Two Peas and Their Pod

Chocolate Sour Cream Bundt Cake

Chocolate Sour Cream Bundt Cake from The most amazing chocolate cake!

My birthday is tomorrow and Valentine’s Day is next week which means it’s time to celebrate…with chocolate. Cookies are usually my dessert of choice, but this Chocolate Sour Cream Bundt Cake holds a special place in my heart. It’s our go-to chocolate cake recipe. It never disappoints and always cures my chocolate cravings.

If you are looking for a fool-proof, guaranteed to make you and everyone who takes a bite swoon, then make this Chocolate Sour Cream Bundt Cake.

Chocolate Sour Cream Bundt Cake Recipe on The BEST chocolate cake ever!

Chocolate Sour Cream Bundt Cake | Two Peas and Their Pod |

I like cakes that are easy to make and this one definitely fits the bill. There are no complicated steps and you don’t have to spend hours or days decorating. You don’t even need a mixer to make this cake, you can whip it up by hand! I love my KitchenAid Mixer to pieces, but sometimes it’s nice to do it the old fashioned way.

The cake calls for sour cream, but I usually use plain Chobani Greek yogurt since we always have it on hand. It produces a lovely cake as well. Use whatever is in your fridge. I like to use Dutch processed cocoa for a deeper chocolate flavor. Break out the good stuff for this cake, it’s worth it!

The chocolate glaze is silky, smooth, and so divine. It would make anything taste good. Drizzling it on top of this amazing chocolate cake really should be illegal. I want to continue baking and eating this cake, so please don’t tell the police. I don’t want to go to jail. Let’s keep this our little secret:)

Chocolate Sour Cream Bundt Cake Recipe from

This cake is very rich and a small piece usually does it, but since it’s my birthday I think I need a big fat piece…for breakfast:) Starting my birthday with chocolate cake must mean it’s going to be a great year. At least that’s what I’m going with. We shall see! At least I know my day will be wonderful!

This Chocolate Sour Cream Bundt Cake is perfect for any celebration or just because you need chocolate. I am a firm believer that every day should be celebrated and there is no better way to celebrate than with chocolate.

And if you want to make your Valentine’s heart go pitter patter, just give them a slice of this cake. Everything will be smooth sailing after they taste this Chocolate Sour Cream Bundt Cake!

Chocolate Sour Cream Bundt Cake Recipe on LOVE this cake. The best chocolate cake ever!

Chocolate Sour Cream Bundt Cake

Yield: Serves 10

Prep Time: 15 minutes

Cook Time: 45 minutes

If you are looking for the perfect chocolate cake recipe, you've found it! You will need a glass of milk to wash down this rich and chocolaty cake!


For the cake:

1 cup unsalted butter, plus more for the pan
1/3 cup cocoa powder (we use Dutch processed)
1 teaspoon kosher salt
1 cup water
2 cups all-purpose Gold Medal flour, plus more for the pan
1 3/4 cups granulated sugar
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup sour cream (or Greek yogurt)
1 teaspoon pure vanilla extract

For the chocolate glaze:

4 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons corn syrup (or agave nectar)
1/2 cup heavy cream
1 1/2 tablespoons granulated sugar


1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.

2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.

4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.

6. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.

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330 Responses to “Chocolate Sour Cream Bundt Cake”

  1. Chung-Ah | Damn Delicious — February 7, 2013 @ 2:17 pm

    Happy belated birthday! I can’t think of a better way than to celebrate with this gorgeous cake! My birthday is in 2 weeks so I may just make this for myself!

  2. Brandy — February 8, 2013 @ 9:40 am

    This looks awesome! I don’t currently have a bundt pan. What other pan do you recommend for best results?

  3. Paula — February 8, 2013 @ 2:31 pm

    Mmmm….it’s my birthday this month too. I may just have to make myself a birthday cake from this recipe. It’s just my style.

  4. Lori Silbert — February 8, 2013 @ 5:05 pm

    Happy Belated Birthday, I’m sure you had a blast!

  5. Katie — February 9, 2013 @ 8:16 am

    Made this cake yesterday in preparation for Nemo (we’re in NH)- nothing has helped us get through 2+ feet of snow like this cake. Kids and husband love it. Delish! Thanks!

  6. Janne — February 9, 2013 @ 12:25 pm

    Happy belated birthday! We are apparently birthday buddies :) I will have to make this, it looks divine!

  7. Amanda — February 9, 2013 @ 9:03 pm

    Made this tonight. It came out great. I did not make any changes to the recipe.

  8. Christine — February 10, 2013 @ 12:27 am

    This has to be one of the most scrumptious chocolate cakes I have ever tried!! Turned out beautifully!

  9. Daphne — February 10, 2013 @ 7:51 pm

    I think this recipe is not for me!!! Did not taste good at all

  10. Mellissa — February 12, 2013 @ 10:17 am

    My daughter’s birthday is Valentine’s Day and I am thinking of making this cake. She loves chocolate! I don’t have any corn syrup. Is there something I can use as a replacement?

    • Two Peas replied: — February 12th, 2013 @ 10:19 am

      You can use agave!

  11. Darlene Rodgers — February 12, 2013 @ 1:14 pm

    I was searching for a chocolate cake recipe to make for my husband’s 40th birthday yesterday. This one was the one I chose. I was DELICIOUS!!! It was extremely easy to make and was oh so chocolatey!! We paired it with vanilla ice cream, which was perfect to have a little cake and a little ice cream in every bite to sort of cut the chocolateyness a little :) Will put this in my card file to make again on another chocolatey occasion!!

  12. Kristine — February 12, 2013 @ 7:35 pm

    Happy birthday! Do you know how much time I should bake if I am using six mini bundt pans?

    Thanks so much,


  13. spice — February 13, 2013 @ 9:21 pm

    Hi, i so wanna try this RECIPE i want to ask that its okay to use MILK in PLACE of WATER???????????

    • Two Peas replied: — February 13th, 2013 @ 10:44 pm

      I haven’t tried the recipe with milk, only water.

  14. Liz farinella's — February 14, 2013 @ 7:22 am

    I cannot wait to make this, but I don’t have a bunt cake pan. Can I use a spring pan or something else instead?

  15. Charlsey — February 15, 2013 @ 11:58 am

    I absolutely almost never leave messages about recipes, but this one was warranted.

    I have made this cake twice in less than 2 weeks. It is the best chocolate cake I have ever made. Not too sweet, just sweet enough. You really enjoy the chocolate flavor as opposed to the sugary flavor. It has been tucked away in my recipe binder as my go to chocolate cake, especially when those cravings hit once the month :)

    Thank you for sharing this recipe. It is AMAZING!

  16. amy — February 17, 2013 @ 3:39 pm

    I am making this now, I can’t wait tyo taste it!!

  17. Nikki @Pennies on a Platter — February 18, 2013 @ 5:19 pm

    Just made this, and it is SOOOO good! Unfortunately, my hand slipped while releasing the cake from the pan and caused it to fall off the wire rack. I was able to salvage it by cutting it into pieces (snacking on the scraps) then placing them on a serving platter and drizzling the chocolate over the pieces. Worked just fine and still tasted wonderful even though it wasn’t as visually appealing! :)

    • Two Peas replied: — February 18th, 2013 @ 10:44 pm

      I am so sorry you dropped the cake! I am glad you still enjoyed it though!

  18. irene — February 19, 2013 @ 10:40 am

    i baked this on sunday and it’s the best chocolate cake i’ve ever baked…ever! thanks for posting this recipe and happy belated birthday!

    • Two Peas replied: — February 19th, 2013 @ 11:03 am

      Thanks! Glad you liked the cake!

  19. spice — February 19, 2013 @ 8:59 pm

    So wanna try this cake can i milk instead of water???????? take care

  20. spice — February 19, 2013 @ 9:07 pm

    so so sorry i repeat mine question ,thanks a lot for reply,BLESS YOU.

    • Two Peas replied: — February 19th, 2013 @ 9:13 pm

      I haven’t used milk, only water. I am sure it would work though. Enjoy!

  21. Holy cow – look at all this beautiful food! Of course I zoned in on the chocolate cake to make a comment here! Ha ha. I saw you at BYB & I’m popping by your great blog to say “hello”. It was really nice to meet you & I hope to see you again soon. In the meantime, I’ll be following on Google+.

    Warmly, Michelle
    Faith, Trust & Pixie Dust

    • Two Peas replied: — February 20th, 2013 @ 10:17 pm

      Hi Michelle! Thanks for stopping by! I am so glad we were able to meet at the conference.

  22. Cheri — February 21, 2013 @ 9:29 pm

    Just wanted to chime in to say I made this cake for my in-laws’ recent visit, and it was the best from-scratch cake I’ve ever tasted – everyone loved it.

  23. Maureen@takethemameal — February 22, 2013 @ 3:05 pm

    This looks like the perfect sweet treat to add to a meal you are making and taking to a new mom or a friend in need! Your recipes never disspoint. Hope you had a happy birthday!

  24. spice — February 28, 2013 @ 12:48 am

    thank you & BLESS YOU…….baked it for picnic every one was IN LUV …………….. a must try cake recipe or u will be sorry for the rest of ur life . STAY BLESSED FOR SHARING THIS WONDER FULL RECIPE…………………..

  25. Donald Ferguson — March 3, 2013 @ 5:28 pm

    Made this cake today turned out wonderful,will see that my friends get this recipe thank you so much

    • Two Peas replied: — March 3rd, 2013 @ 7:51 pm

      Glad you enjoyed the cake! Thanks for sharing it with your friends!

  26. Monica Lammers — March 11, 2013 @ 1:36 pm

    Wow! This cake looks absolutely delightful! I can’t wait to try it and adapt it for high altitude baking. I’ve made many sour cream pound cakes over the years, but not sour cream CHOCOLATE cakes.

    Thanks again!

  27. Kate — March 20, 2013 @ 8:32 am

    Made this yesterday after a month of longing for it!! So so good, the chocolate sponge is moist, soft, not super chocolately, just right. The chocolate drizzle is rich so just the right amount. Thanks for a great recipe!

  28. Susan hahaj — March 20, 2013 @ 11:30 pm

    I made this cake today for my husbands birthday and he loved it and so did the rest of the family! Thanks for sharing such a great recipe!

  29. Samantha Carter — March 23, 2013 @ 6:49 pm

    Your cake so yummy and easy for being a cake made from scratch! My husband loved it on Valentines day, and I’m going to make it again tomorrow for a family dinner. I am sure it will be a hit!

    • Two Peas replied: — March 24th, 2013 @ 9:47 am

      We love this cake too! Glad you liked it!

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  31. Anna — March 29, 2013 @ 2:22 pm

    Can I cut this recipe in half and use it for my six 1-cup mini bundt cake pans? Looks really good, by the way.

    • Two Peas replied: — March 29th, 2013 @ 3:11 pm

      I haven’t tried to half the recipe, but I am sure it would be fine.

  32. Jennifer M — March 31, 2013 @ 1:26 pm

    I have made this cake twice and it is outstanding. Not too much icing, but the ganache makes it a very special treat. The cake is moist (I used 0% Greek yogurt) and is even great the next day. I very much enjoy your food blog and have tried many of your recipes – thought it was time to let you know how much I love your recipes.

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  36. Kristine Hilde — April 13, 2013 @ 11:50 am

    This cake is awesome. So easy to make. Very moist and chocolatey . I used the Dutch chocolate and a 72% cocoa nibs for the glaze. What I like the most is that the cake is not super sweet, just yummy chocolate. Highly recommended.

  37. Brooklynn — April 17, 2013 @ 11:13 pm

    It turned out perfect! I took mine out when it was still just barely wet in the middle and let it finish cooking on the counter. For the glaze on top I just melted semi-sweet chocolate chips into the heavy cream, turned out great. I added a white chocolate drizzle on top of mine as well. Great recipe.

  38. Julie — April 18, 2013 @ 2:53 pm

    Need help! I am making this but it calls for bittersweet chocolate. In Canada we don’t use those terms. Do you mean unsweetened chocolate, or semi-sweet? Thanks.

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  40. Judy Thompson — April 22, 2013 @ 10:11 am

    This cake is very good and easy to make. I will make this again. The problem is with the glaze. I added 3 tablespoons of agave necter and 1/2 cups of powdered sugar and it was still too bitter! Will use my old glaze recipe if I make this again.

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