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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All I can say is OMG!!, hands down the best chocolate cake.
This cake is absolutely amazing and So moist and chocolatey!! I cheated a little and used coffee for the water. For the frosting I didn’t have corn syrup so I used honey. Also 3T powdered sugar instead of granulated and non fat half and half. So obviously substitutes work with this recipe – Delicious! I will definitely be making this again!! Thank you for sharing! 🙂
Yummm, so good, I am wondering if you know of a delicious salted caramel glaze I could try for a variation on this?
Absolutely delicious! My 12 and 8 year olds made it together, it was easy and delicious! I’ve never had a better Chocolate Bundt Cake in my life, not to mention the glaze… YUM! My girls added raspberries on top after they glazed it and that made it even more phenomenal. 100% recommended!!! It was moist and even lasted a whole week without any mold or rotting. I would be surprised if anyone said it was gross. It will definitely be a household regular for us, no more buying ShopRite cakes!
What temp in the oven?
The cake is moist but I don’t think it has a strong chocolate flavor. I used Callebaut chocolate. I would add more next time. I also found the the non traditional missing of ingredients odd but effective. I will add more cocoa powder next time I make it. The chocolate sauce on the top is very good. Really makes the cake.
Thank you for sharing this wonderful recipe! I was searching online for
“the best chocolate cake” for my sister and her husband’s birthday celebration, and I found it here on your site. Everyone raved and were so impressed with my baking abilities, but I steered the praise over to you since I just followed your clearly written directions. It was super moist, rich and most importantly of all – super chocolatey. I only made one change and that was to double the glaze. Just drizzled the entire bowl over the top and it gracefully spilled over, landing in luscious little heaps at the base of the cake. So decadent and luxurious.
Love chocolate but Not my favorite in a cake until now. Just finished first slice and it is taking everything I have from gobbling another piece. Reminds me of a lava cake with fudge glaze but it us seriously better than lava cake. Perfect wuth fresh berries and s tall glass of milk. WTG
This cake is amazing! It is beautiful and has wonderful flavor! I just purchased my first Bundt pan and this was my first Bundt cake. I will definitely make this again and again.
Cake was very good. Husband asked me to make it again. I did use a different glaze since I did not have the ingredients for this one
The cake tasted awesome, was very moist and soft but was very crumbly. Is that how it should be or did I overdo something ?
I made this last year for book club, and everyone raved about it. Then my daughters each requested it for their birthdays. And this year, they both requested it again. So I am now making it for the 4th time in just over a year for my daughter’s 16th birthday. Yum.
This is the most delicious chocolate cake recipe. Whenever I need a quick, easy dessert, this is my absolute go-to recipe. I have it memorized now. Guests (and family) are always WOW’d by the deep, richness of flavor. It isn’t “too chocolatey” or “too sweet.” It’s perfect.
I always had terrible luck with bundt cakes, but this recipe was a game-changer. I even upgraded my bundt pan to accommodate the loveliness of this cake. It deserved better! 😉 If you’re on the fence about trying this recipe, please just hop on over with full confidence in it. You’ll be in charge of bringing desserts to parties from now on.
Hi Carin! What chocolate did you use for the glaze?
I have made this as a full Bundt and as a dozen mini bundts. Both turned out fantastic and everyone loved it! It’s definitely becoming a staple in my recipe box now! So moist and simple enough to make again and again.
Should this cake be stored in the fridge?
You can store it on the counter covered, at room temperature.
This is so far the best chocolate cake I’ve had. Super moist and delicious. Will not disappoint.
I made this cake and it was DELICIOUS!!!! I don’t care for chocolate but even I ate it!!! It was light, moist, fluffy and PERFECT!!!
I would like to make cupcakes using this recipe. Has anyone tried doing that??
If so, can you share any tips, baking temp, baking time?
Thanks!!
OK as a cake… crumbled coming out of pan… fortunately had enough glaze to camouflage damage… not my favorite recipe…
Excellent bundt cake recipe! I did not have a few ingredients for the chocolate glaze..so I used a can of chocolate frosting I had in my pantry. The cake is moist and reminds me of devils food cake.
I am wondering, can you substitute white chocolate for the glaze? I’m making it for the first time now for my grandsons birthday, my daughter asked if I could make a chocolate bundt cake with a white chocolate drizzle (glaze).
I haven’t tried it, but if you like white chocolate, I am sure a white chocolate glaze would be good.
The taste of the cake is fine, but it is too fluffy to work well in a bundt pan. I have successfully made bundt cakes many times, and this one broke in half when I flipped it such that the top half of the cake was stuck in the pan. The top would not come out and it ended up a mess. I was serving it to guests, and it was a dismal failure.
I was skeptical having read reviews that this is the best chocolate cake ever, but now having made it, I totally understand and agree with the effusive reviews! Very easy to follow recipe and the cake is delicious both cold and warmed up. Thanks so much for sharing Maria and Josh – I’m getting a lot of kudos as a baker off the back of this recipe! 🙂
What is the % of the heavy cream?
The cake tasted great and mixes up so easily….made it twice….it didn’t come out of the bundt cake pan cleanly either time…for that reason I gave it 4 stars–it could be the baker, not the recipe……BUT I turned them into a trifles, and they were delicious both times.
I have a trick that has not failed me – I melt coconut oil and brush it in the inside of the bundt pan, every crack and crevice. Then I sprinkle turnbinado sugar all over the inside. Not only does the cake not stick, but it creates and great carmelly crunchyish crust. Everyone comments how delicious that part of the cakes are. I also sprinkle turbinado on the top (botton) before baking. So good. You should try it!
Made it twice, both times came out perfect! Only modifications were adding a couple tablespoons of espresso powder to the wet mixture or using a cup of coffee instead of the water, and secondly, being pretty generous with my scoop of cocoa powder. A keeper, for sure!
I made this today and it is amazing! I figured I might want comfort food the day after I get my second dose of the vaccination, and this will definitely fit the bill! It’s so good that I had to give away two huge chunks of it to my neighbors, otherwise I will scarf the whole thing. I will absolutely make this again, thank you so much!
I made this today for Mothers Day. It was delicious. I added some fresh raspberries just because I thought it would taste good. The cake was not too chocolatey, perfectly moist and amazing. I will be making it again. The only issue I had was that it took closer to an hour to cook than 45 minutes. No big deal though.
So lovely!
Honestly this is an amazing cake – it is ridiculously moist and absolutely delicious. The only thing I changed was to add about a teaspoon of espresso powder to help bump up the chocolate flavor (although I also buttered and *cocoa-d* the pan, instead of flouring it, so it wouldn’t get that floury film on the outside). It took 40 minutes in my oven to bake, but I used a fairly thick bundt pan. The icing/gananche is WONDERFUL – I could eat it with a spoon! Definitely adding this to my recipe book, and can’t wait to make it again!
I didn’t like the glaze I don’t know what I did wrong followed instructions step by step it didn’t have a sweet taste. It didn’t hardened either. I will try again. I just started back to baking again. I hadn’t baked in 30 years and kinda of nervous.