a slight tang. Greek yogurt can be swapped (see variations).
– Granulated sugar: Sweetens and helps with structure; brown sugar can be mixed in for a touch of caramel note.
– Eggs: Room temperature eggs emulsify and help leaven the cake.
– Unsalted butter (or oil): Butter gives flavor; neutral oil will make a slightly more tender, moister crumb.
– Baking soda, salt, and vanilla: Baking soda reacts with the sour cream to lift the cake; salt and vanilla balance flavor.
– Hot coffee or hot water: Enhances and blooms the chocolate flavor; does not make the cake taste like coffee.

Substitutions and Variations

– Use full-fat Greek yogurt in place of sour cream 1:1 — cake will be slightly tangier and still moist.
– Swap half the butter for neutral oil for an even moister crumb; flavor will be a touch less buttery.
– Add 1 cup of chocolate chips for pockets of melted chocolate; may increase baking time slightly.
– Replace hot coffee with hot water if you want no coffee flavor — chocolate will still be enhanced.
– For a deeper chocolate cake, use half Dutch-process cocoa and half melted dark chocolate, reducing added butter slightly to balance fat.
– Make it gluten-free with a 1:1 gluten-free flour blend containing xanthan gum — texture will be a bit denser.

How to Make Chocolate Sour Cream Bundt Cake

This is a concise summary; the full recipe card has exact amounts, temperatures, and timing.

1. Preheat the oven and generously grease and flour a 10–12 cup bundt pan, tapping out excess flour.
2. Whisk together the dry ingredients (flour, cocoa, baking soda, salt) in a bowl to remove lumps.
3. Beat butter and sugar until light, then add eggs one at a time and mix in vanilla.
4. Add the dry ingredients in thirds, alternating with sour cream, mixing until just combined. Stir in the hot coffee at the end for a smooth batter.
5. Pour batter into the prepared pan, smooth the top, and tap the pan gently on the counter to remove air bubbles.
6. Bake until a skewer comes out with moist crumbs or the center springs back, then let the cake cool in the pan for 15–20 minutes before inverting to finish cooling.
7. Once cool, glaze or dust with powdered sugar and let set before slicing.

Save

Tips for the Best Results

1. Bring eggs, butter, and sour cream to room temperature — they incorporate more evenly for a smoother batter.
2. Thoroughly grease and flour the bundt pan (or use nonstick spray with flour) to avoid sticking in the nooks.
3. Don’t overmix after adding the flour; stir until just combined to keep the cake tender.
4. Use a toothpick or thin skewer toward the center; a few moist crumbs indicate doneness.
5. Cool in the pan 15–20 minutes before flipping to prevent cracks or breaks.
6. If you want neat slices, chill the cake for 30–60 minutes after glazing so the glaze sets.

Save

Common Mistakes

– Not preparing the pan well: cake sticks. Fix by thoroughly greasing, flouring, or using a baking spray with flour and tapping out excess.
– Overbaking: cake becomes dry. Fix by checking 5–10 minutes before the recipe time and removing once a skewer shows moist crumbs.
– Adding cold ingredients: batter can curdle or be dense. Fix by bringing butter, eggs, and sour cream to room temp.
– Skipping the hot coffee/water: chocolate flavor is flatter. Fix by adding hot liquid to bloom the cocoa for deeper flavor.
– Overmixing after flour addition: creates a tough crumb. Fix by mixing until just combined and using gentle folds.

Storage

Storing: Keep the cooled cake covered at room temperature for up to 3 days, or in the fridge for up to 5 days if glazed. Wrap well to prevent drying.

Freezing: This cake freezes well. Wrap whole or in slices tightly in plastic wrap and foil, or use an airtight container. Freeze up to 3 months. Thaw overnight in the fridge or at room temperature.

Reheating or serving later: Bring slices to room temperature before serving for best texture. Warm a slice gently in the microwave for 10–15 seconds if you prefer it slightly warm.

How to Serve Chocolate Sour Cream Bundt Cake

– Dust with powdered sugar or drizzle a simple chocolate glaze and serve with coffee.
– Serve with a scoop of vanilla ice cream or spoonful of whipped cream for an easy dessert.
– Top slices with fresh berries or a berry compote to cut the richness.
– Offer small slices alongside a potluck spread — it holds shape and pairs well with tea.

Save

More Helpful Notes

– Use good-quality cocoa for the best chocolate flavor; it matters more than extra mix-ins.
– If using melted chocolate, let it cool slightly before adding so it doesn’t cook the eggs.
– If your batter seems unusually thick, a tablespoon or two of milk or extra sour cream will make it easier to spread.
– For a shiny glaze, use a simple powdered sugar glaze with a bit of warm water or melted chocolate thinned with cream.

Frequently Asked Questions

Chocolate Sour Cream Bundt Cake

Deep, velvety chocolate Bundt cake made tender with sour cream and finished with a glossy cream cheese–cocoa glaze. It’s richly flavored, easy to slice, and even better the next day.

Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 25 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 16

Ingredients

 

1x2x3x

For the pan

• ▢ 1 tablespoon softened butter for greasing the Bundt pan
• ▢ 1 tablespoon unsweetened cocoa powder for dusting the pan

Chocolate Cake

• ▢ 1 1/3 cups granulated sugar about 265 g
• ▢ 3 large eggs at room temperature
• ▢ 1/2 cup neutral vegetable oil
• ▢ 2 teaspoons pure vanilla extract
• ▢ 1 cup full-fat sour cream at room temperature
• ▢ 2 cups all-purpose flour sifted, about 280 g
• ▢ 2/3 cup dark cocoa powder sifted, about 70 g
• ▢ 2 teaspoons baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1 teaspoon fine sea salt
• ▢ 1/4 teaspoon ground cinnamon optional for warmth
• ▢ 1 cup hot brewed coffee

Chocolate Cream Cheese Glaze

• ▢ 4 ounces cream cheese room temperature
• ▢ 2 cups powdered sugar sifted, about 260 g
• ▢ 3 tablespoons dark cocoa powder sifted
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 teaspoon honey for shine
• ▢ 1 pinch fine sea salt
• ▢ 2–4 tablespoons heavy cream cold, as needed

Instructions

Preparation Steps

• Grease a 10–12 cup Bundt pan with softened butter, dust every surface with cocoa powder, and tap out the excess. Tip: Chill the prepared pan in the fridge for 10 minutes to help the coating set and encourage a clean release.
• Heat the oven to 325°F (163°C) with a rack in the center.
• Bloom the cocoa: In a medium bowl, whisk the dark cocoa powder with the hot coffee until smooth and glossy. Whisk in the sour cream until the mixture is lukewarm.
• In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon (if using).
• Add the eggs, oil, and vanilla to the cocoa–sour cream mixture and whisk until fully combined and slightly thickened, 30–45 seconds.
• Pour the wet mixture into the dry ingredients. Whisk gently just until no dry streaks remain; finish folding with a spatula to scrape the bottom of the bowl. The batter will be fluid and glossy.
• Transfer the batter to the prepared pan, smooth the top, and tap the pan firmly on the counter 3–4 times to release air bubbles.
• Bake at 325°F for 45–55 minutes, until a skewer inserted near the center comes out with a few moist crumbs attached (not wet batter). Begin checking at 43 minutes.
• Cool the cake in the pan on a rack for 15 minutes. Loosen the center and edges with a thin spatula, then invert onto a rack and lift off the pan. Let cool completely, about 1 hour, before glazing.
• Make the glaze: Beat the cream cheese until smooth and fluffy. Sift in the powdered sugar and cocoa; mix on low until combined. Add vanilla, honey, and a pinch of salt, then drizzle in cold heavy cream 1 tablespoon at a time to a thick, pourable consistency that slowly ribbons off a spoon.
• Set the cooled cake on a rack over parchment. Spoon or pour the glaze over the crown of the cake, letting it cascade down the ridges. Allow 20–30 minutes for the glaze to set before slicing.

Notes

For clean slices, warm a thin knife under hot water, wipe dry, and cut with a gentle sawing motion. Store covered at room temperature for up to 2 days or refrigerate up to 5 days; the crumb stays ultra-moist thanks to the sour cream.

This recipe is an original creation inspired by classic Chocolate Sour Cream Bundt Cake flavors. All ingredient ratios and instructions are independently developed.