This easy Chocolate Bundt Cake is the BEST chocolate cake recipe! This bundt cake always gets rave reviews because it is easy to make, moist, and perfect for any celebration. You will love this easy homemade chocolate cake!
The Best Chocolate Bundt Cake Recipe
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 Bundt Cake holds a special place in my heart. It’s our go-to homemade 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.
Why I love this Homemade Chocolate Cake
I like cakes that are easy to make and this homemade chocolate cake definitely fits the bill. This is the best chocolate bundt cake you will ever make and eat! Trust me!
- There are no complicated steps and you don’t have to spend hours or days decorating.
- You don’t need a mixer to make this bundt 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.
- It’s so moist! This bundt cake recipe calls for sour cream, which makes the cake super moist. It is the secret ingredient!
- If you don’t have sour cream, you can use plain Greek yogurt. It produces a lovely cake as well.
- Use good quality cocoa for this bundt cake so you get a nice chocolate flavor.
- The chocolate glaze is silky, smooth, and so divine. It would make anything taste good. Drizzling it on top of this amazing chocolate bundt 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:)
- Make sure you grease your bundt pan really well. You don’t want it to get stuck. I like to use soft butter, make sure get into all of the details of the pan so nothing sticks!
- Use high quality chocolate to make the chocolate glaze so the cake has the best flavor!
- If you want to skip the chocolate glaze you can dust the cake with powdered sugar, but I really like the chocolate glaze. It is the perfect finishing touch to the bundt cake.
Occasions for a Chocolate Bundt Cake
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 cake recipe 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!
How to Make Chocolate Cake
Watch below for a quick step-by-step video on how to make this chocolate bundt cake!
If you like this chocolate bundt cake, you might also like:
- Flourless Chocolate Cake
- Easy Chocolate Cake
- Strawberry Chocolate Cake
- Ultimate Chocolate Cupcakes
- Strawberry Cake
- Funfetti Cake
Dessert
Chocolate Bundt Cake
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Total Time
- 1 hour
- Cuisine
- American
- Servings
- 12
Ingredients
For the cake:
- 1 cup unsalted butter plus more for the pan
- 1/3 cup cocoa powder we use Dutch process
- 1 teaspoon kosher salt
- 1 cup water
- 2 cups all-purpose 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 plain Greek yogurt
- 1 teaspoon pure vanilla extract
For the chocolate glaze:
- 4 ounces bittersweet chocolate finely chopped
- 1 1/2 tablespoons corn syrup
- 1/2 cup heavy cream
- 1 1/2 tablespoons granulated sugar
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.
Keywords
chocolate bundt cake, chocolate cake
I have made this plenty of times as it is the best chocolate cake I’ve made. Always get lots of compliments. Making it now for Thanksgiving. Have also made it in a 2 layer cake and cupcakes. Thanks for sharing.
I made this cake last week for my daughter’s birthday and it was GREAT! (I can’t select 5 stars, but I would give it 6). The directions were clear and easy to follow and the cake was perfect! It was my first bundt cake and I was careful to butter/four the pane really well. Thank you for the recipe!
I made this cake last week for my daughter’s birthday and it was GREAT! (I can’t select 5 stars, but I would give it 6). The directions were clear and easy to follow and the cake was perfect! It was my first bundt cake and I was careful to butter/fLour the pane really well. Thank you for the recipe!
This is a fantastic recipe – I’ve made it at least half a dozen times. I’m going to use the recipe to make cupcakes for a school event. Really good!! Thank you!
Omg what a ridiculously good chocolate cake!! I have the same 3 or 4 boring cakes in my “repertoire” and after purchasing a new Nordic Ware square Bundt pan I decided to find a good chocolate cake recipe and came upon this. The glaze is just as awesome. And I didn’t need to get out my kitchen aid!! Thank you. 🙂
The strangest thing ever happened. I made this cake and an unexpexted skype meeting made me totally forget about it standing in the oven.. i left it jn 60 minutes too long (100 minutes!) and it came out as a delicious moist bundt cake!
Can anybody explain this to me?? I have a gas oven and i used a silicone bundt cakepan.
Anyway highly recommended and will try agsin for the 40-50mjn next time!
T’was magic, my dear!
Made this last night and it turned out amazing! Definitely keeping this recipe. Thanks for sharing!!!
Hi! This cake looks great and I am planning on making it this weekend. My question is if it needs refrigeration or I can leave it on the counter for a day or two?
Thanks!
You can leave on the counter.
Very moist and delicious! Very easy to make. Made it for my family and they loved it.
Glad you loved it!
My cake was very dense with texture more like a brownie…what could I have done wrong?
Did you remember to add the baking soda? That will cause the cake to not rise.
I also have another question! I am watching my calorie intake so I’m wondering how big is the portion size in the nutrition information? What fraction of the whole cake?
Thanks!
I’ll try to remember to come back and provide feedback once I’ve made it!
I made it and it’s really good! Half is already gone. I will make it again. Thanks for sharing the recipe!
I have made this cake about 6 times and it has become everybody’s favorite! Has anybody tried cooking in circle cake pans? How would we adjust the cooking times?
Hi – wondering if you think it’s ok to use loaf pans instead of one bundt. Want to give as gifts for the holiday. It sounds like a really good recipe.
Thanks for your help
Theresa
I made this cake and it was scrumptious. Will definitely be making it again and again.
Yummy!!!
For the chocolate glaze, I forgot to pick up heavy cream, is it possible to substitute 2% milk?
Do you have half and half at least? I have only made it with cream.
I used 10% since that was all I had and it was perfect.
Can this cake be made to ship without the frosting? I was thinking of baking it for a long distance friend with a container of the frosting for them to pour over when received.
Thoughts?
Also has anyone tried making it dairy free?
Thanks
I’m making this tonight using my Nordicware Christmas Tree bundt pan!
This recipe is excellent! Very moist and delicious! We topped it with a salted Caramel sauce and it was a holiday hit!
This is one of those rare recipes that is both easy and delicious. Great flavor and texture. Everyone who tried it loved it.
Can this cake be frozen prior to glazing?
I made this for Christmas and it turned out great. The only ingredient change I made was that I couldn’t find corn syrup, so I substituted light agave syrup in the glaze and it worked perfectly. The cake was a big hit with the family. I hadn’t used my bundt pan in ages but this has inspired me to try it more often.
Easy recipe; delicious cake! Thank you for sharing.
Yum! Could chocolate chips be added to this recipe for a double chocolate?
Yes! More chocolate is always a good idea:)
I made this over the weekend for my family and it was absolutely divine! Super moist but not overly sweet. I drizzled mine with the chocolate glaze and a salted caramel glaze, then candied some pecans and put them in the middle. Too bad I can’t post a picture.
Love that idea! I will have to try it next time!
If i substitute water for milk would it affect the cakes taste and texture
I made this last night and did not have a Bundt pan. It turned out perfect in my 9×13 pan. I will definitely make it again!
Want to make this cake but would rather do a white icing instead of chocolate. Any recommendations?
Sure, a simple powdered sugar/milk/vanilla icing would be good!
Hi! Can this recipe be easily halved for a 6-cup bundt pan?
Great cake! I didn’t follow the directions exactly, and it came out great. Thanks for a really good recipe.
Am definitely going to try making it.
Would be interesting to know the source for your recipe.
Thanks
.
What an easy recipe to make. It turned out perfect, I did make a small change to the glaze by using semi sweet morsels. It will be the centerpiece at our Super Bowl party.
When you list Dutch Chocolate is this a bar or a powder & is there a favorite brand & where do you buy yours please? Also, could be cooked in a 9 x 13, I don’t have a Bundt pan?
I’d like to know what brand of dutch coco you use as I can’t seem to find it in the stores.
My family loves this cake especially my Grandson. Thanks its a great recipe.
I am TERRIBLE at baking, nothing ever turns out, however, I attempted this cake on Friday. I thought I had ruined this recipe by adding cold water instead of room temperature water, my butter looked like tofu, but I hung in there with my fingers crossed! IT TURNED OUT GREAT! So moist and cooked the same all the way through! I was so happy!
I also ended up cooking mine for an hour and it was perfect all the way through. (Probably something to do with the fact that my oven door doesn’t close properly)
So happy the caked turned out for you!
I made this cake, but wanted a darker chocolate feel. I used Hershey’s “Special Dark” cocoa powder, and substituted a cup of coffee in the place of the cup of water.
I also used an unsweetened bakers bar instead of bitter sweet chocolate, and dark corn syrup for my glaze. It turned out amazing! My kids decided a few years ago that they prefer the taste of homemade cakes to store bought – so I make their birthday cakes every year. My son told me to “surprise him” for his 11th birthday. I made this, and topped it with little whipped cream flowers and maraschino cherries.
He said it was the best cake I’ve ever made. =)
This recipe was pretty darn good for the cake. However when I tried to make the chocolate glaze it turned out very milky and too liquidy to put on the cake 🙁 I will try again sometime soon bc the cake itself was awesome. I just topped with powdered sugar instead and no one had a clue….
Really delicious! Thank you for sharing!
I made this with my 13 yr old as I need all the help i can get when it comes to baking! I liked the fact that i used a whisk so i could not over process it, such a great way to prepare. I used honey instead of corn syrup because i did not have any.
It turned out amazing! We loved it and my mom enjoyed a slice and said it was like what her mom use to make and that was a huge complement.
Thanks for sharing this recipe and I am baking another one for Family Day!