Chocolate Sour Cream Bundt Cake
This ultra-moist Chocolate Sour Cream Bundt Cake is rich, tender, and deeply chocolaty with a smooth ganache glaze. Made with Dutch cocoa, real butter, and tangy sour cream, it's an easy, elegant dessert for any occasion—perfect for birthdays, potlucks, or an indulgent treat. The result? A foolproof, bakery-quality cake that’s ready in just over an hour.
Equipment
- 10–12 cup Bundt pan (nonstick, Nordic Ware preferred)
- Stand mixer or hand mixer
- Large mixing bowls
- Rubber spatula
- Whisk
- Fine mesh sifter (for cocoa)
- Wire rack
- Toothpick or skewer (for testing doneness)
Ingredients
For the Cake:
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (75g) Dutch-processed cocoa powder (sifted)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ¾ cup (150g) brown sugar, packed
- 3 large eggs, room temperature
- 1 ¼ cups (285g) full-fat sour cream, room temperature
- 2 tsp vanilla extract
- ½ cup hot coffee or hot water (to bloom cocoa)
Optional Add-ins:
- ½ cup semi-sweet chocolate chips or chunks
- 1 tsp instant espresso powder (for richer cocoa flavor)
- ½ tsp ground cinnamon or 1 tsp orange zest (optional flavor twist)
For the Ganache Glaze:
- ¾ cup (120g) semi-sweet chocolate chips
- ½ cup (120ml) heavy cream
- 1 tbsp butter (for shine)
Instructions
Prep the Pan & Oven
- Preheat oven to 350°F (175°C).
- Grease a 10–12 cup Bundt pan generously with butter and dust with cocoa powder. Shake out excess.
Make the Cake Batter
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream and vanilla until combined.
- Gradually add the dry ingredients in two batches, mixing just until incorporated.
- Slowly pour in hot coffee (or water), stirring gently. Batter will be smooth and thick.
- Fold in chocolate chips or other add-ins if using.
Bake
- Pour batter into prepared Bundt pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Let cake cool in pan for 10–15 minutes, then carefully invert onto a wire rack to cool completely.
Make the Ganache Glaze
- In a heatproof bowl, combine chocolate chips and heavy cream.
- Microwave in 30-second intervals (or heat gently over a double boiler), stirring until smooth.
- Stir in butter for shine.
Glaze & Serve
- Once cake is fully cooled, drizzle ganache over the top.
- Let set for 10–15 minutes before slicing and serving.
Notes
- Storage: Store covered at room temperature for up to 3 days, or refrigerate for 5 days. Can be frozen (un-glazed) for up to 2 months.
- Bundt Pan Tip: For best results, use a high-quality nonstick pan and grease every crevice well.
- Make-Ahead: Cake can be baked a day ahead and glazed before serving.
- Flavor Variations: Add peppermint extract for a holiday twist, or swap the ganache for a dusting of powdered sugar.