This irresistible Chocolate Sour Cream Bundt Cake delivers rich flavor and incredible moistness. With simple ingredients and expert tips, this foolproof recipe creates the perfect velvety chocolate bundt cake that melts in your mouth!
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I love that bundt cakes are easy to make and they taste delicious. They make a perfect dessert for any occasion. I have served this cake for birthdays, holidays and even for a dessert on Sunday. There is really no wrong time to serve a chocolate dessert in my opinion.
If you are new to baking bundt cakes, it is imperative that you coat the inside of the pan with a non-stick cooking spray. There are few things worse than tearing a beautiful bundt cake because it got stuck to the pan.
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Why You’ll Love This Chocolate Sour Cream Bundt Cake Recipe
- Incredibly Moist Texture: The combination of butter and sour cream creates a cake that stays deliciously moist for days after baking.
- Rich Chocolate Flavor: This recipe balances cocoa powder in the cake with a decadent chocolate glaze for a double dose of chocolate goodness.
- Simple Ingredients: You likely have most of these pantry staples on hand already, making this an easy go-to dessert.
- Impressive Presentation: The bundt shape creates a stunning cake that looks professional with minimal effort, especially once drizzled with the glossy chocolate glaze.
🎂 Perfect for everything from casual family dinners to elegant dinner parties, this cake can be dressed up or down for any occasion!
Recipe Ingredients
- Butter
- Cocoa Powder
- Salt
- All-Purpose Flour
- Sugar
- Baking Soda
- Vanilla Extract
- Sour Cream
- Eggs
- Heavy Cream
See the recipe card below for full information on ingredients and quantities.
How To Make Chocolate Sour Cream Bundt Cake
Step 1: Preheat the oven and grease and flour a Bundt pan. In a small saucepan, combine the butter, cocoa powder, salt, and water and cook over medium heat, whisking constantly, just until melted and combined. Remove from the heat and set aside.
Step 2: Combine 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 eggs. Mix in the sour cream and vanilla until smooth.
Step 3: Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 50-60 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before making the glaze.
Step 4: Put the chopped chocolate and corn syrup in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan, and cook over medium heat, stirring constantly until the cream is hot and steaming 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.
Recipe FAQs
Bundt cakes do really well in the freezer. I usually bake the bundt cake, let it cool and then store it in an airtight container up to 3 months in the freezer. When I am ready to eat the bundt cake, I simple thaw on the counter and then add the frosting.
Yes! This cake actually develops even better flavor after a day. You can bake it up to 2 days in advance and store it in an airtight container at room temperature. Add the glaze just before serving for the freshest appearance.
Absolutely! Full-fat Greek yogurt makes an excellent 1:1 substitute for sour cream in this recipe. You’ll still get that wonderful moisture and tender crumb that makes this cake special.
After you have removed the cake from the oven, let it cool for 15 minutes before removing from the pan. If you remove the bundt cake while it is too hot you run the risk of tearing the cake; if you wait too long, then it’s likely to stick.
Expert Tips
- Room Temperature Ingredients: Make sure your eggs and sour cream are at room temperature before mixing. This creates a smoother batter that bakes more evenly.
- Don’t Overmix: Once you add the flour, mix just until combined. Overmixing can develop the gluten in the flour, resulting in a tougher cake texture.
- Cooling Time Matters: The 15-minute cooling time in the pan is crucial—it allows the cake to set enough to release cleanly, but not so long that it starts to stick again.
- Glaze Consistency: For the perfect dripping effect, let the glaze cool slightly but remain pourable. If it gets too thick, warm it gently or add a touch more cream. If it’s too thin, let it cool longer before drizzling.
More Amazing Cake Recipes to Consider
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Chocolate Sour Cream Bundt Cake
Ingredients
Cake
- 1 cup unsalted butter
- ¼ cup cocoa powder
- 1 teaspoon kosher salt
- 1 cup water
- 2 cups all-purpose flour
- 1 ⅔ cup granulated sugar
- 1 ½ teaspoons baking soda
- 2 large egg
- ½ cup sour cream
- 1 teaspoon pure vanilla extract
Glaze
- 4 ounces bittersweet chocolate finely chopped (I used half milk half semi-sweet chocolate)
- 2 tablespoons corn syrup or honey or agave
- ⅓ cup heavy cream
- 2 tablespoons granulated sugar
Instructions
For the Cake:
- Preheat to 350º F. Spray a 12-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, whisking constantly, 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 eggs. 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, 50-60 minutes.
- Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before making the glaze.
For the Glaze:
- Put the chopped chocolate and corn syrup 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 steaming 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.
Notes
- If the glaze is too thick to drizzle, you can add cream, a tablespoon at a time and stir to combine until it’s a workable consistency.
- Keep this cake covered at room temperature rather than refrigerating. The refrigerator can dry out the cake, while proper room temperature storage maintains its moisture for up to 5 days.
- For an even more intense chocolate flavor, add 1-2 teaspoons of espresso powder or instant coffee to the cocoa mixture. Coffee enhances chocolate flavor without adding coffee taste. You could also fold in 1 cup of chocolate chips to the batter before baking.
- This cake freezes beautifully. Cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight at room temperature and add the glaze fresh after thawing.
Susan
Is it one cup or one stick? Two different amounts
Melissa Griffiths
Just fixed it! So sorry, it’s 1 cup total or 2 sticks
Phyllis Geren
In the chocolate Bundt cake, you say to use 1 cup 1 stick of butter. I’m confused. Do you mean 1 cup plus 1 stick butter?please clarify for me. Thanks.
Melissa Griffiths
Just fixed it! So sorry, it’s 1 cup total or 2 sticks
Sharlana
Am I reading the recipe correctly, that you are using 3 sticks ( 1 1/2 cups) of butter in the cake batter ? Just want to make sure before I try it. Thanks!
Melissa Griffiths
Just fixed it! So sorry, it’s 1 cup total or 2 sticks
KATHY
I would like to make this but am confused about the amount of butter. The list of ingredients call for 1 cup 1 stick. Is that 1 cup + 1 stick (3 sticks total)?
Melissa Griffiths
Just fixed it! So sorry, it’s 1 cup total or 2 sticks
Abi
Just made this today, and it was delicious!! Thank you so much for the recipe.
Barbara Schieving
Great – thanks for the great review Abi!
Supriya
I made this yesterday and the flavour was incredible! Thank you for this recipe. I did rush to unmould it so it cracked a bit. Next time I’ll leave it in the pan a little longer and try. I’m going to make it again over the weekend with a white chocolate ganache for the contrast!
Barbara Schieving
Glad to hear you love it. That sounds like a great way to serve it. Enjoy!
Kathy Perticarini
I have made the Bundt cake several times and is the most moist cake I have tasted. Would I be able to use this recipe to make a 9×13 cake with it. If so how long would I bake it and at what temp. I want to make the cake for my husband’s birthday gathering.
Barbara Schieving
Hi Kathy – it should work well in a 9×13 pan – double the ingredients and cook it about 35 minutes until it starts to pull away from the sides of the pan, bounces back when gently pressed and has an internal temperature of about 210 degrees F. Let me know how it goes 🙂
TJ Bruno
Hi Barbara,
I can’t seem to find any recipes for 6 inch bundt pans. Six cup pans are too large for a bake sale and the minis are too small. How would you adjust your recipe (or any recipe for that matter) for a 6 inch bundt pan? I may try this in my 6 inch pans and see how it goes, but would love your input.
Barbara Schieving
Hi TJ – I haven’t made it in 6-inch pans but it should work well. Fill the pans 2/3’s full and cook it until the cake pulls away for the edges of the pan and springs back when lightly pressed. If you have an instant-read thermometer, it should have an internal temperature of about 200° F. Let me know how it goes.
Josephine Mullane
This is, by far, the best recipe for a Chocolate Cake. I have made a LOT of cakes in my 80 years of living (including the 13 cakes for my daughter’s wedding) but this recipe was the easiest to follow with ‘absolutely fabulous’ results. Question: can this recipe be doubled? Thank you.
Barbara Schieving
Thanks so much Josephine! Yes, you can double this recipe and make two 6 cup bundts or a standard size 12 cup bundt cake.
Josephine Mullane
Thank you very much.
Jackie Stafford
Do you have a recipe for a lemon Bundt cake? (6 cup size). I’m tired of chocolate!
Barbara Schieving
Hi Jackie – for a 6 cup bundt, divide this recipe in half https://www.barbarabakes.com/lemon-bliss-bundt-cake/ and use about a 20 minute cook time. Enjoy!
Jackie
Thank you so much for the lemon bundt recipe. On the menu for this weekend!
Crystal Staley
Thanks for a wonderful chocolate bundt cake recipe that worked perfectly in my smaller heart shaped bundt cake pan (Wilton) for Valentine’s Day! I just emailed you a photo of the yummy cake I made in the heart pan with your recipe. My whole family loved it!
Barbara Schieving
How fun to make a heart shaped cake for Valentine’s Day! Thanks for sharing Crystal. Glad it was a hit.
Kathryn Ahmed
Barbara….did you Dutch processed cocoa or natural?
Barbara Schieving
Hi Kathryn – my favorite cocoa that I almost always use is King Arthur Flour’s triple blend https://www.kingarthurflour.com/shop/items/triple-cocoa-blend-16-oz?gclid=CjwKCAjw5ZPcBRBkEiwA-avvk5Al5cYTW6_7_8UQMya_jKe-uWO-hAYVISDOcD44ZY5rGBgCGOB3ZRoCL44QAvD_BwE It is a blend of three cocoas, so it works in any recipe. Otherwise, I would use natural cocoa in this recipe.
Jody Spar
Barbara, would the baking time be any different if I made this in the mini bundt pans?
Barbara Schieving
Hi Jody – yes, depending on the size of the mini bundt pans? Are they the size of a cupcake? Do they have a hole in the center?
Sam
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.
Barbara Schieving
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!
angela@spinachtiger
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.
Barbara
Hi Angela – thanks for letting me know you made and liked the cake. So sweet of you to take dinner to your neighbor.
Kellie
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 🙂
Asmita
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!!!
Tina @ Babycakes Blog
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.
Traci
This is absolutely beautiful! Happy Birthday!
zazacook
Your pictures are very beautiful. It looks great to taste 😀