Chocolate Sour Cream Bundt Cake

A rich, dense, super-moist, sweet chocolate bundt cake drizzled with chocolate ganache. Cakes made in bundt pans seem already dressed up for a party.

This is the tale of two cakes. We celebrated my husband’s and son’s birthdays last week which was the perfect excuse to break in my new half size (6 cup) bundt pans. (I couldn’t decide if I should call them mini bundts, or if that’s confusing with the small bundlets. King Arthur Flour calls them half size bundts so I guess we’ll go with that.)

Of course, when I was looking for bundt cake recipes I turned to the Food Librarian, Queen of the bundt. I stumbled on the impressive looking Peanut Butter and Chocolate Bundt and just had to make it. The recipe made two half sized bundts and I took one to a sweet neighbor. Although bundts look pretty without a glaze, I decided to sweeten it up a bit with the Chocolate Glaze I use on the Good-For-You Chocolate Pound Cake.

However, my son had asked for chocolate cake with fudge frosting and his favorite ice cream is Cherry Chocolate Chip, so peanut butter cake would never do for his birthday cake. When Maria tweeted about the Chocolate Sour Cream Bundt Cake on Shutterbean I knew that would be the perfect cake for him.

Of course most of the family tried a little slice of each cake. The Chocolate Sour Cream Bundt Cake was the favorite. The Peanut Butter and Chocolate Bundt was more impressive looking, but it was less sweet. The chocolate ganache on the Sour Cream bundt tasted richer and creamier, but it didn’t set up as well and I couldn’t cover it with plastic wrap, so I was glad I had used the Shiny Chocolate Glaze on the Peanut Butter bundt I took to the neighbor.

Now that I have the half sized bundts, I plan to make bundts more often for dessert. Since I know some of you don’t like doing math, here’s the half sized recipe for the Chocolate Sour Cream Bundt cake.

Chocolate Sour Cream Bundt Cake

Yield: serves 6

Chocolate Sour Cream Bundt Cake


  • 1/2 cup (1 stick) unsalted butter
  • 2 1/2 tablespoons cocoa powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup water
  • 1 cups all-purpose flour
  • 3/4 cup and 2 tablespoons sugar
  • 3/4 teaspoons baking soda
  • 1 large egg
  • 1/4 cup sour cream
  • 1/2 teaspoon pure vanilla extract
  • For the glaze:
  • 2 ounces bittersweet chocolate, finely chopped (I used half milk half semi-sweet chocolate)
  • 1 tablespoons agave nectar (or corn syrup)
  • 1/4 cup heavy cream*
  • 1 tablespoons sugar


Preheat to 350º. Spray a 6-cup Bundt pan with baking spray with flour and set aside. (You can also use butter and flour, but I've had better luck with bundt pans well coated with baking spray with flour.)

In a small saucepan, combine the butter, cocoa powder, salt, and water and cook over medium heat, stirring, just until melted and combined. Remove from the heat and set aside.

Combined the flour, sugar, and baking soda in a mixing bowl. Add half of the melted butter/chocolate mixture and mix until blended (it will be very thick). Mix in the remaining butter mixture. Add the egg. Mix in the sour cream and vanilla until smooth.

Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 20 to 25 minutes.

Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before making the glaze.

Make the glaze:

Put the chopped chocolate and agave nectar in a medium bowl and set aside.

Combine the heavy cream and sugar in a small saucepan cook over medium heat, stirring constantly until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until melted and smooth. If it’s very runny, let it sit for a minute or so to thicken*. Drizzle over the cake.

*My glaze hadn't set up after 30 minutes on the counter, so I put it in the fridge for 30 minutes to thicken. Next time I may use a little less cream.


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    Leave a Comment:

  1. Sam says

    Hi Barbara! Awesome pics. Are the measurements listed correct? The directions seem to be a bit misleading… 1 cups of flour, add one egg at a time but your ingredient lists only one egg. My cake didn’t come out quite right and I’m thinking it may be either the amount of flour or eggs.

    • says

      Hi Sam – sorry your cake didn’t come out quite right. Were you using a half sized bundt pan? I checked the recipe against the original and the ingredients listed are correct for a half sized bundt. I did forget to eliminate the add the eggs “one at a time” reference when I halved the recipe – I’ve made that change in the recipe now. Thanks!

  2. says

    Barbara I made this cake tonight for my neighbors. I was bringing dinner as her husband broke his leg. SO GOOD. AND fast, since I started cooking at 3:30 and hadn’t even thought of dessert. I also put some in individual bundt pan, a real cute way to do a dinner party.

  3. Kellie says

    OK so I start by reading your recipe for applesauce, I’m a huge proponent of raw foods and then I see you Chocolate Sour Cream Bundt Cake and I can’t help but click and comment :)

  4. says

    Hi Barbara,
    The cakes look awesome! I love the idea of baking it in individual pans. I am totally craving the chocolate -peanut butter cake. Yummy!!!

  5. Tina @ Babycakes Blog says

    Oh, wow! Both of those cakes look so amazing! I have not seen the half size bundt pans, I have a nice pampered chef bundt pan, but I hardly ever use it, probably because it is way too big! I also have a cute mini bundt type pan and I use that way more often. I might have to try the Chocolate Sour Cream Bundt Cake in that pan sometime.

  6. Kimberly says

    I love any food that has chocolate on it. I do love chocolate very much. Thank you for sharing this mouth watering dessert. I want to try this recipe this coming weekend.

  7. says

    I love bundts because they are so easy and no-fuss. This one here looks like the perfect one when you want to indulge in some chocolatey goodness.

  8. says

    I’m still back on those lemon donuts! :) YUM!
    And this is a very chocolaty bundt cake, Barbara. Love that fudge poured all over it. Sour cream makes for such a tender crumb, tool

  9. says could I have missed that tunnel of peanut butter cream cheese heaven in the middle?? I think that punches my ticket OUT of the peanut butter club lol

  10. says

    That is the fudgiest looking chocolate bundt I’ve ever seen. Total dessert porn. I love the idea of the half-size bundt pan because although mini-bundts are cute and full size bundts are what I’m used to – half-size seems (in the words of Little Red Riding Hood’ “Just Right” 😉 Perfect for 2 to 4 people (probably two in my case).