This easy Chocolate Bundt Cake is the BEST chocolate cake recipe! This bundt cake always gets rave reviews because it is easy to make, moist, and perfect for any celebration. You will love this easy homemade chocolate cake!
The Best Chocolate Bundt Cake Recipe
My birthday is tomorrow and Valentine’s Day is next week which means it’s time to celebrate…with chocolate. Cookies are usually my dessert of choice, but this Chocolate Bundt Cake holds a special place in my heart. It’s our go-to homemade chocolate cake recipe. It never disappoints and always cures my chocolate cravings.
If you are looking for a fool-proof, guaranteed to make you and everyone who takes a bite swoon, then make this Chocolate Sour Cream Bundt Cake.
Why I love this Homemade Chocolate Cake
I like cakes that are easy to make and this homemade chocolate cake definitely fits the bill. This is the best chocolate bundt cake you will ever make and eat! Trust me!
- There are no complicated steps and you don’t have to spend hours or days decorating.
- You don’t need a mixer to make this bundt cake, you can whip it up by hand! I love my KitchenAid Mixer to pieces, but sometimes it’s nice to do it the old-fashioned way.
- It’s so moist! This bundt cake recipe calls for sour cream, which makes the cake super moist. It is the secret ingredient!
- If you don’t have sour cream, you can use plain Greek yogurt. It produces a lovely cake as well.
- Use good quality cocoa for this bundt cake so you get a nice chocolate flavor.
- The chocolate glaze is silky, smooth, and so divine. It would make anything taste good. Drizzling it on top of this amazing chocolate bundt cake really should be illegal. (I want to continue baking and eating this cake, so please don’t tell the police. I don’t want to go to jail. Let’s keep this our little secret:)
- Make sure you grease your bundt pan really well. You don’t want it to get stuck. I like to use soft butter, make sure get into all of the details of the pan so nothing sticks!
- Use high quality chocolate to make the chocolate glaze so the cake has the best flavor!
- If you want to skip the chocolate glaze you can dust the cake with powdered sugar, but I really like the chocolate glaze. It is the perfect finishing touch to the bundt cake.
Occasions for a Chocolate Bundt Cake
This cake is very rich and a small piece usually does it, but since it’s my birthday I think I need a big fat piece…for breakfast:) Starting my birthday with chocolate cake must mean it’s going to be a great year. At least that’s what I’m going with. We shall see! At least I know my day will be wonderful!
This chocolate cake recipe is perfect for any celebration, or just because you need chocolate. I am a firm believer that every day should be celebrated and there is no better way to celebrate than with chocolate.
And if you want to make your Valentine’s heart go pitter patter, just give them a slice of this cake. Everything will be smooth sailing after they taste this Chocolate Sour Cream Bundt Cake!
How to Make Chocolate Cake
Watch below for a quick step-by-step video on how to make this chocolate bundt cake!
If you like this chocolate bundt cake, you might also like:
- Flourless Chocolate Cake
- Easy Chocolate Cake
- Strawberry Chocolate Cake
- Ultimate Chocolate Cupcakes
- Strawberry Cake
- Funfetti Cake
Dessert
Chocolate Bundt Cake
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Total Time
- 1 hour
- Cuisine
- American
- Servings
- 12
Ingredients
For the cake:
- 1 cup unsalted butter plus more for the pan
- 1/3 cup cocoa powder we use Dutch process
- 1 teaspoon kosher salt
- 1 cup water
- 2 cups all-purpose flour plus more for the pan
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 1/2 cup sour cream or plain Greek yogurt
- 1 teaspoon pure vanilla extract
For the chocolate glaze:
- 4 ounces bittersweet chocolate finely chopped
- 1 1/2 tablespoons corn syrup
- 1/2 cup heavy cream
- 1 1/2 tablespoons granulated sugar
Instructions
- Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
- In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
- In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.
- Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
- While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
- Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.
Keywords
chocolate bundt cake, chocolate cake
Hello, Maria! I have just discovered your wonderful website and purchased your book. I love your easy, homestyle approach and your anecdotes of your family life. I have had success with almost every recipe I’ve tried. I am old enough to be your mother, and I know my way around the kitchen, but this chocolate bundt cake did not behave itself for me! Wonderful flavor, but seemed too “soft”. I followed your terrific directions and buttered and floured my new non-stick Nordic bundt pan. However, after cooling the required 15 minutes, the cake would not come out of the pan. When it did come out with the help of a good spatula, it fell into soft chunks. Not exactly what I wanted, but it still works for me! Who could refuse a bowl of chocolate chunked cake with whipped cream? Not me! Tonight I will serve the chunks covered with walnuts, ice cream, and more whipped cream. Any ideas why this cake turned out so soft? Thanks so much and love your work.
Hi ! Maria,
Thank you so much for your wonderful recipe, and for sharing generously, My daughter is really enjoying it , she refused a store cake. The cake turned out so moist and the icing is like a perfect mirror.
I have made this recipe several times and it is always perfect. It’s now a family favorite. It is requested for birthday and anniversary celebrations and I have served it when hosting friends for dinner. It’s wonderful for a chocolate lover but not too sweet. The first two times, I tried to make the glaze with lower fat dairy milks but the heavy cream is really necessary to get the right consistency. Thank you for sharing this delicious recipe. It is easy to make but seems decadent. Now my go-to cake recipe.
Hello. I just make this cake. Thank you for the recipe! My question is how do I store it? Does it need to be refrigerated right away? Can it be store at room temperature? How long? Thank you!
You can store at room temperature for 3 to 4 days.
I made this cake for my birthday and it was a huge hit with everyone. Extremely moist, a definite keeper to place in my recipe book so I don’t lose it. Is it possible to make cupcakes with this recipe? If so, what adjustments would you recommend, cooking time and temp changes. My little guy will be five in less than two weeks and loved the cake but wants Mickey Mouse cupcakes. Recommendations?
I tried this recipe for my birthday. It was hit in my family
My son wants me to prepare again.he just loved it.taste was delicious
First time making this cake, and it turned out great. I didn’t make the glaze, however the cake turned out so decadent, this will be my go- to from now on!
Apparently Maria is too important to answer your question about cake sticking.Shes probably spending all her time with “Josh”,lol.
I made this yesterday for our St. Patty’s Day celebration. This is the 3rd time I’ve made this cake and now it’s become a huge request for any occasion. I plan to make this for Easter brunch.
Glad you love the cake! Thanks for sharing!
My friends and I are stuck inside due to COVID-19 and for some reason have a lot of sour cream. We first made this recipe two days ago, and we liked it so much that we finished the whole thing and then yesterday made two more! The chocolate is so good (we haven’t made the glaze, we’ve just been eating it plain, and last night we omitted the cocoa powder and tripled the vanilla in one of the cakes, making a delicious vanilla cake. Over-all, perfect recipe. We’ll probably make a couple more. Thanks!!!
I am so glad you love the cake. I will have to try the vanilla version. Thanks for sharing!
Delicious! I add 1 tsp of orange extract in the batter, and 0.5 tsp in the glaze. Thanks for this recipe – it’s amazing!
I love the orange addition!
I made this cake for my son’s birthday and it turned out perfect. I love chocolate cake, and this one is really really good, probably the best I’ve ever made. Thank you for a wonderful recipe.
I am so glad you liked the cake. Happy birthday to your son!
I made this cake for the first time today, and it turned out great! The crumb was perfect, and I added chocolate chips and slivered almonds. Thanks for the recipe!
I tried this recipe for my birthday. It was hit in my family
My son wants me to prepare again.he just loved it.taste was delicious
Hi. With limited supplies at the stores and staying home due to COVID-19, I do not have bittersweet chocolate. I do have milk chocolate morsels here at home. Can I use this instead?
The flavor will be a little different but still good if you like milk chocolate.
EXCELLENT. Made this cake for my birthday and it was delicious. I sifted the flour prior to measuring, to ensure light texture. I also used sour cream (not yogurt) and substituted fresh brewed coffee for the water. It intensified the chocolate flavor without leaving a coffee taste. I recommend tasting the glaze to ensure it is sweet enough; mine needed more sugar.
This is a statement cake. So incredibly good. If everyone in the world got a slice of this we might be able to achieve world peace.
I am wanting to make this recipe for my little one he is 23 the first week of of April. However I don’t have a Bundt pan could I make this recipe in a 9 x 13 glass baking dish?
Yes! Enjoy!
Just made this beautiful cake. It is so moist and lush, an instant hit for my husband!
Could I substitute bittersweet for dark chocolate? It’s all I have at the moment – let me know if you think it would be okay!