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Chocolate Sour Cream Bundt Cake +Video

    Chocolate Sour Cream Bundt Cake that serves a crowd! It’s got great chocolate flavor and the sour cream keeps the crumb moist. Everyone gets a slice if this delicious cake.

    Chocolate Sour Cream Bundt Cake that serves a crowd! Everyone gets a slice if this delicious cake.

    Chocolate Sour Cream Bundt Cake

    WOW!!  This cake was so good!!  I so love my Cook’s Country Chocolate Desserts book! I have made so many good things from this book. Like This and These!  Mmmmm! Mmm! I love Chocolate!

    I was a bit skeptical about Sour Cream in a cake. I know that a lot of recipes use it in place of the oil, but I just don’t like sour cream. I don’t put it on potatoes and I don’t like it on my tacos.  No thanks, I’ll pass.

    A profile view of a chocolate bundt cake with ganache and fresh fruit on top.

    So I was hesitant to make this bundt cake.

    However, I learned that the sour cream leaves no flavor behind if you mix it in completely and don’t leave any lumps in the batter. 

    But I am so glad that I did! And so was everyone else at the dinner party!

    This was a super moist and rich chocolate bundt cake and I’m glad I’ve gotten over my fear of baking cake with sour cream.

    Top it with Ganache

    Ganache is nothing more than melted chocolate mixed with heavy cream. The heavy cream keeps the chocolate soft and creamy without getting hard shell. 

    I love making ganache. In fact, you can also make the ganache and them make a whipped ganache frosting with it if you want. 

    A photo of the chocolate ganache being drizzled over a chocolate bundt cake

    The easiest way to frost a bundt cake with the ganache is to put the soft chocolate spread into a piping bag and then drizzle it over the cake. It will dry to the touch but will not get firm like a chocolate bar. 

    This is also a great “glue” for your fruit topping, if you choose to add fresh fruit.

    A top down view of the fresh fruit on top of a chocolate sour cream cake.

    Topping Choices

    No there’s no such thing as a wrong topping. You can go with the chocolate and fruit like I did. I added sliced strawberries, cherries, peaches, and figs. Add your favorite. 

    You can simply add whipped cream, ice cream, powdered sugar, Reeses’ Peanut Butter Cups, caramel, strawberry jam – the list seems pretty endless to me. 

    Just add whatever you fancy and you can’t go wrong.

    A Chocolate Bundt Cake covered in ribbons of chocolate ganache and fresh sliced summer fruits.

    I know that you love Bundt pan as much as I do! Here’s a few savory recipes you can use for your bundt pan –

    Spice Cake all dressed up with applesauce, cinnamon, maple syrup and some cream cheese frosting on top!

    Spiced Apple Bundt Cake

    Bring back the popular Jello Mold for your summer PARTY! This Strawberry and Chocolate Jello Mold is beautiful to serve to your guests.

    Strawberry and Chocolate Jello Mold

    "Make My Heart Pound Cake!" Yep! This homemade butter pound cake is going to totally impress my family members!

    Make My Heart Pound Cake

    Chocolate Bundt Cake that serves a crowd! Everyone gets a slice if this delicious cake.

    Yield: 20

    Chocolate Sour Cream Bundt Cake

    Chocolate Sour Cream Bundt Cake that serves a crowd! Everyone gets a slice if this delicious cake.

    Chocolate Sour Cream Bundt Cake that serves a crowd! Everyone gets a slice if this delicious cake.

    Prep Time 30 minutes
    Cook Time 50 minutes
    Additional Time 3 hours
    Total Time 4 hours 20 minutes


    For the Bundt Pan

    • 1 Tbls melted butter
    • 1 Tbls cocoa

    For the Bundt Cake

    • 3/4 C Cocoa
    • 6 oz bittersweet chocolate chopped up
    • 1 tsp instant coffee
    • 3/4 C boiling water
    • 1 C sour cream
    • 1 3/4 C Flour
    • 1 tsp salt
    • 1 tsp baking soda
    • 12 Tbls unsated butter
    • 2 C light brown sugar
    • 1 Tbls vanilla extract
    • 5 eggs

    For the Ganache

    • 6 oz 6 oz bittersweet chocolate chopped up
    • 1/4 C heavy cream
    • Fresh Fruit


    For the Bundt Pan

    1. Mix the melted butter and cocoa together and “paint” the inside of the bundt pan. Set aside.

    For the Bundt Cake

    1. Place the first three ingredients in a large bowl and pout boiling water over chocolate mix. Stir to melt and combine chocolate. Let cool for 20 minutes until at room temperature.
    2. Once cool, stir in sour cream.
    3. Combine dry ingredients in a separate bowl and whisk together.
    4. In your stand mixer, combine butter, sugar, and vanilla and mix on medium speed for 3 minutes until fluffy. Reduce speed and add eggs one at a time mixing well between each egg.
    5. Slowly add in the 1/3 of the flour mixture and then 1/2 of the melted chocolate mixture. Once combined, add another 1/3 of the flour mixture and remaining chocolate. Add in remaining flour and mix until combined.
    6. Pour the cake mix into the prepared pan and bake at 350 deg F for 40 to 50 minutes checking for doneness.
    7. Let Cool for 10 minutes in the pan, then invert onto a cooling rack and cool for 3 hours.

    For the Ganache

    1. Place the chocolate chips and heavy cream into a microwave safe bowl and heat for 1 minute in the microwave. Remove and let sit for 3 minutes. Stir until smooth and silky. Transfer to a piping bag and snip off end. Drizzle over the entire cake. You can also use a spoon or simply pour the ganache over the bundt cake.
    2. Add fresh fruit just before serving.

    Topping suggestion #1 : Dust with powered sugar if desired prior to serving.

    Topping suggestion #2 : Serve with some fresh berries.

    Topping suggestion #3 : Make some Sweetened Whipped Cream.

    Topping suggestion #4 : Make Sour Cream Whipped Cream.

    Topping suggestion #5 : Any combination of the above!


    Recipe from Cook's Kitchen

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    Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.

    Karyn Granrud

    Karyn Granrud

    I'm Karyn, a mom and wife, and I founded this little baking blog. Baking and making desserts have been my passion since I was a kid. I love experimenting with different flavors and sharing delicious recipes with all of you. Read more.

    28 thoughts on “Chocolate Sour Cream Bundt Cake +Video”

    1. Haha, you have NO idea about my sour cream fears! One time, my grandma heard about the sour cream in chocolate cake/brownies thing and decided to give it a try… without mixing it in. So lo and behold, I spotted a plate of brownies with what APPEARED to be marshmallows inside… but they were pockets of sour cream. Needless to say, I am still slightly skeptical, but I think your beautiful bundt cake is probably safe to eat 🙂 looks gorgeous!

      1. Ewww! That is terrible! Yes, the sour cream was well mixed into the batter. No chunks here! My husband was also a bit skeptical about the sour cream, but he ended up eating the biggest peice!

    2. I love how delicious baked goods are with sour cream added into the batter!!! So rich and delicious!!! And I hear you on the paying a private school bill…not looking forward to that part of back to school:-)

    3. What an excellent recipe of chocolate sour cream bundt cake. This bundt cake looks great and so delicious. I impressed for this great preparation with valuable information. Great work and thanks for share.

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