Everyone loves dessert, so why not satisfy your sweet tooth with our rich chocolate Bundt cake with sour cream recipe? It’s elegant enough to serve special guests but easy enough for every day cooking. Now that’s what we like to call a win-win situation!

The instructions are simple, so novice bakers should definitely give this recipe a try. If you don’t know the difference between cake flour and all-purpose flour, don’t despair. Some of our staffers had to ask too! Cake flour is high in protein and lower in gluten, resulting in a soft, moist cake.

We also used sour cream to add richness and moisture to the batter. The results are mouthwatering! Topped with our brilliant vanilla glaze, your guests will be begging for the recipe—it’s up to you to spill the beans on how easy it is to make.

There are a zillion ways to serve Bundt cake. It’s fabulous as-is, or you can serve it warm topped with your favorite ice cream. Fresh berries, chopped walnuts, whipped cream (dairy or dairy-free), hot fudge sauce and caramel drizzle are also delicious toppings for this dessert.

Rich chocolate bundt cake with sour cream recipe

Chocolate Bundt Cake Recipe

Ingredients
 

Yield: 12 servings
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cake

  • 1 cup unsalted butter, melted, 2 sticks
  • 1/2 cup cocoa powder
  • 1 tsp kosher salt
  • 1 cup water
  • 2 large eggs
  • 2 1/4 cups cake flour
  • 1 1/4 cup granulated sugar
  • 1 1/2 tsp baking soda
  • 1/2 cup sour cream
  • 1 tsp pure vanilla extract

glaze

  • 2 cups powdered sugar
  • 2 Tbsp milk
  • 1/4 tsp pure vanilla extract
  • 1 tsp unsalted butter, melted
  • 1 pinch salt

Instructions
 

  • Position a rack in the center of the oven and preheat to 350 degrees.
  • Coat the inside of a Bundt pan with butter and dust with cocoa powder. Tap the pan over a sheet of parchment paper so that the excess cocoa can be recovered then reserve the sheet of parchment paper for later. Dusting the inside of the Bundt pan with cocoa powder will prevent that pale, dry look that you get when the pan is dusted with flour.
  • In a medium-sized mixing bowl, whisk the melted butter, cocoa powder, salt, water and eggs and together until well combined.
  • Now it’s time to reuse that parchment paper. Sift the flour, sugar and baking soda onto the center of the parchment paper. Pick the paper up by the edges and use it to neatly funnel all of the dry ingredients into the bowl with the wet ingredients.
  • Whisk until dry ingredients are completely incorporated.
  • Stir in the sour cream and vanilla extract and transfer the batter into the prepared Bundt pan.
  • Bake for 40−45 minutes until the center is firm and a cake tester comes out clean.
  • Remove the cake from the oven and allow it to cool on a rack for 10−15 minutes before removing it from the pan. Be sure to allow the cake to cool completely before pouring on the glaze.
  • To make the glaze, just stir all of the ingredients together. The glaze should be thick but still runny enough to drizzle over the cake without it falling off the sides.
  • Pour the glaze around the top of the cake and allow it to set for about 10 minutes before serving.

Notes

Looking for an inexpensive Bundt cake pan? Your local supermarket should have plenty to choose from!
Calories: 483kcal, Carbohydrates: 78g, Protein: 4g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 80mg, Sodium: 464mg, Potassium: 85mg, Fiber: 1g, Sugar: 58g
Tried this recipe?Mention @EverydayDishes or tag #everydaydishes!