Name: Chocolate Sour Cream Bundt Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ teaspoons baking soda; 1 teaspoon salt; ½ cup unsweetened cocoa powder; 1 cup granulated sugar; 1 cup brown sugar, packed; 1 cup sour cream; ½ cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; ½ cup hot water; ½ cup mini chocolate chips (optional)

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This chocolate sour cream bundt cake is a deliciously rich and moist dessert, perfect for any occasion. With the added tang from the sour cream, it strikes a perfect balance of flavors that will leave everyone coming back for more. Whether you're celebrating a special event or simply indulging in a sweet treat, this bundt cake is guaranteed to impress.

Chocolate Sour Cream Bundt Cake

Ingredients

1 ¾ cups all-purpose flour

1 ½ teaspoons baking soda

1 teaspoon salt

½ cup unsweetened cocoa powder

1 cup granulated sugar

1 cup brown sugar, packed

1 cup sour cream

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

½ cup hot water

½ cup mini chocolate chips (optional)

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

Directions

I preheat the oven to 350°F (175°C) and grease and flour a 10-inch bundt pan.

In a medium bowl, I whisk together the flour, baking soda, salt, and cocoa powder.

In a large bowl, I cream together the granulated sugar, brown sugar, and softened butter until the mixture is light and fluffy.

I then beat in the eggs, one at a time, followed by the vanilla extract.

I gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the dry ingredients.

Once the batter is fully mixed, I stir in the hot water until it’s smooth and well combined. The batter will be thin, which is completely normal.

I pour the batter into the prepared bundt pan and smooth out the top.

I bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

After baking, I let the cake cool in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely.

Servings and timing

Servings: 12 servings

Prep time: 15 minutes

Cooking time: 45 minutes

Total time: 1 hour

Variations

If you want to switch things up, here are a few variations to try:

Add a handful of chopped walnuts or pecans to the batter for a crunchy texture.

For an extra chocolatey experience, drizzle a rich chocolate ganache over the cooled cake.

Swap out the mini chocolate chips for white chocolate chips or even peanut butter chips for a fun twist.

Storage/Reheating

This chocolate sour cream bundt cake stays fresh for about 3-4 days at room temperature if kept in an airtight container. You can also store it in the fridge for up to a week. If you want to keep it longer, it freezes beautifully for up to 3 months. When ready to eat, simply thaw it at room temperature or warm it in the microwave for a few seconds.

FAQs

Can I make this cake ahead of time?

Yes! This cake can be made a day or two ahead of time. Just be sure to store it in an airtight container at room temperature.

Can I use low-fat sour cream?

I would recommend using regular sour cream for the best texture and flavor. Low-fat sour cream might alter the moistness of the cake, though it’s still a workable option if that’s what you have on hand.

Can I use buttermilk instead of sour cream?

Buttermilk will provide a similar tanginess, but the texture of the cake may change slightly. If you substitute buttermilk, I recommend reducing the amount of liquid slightly to compensate for the thinner consistency.

Can I use a different pan for this recipe?

You can use a 9-inch round cake pan or even a square baking pan, but the baking time may vary. Keep an eye on the cake while it bakes, and adjust as needed.

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

Be sure to grease and flour the bundt pan generously. You can also use a non-stick baking spray that includes flour, which will help the cake release easily after baking.

Conclusion

This chocolate sour cream bundt cake is a classic that delivers on flavor, texture, and ease of preparation. Whether you're new to baking or an experienced home baker, this cake will be a hit at any gathering. The rich chocolate flavor combined with the subtle tang from the sour cream makes for a perfect dessert that everyone will love.

Recipe:

Chocolate Sour Cream Bundt Cake

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Author: Cheryl
Total Time: 1 hour
Yield: 12 servings
Diet: Vegetarian

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Description

A rich and moist chocolate bundt cake with a tangy twist from sour cream, perfect for any occasion.

Instructions

Preheat the oven to 350°F (175°C) and grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder.
In a large bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the dry ingredients.
Stir in the hot water until smooth and well combined. The batter will be thin.
Pour the batter into the prepared bundt pan and smooth out the top.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely.