Why You’ll Love This Recipe

I love how this cake stays incredibly moist thanks to the sour cream, while the cocoa powder and optional chocolate chips make it extra indulgent. The bundt shape makes it look elegant without requiring complicated decoration, and the batter comes together quickly with pantry staples.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ¾ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
½ cup unsweetened cocoa powder
1 cup granulated sugar
1 cup brown sugar, packed
1 cup sour cream
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ cup hot water
½ cup mini chocolate chips (optional)

Directions

I preheat the oven to 350°F (175°C) and grease and flour a 10-inch bundt pan.
In a medium bowl, I whisk together the flour, baking soda, salt, and cocoa powder.
In a large bowl, I cream together the granulated sugar, brown sugar, and butter until light and fluffy.
I beat in the eggs one at a time, then add the vanilla extract.
I gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the dry ingredients.
Once the batter is mixed, I stir in the hot water until smooth—the batter will be thin.
If using, I fold in the mini chocolate chips.
I pour the batter into the prepared bundt pan and smooth the top.
I bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
I let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack to cool completely.

Servings And Timing

Servings: 12
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour

Variations

I sometimes add a chocolate glaze or dust the cooled cake with powdered sugar for a simple finish. For a mocha twist, I replace the hot water with hot coffee. If I want a richer texture, I use dark cocoa powder instead of regular.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days or in the fridge for up to a week. It also freezes well—wrapped tightly for up to 3 months. To enjoy again, I let it come to room temperature or warm slices in the microwave for 10–15 seconds.

FAQs

Can I Make This In A Regular Cake Pan?

Yes, I bake it in two 9-inch round pans for 30–35 minutes instead.

Can I Use Greek Yogurt Instead Of Sour Cream?

Yes, I use full-fat Greek yogurt for a similar tang and moisture.

How Do I Keep The Cake From Sticking To The Pan?

I thoroughly grease and flour the bundt pan, making sure to get into all the crevices.

Can I Add Nuts?

Absolutely—chopped pecans or walnuts add great texture.

Can I Use Dark Chocolate Chips?

Yes, they work beautifully and make the cake extra decadent.

Conclusion

I find this chocolate sour cream bundt cake to be the perfect mix of elegance and indulgence. With its tender crumb, rich flavor, and beautiful presentation, it’s a dessert I turn to again and again for both special occasions and everyday enjoyment.