Hey y'all! If you love decadent chocolate desserts that are as easy to whip up as they are impressive, this Chocolate Sour Cream Bundt Cake is for you. This ultra-moist, rich, and fudgy cake is perfect for birthdays, potlucks, or whenever your sweet tooth strikes. The tangy sour cream gives it melt-in-your-mouth tenderness and depth of flavor, making every bite unforgettable. Grab your bundt pan and let's get cooking!
Why You'll Love This Chocolate Sour Cream Bundt Cake
- Super moist texture thanks to the addition of sour cream.
- Rich chocolate flavor that will satisfy any chocolate lover.
- Easy to make with simple, pantry-friendly ingredients.
- Keeps well for days and tastes even better the next day.
- Perfect for celebrations, holidays, or a cozy night in.
Chocolate Sour Cream Bundt Cake Ingredients
- 1 cup (240g) unsalted butter, room temperature
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (240g) sour cream, room temperature
- 2 ½ cups (310g) all-purpose flour
- ¾ cup (70g) unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240ml) hot coffee (or hot water)
- 1 cup (175g) semisweet chocolate chips (optional)
How to Make Chocolate Sour Cream Bundt Cake
Step 1: Prepare the Pan & Preheat Oven
Preheat your oven to 350°F (175°C). Generously grease and flour a 10- or 12-cup bundt pan, making sure all the crevices are coated to prevent sticking.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 3 minutes.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Add Sour Cream
Mix in the sour cream until fully incorporated. The batter may look a little thick or curdled; that's normal.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Step 6: Alternate Dry Ingredients & Coffee
Add the dry ingredients to the wet mixture in three additions, alternating with the hot coffee (beginning and ending with the dry ingredients). Mix just until combined. Fold in chocolate chips if using.
Step 7: Bake the Chocolate Sour Cream Bundt Cake
Pour the batter evenly into your prepared bundt pan. Tap the pan gently on the counter to release any air bubbles. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 8: Cool & Serve
Cool the cake in the pan for 10-15 minutes, then carefully invert onto a wire rack to cool completely. Dust with powdered sugar or drizzle with chocolate ganache before serving, if desired.
Notes & Helpful Tips
- Use high-quality cocoa powder for the richest flavor. Learn more about cocoa types at King Arthur Baking.
- Don’t skip greasing the bundt pan well—bundt cakes are famous for sticking!
- For even more chocolate flavor, use homemade chocolate chips or chunks.
Chocolate Sour Cream Bundt Cake Variations
- Mocha Bundt Cake: Add 1 tablespoon instant espresso powder to the hot coffee for a coffee-chocolate twist.
- Chocolate Orange Bundt Cake: Stir 1 tablespoon orange zest into the batter for a fresh citrus note.
- Gluten-Free Chocolate Bundt Cake: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
Required Equipment for Chocolate Sour Cream Bundt Cake
- 10- or 12-cup bundt pan
- Electric mixer (hand or stand)
- Mixing bowls
- Measuring cups and spoons
- Wire rack
- Rubber spatula
Storage Instructions & Shelf Life
Store Chocolate Sour Cream Bundt Cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. To freeze, wrap cooled cake tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Serving Recommendations & Pairings
- Top slices with whipped cream or a scoop of vanilla ice cream.
- Serve with fresh berries for a burst of color and flavor.
- Pair with hot coffee, milk, or a bold red wine for a decadent treat.
Pro Tips for Best Chocolate Sour Cream Bundt Cake
- Let your ingredients come to room temperature for a smoother batter and even baking.
- Bake your bundt cake on the middle rack for the most even heat. For bundt baking tips, check out Bon Appetit's bundt cake guide.
- Test for doneness at 50 minutes; overbaking dries out the cake.
FAQ: Chocolate Sour Cream Bundt Cake
- Can I make this cake in advance?
- Yes! This cake keeps well and actually tastes better the next day as the flavors meld together.
- Can I substitute Greek yogurt for sour cream?
- Absolutely, plain full-fat Greek yogurt works great in place of sour cream.
- What if I don't have a bundt pan?
- You can bake this cake in two standard loaf pans, adjusting the baking time to about 40-45 minutes.
Prep Time: 20 minutes
Bake Time: 50-60 minutes
Total Time: 1 hour 20 minutes
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- ½ cup whole milk
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
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1Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
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2In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
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3In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
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4Add the dry ingredients to the wet mixture in three additions, alternating with the sour cream and milk. Mix until just combined. Fold in the chocolate chips.
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5Pour the batter into the prepared bundt pan and smooth the top. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
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6Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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