The Perfect Chocolate Sour Cream Bundt Cake
If there’s one cake that always gets rave reviews in my kitchen, it’s this Chocolate Sour Cream Bundt Cake. Rich, moist, and packed with deep chocolate flavor, this cake is a true classic that never goes out of style.
I love how the sour cream keeps the crumb incredibly tender while the melted semisweet chocolate takes the cocoa flavor to the next level. The result? A bundt cake that’s not just delicious but also stunningly elegant—perfect for special occasions, casual get-togethers, or just when you need a chocolate fix.
Whether served plain, dusted with powdered sugar, or drizzled with a silky ganache, this cake will impress every time.
Why This Recipe Works
- Sour cream adds moisture. The full-fat sour cream keeps the cake dense yet soft, ensuring every bite is rich and indulgent.
- Two kinds of chocolate. The combination of cocoa powder and melted semisweet chocolate creates a deep, layered chocolate flavor.
- Perfectly balanced sweetness. The extra-fine granulated sugar melts smoothly into the batter, keeping the cake sweet but not overly sugary.
- The bundt pan gives it a beautiful shape. No fancy decorating needed—just bake, cool, and serve!
Ingredients You’ll Need
(Serves 12 | Prep Time: 20 mins | Cook Time: 55-60 mins)
- 2 ½ cups all-purpose flour
- ¾ cup Hershey’s unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup unsalted butter, room temperature (2 sticks)
- 1 ¾ cups extra fine granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cups Daisy full-fat sour cream
- 6 oz. semisweet chocolate, melted & cooled
- Bakers Joy spray (or cocoa powder for dusting the pan)
How to Make Chocolate Sour Cream Bundt Cake
1. Preheat the Oven & Prepare the Pan
Before I start, I preheat my oven to 325°F. This slightly lower temperature helps the cake bake evenly without drying out.
Then, I generously spray my bundt pan with Bakers Joy to prevent sticking. If I don’t have Bakers Joy on hand, I butter the pan and dust it lightly with cocoa powder instead of flour—this keeps the outside of the cake nice and chocolatey.
2. Mix the Dry Ingredients
In a large bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed, giving the cake the perfect rise.
3. Cream the Butter and Sugar
In another bowl, I beat the butter on medium speed until creamy. Then, I gradually add the sugar, beating on low at first to combine, then increasing to medium-high speed. I let it mix for about 3-5 minutes, scraping down the sides of the bowl as needed.
This step is key—whipping the butter and sugar together traps air, making the cake light and fluffy.
4. Add the Eggs and Vanilla
Next, I add the eggs, one at a time, beating after each addition to fully incorporate them. Then, I mix in the vanilla extract for an extra depth of flavor.
5. Incorporate the Dry Ingredients and Sour Cream
Now comes the trick to the best cake texture—alternating the dry ingredients with the sour cream. I do this in three parts:
- Add ⅓ of the flour mixture and mix on low speed.
- Add ½ of the sour cream and mix until just combined.
- Repeat the process, ending with the last of the dry ingredients.
This method keeps the batter smooth and prevents overmixing, which can make a cake dense.
6. Fold in the Melted Chocolate
Finally, I gently fold in the melted semisweet chocolate, making sure it’s fully incorporated but not overmixed. This step adds a silky richness to the cake.
7. Bake the Cake
I pour the batter into the prepared bundt pan, smoothing out the top. Into the oven it goes, baking for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool & Serve
Once out of the oven, I let the cake cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely.
My Pro Tips for the Best Chocolate Sour Cream Bundt Cake
- Use high-quality cocoa powder and chocolate. The better the chocolate, the richer the flavor. I love using Hershey’s cocoa powder and Ghirardelli semisweet chocolate.
- Make sure your butter is at room temperature. Softened butter creams much better, helping the cake rise properly.
- Let the melted chocolate cool slightly before adding. If it’s too hot, it can affect the batter’s texture.
- Tap the bundt pan on the counter before baking. This helps remove air bubbles, giving the cake a smooth finish.
How to Serve This Cake
This cake is absolutely delicious on its own, but here are a few ways to take it up a notch:
- Dust with powdered sugar for an elegant touch.
- Drizzle with chocolate ganache for an extra indulgent treat.
- Top with fresh berries and whipped cream for a lighter option.
- Serve with a scoop of vanilla ice cream for a classic pairing.
FAQs (From My Kitchen to Yours)
Q: Can I make this ahead of time?
A: Yes! This cake actually tastes even better the next day as the flavors develop. Store it at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days.
Q: Can I freeze this cake?
A: Absolutely! Wrap slices or the whole cake tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Q: Can I use Greek yogurt instead of sour cream?
A: Yes! Full-fat Greek yogurt works as a 1:1 substitute, but the sour cream gives it the best texture.
Q: How do I prevent my bundt cake from sticking?
A: Use Bakers Joy spray or butter and dust with cocoa powder. Also, make sure to let the cake cool for 10-15 minutes before flipping—this helps it release cleanly.
Why You’ll Love This Recipe
This Chocolate Sour Cream Bundt Cake is everything you could want in a homemade chocolate cake—moist, rich, and full of deep chocolate flavor. Whether you’re baking it for a celebration or just because, it’s guaranteed to be a crowd-pleaser.
So go ahead, grab your bundt pan, and get baking! If you try this recipe, I’d love to hear how it turned out—let me know in the comments how you served yours!
Classic Chocolate Sour Cream Bundt Cake: A Foolproof Recipe for Chocolate Lovers
Ingredients
- 1 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 2 cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup boiling water
Instructions
- Preheat your oven to 350°F (175°C) and grease a Bundt pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, mix together the flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture alternately with the sour cream, starting and ending with the flour mixture.
- Slowly stir in the boiling water until the batter is smooth.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Leave a Reply