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Sour Cream Chocolate Bundt Cake

sour cream chocolate bundt cake recipeThere are undoubtedly times in one’s life that call for a hunk piece of chocolate cake. Whether you are happy, sad, depressed, stressed or just been dumped, this chocolate cake is exactly what you need. It is simple and rich, but elegant at the same time. It can be fancied up with some fresh berries and whipped cream or made even simpler with a dusting of powdered sugar. This recipe comes from The America’s Test Kitchen Family Cookbook and it is really a delicious cake. (Not to mention a great basic cookbook.)Β  It is moist, flavorful, and a little more sophisticated than the average chocolate cake. Two kinds of chocolate, espresso, sour cream, and brown sugar make this cake the cake that I want when life is coming at me.

I am a little obsessed with the Bundt cake. Remember the scene in My Big Fat Greek Wedding? After that, I had to go out and buy a Bundt cake pan. The thing that I love about a Bundt cake is that it is already special because of the shape of the cake. It is sturdy enough to travel and is really easy to make because you do not have to worry about frosting it. I do like mine with a simple glaze, but you do not have to worry about getting the frosting even and perfect looking. Glaze is supposed to be messy. I like messy. Messy and I get along just fine.

sour cream chocolate bundt cake recipe3/4 cup Dutch-processed cocoa powder
6 ounce bittersweet chocolate, chopped fine
1 teaspoon instant espresso
3/4 cup boiling water
1 cup room temperature sour cream
1 3/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
12 Tablespoons room temperature butter
2 cups packed light brown sugar
1 Tablespoon vanilla
5 eggs at room temperature

sour cream chocolate bundt cake recipePut the cocoa, chocolate pieces, and espresso in a large bowl. Pour over the boiling water and cover with a plate. Let it stand for 5 minutes. Meanwhile, in another bowl whisk together the flour, baking soda, and salt.

sour cream chocolate bundt cake recipeWhisk the chocolate mixture until it is smooth and set aside until it comes to room temperature.

sour cream chocolate bundt cake recipeWhen it has cooled, whisk in the sour cream.

sour cream chocolate bundt cake recipeUsing either a hand mixer, or a stand mixer cream together the butter, brown sugar, and vanilla for about 5 minutes until pale and fluffy.

sour cream chocolate bundt cake recipeAdd the eggs one at a time scraping the bowl after each egg.

sour cream chocolate bundt cake recipeTurn the mixer to low and add one third of the flour mixture to the bowl.

sour cream chocolate bundt cake recipeAdd half of the chocolate mixture and repeat until all is incorporated. You will have three flour additions and two chocolate ones.

sour cream chocolate bundt cake recipePour the batter into the Bundt pan that has been either sprayed well with cooking spray (like the Bakers Joy kind with flour) or coated well with butter.

Add half of the flour mixture and repeat until all is incorporated.Bake the cake in a preheated 350 degree oven with the rack in the lower middle position. Bake for 50 to 60 minutes and rotate once during baking. A toothpick should come out with moist crumbs. Let cool on a rack for 10 minutes, then turn the cake out and let cool completely.

sour cream chocolate bundt cake recipeTo make the glaze, whisk together 1 3/4 cups confectioners sugar, 1/4 cup milk, and 1/4 teaspoon vanilla or almond extract, and a pinch of salt.

sour cream chocolate bundt cake recipePour the glaze over the cooled cake and let it set.

Print

Sour Cream Chocolate Bundt Cake


Ingredients

  • 3/4 cup Dutch-processed cocoa powder
  • 6 ounce bittersweet chocolate, chopped fine
  • 1 teaspoon instant espresso
  • 3/4 cup boiling water
  • 1 cup room temperature sour cream
  • 1 3/4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 12 Tablespoons room temperature butter
  • 2 cups packed light brown sugar
  • 1 Tablespoon vanilla
  • 5 eggs at room temperature

Instructions

  1. Put the cocoa, chocolate pieces, and espresso in a large bowl. Pour over the boiling water and cover with a plate. Let it stand for 5 minutes. Meanwhile, in another bowl whisk together the flour, baking soda, and salt.
  2. Whisk the chocolate mixture until it is smooth and set aside until it comes to room temperature.
  3. When it has cooled, whisk in the sour cream.
  4. Using either a hand mixer, or a stand mixer cream together the butter, brown sugar, and vanilla for about 5 minutes until pale and fluffy.
  5. Add the eggs one at a time scraping the bowl after each egg.
  6. Turn the mixer to low and add one third of the flour mixture to the bowl.
  7. Add half of the chocolate mixture and repeat until all is incorporated. You will have three flour additions and two chocolate ones.
  8. Pour the batter into the Bundt pan that has been either sprayed well with cooking spray (like the Bakers Joy kind with flour) or coated well with butter.
  9. Bake the cake in a preheated 350 degree oven with the rack in the lower middle position. Bake for 50 to 60 minutes and rotate once during baking. A toothpick should come out with moist crumbs. Let cool on a rack for 10 minutes, then turn the cake out and let cool completely.
  10. To make the glaze, whisk together 1 3/4 cups confectioners sugar, 1/4 cup milk, and 1/4 teaspoon vanilla or almond extract, and a pinch of salt.
  11. Pour the glaze over the cooled cake and let it set.

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  1. Linda @ Lemon Drop

    May 24th, 2011 at 10:35 am

    great photos and what a gorgeous cake! so many people are unaware how hot water really brings lemondropsfoodieout the rich chocolate flavor when used with cocoa powder! thanks for sharing πŸ™‚

  2. bakedbree

    May 25th, 2011 at 11:50 pm

    it really makes a huge difference. You are so right.

  3. Alison

    May 24th, 2011 at 10:46 am

    Beautiful! With espresso and brown sugar I can imagine how full flavored the chocolate becomes. Yum!

  4. bakedbree

    May 25th, 2011 at 11:50 pm

    My husband was really into this cake. I know that something is good when he eats dessert because he really is not into dessert. Something is wrong with him.

  5. Paula at Dishing The Divine

    May 24th, 2011 at 11:03 am

    I have made a similar cake in the past but covered it in a chocolate ganache instead. I love the ganache, but the cake has never really done anything for me. I want to try it again with your cake recipe and see if that turns out better! πŸ™‚

  6. bakedbree

    May 25th, 2011 at 11:49 pm

    I think that I might be the only person on Earth that is not crazy about ganache. It is too rich for me. I like it whipped though.

  7. Kristin

    May 24th, 2011 at 12:18 pm

    This is why I do yoga and cardio almost every day, to eat dessert! Think I might try this with Greek yogurt instead of sour cream, mainly because I buy it in big tubs.

  8. bakedbree

    May 25th, 2011 at 11:48 pm

    I am sure that it would be delicious. And good for you!

  9. Melissa Vanni

    May 24th, 2011 at 1:36 pm

    Oh my gosh that cake looks so good!! Excuse me while I hunt through my pantry for some chocolate to calm my craving!

  10. bakedbree

    May 25th, 2011 at 11:48 pm

    Sorry! You should always keep a stash nearby.

  11. Annalise

    May 24th, 2011 at 2:41 pm

    Another fantastic looking recipe. Thanks for sharing!

  12. bakedbree

    May 25th, 2011 at 11:47 pm

    thank you Annalise. You have such a beautiful name.

  13. Lori @ Girl Meets Oven

    May 24th, 2011 at 6:55 pm

    Chocolate and coffee are two of my favorite things. Looking forward to trying this cake sometime.

  14. bakedbree

    May 25th, 2011 at 11:47 pm

    please do Lori!

  15. Foxy

    May 24th, 2011 at 8:56 pm

    I am assuming that the choclate/sour cream mixture gets added after the flour? You don’t actually mention when it gets added…

    but I will be looking forward to making this one… just have to get me a bundt pan now!

  16. bakedbree

    May 25th, 2011 at 11:47 pm

    I do, I tell you to add it in alternating with the flour. There is a picture even. πŸ™‚

  17. Foxy

    May 29th, 2011 at 8:20 pm

    Actually the written instructions say to add one third of the flour mix and with the next lot you say add half the flour mix. Do you mean the chocolate mix? I know the photo is there but the directions are a little confusing.

  18. bakedbree

    May 29th, 2011 at 9:41 pm

    I fixed my typo. You will add the flour in 3 additions and the chocolate mixture in 2. It is the standard way to make a cake from scratch.

  19. Foxy

    May 30th, 2011 at 7:30 am

    πŸ™‚ thanks

  20. bakedbree

    May 30th, 2011 at 4:53 pm

    you are welcome!

  21. Chelsey (Cookteen)

    May 24th, 2011 at 9:53 pm

    I knew I LOVED this blog for a reason…messy and I get along perfectly. My mom tells me I don’t drizzle well…I tell her its rustic. πŸ™‚

  22. bakedbree

    May 25th, 2011 at 11:46 pm

    Totally rustic. Homemade looking. That is what I tell myself anyway. πŸ™‚

  23. louisabellissima

    May 25th, 2011 at 4:20 am

    I just came here via foodgawker. Your cake looks so beautiful. Nice recipe and so perfectly pictured!

  24. bakedbree

    May 25th, 2011 at 11:45 pm

    Welcome and thank you!

  25. Mandy M

    May 25th, 2011 at 7:41 am

    Wow! That cake looks amazing. I can’t wait to try it. Thank you for sharing the recipe!

  26. bakedbree

    May 25th, 2011 at 11:45 pm

    you are very welcome Mandy!

  27. ovenhaven

    May 25th, 2011 at 9:59 am

    It’s 1 a.m. here, and you’re killing me with this! I just recently succumbed to my bundt obsession, and bought one two weekends ago, so this post couldn’t have come at a better time πŸ˜€

  28. bakedbree

    May 25th, 2011 at 11:45 pm

    I am glad that it was timely!

  29. Aggie

    May 25th, 2011 at 11:43 am

    Bundt cakes are my favorite. This one is beautiful, love the contrast in color! Perfect!

  30. bakedbree

    May 25th, 2011 at 11:44 pm

    thank you Aggie!

  31. Caroline @ chocolate and carrots

    May 25th, 2011 at 7:14 pm

    Your photos are always so beautiful! And that cake looks amazing! πŸ™‚

  32. bakedbree

    May 25th, 2011 at 11:44 pm

    thank you Caroline!

  33. The Cilantropist

    May 26th, 2011 at 10:00 pm

    I am a little obsessed with Bundt cakes as well, but I think I overdid it a few years ago and made way too many bundts because I needed to take a break. Maybe I should end the fast and make your chocolate bundt? Beautiful photos!

  34. bakedbree

    May 29th, 2011 at 10:36 pm

    thank you! This cake is really rich and dense. End the fast, I promise that you will be happy that you did. πŸ™‚

  35. Alyssa

    May 27th, 2011 at 11:00 pm

    Hi! I would love for you to join my linky party. It’s called a Themed Baker’s Sunday where this week’s theme is cakes! But you only have until tomorrow night to enter in! Then next week’s theme is cupcakes!
    Hope to see you there!
    https://cupcakeapothecary.blogspot.com/2011/05/themed-bakers-sunday-6.html
    Cupcake Apothecary

  36. bakedbree

    May 28th, 2011 at 6:30 pm

    Will do Alyssa!

  37. Steve

    May 31st, 2011 at 5:55 am

    My wife and I made this cake for Memorial Day. Since we live at 6000 feet, we adjusted some of the amounts and the baking time/temp.

    The cake came out delicious! Very moist and lots of chocolate flavor. However, our glaze was a little more liquidy it seems than your picture. Still delicious, but the consistency was different. Perhaps we didn’t allow the cake to cool completely (we were too excited about eating it!)

    Great recipe- we’ll be making it again (and again and again!)

  38. bakedbree

    June 1st, 2011 at 9:05 am

    If that happens again, just add a little more powdered sugar until it thickens to the consistency that you need. Glad that you liked it!

  39. Leigh

    June 3rd, 2011 at 5:31 am

    Hi! Love your blog!

    If I don’t have instant expresso, is there a way I could sub in something? Or just skip it? I’d like to make this now for a party later today, but I have two kids and one of them is 6 weeks old. A quick trip to the store isn’t what it used to be!

    Thanks,
    Leigh

  40. bakedbree

    June 5th, 2011 at 10:08 pm

    I am sorry that I am just seeing this, but you could just use coffee.

  41. Farmgirl

    June 5th, 2011 at 9:35 am

    I haven’t made a bundt cake in like ages…..this was excellent! I made two, one to give away. I will be making more often. This recipe goes into my favorite’s! Thanks for sharing!

  42. bakedbree

    June 5th, 2011 at 9:47 pm

    great Farmgirl! Glad that you like it so much.

  43. julia

    August 13th, 2011 at 5:58 am

    Gorgeous pictures!!!! I agree sometimes life just calls for a big honkin piece of chocolate cake!

  44. bakedbree

    August 14th, 2011 at 10:06 pm

    Thank you Julia!

  45. Roberta

    November 15th, 2011 at 2:06 pm

    I made this cake last night for my husband’s bake day at his office. What a hit! I think I got a call at 8:30am saying his staff was already digging in and loved it. Thanks for sharing a great recipe!

  46. bakedbree

    November 15th, 2011 at 8:31 pm

    you are welcome Roberta! I am so glad that it was a hit.

  47. Heidi

    November 29th, 2011 at 1:04 pm

    Made this Sunday as a trial for a cake I have to make for a chocolate themed-xmas party. I sprinkled it with Kahlua just for experimentations sake though it was already moist enough without it. I snuck it to work yesterday and it was well received. Thanks so much for this recipe. I think its exactly what I was looking for!

  48. bakedbree

    November 29th, 2011 at 8:40 pm

    you are welcome Heidi!

  49. Lo

    December 23rd, 2011 at 5:17 pm

    Why does the sour cream need to be at room temperature? Does it absolutely have to be?

  50. bakedbree

    December 31st, 2011 at 12:58 am

    Because ingredients at room temperature incorporate much better than cold ones. It is not absolutely necessary, but the final outcome is far superior in texture.

  51. Lauren

    September 30th, 2012 at 7:06 pm

    I just made this a couple hours ago- SO yummy! Thank you!! It was an amazing cake. I was searching for a more unique chocolate cake and this was it!! I have not made a lot of bundt cakes but this was a hit and came out VERY cleanly from the pan if you are sure to grease it well. I accidentially put in 1 cup of butter instead of 3/4 cup- so I only used about 3/4 cup sour cream to compensate for that. Loved the unique taste the brown sugar gave to the cake and the addition of sour cream. I always thought that bundt cakes were usually all dense and dry but this was so moist- mabye even more so than a regular chocolate cake. I also added some cocoa powder to the glaze to make it chocolate. I will defentily be making this again!!

  52. bakedbree

    October 2nd, 2012 at 12:31 pm

    I am so glad that you liked this cake so much. If you like this one, you should try the Kahlua cake.
    https://bakedbree.wpengine.com/chocolate-kahlua-cake

  53. Ana

    October 24th, 2012 at 10:32 am

    I don’t Dutch processed cocoa on hand just regular unsweetened cocoa – can I use that instead??? I’m baking today, I’d appreciate your response. Thanks!!!

  54. bakedbree

    November 2nd, 2012 at 11:20 pm

    Use what you have.

  55. dani burkett

    December 10th, 2012 at 7:48 am

    Please, would you share with me a good recipe for yellow or chocolate cake that it’ll be covered with fondant? Thanks

  56. bakedbree

    December 16th, 2012 at 2:56 pm

    this is my favorite chocolate cake recipe: https://bakedbree.wpengine.com/chocolate-cake-with-chocolate-buttercream-frosting
    and for vanilla, I don’t really have one. But I would suggest a sturdy cake, like a pound cake.

  57. Melissa

    January 14th, 2014 at 7:55 pm

    This cake looks and sounds deliciousssss. But does the espresso powder add a coffee taste to the cake or does it just compliment the chocolate flavor? I’ve made a cake before and I used instant coffee and it tasted like a mocha cake which is not what I wanted at all. So if it makes it taste coffeey can i leave out the coffee? And is instant coffee okay to use instead? I can never find instant espresso in any of my local grocery stores. THANK YOU!! Sorry for all my ridiculous questions.

  58. bakedbree

    January 16th, 2014 at 9:21 am

    Coffee brings out the chocolate flavor. In all honesty, I made this cake a few years ago, so I don’t really remember, but I don’t think so. If you want, leave it out. And yes, instant coffee is just fine.

  59. Melissa

    January 20th, 2014 at 5:52 pm

    Thank you for your quick response!

  60. Jennifer

    February 14th, 2014 at 11:19 pm

    I loved the flavour and moistness of this cake but it was heavier than I expected. That might be because I am new to bundt pans. What would happen if I whipped the egg whites separately with some cream of tartar and folded them in last? Would I accidentally over fill my pan or would it sink. Would it magically become a chiffon cake or would it spontaneously combust in an expensive and time consuming mess?

  61. bakedbree

    February 15th, 2014 at 9:45 pm

    Bundt cakes are heavier, they are not light and fluffy like a layer cake. You are more than welcome to try that out, but I have never tried it so I can’t tell you. I think that you should look for a different recipe if you are are looking for something light.

  62. Marale Garabetian

    January 15th, 2015 at 11:55 am

    HI Bree,

    I want to bake this cake tonight for a get together tomorrow. I have a 9 or 91/2 inch bundt pan, which holds a 7 cup capacity. Is your bundt pan a 10 or 12 cup capacity. Can I still use mine or would it be too small since there are 5 eggs. Also, can I make the frosting tomorrow or is it better if I pour it on today?

  63. bakedbree

    January 18th, 2015 at 10:35 pm

    I am not sure about the pan size, but it is larger than 7 cups. And I would pour on the day you make it. It needs time to set up.

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