Name: Chocolate Sour Cream Bundt Cake
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 12 servings
Cuisine: American
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

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

Chocolate Sour Cream Bundt Cake