Name: Chocolate Sour Cream Bundt Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1/2 cup vegetable oil; 1 cup sour cream, room temperature; 1 3/4 cups granulated sugar; 1 cup brown sugar, packed; 4 large eggs; 2 teaspoons vanilla extract; 2 1/4 cups all-purpose flour; 1 cup unsweetened cocoa powder; 1 tablespoon instant espresso powder (optional, enhances chocolate flavor); 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 1 cup hot brewed coffee

Why You’ll Love Chocolate Sour Cream Bundt Cake Recipe

This recipe is a dream come true for anyone who enjoys a decadent, moist chocolate cake. The sour cream not only enhances the flavor but also ensures a soft, melt-in-your-mouth texture. It’s easy to prepare with simple pantry ingredients and doesn’t require any special decorating skills—just a drizzle of glaze or a dusting of powdered sugar, and it’s ready to impress. Great for parties, holidays, or as a make-ahead dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt
Unsalted butter
Granulated sugar
Eggs
Sour cream
Vanilla extract
Hot water or brewed coffee
Optional: chocolate chips or chunks

Directions

Preheat your oven to 350°F (175°C) and grease a Bundt pan thoroughly.
In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a separate large bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, alternating with the hot water or coffee, beginning and ending with the dry ingredients.
If using, fold in chocolate chips or chunks.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Dust with powdered sugar or drizzle with chocolate glaze before serving.

Servings and timing

This recipe yields about 12–14 servings.
Prep time: 20 minutes
Bake time: 45–55 minutes
Cooling time: 30–40 minutes

Variations

Espresso Kick: Add a teaspoon of instant espresso powder to the batter for a deeper chocolate flavor.
Nutty Twist: Fold in chopped walnuts or pecans for added crunch.
Frosted Finish: Top with a rich chocolate ganache instead of powdered sugar.
Marble Effect: Swirl in a bit of vanilla or cream cheese batter for a marbled cake.
Mini Bundts: Bake in mini Bundt pans for individual servings—adjust the baking time accordingly.

Storage/Reheating

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
To freeze, wrap the cooled cake tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheat individual slices in the microwave for 10–15 seconds if desired.

FAQs

What does sour cream do in chocolate cake?

Sour cream adds moisture and a slight tanginess that enhances the chocolate flavor while keeping the cake soft and tender.

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt can be substituted in equal amounts for sour cream in this recipe.

Do I have to use brewed coffee in the batter?

No, you can use hot water instead. Coffee simply enhances the chocolate flavor without making the cake taste like coffee.

Can I make this cake ahead of time?

Absolutely. This cake actually tastes better the next day as the flavors continue to develop.

How do I prevent the cake from sticking to the Bundt pan?

Grease the pan thoroughly with butter or non-stick spray, and lightly dust it with flour or cocoa powder to help the cake release easily.

What type of cocoa powder should I use?

Unsweetened natural cocoa powder is recommended, but Dutch-processed can be used if paired with baking powder or adjusted accordingly.

Can I add a filling or swirl to the cake?

Yes, a cream cheese or peanut butter swirl can be added for extra flavor and texture.

Is this cake suitable for freezing?

Yes, this cake freezes very well. Wrap tightly and freeze for up to 3 months.

Can I bake this cake in a regular cake pan?

You can use two 9-inch round pans, but be sure to adjust the baking time and check for doneness earlier.

What can I use to top the cake?

You can dust it with powdered sugar, drizzle with chocolate ganache, or serve it with whipped cream or fresh berries.

Conclusion

This Chocolate Sour Cream Bundt Cake is a foolproof recipe for a rich, moist dessert that’s perfect for any occasion. Whether served plain, glazed, or garnished, it delivers deep chocolate flavor with every bite. It’s easy to make, freezes beautifully, and will become a go-to favorite for all chocolate lovers.

Chocolate Sour Cream Bundt Cake