Moist Chocolate Sour Cream Bundt Cake Recipe

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This chocolate bundt cake with sour cream is wonderfully moist, simple to prepare, and finished with a silky chocolate ganache. It works beautifully as a birthday cake or an everyday dessert.

If you’re a chocolate fan, consider trying my other recipes like double chocolate zucchini bread or a flourless chocolate cake for more rich options. Bundt cakes are one of my favorites because they’re straightforward to make and always look elegant. This particular version, with sour cream, delivers extra richness and keeps the cake incredibly tender and moist.

Why You’ll Love This Recipe

• Deep chocolate flavor from both cocoa and the optional espresso powder.
• Sour cream gives the cake exceptional moisture and a tender crumb.
• Quick and irresistible chocolate ganache that elevates the presentation.

Ingredient Notes and Substitutions

• Flour: Use all-purpose flour, or substitute a 1:1 gluten-free flour blend that contains xanthan gum if you need a gluten-free version. A reliable choice is Bob’s Red Mill 1-to-1 for consistent results and a smooth texture.
• Sour cream: Adds moisture and richness and contributes to the cake’s tender crumb. It also helps with structure, so I don’t recommend swapping it out.
• Cocoa powder: Use natural unsweetened cocoa powder (not Dutch process) to match the recipe’s flavor and acidity.
• Espresso powder: Optional but recommended — a small amount brightens and deepens chocolate flavor.
• Chocolate for ganache: Semisweet chocolate chips work well, but any chocolate you prefer for ganache is fine.

Step-by-Step Instructions

STEP ONE: Prepare the pan and dry ingredients. Preheat the oven to 350°F (175°C). Thoroughly grease a bundt pan. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, espresso powder (if using), and salt; set aside.

STEP TWO: Cream butter and sugars. In a mixer fitted with the paddle attachment (or using a hand mixer), cream the room-temperature butter with granulated and brown sugar until smooth.

STEP THREE: Add liquids. Add the hot water (not boiling) and vanilla extract and mix until combined. The hot water helps bloom the cocoa and create a smoother batter.

STEP FOUR: Combine dry ingredients. Add the dry mixture to the butter mixture and mix on low speed until just combined.

STEP FIVE: Add sour cream. Beat in the sour cream until the batter is smooth and homogeneous.

STEP SIX: Bake the cake. Pour the batter into the prepared bundt pan, smooth the top with a spatula, and bake for 45–48 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to rest in the pan for at least 15 minutes before inverting onto a wire rack to cool completely.

Make the ganache. Place the chocolate chips in a bowl. Warm the heavy cream until it just begins to simmer, then pour it over the chocolate and let sit for 5 minutes without stirring. After resting, stir until smooth and glossy, then drizzle over the cooled cake. Let the ganache set slightly before serving.

Expert Tips

• Weigh the flour for accuracy — this recipe uses 259 grams (1 ¾ cups) for best results. Too much flour will make the cake dense.
• Oven temperatures vary; begin checking the cake at 45 minutes. A toothpick inserted into the center should come out clean when done.
• Let the cake cool completely before pouring ganache so it sets nicely. You can serve right away, but a short rest helps the ganache firm up a bit.

Frequently Asked Questions

How To Store

Store the bundt cake in an airtight container at room temperature for a few days. If you need to keep it longer, refrigerate. Allow chilled cake to come slightly toward room temperature before serving for best flavor and texture.

If you make this chocolate bundt cake with sour cream, leave a comment or tag @justastastyblog on Instagram. Subscribe to the blog to get new recipes sent to your inbox.

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