Chocolate Sour Cream Bundt Cake

This chocolate sour cream Bundt cake is quick and easy to make but complex as hell in taste. And if the cake weren’t enough, on top is a sinful chocolate glazzle–that’s a glaze that’s drizzled.

A chocolate glazed chocolate bundt cake sitting atop a white cake stand with a dish of glaze on the side

This chocolate sour cream Bundt cake has a chocolatey intensity that’s old-fashioned in the best possible way, thanks to the intensity of cocoa powder. It’s also rather old-school in how it’s made, which is entirely by hand—no stand mixer required, which may make it a relic in the best possible way compared to all your other recipes. Originally published December 23, 2011.Renee Schettler Rossi

Chocolate Sour Cream Bundt Cake

  • Quick Glance
  • (37)
  • 25 M
  • 1 H, 30 M
  • Serves 14 to 16
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Special Equipment: 10- or 12-cup Bundt pan

Ingredients

  • For the cake
  • For the glaze

Directions

Make the chocolate sour cream Bundt cake

Adjust the oven rack to the center of the oven and preheat it to 350°F (180°C). Butter and flour a 10- or 12-cup Bundt pan.

In a small saucepan over medium heat, combine the butter, cocoa powder, salt, and water. Cook, stirring, just until the butter is melted and everything is thoroughly combined. Remove from the heat and let cool slightly.

Place the flour, sugar, and baking soda in a large bowl and whisk until blended. Add half the melted butter mixture and whisk until completely blended. The mixture will be quite thick. Add the remaining melted butter mixture and whisk until combined. Add the eggs, 1 at a time, whisking until completely blended before adding the next egg. Then whisk in the sour cream and vanilla until smooth.

Scrape the batter into the prepared pan and bake until a toothpick inserted in 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 it onto a wire rack. Let cool completely before glazing.

Make the glaze

Just before glazing the cooled cake, place the chopped chocolate and agave nectar or corn syrup in a bowl. Combine the heavy cream and sugar in a small saucepan over medium heat. Stir constantly until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until melted and smooth. If the glaze is exceptionally runny, let it sit for a minute or so to thicken.

Drizzle the glaze over the cooled cake, allowing it to drip and dribble down the sides. Wait a little, if you can, until the glaze is set prior to slicing and serving and helping yourself to seconds.

Print RecipeBuy the Bi-Rite Market's Eat Good Food cookbook

Want it? Click it.

    Chocolate Sour Cream Cakes Of All Shapes and Sizes

    • The recipe is moist and lovely as a Bundt cake form but also translates marvelously to cakes of all shapes and sizes, including layer cakes and cupcakes. You’ll need to adjust the time spent in the oven accordingly; start checking the cake or cupcakes for doneness after 20 to 25 minutes and trust that when a toothpick inserted in the center comes out without any crumbs clinging to it, your cake is done and you can do your happy dance.

    Recipe Testers' Reviews

    This is a perfect chocolate sour cream Bundt cake! Easy—no mixer needed, really! The times are just right—40 minutes was perfect to cook the cake. The mixture is thick enough that you will need to scrape the bowl after pouring the batter in the Bundt pan. You will want to get every delicious drop. The chocolate glaze had a few tweaks that I hadn’t seen before, and the recipe will be my standard now, since it made such a beautiful shiny glaze. Unlike most baked goods, this cake was better the next day. A great recipe for beginners and experienced bakers alike. Next time I need to bring a dessert somewhere, this will be it.

    This cake is pure indulgence but much more approachable than other desserts of this caliber due to the ease of making a Bundt cake and the familiarity of most of the ingredients. The recipe comes together quickly, in about 20 minutes. Make sure that you grease the Bundt pan generously. On my first try, a bit of the cake stuck to the pan because I wasn't generous enough with my butter. The hardest part about this recipe is being patient enough to let it cool and applying the glaze, which is truly what makes it over-the-top delicious. Warning: if you aren’t a huge fan of chocolate, this probably isn’t the dessert for you.

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    Comments

    1. 5 stars
      Fabulous cake! I’ve made it several times, always to rave reviews. The last time I made it, I toasted some almonds and sprinkled them on top of the glaze. Even more raves.

    2. This is hands down the BEST chocolate cake I’ve EVER made!! If you make it BE SURE to serve it with homemade whipped cream with powdered sugar (the powdered sugar keeps any leftover whipped cream stiff, and not getting watery). I honestly think my quest for the perfect chocolate cake has ended here. And it tastes even better when cool. The only change I’ll make is frosting it with an old fashioned boiled frosting instead of the ganache, but that’s personal taste, not a criticism of the topping. Thank you for sharing this recipe!

      1. Thanks, Ruth! I’m delighted that you love this cake as much as we do. So appreciate you taking the time to let us know.

    3. The cake came out quite moist and well structured, though fairly light in density. This is only my 4th-ever cake and is the best one I’ve made. I’m glad I cut the glaze recipe in half! I didn’t have all the ingredients for the glaze so I had to substitute honey for the agave, and some dark chocolate candy bars for the dark chocolate (so I didn’t add much sugar as it is already in there). Also, I put in some raspberries from my yard into the glaze which is why it isn’t totally smooth in the photo. The glaze never hardened, though it is delicious! I hope to find a super dense sour cream cake like Mom used to make, but this is certainly a nice one and easy to make.

      1. Thanks, Sarah! I’m delighted that this turned out so well for you and I loooove the addition of raspberries to the chocolate glaze. Definitely going to have to try that!

    4. What brought me to your site and this recipe is finding a container of sour cream past its sell by date in the fridge ; ) I used the suggestion to use coffee in place of plain water, and used 1/2 cup of cocoa powder as some had suggested, cause I was wanting a richer chocolate cake. I also didn’t have enough regular sugar, so I used light brown sugar (since another recipe for a sour cream chocolate bundt called for it instead I took a chance that it would be ok) and the bundt turned out great. When my boyfriend took the first bite his reaction was: Wow! : )

      1. That’s a gorgeous looking bundt cake, Angie. We’re delighted it turned out so well for you. We can’t wait to hear which recipe from the site you try next.

    5. The cake is really good. My girlfriend named the cake Chocolate Sin because the cake is so good you gonna sin by committing gluttony. When I make this cake I have friends who will drive 15 to 20 minutes to my house just to get a piece of the cake. If you like dark chocolate this is the cake for you.

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