The Best Chocolate Sour Cream Bundt Cake Recipe

Chocolate Bundt Cake with Sour Cream

This is the recipe to try this holiday season! I have to admit, I’m not a huge fan of overly chocolate-y desserts. However, this chocolate sour cream Bundt cake is so moist and flavorful it’s hard to not love it! Of course, if you’re a chocolate-lover you’re going to REALLY enjoy this recipe. It is definitely an all-around crowd-pleaser.

How to Make a Chocolate Bundt Cake

I love that this cake is super moist, and there is still awesome chocolate flavor to it. I have been disappointed by many cakes before – I definitely don’t like the dry ones or the blah ones. No need to try any other chocolate Bundt cakes at this point though, I really don’t think there is a better one! Plus, this cake is easy to make. Practically fool-proof!

Chocolate Sour Cream Bundt Cake Tips

If you don’t have sour cream, or you want to lighten the recipe, you can use plain Greek yogurt as a substitution.

I have mentioned it before, but this bundt pan is amazing. I bought the Nordic Ware Platinum Collection Original 12-Cup Bundt Pan because it is recommended by America’s Test Kitchen and my old pan was not getting the job done well. My previous Bundt pan = lots of sticking issues and broken cakes!

There is a big difference between the Nordic Ware and my previous one (which appeared as though it should have been a good one). In fact, it is almost surprising how easily cakes the come out of this Nordic Ware pan. They just slide right out! I highly recommend this pan if you’re in the market for a new one.

Enjoy Your Sour Cream Bundt Cake

Beautiful and delicious enough for a holiday dessert or special event, but easy enough for nearly any day! Hope you enjoy this chocolate sour cream Bundt cake as much as I do!

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The Best Chocolate Sour Cream Bundt Cake Recipe

The best chocolate bundt cake recipe. Easy enough for any day! Delicious enough for a special occasion or holiday!

4.46 / 5 ( 22 Reviews )

Print Rate

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Serves: 16

Adjust Servings: 16

US CustomaryMetric

Equipment

• Bundt pan

Ingredients

Cake

• 4 large eggs
• 15.25 ounce box Devil's Food cake mix
• 5.9 ounce package instant chocolate pudding mix
• ½ cup warm water
• ½ cup vegetable oil
• 1 cup sour cream or Greek yogurt
• 1 ½ cups mini semisweet chocolate chips

Glaze

• ⅔ cup semisweet chocolate chips 4 ounces
• 1 ½ tablespoons light corn syrup
• ½ teaspoon vanilla
• ¼ cup milk
• 3 tablespoons butter

Instructions

• Preheat oven to 350°F/175°C. Spray a 10 or 12-cup bundt pan well with cooking spray.
• In a large bowl, beat the eggs. Then add the dry cake mix, dry pudding mix, water, oil, and sour cream; stir until well combined. Fold in the mini chocolate chips.
• Pour the thick batter into the prepared bundt pan and bake for 50-60 minutes, until a toothpick comes out clean. Let cake cool in the pan for 10-15 minutes, then invert onto a cake plate and let cool completely.
• Place the chocolate, corn syrup, and vanilla in a small or medium bowl. Set aside.
• Gently heat the milk and butter until butter is melted and mixture is hot. Pour the hot milk mixture over the chocolate mixture. Whisk or stir together until chocolate is melted and smooth.
• Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. (The glaze will thicken slightly as it cools.) Add additional toppings like mini chocolate chips, raspberries, chocolate shavings, etc, if desired. Slice cake into pieces and serve.

Nutrition

Calories: 457kcal | Carbohydrates: 47g | Protein: 5g | Fat: 29g | Sodium: 424mg | Fiber: 3g | Sugar: 31g

Recipe Adapted From: The Girl Who Ate Everything