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Chocolate Sour Cream Bundt Cake

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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!

slice of Bundt Cake drizzled with chocolate

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.

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

Chocolate Bundt Cake on serving platter

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.

sour cream Chocolate Cake Recipe

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:

Easy Chocolate Bundt Cake Recipe

Dessert

Chocolate Bundt Cake

If you are looking for the best chocolate cake recipe, you've found it! You will need a glass of milk to wash down this rich and chocolaty cake!
4.76 from 62 votes
chocolate sour cream bundt cake
PrintReviewSave Recipe
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

  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.
Nutrition Facts
Chocolate Bundt Cake
Amount Per Serving
Calories 462 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 15g 75%
Cholesterol 87mg 29%
Sodium 359mg 15%
Potassium 147mg 4%
Total Carbohydrates 55g 18%
Dietary Fiber 2g 8%
Sugars 36g
Protein 4g 8%
Vitamin A 14.5%
Vitamin C 0.1%
Calcium 3.8%
Iron 11.3%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords

chocolate bundt cake, chocolate cake

This Easy Chocolate Bundt Cake Is The BEST Chocolate Cake Recipe! It Always Gets Rave Reviews Because It Is Easy To Make, Moist, And Perfect For Any Celebration. You Will Love This Easy Homemade Chocolate Cake! #cake #chocolate #chocolatecake #dessert Visit twopeasandtheirpod.com for more simple, fresh, and family friendly meals.
If you are looking for the best chocolate cake recipe, you??™ve found it! You will need a glass of milk to wash down this rich and chocolatey cake! #cake #chocolate #chocolatecake #dessert Visit twopeasandtheirpod.com for more simple, fresh, and family friendly meals.
A budget-friendly moist chocolate bundt cake with sour cream perfect for choco lovers out there! Loaded with chocolate inside and out, this is the best easy chocolate bundt cake for parties. Save this pin and plan something amazing with this recipe!

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Happy Bday!!!!

    Your cake looks outstanding! The cake itself looks so moist and fabulous. Sour cream (or Greek yogurt) is such a great addition to cakes. I never make a cake without it. I am in love with that silky ganache, too!

    Reply

  5. from one Maria to another…hAPpy bIrThDaY!!!

    that cake looks lovely…that glaze looks devine!!!

    I want a piece for breakfast too!

    Reply

  11. Best wishes for a happy birthday tomorrow! This cake looks amazing and I am looking forward to making it and sharing it with my family. As I look at the ingredients, I note there is kosher salt and regular salt. Just so I know for sure, is the kosher salt the salt that is combined with the butter mixture? I am unfamiliar with kosher salt – so I am unsure why the different kind is used. If you have a chance, I would be happy to hear from you regarding this. Many thanks.

    Reply

    1. Thanks for catching that! I updated the recipe. You only need to put the salt in once:) I use Kosher salt, if you don’t have it you can use regular salt. Enjoy!

  39. Just came out of the oven. OMG smells delish. Will post again with all the coments made by my family later this evening. Thanks. Crossing fingers that this the one.

    Reply

  40. Happy Birthday! I need to remember this one for my birthday next fall…or maybe for Valentine’s Day, since I don’t think I’ll be able to wait that long! I bet the sour cream keeps the cake incredibly moist, and that chocolate glaze looks amazing!

    Reply

  55. Happy Birthday! I love everything I have tried from your blog, so I had to try this cake today. We actually had your roasted cauliflower soup (one of my favorites now) for dinner and a slice of this cake for dessert (balanced meal)!

    This is an amazing cake!!! My husband, who doesn’t care for sweets and NEVER eats icing or glazes, LOVED the cake AND the chocolate glaze.

    Thank you so much! Hope you have a great birthday…

    Reply

  59. This looks like an amazing cake and I would love to make it, but I don’t have a Bundt pan.
    Any thoughts on what other kind of pan would be suitable for baking this cake in?

    Reply

  66. Made this today! I had a colonoscopy this morning and spent all day yesterday dreaming of all the things I’d made today as soon as I could eat again. This was on the list. (Nothing says, “yay food!” like chocolate cake!) Best chocolate cake I have ever eaten, and I’ve eaten a lot. This is my new go-to recipe. Also, because I didn’t get to eat at all yesterday, I can have as big of a slice as I want tonight to make up for lost calories. Isn’t my math amazing?!

    Reply

  69. Yum! This looks like a great way to use up some kefir I have in the fridge. Do you think the recipe would work as cupcakes, or would I need to tweak more than just the cooking time? Also, happy birthday!

    Reply

  70. This cake looks incredible! I’m the same as you – a cookie girl at heart – but I’m also a huge chocolate lover and a rich chocolate cake will always make me happy too. And that ganache glaze on this cake looks so heavenly. I love the shine!
    Happy Birthday!

    Reply

  72. Looks amazing and would love to bring this to the office. Do you think it will sit well overnight and the glaze will still look shiny, or would you suggest maybe making the glaze in the morning?

    Reply

  73. As previously mentioned (appropriately in EACH comment), this looks incredible! I’m wondering though, I don’t have any bittersweet chocolate. Do you think too much would be lost if I used chopped chocolate chips?

    Reply

  74. I made this last night and sadly, it turned out dense. Do you actually mix your batter completely smooth like the recipe says? I wonder if it was over-mixed. The crumb was tight, not fluffy. It bordered on dry. I refrigerated it overnight and wonder if that did something bad to it??

    Reply

    1. You want the batter to be smooth, not clumpy, but you don’t want to over-mix either. Our cake is never dry, it is always incredibly moist. I have never refrigerated it overnight. Sorry you had issues.

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  83. 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.

    Reply

  85. 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!

    Reply

  90. 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?

    Reply

  91. 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!!

    Reply

  95. 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!

    Reply

  97. 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! 🙂

    Reply

  101. 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

    Reply

  102. 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.

    Reply

  104. 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…………………..

    Reply

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

    Reply

  106. 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!

    Reply

  107. 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!

    Reply

  108. 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!

    Reply

  109. 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!

    Reply
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  112. 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.

    Reply
  113. Pingback: Happy Easter and a Chocolate Bundt Cake!!! | Once in a Blue Spoon
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  116. 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.

    Reply

  117. 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.

    Reply

  118. 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.

    Reply
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  120. 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.

    Reply

  121. Just made this tonight-super easy and delicious! I used some Greek vanilla yogurt and some low fat sour cream. I used agave nectar in the glaze-it all turned out great! I baked it for 38 minutes-we live at sea level.
    Thank you for sharing-my husband thanks you, too!

    Reply

  122. This was the best cake I ever made. Thank you!! I also made a few changes. Instead of all water I used half cup water, quarter cup coffee, and quarter chocolate liquor. I also added some liquor to the frosting. Devine!!

    Reply

  123. Hello! This is honestly the first bundt cake I’ve ever made, as well as the first chocolate cake. I have to say this was an excellent recipe and I’m super glad I made this one as my first chocolate bundt cake! I made sure not to overmix the batter and it came out nice and moist. I got some compliments from the people who tried it. I loved it! The chocolate is just right and it is not at all overwhelming. Terrific for people with a sweet tooth AND for people who don’t like their cake too sickeningly sweet. Thanks for posting the recipe; I can’t wait to have a big slice again tomorrow! 🙂

    Reply
  124. Pingback: IN THE POT | CHOCOLATE & SOUR CREAM BUNDT CAKE | GnomeAngel

  125. I have a mini-bundt pan that makes 6, do you think I have to modify this much to have that be a success? I guess I need to play around with the length of cooking or do you have any suggestions? Thanks, this looks divine and I am sure I will be making it over and over again!

    Reply

    1. Yes, you can use a mini bundt pan, just reduce the baking time. I haven’t tried it yet, so just keep an eye on them. I am not sure the exact time. Maybe half?

  126. Hey there! This post couldn’t be written any better! Reading through this post reminds me of my previous room mate! He always kept talking about this. I will forward this article to him. Fairly certain he will have a good read. Many thanks for sharing!

    Reply
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  128. I just tried this cake recipe. I didn’t bake in a bundt cake pan, just a 9 inch round pan and drizzled the glaze on top of it. It’s so lovely and divine. I love how the cake is fluffy and light and the glaze just gives it the right amount of density without feeling too heavy. I decorated the cake with some strawberries. I love the strawberry-chocolate thing. Thanks and this one’s a keeper!

    Reply
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  132. I have made this cake now at least 20 times since finding this recipe. It is now my ” go to ” recipe and my sons all time favourite. I drizzle it with a peanut butter glaze and its absolutely fantastic. So simple to toss together and turns out moist and delicious every time. Thank you so much for posting this recipe!

    Reply
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  137. This is a very moist cake that came together quickly (I skipped the glaze). Definitely going into my recipe file. Thank you!

    Reply
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  139. My daughter and I used this recipe tonight as our first bundt cake EVER made and it is oh so delicious and moist!! A huge success in our home, sure to be our new favorite chocolate cake… thanks so much for sharing 🙂 🙂

    Reply

  140. I want to thank you for this wonderful recipe…
    I was hoping to find a really moist, dense, chocolate cake recipe, and this one was amazing!
    I didn’t want to use cane sugar, so i substituted 1 and 1/2 cups coconut sugar in the flour mixture and stirred 1/4 cup maple syrup into the melted chocolate mixture… It worked perfectly!
    It came out just the right amount of sweetness…
    I will continue to use this as my favorite chocolate cake recipe…

    Reply

  141. I baked this cake last night, and it was absolutely amazing! I will definitely be making it again. Thank you so much for this recipe. Love your blog!

    Reply

  143. Your cake looks fabulous. I have a question about the consistency of the frosting. Is it easy to cut without too much frosting clinging to the knife on every cut? Thanks.

    Reply

  144. Hi, Thank you so.. much for the recipe 🙂 I made it yesterday for my family, they loved it. For some reason the cake mixture was light brown not reach brown like it shows in the picture even thou I used 1/3 cup cocoa powder from trader Joe’s. Is some cocoa powder better then the other as far as lighter vs. darker color? Also I baked it for 40 minutes @350 degree and the middle of the cake was still very raw so i baked it for additional 20 minutes. It is moist inside but I think 10 minutes would of been better.

    Reply
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  149. I have now made two of these fabulous cakes for our Church’s Harvest Day next Saturday! Our Harvest Day is our annual pork bbq and bbq chicken plate sale….so everyone can get a slice of this incredible cake! Well, those lucky enough to choose these slices!

    Reply

  150. This was a. It of a pain to make, but was fantastic! I added chopped walnuts on top and only used half of the glaze. I froze ithe rest to make again.

    Reply
  151. Pingback: Chocolate Sour Cream Bundt Cake | Baking With Balance

  152. I made this for thanksgiving and just wanted to say it was delicious and everyone devoured it. I omitted the glaze and just went with a generous dusting of powdered sugar and it looked great. Thanks for the great recipe 🙂

    Reply
  154. Pingback: Chocolate Sour Cream Bundt Cake - Baking with Melissa Blog

  155. I was always told in Culinary School that when using Cocoa you use Dutch processed only when there is baking powder present in the recipe to provide the acid that has been stripped from the processed powder. If baking soda is present then you use natural unsweetened cocoa powder. I see that your recipe calls for baking soda so my concern now is whether or not that will cause the cake to have a bitter or acidic taste. My husband is a die hard chocolate lover and I only have one chance to make this cake right lol. PLLLLEAAASEEE I need a comparison description of the flavor! How chocolately is it?? 🙂

    Reply
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  157. I made this cake for my chocolate loving daughter for her 21st bday! it was a hit! that cake is awesome and easy to make. between the cake and the kung pao chicken spaghetti, the kitchen/house smelt very good! 🙂 thank you for sharing.

    Reply

  158. I saw this and thought it would be a perfectly beautiful cake to serve at our friends “going home” party. It’s in the oven now. Thank you.

    Reply

  159. Not moist, rather dry. Didn’t understand the methodology of the recipe…mixing the butter, water and coco powder, then mixing the sugar with the dry ingredients and adding the eggs and sour cream last just doesn’t make sense. Must admit I was disappointed. The glaze was good. Thanks anyway!

    Reply

  161. Hi there! I just wanted to let you know how much I have been enjoying your site!
    Baking is my therapy and let’s just say right now my kitchen is busting at the seams with cakes and cookies. I searched for chocolate cake recipes and yours spoke to me!
    I made it just a couple of weeks ago. Since then I have baked it another 5 times. I vary the bundt pans and sometimes I add chocolate chips to the batter. It comes out perfect every single time!! So thank you for making a recipe so easy, for a cake that’s so scrumptious, for a girl who gets to feel like she’s the best baker in the world!

    Reply

  163. I made this and followed your directions to the T…I’ve never had a bundt cake turn out so beautiful and so delicious..this was THE perfect chocolate cake recipe- thank you so much for sharing!!! It was delicious!!! (I’m making it again today for guests!)

    Reply
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  167. I just came across this recipe today and have never been on your website. I made the cake and its delicious! The glaze tasted great as well but came out more runny so it doesn’t look as pretty as yours. Should I add more chocolate next time? Not sure what I did wrong. I’m going to be coming back to your site for more recipes – thank you!!!

    Reply
  168. Pingback: 25 Decadent Chocolate Valentine's Day Desserts - Rachel Cooks

  170. I made this to take to the Super Bowl party. It was excellent and very moist. I used light sour cream. Ran out of time and used store bought frosting on top and everyone still thought it was very good. I also did not need to use a mixer which was a plus too! Thanks for the recipe. It is a keeper!

    Reply

  172. I have made this cake twice and it is absolute heaven in my mouth. The only problem I am having is when I go to invert the cake. Half of it ends up staying in the pan. I don’t know what I am doing wrong. Any tips?

    Reply
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  175. This looks absolutely ridiculous!
    Can’t wait to try it; have never made a cake in which I’ve melted butter and water together…
    Perhaps this is your trick to such a moist texture :], at least it appears that way from the photos.

    Reply
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  177. I have made this cake at least 10x in the past 2 years. It is foolproof and everyone always delicious. I love how easy it is and also I don’t have to use a mixer or bring anything to room temperature. Just threw it together in about 20 minutes for an easy Valentines Day dessert.
    Thanks

    Reply

  178. This cake was absolutely delicious and sooo moist!
    Loved it!
    Made the mistake of storing it in the fridge later though, and the texture became very different and dense :/ not sure if it’ll go back to normal once it comes back to room temp!
    How do you store this cake??

    Reply

  179. I have made this cake twice and it is absolutely delicious. I am having a problem when I invert the cake out of the pan. Half of the cake is staying in the pan. I don’t even bother making the glaze. Can you give me any tips to get the cake out of the pan in one piece?

    Reply

  182. Wow, this looks incredible! I can’t wait to make it this weekend for my husband’s birthday. I was wondering, do you think I could substitute half and half for the heavy cream for the glaze? Thanks!

    Reply

  184. Question.

    I plan on making this cake this week and because I don’t keep corn syrup or agave in my cabinets, I was wondering if honey can be used as an alternative to the corn syrup in the glaze. I know in some cases honey can mess up textures, but I wasn’t sure if that was the case here.

    Thanks for posting!

    Reply
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  189. I’ve just made this cake and glaze for my mothers birthday. The cake came out amazing! The glaze however, did not. I used half and half and agave. It is very thin. So, I added a half can of chocolate store frosting and whisked it with about 3/4 of the thin glaze and it’s the perfect consistency! Can’t wait to dig in later tonight!

    Reply

  190. I have made this cake twice within the last 3 or 4 weeks. The cake is moist and wonderful but both times I had a problem with the glaze being runny. Don’t know what I am doing wrong. Perhaps it is in my choice of chocolate? I used a large Hershey’s Extra Dark chocolate bar as it was all I had on hand. The 2nd time I cut back on the amount of heavy cream but still it was still runny.

    Reply
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  194. When I came across this recipe (“Chocolate Sour Cream bundt Cake”) I was determined to give it a try. I made this last weekend, following the recipe word-for-word, and WOW was it amazing. It’s so delicious, and MOIST! In the past, I had many different kinds of chocolate cakes that were way too sweet, but this was incredible. The sweetness of the cake is more then perfect. With this recipe, there is no guilt feeling getting a second slice. Thank you for the recipe!! I look forward in trying out other goodies from you guys! 🙂

    Reply

  196. I made this yesterday for St. Patrick ‘s Day. It was delicious! So moist and with a rich chocolate flavor, despite calling for a relatively small amount of cocoa. Easy to make, too.

    Reply

  197. I tried your recipe yesterday and the cake was simply divine.
    Thanks for sharing!
    Finally i have found the perfect chocolate cake recipe.

    Reply
  198. Pingback: Chocolate Sour Cream Bundt Cake | cupcakes and crayons

  199. Yummy!
    Couple tips if I may make this cake even more scrumptious:
    Use 1/2 cup of corn starch + 1 1/2 cups of flour for a fluffier cake. Also, beat one of the egg whites until firm peaks and gently fold it in the batter just before baking!
    For the frosting, no need for sugar nor agave! A nice ganache of 1 part cream : 2 parts high quality chocolate will do it!

    Reply

  200. I don’t have a Bundt pan…can I use a 9×13, springform, or two 9 inch pans instead? If so, how long should I cook them? Thanks!

    Reply

  201. I made this cake a few months ago and forgot to come back and comment. I’m not normally a big cake person, but this cake was amazing! So moist and delicious.

    I’m making another one tomorrow to take to a Pig Pickin’ party along with my Cheesecake, that gets requested every time. I’m betting that this cake will be on my friends/family’s list after Sunday as another thing I HAVE to bring every time.

    Thanks for a great recipe!

    Reply

  202. Very late to the party, but just made this cake last night. It definitely improved overnight! The cake was quick to throw together and very moist. I might increase the cocoa powder or add mini chocolate chips next time. Last night, I wasn’t sure the glaze was going to set, but was pleased to find it had done so quite nicely when I enjoyed a slice for breakfast this morning. (and it isn’t even my birthday!) Thanks for a nice cake that was simple to bake with on-hand ingredients. When I make this again, I will use top-quality chocolate for the glaze instead of the Hershey’s I used this time around.

    Reply

  203. I am going to make this to bring to a picnic this weekend. Can I do everything (including glaze) ahead? Would it still be good the next day?

    Reply

  204. Made this cake for myself for mother’s day. Easy, quick, moist, not overly sweet and incredibly delicious! I halved the ganache recipe since I only had 2 ounces of bittersweet chocolate and it was more than enough. Recipe is a keeper and will be put in my go-to collection. Thanks!

    Reply
  205. Pingback: KIMBERLY CHAU – FINE ART PHOTOGRAPHER – AVAILABLE WORLDWIDE | Chocolate Bundt Cake.

  206. WOW! I made 2 batches of this recipe last night for work today. I cannot begin to tell you what a HUGE HIT they were. One batch was made into mini bundt cakes, and the other into a 9″ bundt cake. I topped mine with fresh strawberries and blueberries. I had people from all over the building coming back for their second or third piece. They all wanted my business card, and some. I cannot thank you enough for sharing your recipe. This will now be my go-to chocolate cake.

    Reply
  208. Pingback: Chocolate Sour Cream Bundt Cake | Food- Mafia

  209. I made this cake last night and it turned out awsome. I don’t have a bundt pan so I 7 see a spring form. I didn’t have the ingredients for the glaze so I made a quick orange and cream cheese glaze. It was amazing. Definitely going to make again.

    Reply

  210. What a yummy cake. The chocolate glaze was perfect. The only thing I will do differently next time is to dust the pan with cocoa instead of flour. Now one of my favorites!

    Reply

  211. Will this only work in a bundt pan? I made this before and it was amazing. It was devoured by all my guests! thinking about making it again for a b-day party but it has to be in a round cake pan.

    Thanks!

    Reply
  212. Pingback: 30 Birthday Dessert Ideas! | Like Mother, Like Daughter

  213. Hi,
    Can I use salted butter?
    Why do you use water, can milk be used instead?
    Thanks in advance, the cake looks wonderful and cannot wait to try it, possible with caramel sauce drizzled over!

    Reply

  214. I’ve made your cake twice in the last two months. First, I made mini-bundts for my kids tea party birthday. Last week, I made the full-sized version for an office party. This cake tastes terrific and is so easy — less than an hour to prepare and bake! Of the three bundts I made for the birthday, this was the easiest. The chocolate flavor is really rich and the cake is moist. I had no problems getting it out of the pan. (With liberal use of bakers spray.) You can even doll it up with diced, macerated strawberries to get fancy.

    Thanks so much.

    Reply
  215. Pingback: Raspberry Coconut Cake Recipe | Coconut Cake Recipe | Two Peas & Their Pod

  216. This cake looks amazing! Quick question: other baking sites say you have to use baking powder when using Dutch processed cocoa, not baking soda. Baking soda is for use with natural cocoa (like Hershey’s). Is there a specific reason this recipe calls for baking powder vs baking soda with the Dutch processed cocoa?
    Thanks!

    Reply

  217. anxious to make this cake. I have just found “dutch process cocoa”……. most of the recipes using it do not also use baking soda. You do use both, correct? thanks so much…..

    Reply
  218. Pingback: Chocolade kerst tulband | Handmade by Helen
  220. Pingback: Chocolade kerst tulband | HandmadeHelen

  222. Thank you for a great recipe – made this today and it was amazing! Very moist and great chocolate flavor…and the glaze was perfect. Definitely a keeper!

    Reply

  223. I was wondering how to convert this to mini cupcakes – made this as a bundt, did a double batch for a 3 layer cake, but really want to make mini ones for a function! Thanks!!!

    Reply
  225. Pingback: Chocolate Cake Recipe | Recipe Girl

  226. Okay, I was sure this recipe was going to be a disaster. The batter was much too thin and I panicked. At the last minute I added 1/2 cups of walnuts and 1/2 cups of cocoa nibs to the batter just to thicken things up but without success. But somehow it turned out to be the best chocolate cake I ever made. Also, for the frosting, instead of corn syrup and sugar I used Kaluha. Amazing! Thanks for the recipe.

    Reply

  227. Hi,

    I made this cake today, yup I agree with Mike, the batter was much too thin, a little bit afraid, but still calm down, but it came out really nice cake. Thanks for the recipe, will make this cake again since it it really a simple cake..no mixer..yeah..
    I have a food blog and posted the recipe I have tried using your recipe on my blog written in Bahasa Indonesia, but link back to two peas and their pod.

    Thanks,
    Monica

    Reply
  230. Pingback: Sour Cream Coffee Cake Recipe Bundt Sour Cream Coffee Cake Recipe Bundt sitename%%

  231. I was wondering if I would be able to use the cake for cupcakes and put a chocolate icing on them or a vanilla? If so what would be the temperature or time to cook.

    Thank you

    Reply

    1. I haven’t tried cupcakes, but I am sure they would be fine. I would cook at the same temperature, just decrease the baking time. Maybe try 20 mins and check them with a toothpick.

  235. After making this about 3x now I still LOVE it but must say that I think there’s a little too much ganache (if that’s possible ;)). I always end up serving the extra over ice cream. This cake is still gorgeously delish even after a week. My go-to choco bundt for sure. Thanks again!

    Reply

  237. I’ve made this several times over the last few weeks…and my friends/customers love it! I see several folks have asked about cupcakes, but no one has tried it. Oh well, I may give it a shot. I have a function I’m baking for and cupcakes have been requested. I’ll let you know how it turns out.

    Reply
  238. Pingback: Cake Recipe Sour Cream Substitute - Food Recipe

  240. I have used this recipe for cupcakes several times and they always turn out perfect! I baked for 20 minutes at 350 degrees and used cupcake liners. The recipe made exactly two dozen cupcakes. I topped them with a salted caramel buttercream and mini chocolate chips. This is by far the best chocolate cake recipe I have found for cupcakes and bundt cakes.

    Reply
  241. Pingback: Sour Cream Cake Donut Recipes - Food Recipe
  242. Pingback: Sour Cream Coffee Cake Recipes Bundt - Food Recipe
  243. Pingback: Sour Cream Cake Recipes Nz - Food Recipe

  244. Just made this cake last night. Soooo good! I am picky about cake & was craving a chocolate bundt cake. Found this recipe & tried it. It is moist & perfect. Love it!

    Reply
  245. Pingback: sour cream coffee cake bundt chocolate chips | Recipe Unique

  247. It’s my birthday this week and I plan to make this. Will it work in a regular cake pan? I could split it between two pans to make a layer cake.

    Reply
  248. Pingback: chocolate cake recipe yogurt | Recipe Unique

  249. Just made this cake and it turned out wonderful, but I made some adjustments to the recipe. Instead of using the amount of sugar called for I used 1C granulated sugar & 1/3C brown sugar. I also did a VERY full 1/2C of low fat sourcream and some ground cinnamon for a little kick to the sweetness. Instead of making a chocolate glaze I used powdered sugar and fresh strawberries and blackberries for the topping…and BAM. Complete 🙂 thanks for sharing this cake!

    Reply
  251. Pingback: pin-life: a true story of pinterest dreams coming true | The Life of Liesel

  252. I used 1/2 cup of less sugar and it didn’t suffer at all. I tend to like things not overly sweet. Delicious recipe thanks for posting it!

    Reply

  254. Thank you so much for this recipe! I just made it for Valentines day for my Mom and Grandma, it looks amazing! I hope I can wait to eat it 🙂

    Reply

  255. You just know a cake is going to be awesome when the batter is this smooth and glossy. I don’t have a Bundt tin (it’s on my list of kitchen gadgets to buy) so I used this to make 6 enormous, indulgent heavenly chocolate mini-cakes in texan muffin tins. I can’t say I looked at the cooking time, I just waited until they sprang back to touch.

    Reply
  256. Pingback: Sourdough Chocolate Cake Recipe

  257. This recipe is a keeper for sure! although, I’m not sure what happened but 40-45 min was no where near enough for me. I kept having to put it back for five more minutes until it was an hour and I just decided to take it out. Surprisingly, after it cooled, I cut into it and it still wasn’t done! :(….. any pointers? I know this recipe is a good one because the part that was done tastes AMAZING! I guess it just takes trial and error with the bake time.

    Reply
  259. Pingback: Carrot Cake Recipe | Two Peas & Their Pod

  260. Oh my, this was delicious!! So easy to put together and it was a hit with my workmates. I used Chobani Greek Yoghurt and the cake was so moist. The chocolate glaze was so glossy and decadent. This is definitely my ‘go to’ for a great chocolate bundt. Thank you !! cheers, Kirsty, Canberra, Australia

    Reply
  261. Pingback: Community Post: 28 Recipes To Make In A Bundt Pan This Spring | Happeninz.com
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  264. Pingback: bunnies! . . . | mulberryshoots
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  266. Pingback: Sourdough Chocolate Cake with Cream Cheese Frosting | Sunday Markets | Blog
  267. Pingback: Mother's Day - What to make momma - Casa de Crews
  268. Pingback: Community Post: 28 Recipes To Make In A Bundt Pan This Spring
  269. Pingback: Community Post: 28 Recipes To Make In A Bundt Pan This Spring | SOCIOSCENE

  270. Thank you so much for this recipes everyone loves it and I seem to be making it at least once a week. For information I have not only used sour cream but it works just as well with buttermilk or yogurt. I have also made a tray bake and cupcakes with this recipe and success every time! I love the fact I don’t have to use my stand mixer! Thanks again.

    Reply
  271. Pingback: Community Post: 28 Recipes To Make In A Bundt Pan This Spring | Spicylol

  272. hello, thanks for the recipe…..looks amazing will try it pretty soon……..i was just wondering if u could just explain this sour cream,…..like can i use regular yougurt….p-lz reply ASAP….

    Reply
  273. Pingback: The Best Chocolate Sour Cream Bundt Cake Recipe | Fabulessly Frugal
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  275. The texture was fine but the flavor was just awful. Used good quality cocoa (King Arthur Bensdorp DP) yet was amazed by the lack of flavor. Had to throw out the whole thing.

    Reply
  276. Pingback: 20 Decadent Chocolate Cakes - Chocolate Chocolate and More!

  277. Delicious cake but half of mine stayed stuck in the Bundt pan so back to the drawing board for my co-workers birthday cake!

    Reply
  278. Pingback: Sourdough Chocolate Cake with Cream Cheese Frosting | world is vulnerable

  279. This cake looks incredible!! My son’s birthday party is this weekend & he wants a chocolate cake but I need it to be 9×13 to make the race track cake he wants. Would this recipe work for that size? And if so, how long should I bake it for? Thanks so much for your help!!

    Reply
  280. Pingback: Community Post: 28 Recipes To Make In A Bundt Pan This Spring | Image V

  281. I followed the recipe to the tee and it stuck to my expensive bunt pan that I generously buttered and floured and the batter was very thin and the cake didn’t rise. Disappointed.

    Reply
  282. Pingback: Community Post: 28 Recipes To Make In A Bundt Pan This Spring | Pinn Feed

  283. I have a question for you: Should this cake be served immediately after glazing with the chocolate cream or is it okay for it to sit a couple hours with the glaze before serving? This cake looks amazing. I can’t wait to make it! Thanks for the recipe!

    Reply

  284. This is a fantastic cake that I made last night.. huge hit. .The only question I have is some people who are experts in taste said that they could taste the baking soda after taste… can I cut down on it?

    Reply
  285. Pingback: Community Post: 28 Recipes To Make In A Bundt Pan This Spring - The Shizzl

  286. I made this cake for my husbands birthday….I did not frost it…served with whipped cream or vanilla ice cream.
    Absolutely, hands down, the best cake ever !!

    Reply

  287. AMAZING CAKE !

    Everyone raved about the Rich chocolate flavor, I was impressed by the density and texture …typically I distribute leftovers to my guest… oops, my bad, everything made it into the take home tins except the leftover cake…

    Reply

  289. I have made this cake so many times now; it has become my go-to recipe. Foolproof and delicious! I am back to make it again and thought it was time to actually let you know how much I love this cake! It is perfect exactly as written. Thanks for such a great recipe!

    Reply

  290. Hi!

    I baked this delicious cake twice in a normal baking pan, I wonder if it is possible to bake it in a Nordic Ware Heritage Bundt bakform.

    Thanks/Jian

    Reply
  291. Pingback: Death By Chocolate Recipe Round Up - Cookies and Cups

  292. After viewing this recipe for months, I finally made the cake for my son’s 5th birthday (November 2015). Thank god it was a small family gathering. Guests were asking for seconds and thirds. I had to quickly save and hide a second piece for my son. This cake is absolutely delicious and it’s so moist. This is the easiest cake recipe I have ever made. I followed the recipe exactly as written. At first, I was concerned about the amount of kosher salt because it seemed like a lot. Then I misread the directions for the glaze, I placed everything in the pot at once then heated. Everything came out fine.
    I’m going to make it again for Christmas. Just thinking about it is making my mouth water. It was soooooooooooooooooooooooo good!

    Reply

  293. Hi Maria, could I add raspberries to the mix? If yes, can you recommend how much. This looks delish and I plan on making it for my bosses birthday also in Feb who is as an amazing baker. Thought I could impress her 😉 with a chocolate Raspberry cake. 

    Reply

  294. Hi!

    Grate cake, I baked many times with no glaze but still delicious. I want now to bake to my colleagues at work, could i wait with glaze and use it in next day?

    is it OK to drizzle a cold glaze? Thanks

    !

    Reply

  295. This is probably the best chocolate cake recipe I have ever made. I have brought to my office and shared with my co-workers and have also brought in for a bake sale. I love recipes like this – that honestly make you not think of any other chocolate cake recipe because this one ‘takes’ the cake — pun intended!!! 🙂

    Reply
  297. Pingback: Feed Them Cake! | Country Girl, City Bling

  298. This was a delicious cake and easy to make. I made this using 9×13 pan and frosted with buttercream icing for my sons birthday. He Loved it! I had to double the recipe to have enough batter. Thank you for this recipe!

    Reply
  300. Pingback: Chocolate Sour Cream Bundt Cake | Ginger And Oregano

  301. A long time after you have posted but I have just come across this amazing cake…some questions from a Kiwi living in France… Granulated sugar…wondering if this is what we would call raw sugar? ie unprocessed. I am guessing that Gold Medal is a brand and it needs to be normal flour (not self raising)…bit of a nightmare in France as they have quite specific flour so thought perhaps flour for gateaux would make sense!  Also, no sour cream so thought I would use creme fraiche with a squeeze of lemon juice.  Please let me know if you think my thinking is way off!  Guess I could just give it go and keep everything crossed it will still be delicious!

    Reply
  302. Pingback: Čokoladni kolač sa kiselom pavlakom | banjaluka.net

  303. I was kinda scared of making this for my birthday party without having tried it before, but I took a chance, and I’m so glad I did. So easy and amazing! Got rave reviews, and not just during the party – got a bunch of texts from people afterwards asking for the recipe. Great success.

    Reply
  304. Pingback: Chocolate Mint Chip Bundt Cake - My Kitchen Love
  305. Pingback: Penguin Birthday Cake - Bakin' and Eggcerpts
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  309. I made this cake for a special occasion and found it to be very disappointing. And sad to say I didn’t have enough time to make another.  The chocolate flavor was mild, wasn’t moist even though I took it out early.  And the glaze was too thin and had to be thickened.  I wish I had made one of my  tried and true recipes:(

    Reply

  310. I successfully made this gluten free, and wow it’s amazing. Here’s how I did it: I used Bob’s red mill 1 for 1 gluten free flour which worked very well.
    I used coffee instead of water but also I added about a 1/4th of a cup of seltzer water to keep the cake from being super dense, and it worked!
    If you make this cake, good luck. It will be gone in 30 seconds or less!

    Reply

  312. HI, I hope this isn’t a stupid question, because I don’t bake often, but I want to make this for my husband’s birthday tomorrow.   When your recipe says cocoa powder, does that mean sweetened or unsweetened?  I’m thinking unsweetened, because there is sugar in the recipe as well, but I’m looking for clarification before making the recipe.  It looks delicious.

    Reply

  313. I want to make this cake today, and I bought dutch process cocoa…should I switch to baking powder instead of soda? Several websites say to do this, because of the acidity levels.

    Reply

  314. i’ve never made a cake before and am excited to give this a whirl for mother’s day. i have a few basic questions: is it better to make/serve the day of baking, or is it ok to bake it/glaze it a day ahead? also, how should i store the cake once it cools/is glazed? do i keep it outside or in the fridge? what’s the best way of covering it? sorry for all the new-to-baking questions, but i’d like to make my mom something special for her day!

    thanks so much!

    Reply

    1. You can make it a day ahead. I cover it and leave it on the counter. The fridge might dry it out. You can use a cake cover or gently cover with plastic wrap.

  315. Pingback: Chocolate Bundt Cake - Like Mother Like Daughter

  316. Awful taste – followed recipe exactly, yes it’s super moist but tastes bland and floury. Didn’t make glaze as cake got binned. Disappointing.

    Reply
  317. Pingback: Marla Meridith | Gluten Free Chocolate Sour Cream Cake
  320. Pingback: Community Post: 28 Recipes To Make In A Bundt Pan This Spring | Car Insurance Quotes
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  325. Has anybody actually tried this recipe and reviewed it? I’d love to make it for a party I’m throwing. My question is which flour to use here . I have cake flour and AP flour. I’ m really looking to have a moist bundt cake. Any advice?

    Reply

  327. I just made the beautiful bunt for my co workers,,,the glaze is pretty but I my have let it get a little too glumpy and not drizzeled it enough to be very pretty on the cake, I will comment as to how everyone liked it. Very easy to make and smells wonderful!

    Reply
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  331. I made this last week. It was for a friend, but the crumbs were tasty. Mine stuck to the pan a bit, but I think that was a combo of possibly not greasing and flouring well enough plus not cooling long enough before removing from the pan. Thanks for posting!

    Reply

  334. This is absolutely the BEST chocolate cake I’ve ever eaten… and I’ve eaten a LOT of cake. I made one tiny change – I used three eggs instead of two. It doesn’t matter, though. The flavor is PERFECT, and it’s so SO moist. My daughter called it crack cake, because she wants to keep eating it (and she isn’t a huge consumer of baked goods). This will be my go-to chocolate cake from now on! In fact, I’ve already printed the recipe and laminated it.

    Reply

  335. Just made the cake, it turned out perfect! Great instructions, light moist cake with the perfect chocolate topping. Thank you! This recipe is a keeper! 

    Reply

  336. This cake is quite simply fantastic. I made it yesterday for a family lunch and it was a huge hit. Its dense and moist and amazing. My new favourite cake recipe!! The only problem that I experienced was getting the cake out of the bundt pan. Unfortunately the cake didn’t come out cleanly and so it looked like a bit of a mess before I iced the cake, but I managed to hide the flaws with the chocolate drizzle. Also, just as an aside, I live in South Africa and I couldn’t find corn syrup so I just used a little bit of honey and it worked perfectly. Thanks for such a great recipe!

    Reply
  337. Pingback: Sour Cream Chocolate Cake ( No Mixer, No Baking Powder ) | FendaandKholil
  338. Pingback: chocolate hazelnut cake

  339. This is an awesome cake! Our family renamed it “the giant chocolate donut” 🙂 I was wondering thinking of trying milk chocolate for the icing instead of the bittersweet. I don’t know if it will still be as good. What do you think?

    Reply

    1. I LOVE the giant donut name! Best ever!! If you are a milk chocolate fan, I am sure milk chocolate would be good too!

  340. This is a five-star cake–easy, quick, moist and delicious!  Thank younfor,this recipe.  It’s become our favorite chocolate cake!

    Reply

  341. I made the cake today. The cake is amazing, but the glaze was pretty bitter. Is it really 1 1/ 2 T. sugar in the glaze. It’s beautiful, but bitter

    Reply
  342. Pingback: My ganache glazed chocolate cake, lesson learnt – Gourmet Traveller 88

  343. I haven’t tried this recipe yet but plan to do so soon. I’m wondering about using Dutch-processed cocoa with baking soda. Most professionals caution again doing so as the cocoa is already processed with an alkali and the final result can have a soapy taste. I haven’t experienced this problem with Pernigotti Dutch processed cocoa (made in Italy and available and Williams Sonoma) but have experienced it with other Dutch-processed brands. I’m going to try this with the Pernigotti – I’ll bet it will be fabulous.

    Reply

  345. Wat is Greek yogurt not familiar with it..can v use the normal cream that v get on milk at home..how is sour cream made

    Reply
  346. Pingback: Chocolate Sour Cream Bundt Cake – Not My Mamas Recipes

  347. Hello!

    Do I have to store this cake in the fridge because of the ganache or can I store it on my countertop?

    Reply
  348. Pingback: Community Post: 28 Recipes To Make In A Bundt Pan This Spring | My Blog


  352. I loved it. It was a big hit at my office. I did get a little creative and add fresh squeezed orange juice, Orange extract and a little orange zest to the batter. I topped with shaved dark and white chocolate.

    Reply

  354. Hello.  The cake looks delicious.  I would like to try.  But I don’t have this kind specific shape of pan.  Can i use a round one to bake it?  Thank you. 

    Reply


  355. I am known as “the cake baker” in my circle of friends and I am always on the look out for a new recipe that will top the last cake I baked! This recipe was really fabulous and there were no crumbs left! Easy to follow instructions and the glaze recipe I will use on some of my other cake recipes. This cake recipe will now be one of my standards I make!

    Reply


  356. Thank you for this fabulous chocolate cake recipe! We have tried many chocolate cake recipes and this one has become the one we bake over and over again at our house!! It is light yet rich, moist with a “just right’ chocolate ganache frosting…YUMMY!!!

    Reply

  358. I don’t know why the chocolate I poured over the top tasted so bitter, unless it’s because it was in the fridge for a couple years and I had to put the mixture in the microwave to completely melt it. The cake was very good! Any suggestions?

    Reply


  361. OMG this was AAAAAMAZINGGGG. I had a bundt pan that had been living in the basement storage closet for years. I brought it out today and had all the ingredients to make this cake. My SO did not care for it…..too bad more for me!
    The only problem I had was the cake did not come cleanly out of the pan.
    Thanks for the recipe

    Reply


  363. I just made this cake using sour cream and hershey’s Unsweetened cocoa (that was all I could find) and this cake is AMAZING!! Thank you!!! This is now my go to recipe!!! 

    Reply

  365. made this cake for my niece’s bday….I have always used a cake mix but your recipe looked user friendly and it was, so my first from scratch cake was fantastic…thank you for the recipe. This will be a fam fav for years to come.

    Reply


  366. This is the best chocolate cake recipe I have ever tried. I make it again and again. I’m making it tomorrow night for a crowd, and I can’t wait to see people enjoying it. Thank you!

    Reply

  367. Hi there!   I make a cake very similar to this one, which I love, however it seems to be best received when served the day that it is baked.  I don’t do the glaze-i do fresh whipped cream…a ton of it.  Anyway, I was wondering if your cake fairs any better than mine when made a day or two in advance.  Please advise.   Thanks!  ❤️

    Reply

  369. Planning to make 2 of these for my son’s birthday celebration. His Montessori doesn’t allow cake with icing. Do you think it will still be delicious without the icing?

    Reply

  370. Made this for a holiday party – came together easily, was beautiful on the table, and delicious!! Will be making this again!

    Reply


  372. This cake is delicious! I brought it to a little Christmas get-together with neighbours and they loved it, even my son, who doesn’t like cake, wanted a second piece. I didn’t have time to do the glaze, so I just dusted it with icing sugar and served with fresh strawberries and vanilla ice cream. I will definitely be making this again.

    Reply


  375. Just wanted to say I made this for our New Years party and it was absolutely perfect! I followed the recipe with no changes made. Definitely a dense cake but so moist and just the right amount of sweetness. Thank you!

    Reply


  376. I can’t thank you enough for sharing this recipe. I made it 2 years ago for my daughter’s birthday party and it’s been her requested dessert ever since. I made it with vanilla the first time and then I swapped the vanilla for almond and it’s amazing BOTH ways. So if you love chocolate And almond flavor try that too! I now get asked by her friends that I make it for THEIR birthday!!! Lol. Thank you again!

    Reply

  377. Question re the baking soda and Dutch process cocoa powder- are you supposed to use baking powder vs soda when using Dutch process cocoa? I followed the recipe exactly w Dutch process and the cake did not rise at all.  Thanks. 

    Reply

  381. Happy birthday!! My son turns 1 next month and I’m looking for the perfect chocolate cake recipe ❤️ I know you mentioned substituting the sour cream for Greek yogurt ( love the idea) but have you ever used anything else in place of the 1 3/4 cup of sugar and had just as successful of a recipe?? I’m making him his own personal cake and just don’t want to overload him with sugar ( I know it’s his birthday but he’s never had cake before.) I’d love to be able to use this recipe just maybe with a few baby friendly substitutions perhaps?

    Thank you

    Reply

  382. Tried to look through the comments to see if anyone has made this in cupcake form.  
    Have you? Always in search of a moist cupcake.  

    Thanks!

    Reply

  383. Do you think would it be ok to use regular cocoa instead of the dutch cocoa? If yes all the other ingredients stay the same?
    I would love to make this soon but I never see dutch cocoa in my grocery store.
    Thanks!

    Reply


  384. This is an Awesome recipe! I had to cook it for 8 min. more in a loaf pan and I made a chocolate cream cheese
    icing for it . I used non stick spray instead of flour and shortening. It was a beautiful cake. I looked at several recipes and the sugar amounts were 3 cups! So I searched for less sugar and this was the one. You won’t be disappointed. Yummy!

    Reply


  386. I’ve made this twice now and we absolutely love it. It’s definitely going in my recipe for life book! Thank you so much for sharing. wish I could share a photo. I added mini chocolate chips on it 🙂

    Reply


  388. I made this cake last week for a girl at work. Rave reviews, even my boss the pickiest of eaters raved how delicious it was. I have to say I have made a number of your recipes and NONE disappoint! Thank you for providing good healthy as well as so decadent!

    Cheers!

    Reply


  389. Absolutely divine!  I made this cake for a Valentine’s Day potluck (I was looking for a super-easy but good dessert) but  think this will be my go-to chocolate cake recipe from now on. Thanks for sharing!

    Reply

  392. The family and friends came over for xmas holidays
    They LOVE it so much everyone wanted me to make them one and They wanted to pay for it Lol GREAT Recipe

    Reply


  393. I made that cake yesterday and it is absolutely delicious! I will make it soon again. So moist and light and the glaze is perfect and not too sweet.

    Reply


  397. I don’t think that this cake is the best chocolate cake. It is definitely up there but by far not the best. The glaze, however, is definitely very good. If I make another Chocolate cake, I will double The amounts in the glaze. Overall the cake was good, but it was not moistOverall, Overall

    Reply

  398. This was the first bundt I have ever made and it was a success!!! I made the cake on Friday and then glazed it on Saturday to serve it that evening. I would have liked it to be a bit taller, and a bit more chocolatey, but the end result was a moist cake that held up well and was quite pretty. The glaze was RIGHT ON!!! Just wonderful. I followed the recipe for both the cake and glaze to a T. I did add a raspberry glaze (1 tbsp of raspberry liquor and a few tablespoons of seedless raspberry preserves boiled down and then cooled a bit) under the chocolate glaze. I will either omit the raspberry glaze or add more chocolate next time. Thank you for this recipe. Greatly appreciated!

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  401. My fiance and i were blown away. What a phenomenal cake. I didnt let him lick the bowl because the batter was thin and he would worry it wouldn’t come out. I fooled him. He said it was the best ever, better than mix or bakery. Thank you.

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  405. I had never baked a cake before, but I’ve now baked your recipe 3 times. I didn’t know it could be so easy. I haven’t tried the chocolate glaze, but even without it, people have given me so many compliments on this cake! One time I accidentally used regular vanilla yogurt instead of plain Greek yogurt and instead of the disaster I thought would come of it, my husband told me it was the best one yet! It doesn’t quite fill my 10 cup fleur de lis bundt pan, but nobody has ever noticed. Thanks for a great recipe!

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  407. Hi, is the “cup” measure the same across all ingredients?
    Online I’ve come across 1 cup baking measure to indicate different quantity for solid and liquid ingredients

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  408. Pingback: Black Velvet Cake With A Dark Chocolate Ganache - melissassouthernstylekitchen.com

  411. Mom used to make this cake almost every Sunday for our special Sunday dinner. She and my brother G eorge had a running g ame–Mom would always try to save cake for Dad’s lunch on Monday. George always wanted to have more cake when he came home from the once a week movie on Sunday night.. Mom was well p ressed to find hiding places for the cake. I remember once she even hid it in the washing machine–George found it. She didn’t use any butter–just 1 cup sour cream. You must know–since we had a cow, the sou r cream was much richer and thicker than what is available in the dairy section of the grocery store–the butter was not necessary.

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  415. I made this cake, however I went a little rogue. I doubled the cocoa powder, and only put in 1 cup of sugar. Instead of the glaze I made a simple ganache with only dark chocolate chips and whipping cream put in the freezer for a while to get it nice and stiffened up for a thick, rich coating after the cake cooled.

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  420. This is the best recipe ever! I cut the sugar to 3/4 cup and sprinkle powdered sugar on top of the cake.
    Do you think if I omit cocoa, the cake would still be good?

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  421. Grease the pan but coat with cocoa powder. It’s much nicer than flour. MORE chocolate taste & nowhite stuff on your cake

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  423. I e made this cake four times in the last two weeks! It’s  incredibly easy, delicious and beautiful!

    Can I substitute gluten free flour cup for cup? 
     
    Thank you!

    Reply

    1. Oops! Thanks for the earlier reply! I’m going to make a gluten free version tomorrow and I’m sure it will be fabulous!

  427. I would love to be able to print this and make it but no place says print. If I am not able to print recipes take me off your email list..
    Thanks anyway

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  428. This is the best chocolate cake ever…I have made it SO many times and it never disappoints!  I have made it with and without the glaze and it’s yummy both ways.  And so easy too…thank you for an amazing recipe tht comes together in a flash and always impresses!!

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  432. I made this tonight for guests and they all raved about it. I will definitely be making this again! It did stick to the pan a little, but I think I just need to grease it a bit more. Thanks for this recipe!

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  433. Made this cake for a Pastor Appreciation dinner at church using organic cacao powder, salted butter, left the salt out due to the salted butter and it was excellent. Due to time, I used a Duncan Hines chocolate frosting. Very little was left. Thank you for an easy, but tasty cake recipe.

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  436. This is a serious dessert “go to!” It’s my FOURTH time making this cake since June! Everybody LOVES it and I have had people offer to pay me to make it! My variation (too many gluten free friends and my mom) is to use Bob’s Red Mill gluten free 1:1 flour and I use coconut blossom palm sugar (lowest in glycemics) for sugar concerns. The cake ALWAYS turns out beautifully and is moist and delicious! I use the regular sugars per the recipe for the icing and I do TWO tablespoons of cocoa instead of one. This cake is consistently fabulous! I hope you enjoy it as much as I do!

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  440. Super easy, moist and delicious. Made this today and turned out perfect. Didn’t change anything. Followed recipe step by step. Thanks so much for sharing!

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  443. I have a question – I have been reading difference between natural cocoa and dutch process cocoa powder. The literature says to use natural cocoa powder with baking soda and dutch process with baking powder. Your recipe for the Chocolate Bundt Cake says you use Dutch process and your recipe calls for baking soda – not baking powder.

    Can you clarify this for me?

    Thanks

    Reply


  444. I made this cake lightly sprinkled with confectioners sugar for something different for our Thanksgiving dessert and I served it with Pumpkin ice cream purchased from a local boutique ice cream shop. I think this just might be the start of a new tradition! The cake was very easy to make, is very moist, and not overly sweet.

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  446. I made this over the weekend for our family Christmas gathering and it was a hit. I put in a layer of raspberry jam and filled the centre with fresh raspberries. Dusted with gold it was a perfect celebration cake – moist and delicious.

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  448. This is the BEST chocolate cake my family has ever had.  I cook and bake a lot, and I’ve never tasted a cake so good . And if that’s not enough, it’s really easy to make!  In fact, it’s foolproof!!!  Try it.. you’ll love it

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  449. Thank you for sharing this recipe!! Made it yesterday and was delish.  Super moist.  Only mods I made were using fat free Greek yogurt for sour cream, natural cocoa for Dutch process, and I added teaspoon of instant espresso.  

    I used a 6 cup bundt, and it only needed 37 mins to cook st 350 degrees. 

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  452. I’ve made this many many times and it is absolutely delicious.  Can this be made into a two layer cake (9 in. pans).  I want to make this a  friends birthday this weekend.

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  455. This recipe is the best!  The cake is delicious and moist.  Simply recipe and the glaze is perfect. Zero complaints!  I’m baking  it again – twice in three days by request. 

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  456. Hi! I’m wondering if there is a subsitute for the heavy cream in the ganache-if not, that’s ok-the cake can go with another frosting!!! (National chocolate cake day is today!!!!!!) 

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  457. Made this!!! made a mistake and added 1 cup sour cream 1/8 greek yogart still good!!! I will remake tomorrow misuse the mistake. I used unsweeted chocolate for glaze, so I needed to add about 1/2 to 3/4 cups confection sugar glaze just wasn’t sweet enough, what chocolate should I have used for glaze??

    Still came out great!!

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  462. I made this into muffins last night (no glaze, added mini chocolate chips, subbed vanilla yogurt for the sour cream + vanilla) and they are scrumptious! A word of warning – they spread so don’t fill more than half way. (350 degrees, ~16 minutes for me) I like to make muffins to keep in the freezer so my kids can grab them for breakfast and these will be on permanent rotation since they are delicious and I always have these items at home. Great way to use up the last bit of yogurt in a big container too. Thanks for a great recipe! I’ll have to try it as a glazed bundt one of these days.

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  465. This cake is dense, moist, and so chocolatey. There are no complicated steps and it’s beautiful. My new go to Chocolate Cake. 

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