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.
Olechka,
Thank you so much for this recipe! This cake is delicious and not hard to make it. I made it for our family get together, and everyone was asking for the recipe:)
Thank you again!
That's wonderful, Olga:). So glad that you enjoyed it.
Hi Olga, Thank you for all of your amazing recipes!
This Bundt cake turned out so delicious and moist, my family and I loved it.
You're welcome, Karina. I am so glad you enjoyed this Bundt Cake.
Hello Olga! Thank you so much for your recipes. I tried a lot of them. I enjoy baking a lot. I like to try new recipes. I was wondering if this cake can be turned into cupcakes. I hope you understand. Also, I was wondering if you can make this as a cake mix to make it as a gift. If I were to make it a cake mix how long could it stay till it goes bad?
Hi Lana.
I have never tried making this cake into cupcakes or as a cake mix, so I can't be sure that they will work out. I don't see why not, but since I haven't tested either myself, I can't offer any advice.
If you try either, let me know how it works out.
Hi Olga,
do you think this recipe will work if I substitute all purpose flour for gluten free flour?
Hey ya olichka gurl I made this cake today gave half to my old sweet neighbor lady two floors above me and she loved it I had a slice a few hours ago skipped putting on any confectioners sugar (don't have powdered) and omg babes it came out so very heavenly didn't have coffee liquor in hand but used a tsp of frangelico and whoa that one slice totally blew me away will definitely be making this cake again thanx tons job well done keep em comin yahoooooo
Mmmmm wow chocolate and cream what could be better olya gotta make this cake really soon thanx for the post sweetheart such a chocholic lmao my dad will totally love this instead of entemans homemade anything is the best have a gr8 fantastical blessed weekend cheers
I hope you enjoy it, Tzivia.
I will let ya know how it turns out darlin thanx tons for posting can't hardly wait to try happy blessed Sunday cheers
This looks so yummy! Do you think I can substitute sour cream with buttermilk? Would that change the texture/taste at all?
I don't know, Tina. I posted the recipe that I made myself. I can't south for something that I haven't personally tested. In most cases, I know that buttermilk and sour cream or even yogurt can be substituted for each other, but I can't say for sure in this recipe.
This is such a delicious recipe. My husband loves it with Greek yogurt, honey flavor. Thank you Olga!
Ooooh! That sounds yummy, Vita.
Would like to try this! I don't have a bundt cake pan, can I still bake it in either a regular size pan or like a meatloaf size pan perhaps? Thanks! Do you also think these would make great cupcakes?
You can bake it in any other baking dish that will be the correct size to fit all of the batter, Alina. I think a meatloaf size pan would be too small.
I have never used this batter to make cupcakes, although in my opinion, I think the cupcakes will turn out too dense.
Did you (or anyone else?) end up making this in a regular (9x13?) pan? I'm looking for a dense chocolate cake to use for construction of a pirate chest...
No, I've never used a 9x13 inch pan for this cake. Sorry I couldn't be more helpful.
Dokladivayu: came out lovely as a 9x13, and was dense enough so the lid of the treasure chest didn't cave in 🙂 Although with the 75% cocoa whipped ganache, may have been close to too-chocolaty for the kids. Thank you!
I'm so glad it worked out for you, Svetka.
Hi Olga, thank you for another great recipe. I must try it. It looks so good, and Im sure it tastes just as good. Can I substitute liqueur with anything?
You can simply omit it, Elichka. I love to add all kinds of liqueurs to my desserts, because I think they give a lot of flavor, but they are optional.
Made it for hubby's birthday and served it with vanilla ice cream and homemade raspberry sauce. He said it's his favorite cake so far! He said its nice because it's not soggy and it has three completely different flavors which go beautifully together. I am making it again today for a get together with friends. Thanks Olga for such a great and easy recipe.
Oh, yum! My husband loves warm desserts with ice cream too. This one, warm apple pie or brownies.
Thank you for this wonderful chocolate sour cream bundt cake! It was a big hit at our house. You are amazing!
Thant's great, Natalie! I am really happy to hear that.
I cannot wait to make this amazing cake---Thank you for posting all these great recipes. 🙂
You're welcome, Lena! Enjoy.
Hi Olga.
I never liked bundt cakes maybe because I never had a good one and since none of your recipes ever failed me-- I must give this a shot. I would like to let you know that I have made the buckwheat cabbage rolls and they were the best I've made so far (only made with rice before). The only thing I did different was cook them on the stovetop because the oven was not getting the job done. I also made your pourccipine meatballs with rice and served that over egg noddles and my family enjoyed that for three days. Thank you for what you do to help other ladies/ moms make up their minds on what to cook. You are my favorite "recipe book". Congratulations on your new home! Love that table. Is that new????
Thank you for such a sweet comment, Natasha. I am so happy to hear that you are enjoying many of my recipes.
We are certainly enjoying the new house.
The "table" is actually a backdrop that my husband made for me a while ago. I've used it for many recipes.
Looks delicious!!! Trying today. How much of sour cream did you use in recipe?
1 cup sour cream
It's written in the recipe instructions.