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
Chocolate Bundt Cake
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.
Nutrition
Have you tried this recipe?
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I am planning to triple this recipe but directions do not specify increased baking time??
You can only fit one recipe in a bundt pan. If you want to make three cakes, I recommend baking them one at a time.
Made this for Super Bowl Sunday night. It is delicious and very easy to make.
Just prepared this Wonderfully Delish cake but I added Dried Cranberries and Semi Sweet Chocolate Chips. Sprinkle it with Honey Roasted Peanut
Such a delicious cake! I’m not a huge fan of sweets or chocolate, but love to bake for others. This was perfectly sweet, richly chocolatey, super moist, and was loved by everyone I made it for. I even had a second slice of it! It was that good. Will definitely make it again and have added it to my rotation.
I am so disappointed. I spent the morning shopping and the whole afternoon following the recipe so very very carefully. I measured my new Bundt pan and used water to make sure it would fit my needs. Everything looked good until I cooked it. It did not rise vas much as I expected and was pretty bown when I got it easily out of the pan. I made a choc ganash which ended up the only great thing about the cake. It was an expensive day….time and money. It was a heavy, solid rubbery cake. I am sure I followed your recipe so what went so wrong?
It sounds like your baking soda is probably old, or perhaps you used the wrong cocoa powder.
This is the second time I made this Bundt. It is incredible! Such a crowd pleaser! And extremely easy to bake. Thank you for sharing.
Hi – Are you sure you mean baking soda to be used with Dutch processed cocoa powder? I thought it should be baking powder. I’d sure like to make this one, so, please confirm soda. Thanks for your time.
Yes, I haven’t had any trouble, but you can use unsweetened cocoa powder instead of Dutch processed cocoa if you want.
How many days ahead can I make this batter? Made this today and it is amazing. Thanks
You cant make the batter in advance, it will not bake properly. You can however bake the cake, let it cool off completely and wrap in seran wrap and freeze it. Then just take it out the night before to defrost an then make the ganache for it.
Can this cake be made in a cake pan, possibly 9×13 or similar?
I made a Bundt at home and it was really good… but I want to make a cake at work, like 8×8 or 9in round… So I want to know the same thing! Different type of pan?
Best chocolate cake ever! I love it because it’s super easy and quick to bring together for a last-minute gathering, no need to break out the stand mixer but it tastes like you did! Super moist with a light crumb, bakes up beautifully and makes a gorgeous presentation! It’s my go-to dusted with powdered sugar right before serving! Thank you!!
Today will be the third time I bake this cake. The best recipe I have ever used. I would love to try it with Bavarian cream sometime in the future.
We like this cake without frosting. But with homemade ice cream. Rich without being sugary sweet. I’m going to make it again for my son’s Birthday this weekend, at his request.
This cake is delicious. I have made it several times. The glaze however has been hit or miss. Mostly miss. Way too thin. I will cut the cream in half next time. I have even added more chocolate to try and thicken the glaze. Otherwise a family fav.
This cake is so bland I ended up throwing it in the garbage. Is there a typo in the amount of cocoa?
I have made this cake many times over the years and it never fails to impress and be delicious. I always get asked where I bought it from – lovely and moist, but so easy (don’t have to remember to leave butter out to get room temp)
This recipe is so delicious and very moist. The easiest cake I’ve ever made. Thanks for sharing with us. God bless
This might be one of the first recipe reviews I’ve left. But for a non-cake lover this was amazing. It wasn’t too sweet but it was quite moist and rich. We served it with its chocolate glaze as well as whipped cream and it was right perfect. Thank you! It was done perfectly at exactly 10 minutes.
I am thrilled you loved it. Thanks for taking the time to let us know.
I made me this today and it came out perfectly, definitely a keeper. Thank you.
I don’t know why people are having issues it turned out perfect for me! I used cake flour instead, cut half the sugar, as I have a household of diabetics… very moist cake. I was concerned whether or not it would rise but it did and tasted awesome! I opted for a little icing sugar dusted at the top to cut out extra sugar. Fantastic recipe :)!
I meant to give 5 stars sorry!
I am glad you loved the cake!
I was craving some chocolate cake and saw this recipe and it’s as easy and delicious as it’s look! I follow almost everything and adding a lil bit of coffee powder in the mix cos I love the bitterness and also adding orange zest in the glaze (i didn’t put any sweetener cos i like it a bit bitter heheh). Thank you for the recipe! will definitely remake this often!
Love the orange addition.
Does this cake need to be refrigerated? I’m planning to make the cake the day before and the glaze on the day.
No, you don’t need to refrigerate the cake.
woh I am glad to find this website through google.
Glad you found us:)
I love this recipe and have made it a few times already!
I wanted to make it now with a mini bundt pan – How would I adjust the timing/recipe?
Big hit for my dad’s birthday. Super easy.
This is now one of my few, very favorite cake recipes!
I use one cup of brewed coffee in place of water and just dust top with
confectioner’s sugar rather than glaze.
It is so rich, easy to make and always brings big time compliments!
It is the best.
Deserves 10 stars. My bf says no bakery can come close
Yahoo!!
Should baking powder be used with the Dutch process cocoa, rather than baking soda?
I add a couple teaspoons of expresso powder to the beginning stage in the saucepan. Perfect every single time.
Perfect!
The cake is really good. The icing was very thin (like chocolate syrup) so I just put it in a pitcher and people poured it over their individual pieces of cake.
Can I use canola oil instead of butter?
Has anyone baked this as a layer cake? It’s the best chocolate cake recipe I’ve found in the last 15 years. Or maybe ever. I’d like to try it in different shapes for various occasions. My concern was that it might be too heavy as a layer cake and squash a buttercream filling. Any ideas?