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Moist chocolate sour cream Bundt cake with glossy chocolate glaze on top

Best Chocolate Sour Cream Bundt Cake Soft Rich Homemade - A Cozy Bakery-Style Favorite

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Cake, Dessert
Cuisine American
Servings 12 Slices

Ingredients
  

  • All-purpose flour – for structure and a tender crumb.
  • Unsweetened cocoa powder – natural or Dutch process both work; Dutch gives a deeper color and smoother flavor.
  • Granulated sugar – sweetness and moisture.
  • Brown sugar – adds a hint of caramel flavor and extra softness.
  • Baking powder – lift and lightness.
  • Baking soda – reacts with sour cream for extra rise.
  • Kosher salt – balances the sweetness and boosts chocolate flavor.
  • Eggs – room temperature for better mixing and structure.
  • Sour cream – full-fat for best texture and rich taste.
  • Whole milk – thins the batter just enough without losing richness.
  • Neutral oil (like canola or vegetable) – keeps the cake moist and soft.
  • Vanilla extract – rounds out the chocolate.
  • Hot coffee or hot water – blooms the cocoa and deepens flavor.
  • Chocolate chips or chopped dark chocolate (optional) – for extra chocolate pockets.
  • For the glaze: semisweet chocolate, heavy cream, a pinch of salt, and a little corn syrup or butter for shine.
  • For the pan: softened butter and cocoa powder, or baking spray with flour.

Instructions
 

  • Prep the pan and oven. Heat the oven to 350°F (175°C). Generously butter a 10- to 12-cup Bundt pan, then dust with cocoa powder, tapping out the excess. Make sure every nook is coated to prevent sticking.
  • Whisk the dry ingredients. In a large bowl, whisk 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 cup granulated sugar, 1 cup packed brown sugar, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt until well combined.
  • Mix the wet ingredients. In a separate bowl or large measuring cup, whisk 3 large room-temperature eggs, 1 cup full-fat sour cream, 1/2 cup whole milk, 1/2 cup neutral oil, and 2 teaspoons vanilla extract until smooth.
  • Combine wet and dry. Pour the wet mixture into the dry ingredients and whisk until just combined. The batter will be thick at this stage—avoid overmixing to keep the crumb tender.
  • Add the hot liquid. Carefully stir in 3/4 cup hot coffee (or hot water) until the batter is smooth and glossy. Hot liquid helps bloom the cocoa and makes the batter silky. Fold in 1 cup chocolate chips if using.
  • Fill the pan. Pour the batter into the prepared Bundt pan and smooth the top. Tap the pan gently on the counter a few times to release air bubbles.
  • Bake. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The top should spring back lightly when touched.
  • Cool properly. Let the cake cool in the pan on a rack for 12–15 minutes. Then invert onto the rack and carefully lift the pan off. Cool completely before glazing.
  • Make the glaze. Heat 3/4 cup heavy cream until steaming, then pour over 6 ounces chopped semisweet chocolate with a pinch of salt and 1 teaspoon corn syrup or 1 tablespoon butter. Let sit 1 minute, then whisk until smooth and shiny.
  • Glaze and set. Place the cooled cake on a serving plate. Pour the glaze over the top, letting it cascade down the ridges. Allow 20–30 minutes for the glaze to set before slicing.