This Sour Cream Chocolate Bundt Cake is a rich, moist, and decadent dessert that is perfect for any occasion. Made with sour cream, cocoa powder, and a touch of vanilla, this cake has a deep chocolate flavor and an ultra-soft texture. Topped with a luscious chocolate glaze, it’s a treat that chocolate lovers will adore.
Why You’ll Love This Recipe
- Incredibly moist and tender texture
- Deep, rich chocolate flavor
- Easy to make with simple ingredients
- Perfect for celebrations or as a comforting dessert
- Stays fresh for days and is great for make-ahead baking
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Sour cream
- Hot water or brewed coffee
- Semi-sweet chocolate chips (optional)
Chocolate Glaze
- Semi-sweet chocolate chips
- Heavy cream
- Butter
- Powdered sugar (optional for extra sweetness)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and sour cream until smooth.
- Gradually add the dry ingredients, alternating with the hot water or coffee. Mix until just combined.
- Fold in chocolate chips if using.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Chocolate Glaze
- In a small saucepan, heat heavy cream until hot but not boiling.
- Pour over the chocolate chips and butter in a bowl. Let sit for a minute, then stir until smooth.
- Drizzle the glaze over the cooled cake and let it set before serving.
Servings and Timing
- Servings: 10-12
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
Variations
- Extra Moisture: Add a tablespoon of vegetable oil for an even softer cake.
- Nutty Twist: Stir in chopped walnuts or pecans for added texture.
- Coffee Boost: Replace hot water with strong brewed coffee to enhance the chocolate flavor.
- White Chocolate Glaze: Swap the semi-sweet chocolate for white chocolate in the glaze.
- Spiced Chocolate: Add a pinch of cinnamon or chili powder for a unique twist.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep in the fridge for up to a week. Let it come to room temperature before serving.
- Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 3 months.
- Reheating: Microwave slices for 10-15 seconds for a warm treat.
FAQs
Can I make this cake ahead of time?
Yes, this cake stays moist for days and is perfect for making ahead.
What can I use instead of sour cream?
Greek yogurt or buttermilk are great substitutes for sour cream.
Can I use Dutch-processed cocoa powder?
Yes, but you may need to adjust the baking soda or add baking powder for proper rising.
How do I prevent my Bundt cake from sticking?
Grease and flour the pan thoroughly, or use a baking spray with flour.
Can I make this into cupcakes?
Yes! Adjust the baking time to 18-22 minutes for cupcakes.
Conclusion
Sour Cream Chocolate Bundt Cake is the ultimate chocolate dessert—rich, moist, and full of flavor. Whether I’m baking it for a special occasion or just because I crave something sweet, this cake never disappoints. The combination of tender cake and smooth chocolate glaze makes every bite irresistible!
Print
Sour Cream Chocolate Bundt Cake
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Short Description This Sour Cream Chocolate Bundt Cake is a rich, moist, and decadent dessert that is perfect for any occasion. Made with sour cream, cocoa powder, and a touch of vanilla, this cake has a deep chocolate flavor and an ultra-soft texture. Topped with a luscious chocolate glaze, it’s a treat that chocolate lovers will adore.
Ingredients
- All-purpose flour – 2 cups, sifted for a lighter texture
- Unsweetened cocoa powder – ¾ cup, for deep chocolate flavor
- Baking soda – 1 teaspoon, for proper rising
- Salt – ½ teaspoon, to enhance flavor
- Unsalted butter – 1 cup (2 sticks), softened
- Granulated sugar – 1 ¾ cups, for sweetness
- Eggs – 3 large, at room temperature
- Vanilla extract – 2 teaspoons, for added depth
- Sour cream – 1 cup, for moisture and tenderness
- Hot water or brewed coffee – 1 cup, to intensify chocolate flavor
- Semi-sweet chocolate chips (optional) – ½ cup, for extra richness
Chocolate Glaze
- Semi-sweet chocolate chips – 1 cup, for a silky glaze
- Heavy cream – ½ cup, to create a smooth texture
- Butter – 1 tablespoon, for added shine
- Powdered sugar (optional) – ¼ cup, for extra sweetness
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and sour cream until smooth.
- Gradually add the dry ingredients, alternating with the hot water or coffee. Mix until just combined.
- Fold in chocolate chips if using.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use room temperature ingredients for the best texture.
- For a shinier glaze, add an extra teaspoon of butter.
- Grease and flour the Bundt pan thoroughly to prevent sticking.
- Let the cake cool completely before glazing for the best results.
- If using Dutch-processed cocoa, adjust baking soda or add baking powder.
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