Chocolate Sour Cream Bundt Cake

Chocolate Sour Cream Bundt CakeI think I have tried more than 3 dozens of different chocolate cake recipes since 1995; the year I got married and began my journey of western cooking & baking.

Among those recipes, there are quite a few I like. They make scrumptious chocolate cakes. But when it comes to its simplicity to make (excluding the cake mix versions) with the irresistible soft & moist crumbs, and the rich chocolate flavor…, I must say this is the recipe I vote.

You don’t need to use the fancy European cocoa. Hershey’s cocoa is just fine. No need to use the heavy mixer, either. All you need is a mixing bowl and a whisk. With a few strokes of mixing all the ingredients, you will make one of the best chocolate cake you have eaten. For me and my family, this is “THE” chocolate cake.

Here is the Chocolate Sour Cream Bundt Cake! The original recipe is from a cookbook called “Bi-Rite market’s eat good food”.

Give yourself this recipe a try. You won’t be disappointed.


chocolate bundt cake

Here are the ingredients for the cake. Very usual stuff in your pantry, right?


Chocolate Bundt CakeWhisk together flour, sugar, and baking soda in a mixing bowl.  Set aside.


In a small pot, combine butter, cocoa, and salt.


Pour water and bring it over to medium heat.


When the butter starts to melt, whisk everything together. Be careful not to boil up!


Chocolate Bundt Cake

Pour the half of the cocoa mixture to the flour mixture in a mixing bowl.


Mix together with a whisk (It will be a little stiff). Pour the rest of the cocoa mixture to the bowl.


Mix until everything is combined. Do not over mix.


Add one egg at a time and mix until just combined.


Add sour cream and vanilla. Stir until combined.


Chocolate Bundt Cake

The batter is ready. It will be somewhat runny.


Chocolate Bundt Cake

Pour in a well greased bundt pan. Let this puppy to be baked at preheated 350F (170C) oven for 40-45 minutes.


Chocolate Bundt Cake

When a cake tester comes out clean (I often use a spaghetti noodle for that job), let it cool on the rack for 15 minutes.


Chocolate Bundt Cake

Take the cake out and cool completely. Look at those curvy lines! Just perfect!


Time to make the glaze! Heat heavy cream and a little sugar in a pot until just hot. Remove from the heat.


Chocolate Bundt Cake

Add the chocolate.


Chocolate Bundt Cake

The heat from the cream will melt the chocolate in no time. Stir together. Add a little bit of corn syrup for a shine.


Chocolate Bundt Cake

Check it out! Your glaze is so ready. I let it cool down about 5 minutes.


Chocolate Bundt Cake

Pour the glaze over a cake. Please, watch for your own drool.


Chocolate Sour Cream Bundt Cake

“Resistance is futile!” Do you remember of this famous line from the Star Trek?


chocolate bundt cake

I took it to the BBQ pool party and everyone loved it.


Some says that sharing is like the icing on the cake. I agree.

Cake like this, it tastes much better when shared. Hope you get to try this easy cake recipe and share with your loved ones.


With chocolate full of love,

BK-Lg signature



Chocolate Sour Cream Bundt Cake

Chocolate Sour Cream Bundt Cake

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Serving Size: 10-12

Chocolate Sour Cream Bundt Cake


  • 1 cup unsalted butter, plus more for the pan
  • 1/3 cup cocoa powder (I used Hershey's cocoa)
  • 1 teaspoon kosher salt
  • 1 cup water
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon pure vanilla extract
  • For the chocolate glaze
  • 4 ounces bittersweet or dark chocolate, chopped
  • 1 1/2 tablespoons corn syrup (or agave nectar)
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons granulated sugar


  1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
  2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
  3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream and the vanilla extract. Whisk until smooth.
  4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
  5. While the cake is cooling, make the chocolate glaze. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Remove the pan from the heat.
  6. Add the chopped chocolate and corn syrup (or agave) to the hot cream and whisk until smooth. Let it cool down for 5 minutes until it thickens slightly.
  7. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.

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  1. 1


    Gosh Holly, the cake and that glaze look absolutely irresistable! Oh dear. I think i need to go get a slice of choc cake for supper, else i’d be thinking about it the whole night :p. must try your recipe, i am still looking for that easy and moist choc cake. This might just be it :)

  2. 3


    Sour cream and chocolate play so well together! This is a great looking cake. Often with chocolate, simpler really is better – no need to mute its great taste with all sorts of other ingredients. Really good stuff – thanks so much.

  3. 6

    Serena says

    This looks friggin delicious!! I hate that I’m at work and can’t try to make it right away!

  4. 9


    This has to be so good with all those good ingredients. I have a double mini bundt pan on clearance after the holidays and have yet to use it….this will get me to pull it out!

  5. 12

    Sakura says

    Funny, really… I`ve heard it so often: “This is the best chocolate cake recipe ever!“ I’ve always believed it and always been disappointed. Not so this time!
    It really is all you can possibly want in a choc cake (well, it’s not exactly low-fat…), moist, rich, truly indulgent.
    I’ve made two minor changes: one, I cut back on the sugar a bit, and two, I didn’t glaze it (cause it makes the cake such a mess to transport, and I wanted to take some to work for the guys). I whipped up some heavy cream instead, always such a good companion to chocolate cake…
    I suppose I also underbaked it a bit (barely 35 min), since there’s nothing worse than a dried-out cake, and a few minutes more or less can really make all the difference.
    So, I’ve finally found “the“ chocolate cake recipe! Hurray!
    Three cheers for Holly!

    • 13

      Holly says

      That sounds so wonderful, Sakura. I am so happy to hear that you loved this cake as well. Whipped cream is great to go with this type of cake. Thanks for the comment.

    • 15

      Holly says

      I would recommend the thick greek style yogurt for the sour cream. If using regular plain yogurt, make sure drain some water off.

  6. 16

    JUNE says

    Hi Holly,
    I found you site about a month ago and love to visit every day.
    I tried this chocolate recipe yesterday and it was a huge hit.
    My family love this chocolate cake so much!
    I did not have a Bundt pan so used 9″X9″ pan and came out pretty good.
    It took about 10minutes more to cook completely.
    Should this cake to be served in room temperature or cold?

    • 17

      Holly says

      Hi June
      I would recommend to keep this cake on the counter and consume within 3 days. Cakes made with butter will get really hard if you chill it in the fridge because the butter in the recipe gets rock hard once chilled. You can thaw it out on the room temperature but it will take about 1 hour or longer to get the soft texture again. (usually cakes made with vegetable oil are more suitable with chilling but I prefer cakes made with butter for the better flavor) I don’t think I ever stored this cake in the fridge because it always disappeared within 2 days in my household.

  7. 23

    deanna says

    made this cake 4x in the last two weeks. We love it warm the best, since it takes on a completely new texture after it has cooled. I found that it raises higher if you blend with a hand mixer or a standing mixer, rather than mixing by hand. So yummy.

    • 24

      Holly says

      Thank you for the tip. Also, thank you for the recipe as well. I will definitely try them soon. Sounds like a very good one.

  8. 25


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