Chocolate Sour Cream Bundt Cake Recipe

Why You’ll Love This Chocolate Sour Cream Bundt Cake

Hook:
Picture this—an intensely rich chocolate Bundt cake with a glossy ganache glaze, its aroma filling the kitchen, and that first bite melting like velvet.

This isn’t your average chocolate cake. Thanks to a generous helping of full-fat sour cream and deep, Dutch-processed cocoa, this cake turns out irresistibly moist, dense, and perfectly fudgy.

Why it works:
Sour cream adds richness and moisture without making the batter too thin. Combined with cocoa and hot coffee, you get a cake with a deep, complex chocolate flavor and soft, tender texture that stays fresh for days.

Perfect for:

• Birthdays

• Holiday dessert tables

• Potlucks

• Make-ahead treat for chocolate lovers

Reader promise:
In this guide, you’ll learn not just how to make this Chocolate Sour Cream Bundt Cake from scratch, but how to master it—no cracks, no dryness, just a professional-quality cake every time.

A Little History – Bundt Cakes & the Role of Sour Cream

Bundt Cake Origins:
The Bundt cake has European roots in kugelhopf, a yeasted cake traditionally baked in fluted molds. In the 1950s, Nordic Ware introduced the iconic aluminum Bundt pan to American kitchens—and the rest is sweet history.

Why the pan matters:
Its ring shape allows for even baking and easy slicing. The ridges create a beautiful, sculpted finish—meaning this cake doesn’t need fancy frosting to impress.

Sour Cream’s Rise in Baking:
Sour cream gained popularity post-WWII as home bakers looked for new ways to keep cakes moist. It adds richness and acid, which enhances structure and balances sweetness.

Moisture + Structure:
Sour cream thickens the batter without thinning it—this gives the cake a moist yet stable crumb that holds up to slicing and storing.

What Makes This Cake So Moist & Rich?

The secret trifecta: sour cream, cocoa, and hot liquid.

• Sour Cream: Thick, tangy, and high in fat—it keeps the cake tender and rich without being greasy.

• Dutch-Processed Cocoa Powder: Made with alkali to neutralize acidity, it produces a deeper, smoother chocolate flavor.

• Hot Coffee or Boiling Water: Hot liquid blooms the cocoa, enhancing its depth. (Don’t worry—you won’t taste the coffee!)

Optional Flavor Booster:
A pinch of espresso powder can enhance the chocolatey depth even more, acting like a flavor amplifier. Totally optional—but totally worth it.

Ingredient Breakdown – What You’ll Need & Why

🔸 Dry Ingredients

• All-Purpose Flour – Offers the perfect balance of structure and softness. Cake flour can make it too delicate.

• Dutch-Processed Cocoa Powder – Mellow, non-acidic, and perfect for a dense chocolate dessert.

• Baking Soda + Baking Powder – These leaveners work together to help the heavy batter rise without collapsing.

• Salt – Just a pinch enhances every sweet flavor note.

🔸 Fats & Sugars

• Unsalted Butter – Creamed until light, it adds both structure and rich flavor.

• Granulated Sugar – For clean sweetness and a nice crumb.

• Brown Sugar – Adds moisture and a subtle molasses depth that complements cocoa.

🔸 Wet Ingredients

• Eggs (room temp) – Provide structure, richness, and help the cake hold together.

• Full-Fat Sour Cream – The cake’s MVP. Keeps the crumb velvety-soft and the flavor rich.

• Vanilla Extract – Lends warmth and balances the cocoa.

• Hot Coffee (or Boiling Water) – Activates the cocoa for bold flavor and a smooth, pourable batter.

🔸 Optional Add-Ins

• Mini Chocolate Chips – For double chocolate bliss.

• Orange Zest – Adds brightness and a citrus twist.

• Cinnamon – A touch of warmth to enhance richness.

Tools You’ll Need

• Bundt Pan (10–12 cup capacity): Choose nonstick aluminum, like Nordic Ware, for the best shape and even bake.

• Stand Mixer or Hand Mixer: Creaming butter and sugar thoroughly is key for structure.

• Two Mixing Bowls: One for wet, one for dry.

• Spatula & Whisk: Essential for folding and combining.

• Sifter: Especially useful for cocoa powder to prevent lumps.

• Toothpick or Cake Tester: The best tool for checking doneness.

• Cooling Rack: Let the cake cool completely before unmolding—this prevents breakage and sticking.

Step-by-Step Instructions – Baking the Perfect Chocolate Sour Cream Bundt Cake

Step 1: Preheat oven to 350°F (175°C). Grease and flour your Bundt pan thoroughly—get into every crevice!

Step 2: Sift cocoa powder, flour, baking soda, baking powder, and salt into a large bowl.

Step 3: In another bowl, cream butter and sugars until light and fluffy (about 3-4 minutes). Add eggs one at a time, mixing well after each.

Step 4: Mix in sour cream and vanilla.

Step 5: Gradually add dry ingredients to wet, alternating with hot coffee or water, mixing just until combined.

Step 6: Pour batter into prepared Bundt pan. Smooth the top.

Step 7: Bake for 45–55 minutes or until a toothpick comes out with a few moist crumbs. Cool in pan for 15–20 minutes, then invert onto wire rack to cool completely.

Pro Tip: For a flawless release, make sure the cake is cooled slightly and the pan was greased and floured well.

Optional Ganache Glaze or Toppings

Classic Ganache:

• Heat heavy cream and pour over chopped dark chocolate. Stir until smooth and glossy. Let cool slightly before drizzling.

Other Options:

• Dust with powdered sugar for simplicity.

• Add chocolate curls or crushed nuts on top of ganache.

• Orange zest or sea salt flakes for a gourmet twist.

Expert Tip: Let the cake cool completely before glazing to avoid melting runoff.

Variations & Custom Flavors

• Chocolate Chip Boost: Fold in 1 cup mini chocolate chips before baking.

• Mocha Style: Add 1 tsp espresso powder to intensify richness.

• Spiced Cake: Add ½ tsp cinnamon or nutmeg for warmth.

• Chocolate Orange: Add 1 tbsp orange zest + ½ tsp orange extract.

Make It Gluten-Free: Swap AP flour with a 1:1 gluten-free blend.

Make It Dairy-Free: Use vegan butter and plant-based sour cream alternatives.

Serving Suggestions

• Serve warm with a scoop of vanilla bean ice cream.

• Pairs beautifully with berries or cherry compote.

• Make it elegant: slice thinly and plate with fresh mint and chocolate drizzle.

• For brunch: serve alongside coffee or espresso drinks.

Storage & Make-Ahead Tips

• Room Temp: Store under cake dome or airtight container for up to 3 days.

• Fridge: Keeps well chilled for up to 1 week.

• Freezer: Wrap slices individually and freeze for up to 3 months.

• Make Ahead: Bake the night before and glaze the next day for fresh presentation.

Tip: Bring to room temp before serving for best texture.

FAQs – Chocolate Sour Cream Bundt Cake

Q1: Can I substitute yogurt for sour cream?
Yes! Use full-fat plain Greek yogurt in equal measure.

Q2: Why did my Bundt cake stick to the pan?
Make sure to grease and flour the pan thoroughly, and let the cake cool before inverting.

Q3: Can I use a regular round cake pan instead?
You can divide the batter between two 9-inch round pans, adjusting bake time accordingly (30–35 mins).

Q4: Why is coffee used in chocolate cake?
It enhances chocolate flavor without leaving a coffee taste.

Q5: How do I know when it’s done?
Insert a toothpick—it should come out with a few moist crumbs but no raw batter.