This Chocolate Sour Cream Bundt Cake is rich, moist, and full of deep chocolaty flavor. With minimal prep and maximum taste, it's perfect for any occasion, and pairs wonderfully with ice cream or whipped cream.
Who else loves homemade desserts but doesn’t want to spend hours in the kitchen? I'll raise both hands! If you're like me and appreciate a dessert that’s easy to make but still looks and tastes amazing, then you’re going to love this Chocolate Sour Cream Bundt Cake. It’s the perfect balance of minimal effort and maximum flavor—just the way I like it!
Bundt cakes are always a go-to for me because they make a stunning presentation with very little fuss. The creator of the bundt cake and I would probably be kindred spirits. Over the years, I’ve made everything from orange bundt cake to coffee cakes, but this chocolate sour cream version holds a special place in my heart. The sour cream makes the cake incredibly moist and tender, while also adding a depth of flavor that you just can’t get from a regular cake. And I’m not even a huge chocolate fan—this cake is one of the rare chocolate desserts I crave. It’s so rich, chocolaty, and perfectly balanced, I can’t help but enjoy it.
A slice of this cake with a cup of coffee is the perfect pick-me-up. If you want to take it up a notch for a special occasion, serve it with a scoop of vanilla ice cream or whipped cream and some fresh berries. You’ll have a dessert worthy of any celebration.
Ingredients:
¾ cup cocoa powder
6 oz semisweet or bittersweet chocolate, chopped
1 teaspoon instant espresso or instant coffee powder
¾ cups boiling water
1 cup sour cream
1 teaspoon vanilla
1 teaspoon coffee and rum liqueur, optional
1 ¾ cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
12 Tablespoons butter, softened (1 ½ sticks)
2 cups brown sugar
5 eggs, room temperature
How To Make Chocolate Sour Cream Bundt Cake
Preheat the oven to 350 degrees. Spray a bundt cake pan with oil or brush it with melted butter and sprinkle with flour.
In a medium heatproof bowl, combine the chopped chocolate, cocoa powder and espresso powder. Pour in the boiling water and whisk it all together until all the chocolate is melted. 
Set is aside to cool off slightly, about 5 minutes.
Meanwhile, in a medium bowl, combine the flour, salt and baking soda together.
Add the sour cream, vanilla and liqueur to the chocolate mixture. You can use any liqueur you like, or omit it, it's up to you. 
In a large bowl of a standing mixer with a paddle attachment or using a hand mixer, beat the butter and brown sugar until they are fluffy, about 5 minutes. 
Add the eggs, one at a time. 
Add ⅓ of the flour mixture to the butter, mix it in slightly, then add half of the chocolate mixture, mixing slightly again. 
Add half of the remaining flour, mix again, followed by the second half of the chocolate mixture and then lastly with the remaining dry ingredients. 
Using this method to mix the batter really helps to not over mix it, creating a really tender and delicate texture of the cake.
Pour the batter into the prepared bundt cake pan. 
Bake in the preheated oven for 40-50 minutes, until a toothpick inserted into the center comes out clean.
Cool the bundt cake for 5 minutes before inverting it onto a cooling rack. 
Cool for another 10-15 minutes and then dust it with powdered sugar. 
This cake is delicious served with ice cream, or whipped cream and berries.
Chocolate Sour Cream Bundt Cake
Ingredients
- ¾ cup cocoa powder
- 6 oz semisweet or bittersweet chocolate chopped
- 1 teaspoon instant espresso or instant coffee powder
- ¾ cups boiling water
- 1 cup sour cream
- 1 teaspoon vanilla
- 1 teaspoon coffee and rum liqueur optional
- 1 ¾ cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 12 Tablespoons butter softened (1 ½ sticks)
- 2 cups brown sugar
- 5 eggs room temperature
Instructions
- Preheat the oven to 350 degrees. Spray a bundt cake pan with oil or brush it with melted butter and sprinkle with flour.
- In a medium heatproof bowl, combine the chopped chocolate, cocoa powder and espresso powder. Pour in the boiling water and whisk it all together until all the chocolate is melted. Set is aside to cool off slightly, about 5 minutes.
- Meanwhile, in a medium bowl, combine the flour, salt and baking soda together.
- Add the sour cream, vanilla and liqueur to the chocolate mixture. You can use any liqueur you like, or omit it, it's up to you.
- In a large bowl of a standing mixer with a paddle attachment or using a hand mixer, beat the butter and brown sugar until they are fluffy, about 5 minutes.
- Add the eggs, one at a time.
- Add ⅓ of the flour mixture to the butter, mix it in slightly, then add half of the chocolate mixture, mixing slightly again. Add half of the remaining flour, mix again, followed by the second half of the chocolate mixture and then lastly with the remaining dry ingredients. Using this method to mix the batter really helps to not over mix it, creating a really tender and delicate texture of the cake.
- Pour the batter into the prepared bundt cake pan. Bake in the preheated oven for 40-50 minutes, until a toothpick inserted into the center comes out clean.
- Cool the bundt cake for 5 minutes before inverting it onto a cooling rack. Cool for another 10-15 minutes and then dust it with powdered sugar.
- This cake is delicious served with ice cream, or whipped cream and berries.
Can the Bundt cake be frozen once baked?
Can I substitute this with regular round or rectangular pan size? What size do you recommend?
I have never tried it, but I don't see why it won't work. You will need to experiment with the size of the pan and the timing.
Would it be too much chocolate to cover this cake with chocolate ganache?
In my opinion, it would be too sweet, but that is completely up to you.