This chocolate sour cream bundt cake recipe is SO GOOD, I made my OWN BIRTHDAY CAKE this year! My husband offered to buy a cake, but, I’m to the point in my life where I can’t just eat anything that walks in front of me!
If I’m going to spend the calories on cake, it NEEDS TO BE GOOD!!! And this chocolate sour cream bundt cake NEVER disappoints!! It is the only cake that my family ever wants me to make!
We use it for birthday parties, baby showers and any other excuse that we can think of to celebrate!
AND, it is SO EASY!!! You literally dump all of the ingredients into a bowl and mix! Then dump it into a well-greased bundt pan, and bake! Once you’ve made it a few times you’ll know the perfect amount of time to bake it in your oven. For me it is 50 minutes exactly (it is WORTH timing it carefully!).
When cooked properly, it ALWAYS turns out INCREDIBLY MOIST! So keep a close eye on the time. When you stick a tooth pick in, it should come out just slightly coated.
The Best Chocolate Sour Cream Bundt Cake Recipe
I want you to know that I have made this recipe over a dozen times, making slight adjustments with each one. Here is my proven recipe! But, with that being said, feel free to make your own adjustments! Everyone has different taste and its fun to mix in different types of chips and fillings.
INGREDIENTS:
1-15.25 oz. Devil’s Food Cake Mix (chocolate works, too!)
1-3.4 oz. pkg Chocolate Instant Pudding
1 c. Sour Cream
4 Eggs
1/2 c. Warm Water
1/3 c. Vegetable Oil
1/4 c. Chocolate Syrup (like Hereshy’s Syrup for ice cream topping)
1 tsp. Vanilla
1 c. Mini Chocolate Chips
1 container Cream Cheese frosting of choice (you may not use it all!)
DIRECTIONS: Pre-heat oven to 325. Mix all ingredients, except chocolate chips, together in a stand mixer, hand mixer or by hand until well mixed. Add in chips and mix just until evenly dispersed. Pour into well greased bundt cake pan. Bake for 50-70 minutes until a toothpick inserted comes out slightly coated but not wet. Remove from oven and let stand in pan for 20 minutes. Invert onto plate or cake stand. Let cool to touch before frosting (although it tastes best served slightly warm!!).
Frosting the Chocolate Bundt Cake
Most often I use store bought cream cheese frosting. This inexpensive one from Aldi isn’t bad but Betty Crocker Cream Cheese Frosting is my favorite. (Almost always someone asks me if its homemade!) And I always use a gallon size ziplock bag with the corner cut off so that I can throw it away when I’m done!
Not sure about piping the frosting on? You can always warm it up for about 30 seconds in the microwave. Then give it a good stir and microwave it a little longer if it isn’t “pourable.” Once it is near liquid you can pour it on the cake so that it drizzles down the sides, I’m telling you, you can’t mess up frosting this chocolate bundt cake!! :)
We often use bundt cakes as a center piece when we entertain because they look so great, this chocolate sour cream bundt cake being NO exception! And I know I mentioned it before, but I’m not kidding, if you bring this anywhere people WILL ask you for the recipe, so be prepared! ;)
Other Awesome Bund Cake Recipes (that start with a mix!):
I truly hope that you enjoy this Chocolate Sour Cream Bundt Cake recipe, and if you like this one, you’d also love this chocolate oreo bundt cake: Piece of Cake Triple Fudge Oreo Bundt Cake
And in the fall, I’m all about the Pumpkin Bundt Cake! In the fall, this bundt cake is my FAVORITE! It is SO MOIST and FLAVORFUL! If you make it for any get-together it will be a HIT!
Or, if you have a vanilla cake lover in your house (this is my husband, quite frankly, I don’t understand!!) but here is one for them, too! This White Chocolate Vanilla Bundt Cake is MOIST and RICH, it won’t disappoint!
I hope you enjoy all of these bundt cakes as much as we do, we really do think they are the BEST!
Happy bundt cake baking!
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Hi Dawn, I’ve wanted to try this recipe since you posted it on your YouTube space for the pumpkin spice version. It seemed really flexible, simple and had great compliments from others so yesterday I attempted a LEMON version… in mini cupcakes! They seemed to turn out really well. (NOTE: Bake at 350F for 15 min.) I’m still playing around with the amount of lemon as I used the juice of one fresh lemon in place of the 1/4 c. Chocolate syrup. Light lemon flavour, not overpowering at all, but could use an extra kick. Also, included the zest of same lemon. Will bump up to juice & zest of 2 lemons next time.
Thanks for sharing this recipe! I have pinned it to use again.
Blessings!
Candace Bishop
Do have a tried recipe for a Red Velvet Bundt cake? I also watched your clean with me video from today and only because you asked for info on other easy cleaning systems. I have to recommend Flylady.com for sure she is uplifting and encouraging and even has great ways to teach the kiddos how to clean too! She’s taught me that cleaning is so much more about my attitude and how I feel about myself. Learning these simple and small adjustments truly has blessed our home.
Betty Crocker frosting does NOT taste homemade……..
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Hello…have the ingredients to make this for a birthday dinner we are having on Saturday. Due to scheduling, I will need to make this cake tomorrow (Wednesday). Will it be OK to sit in a cake taker until Friday evening when I’ll get time to do the frosting? Thank you so much!!
This recipe is so good!