Chocolate Sour Cream Bundt Cake

Isn't it funny to look back and realize how difficult some things used to be to accomplish? I sometimes have to remind myself of that in regards to cooking and...

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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23 Responses to “Chocolate Sour Cream Bundt Cake”

  1. #
    Rachel @ Baked by Rachel — July 12, 2013 at 4:54 am

    Chocolate cakes absolutely must be moist – this sounds perfect. And that glaze omg! BTW you’re not alone with the whole ‘I don’t want to change in front of my classmates’ bit. Middle school is awful.

  2. #
    Tieghan — July 12, 2013 at 6:05 am

    That glaze! Oh my goodness!! This beautiful cake looks so good!! Really, really, real goood! YUM!

    Oh and I am so with you! I never wanted/liked to change in fromt of my classmates. Middle school stunk!

  3. #
    Heather — July 12, 2013 at 6:07 am

    I’m usually super picky about my chocolate cake preferences, but this looks absolutely heavenly!

  4. #
    ashley - baker by nature — July 12, 2013 at 9:52 am

    Um, holy heck girl! This cake is stunning!

  5. #
    Alice @ Hip Foodie Mom — July 12, 2013 at 11:41 am

    Tessa,
    love this bundt cake! I bake them all the time and was wondering what you thought of using the espresso powder + the boiling water instead of a cup of brewed coffee? I’ve tried both but found more moistness with the coffee. . which is weird since it’s virtually doing the same thing but I totally want to try your recipe and will soon! (after I make ice cream sandwiches from your book!) beautiful bundt!

    • #
      Tessa — July 12, 2013 at 11:06 pm

      I think you’re right, they are basically the same thing! I personally find it easier to use the espresso powder so that I’m not going through the process of making coffee and having to clean another machine but it should work great either way. I’d be interested in doing a side-by-side comparison for texture and flavor differences with espresso powder + water vs. brewed coffee.

  6. #
    [email protected] — July 12, 2013 at 3:30 pm

    This looks so chocolatey and delicious! I just love a good bundt cake.

  7. #
    Kiran @ KiranTarun.com — July 14, 2013 at 6:54 am

    Oh my gosh, that glaze!! So tempting 😀

  8. #
    Helga — November 27, 2013 at 2:54 pm

    Your blog is amazing! The pictures look so appetizing and inspire to cook. Thank you!

  9. #
    Juanna — January 5, 2016 at 6:56 am

    I would love to try this cake, looks absolutely yummy. Could I substitute the corn syrup with maple syrup or golden syrup, since corn syrup isn’t available where I live?

  10. #
    Michele — April 18, 2016 at 6:35 am

    Hi can we use boxed chocolate cake mix ?

    • #
      Tessa — April 18, 2016 at 11:39 am

      I haven’t tried that personally, but I believe some other commenters have with success!

  11. #
    Monarchland — July 17, 2016 at 11:14 am

    Made this recipe for my mother’s 60th birthday and it was a hit! For anyone wondering, I used fresh brewed French roast coffee instead of using expresso power with boiling water. The cake turned out was just as moist and rich.

    • #
      Tessa — July 19, 2016 at 6:10 pm

      Wonderful!

  12. #
    Mrs.Marsh — November 18, 2016 at 6:59 pm

    My husband loved this! The first day he took it to work he, sent me a message and said “this cake is amazing”. I had the rest in the fridge and the next day he had another while at work and messaged me and said “really, your cake is amazing”. I had to make another just as a thank you! So thank you, Tessa!

  13. #
    Audrey — November 23, 2016 at 6:26 am

    Tessa.. can I use buttermilk or yoghurt to replace the sourcream? Thanks…

    • #
      Tessa — November 23, 2016 at 10:44 am

      Yes, plain yogurt would be the easiest 1-1 substitute!

  14. #
    Mrs.Marsh — November 27, 2016 at 11:23 am

    This was a bake sale hit too!

  15. #
    Peg — June 26, 2017 at 5:00 pm

    Hello. I just found this amazing recipe and was wondering if I could substitute low fat sour cream, 2.5 gr per serving vs 5 gr.fat?
    Thank you.

  16. #
    Deborah — April 5, 2018 at 5:01 pm

    For 2 years now this has been my go-to chocolate cake recipe. It’s dense and rich, soft and moist, and not too sweet. Perfect.

    5.0 rating

  17. #
    Michele — August 29, 2018 at 3:46 pm

    After making a different Chocolate Sour Cream Bundt recipe that did not turn out. I found your recipe knew I loved it at 1 c sour cream, butter, 5 eggs, the twist for me is the brown sugar. Tried all brown in cookies, never cake. Anyway, made this for a coworkers Birthday. We just sliced it! OMG! It is so moist, chewy, deep chocolate flavor. Great recipe. We live and work in the Napa Valley, so everyone believes themselves to be food experts around here. The guy I baked it for is super, super picky. He is one happy camper today. Thank you very much! -Michele

    5.0 rating

  18. #
    Julie — September 25, 2018 at 3:37 pm

    Hi Tessa,
    What is the weight of 12 tablespoons of butter? I find having to measure a tablespoon 12 times a bit taxing!!
    thanks,
    Julie

    5.0 rating

  19. #
    Linda — October 16, 2018 at 12:04 am

    Julie, 12 US tablespoons of butter is 6 ounces or 170g

    Tessa, or anyone else who can help. What size bundt pan would I use for this recipe?

    Thank you.

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