Description
This rich and moist Chocolate Sour Cream Bundt Cake is a decadent dessert made with cocoa, sour cream, and coffee to intensify the chocolate flavor. Perfect for any celebration or weeknight indulgence, this bundt cake is easy to make and delivers bakery-quality results at home.
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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1/2 cup vegetable oil
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1 cup sour cream, room temperature
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1 3/4 cups granulated sugar
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1 cup brown sugar, packed
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4 large eggs
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2 teaspoons vanilla extract
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2 1/4 cups all-purpose flour
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1 cup unsweetened cocoa powder
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1 tablespoon instant espresso powder (optional, enhances chocolate flavor)
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1 1/2 teaspoons baking soda
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1/2 teaspoon salt
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1 cup hot brewed coffee
Instructions
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Preheat your oven to 350°F (175°C). Grease and flour a 10–12 cup bundt pan.
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In a large mixing bowl, cream together butter, oil, and both sugars until light and fluffy.
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Beat in the eggs one at a time, then add vanilla extract and sour cream. Mix until smooth.
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In a separate bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and salt.
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Gradually add the dry ingredients to the wet mixture, alternating with the hot coffee. Start and end with the dry ingredients.
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Pour the batter into the prepared bundt pan and smooth the top.
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Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
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Dust with powdered sugar or drizzle with chocolate ganache before serving, if desired.
Notes
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Sour cream keeps the cake incredibly moist and tender.
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Coffee enhances the chocolate flavor but doesn’t make the cake taste like coffee.
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The cake stores well for up to 4 days at room temperature or can be frozen for up to 2 months.
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For extra decadence, serve with whipped cream or a scoop of vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
