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Mar62014

Sour Cream Chocolate Bundt Cake

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This is one of those recipes that a picture speaks a 1,000 words. What do you think?

Sourcream Chocolate Bundt Cake1

Now be honest…

Did you stare just a little too long at that picture and perhaps even go “Ohhhhhhhhhh!!!” either in your head or out loud?  Did it make you bite your lower lip and almost make you give it those googly come to me eyes?

Give in to temptation. It’ll be our little secret! Shhhhh!

Sourcream Chocolate Bundt Cake4

Just look at that rich chocolate color and that frosting.  God that frosting!  Don’t you just want to take your finger and just slowly trace up the side of the cake praying you scoop up a mini chocolate chip as if you got a bonus prize?!

Yeah I’m not going to play with you guys on this.  This cake is THE BOMB!  Seriously, I went NUTS over this!  Like seriously the cake almost didn’t get baked due to how incredible the batter was!  But I love you guys too much to do that (plus I kinda seriously am in love with my new spinning tights and how they fit if you must know).  LOL

Sourcream Chocolate Bundt Cake

So as I’m making this Mr. Fantabulous comes out to the kitchen and asks what I was making. However before I could answer he says “Ah I see its chocolate cake!” and proceeds to wipe chocolate cake batter from my lip and cheek. LOL BUSTED! Yeah there was no getting out of that.

HOWEVER I committed a cardinal sin apparently! I didn’t leave “enough” in the bowl for him to scrape out with the spatula. Yeah I know, I’m a horrible wife making my poor starving husband suffer like that! Shame on me!  I mean how could I be so insensitive to actually scrape out the bowl and not leave him a 1/2 cup worth.  God, I hope he doesn’t tell on me!  They may contact Protective Services on me for mistreating my husband who is just withering away… to 3 friggen % body fat LOL

Sourcream Chocolate Bundt Cake2

As the cake was baking I went with a simple rich chocolate frosting that firms up when it sets but is super creamy. It’s one of my favs as frostings go. Me, I’ll be honest, I’m a cake girl all the way and can forgo the frosting but there is something magical about this particular frosting when it’s on this cake. It just “makes the cake“. It’s rich and decadent.  Blasted with chocolate but not sweet – God I hate a sweet frosting. *shudder*  I can remember getting 1 store-bought birthday cake when I was younger and taking one bite and refusing to eat it as it was just nothing but whipped sugar and shortening.  And yes, just now I made that 7-year-old-squinched-up-yucky-face! You all know what I’m talking about – that frosting that is so sweet even bugs run away from it for fear of Diabetes!  LOL

Sourcream Chocolate Bundt Cake5

Now I could ramble on and on about stuff but I can see your face (and those pajamas you have on.. cute!  LOL).  Plus I can read your mind and all you’re thinking is “Shush woman and share the recipe!”  LOL  Love you too!

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Sour Cream Chocolate Bundt Cake

  • Author: The Kitchen Whisperer

Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook

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★★★★★ 5 from 20 reviews
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Ingredients

Cake

  • 2 3/4 cup all-purpose flour – sifted
  • 2 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 4 large eggs
  • 1 cup sour cream (full or low-fat, not fat-free) – can use plain greek yogurt as well
  • 1 tsp salt
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 1 small package instant chocolate pudding (4 ounces)
  • 1 cup semi-sweet chocolate chips

Frosting

  • 6 tbl butter, unsalted
  • 2/3 cup cocoa
  • 2 2/3 cups confectioners’ sugar, sifted
  • 1/4–1/3 cup heavy cream
  • 1 tsp chocolate extract
  • 1 Tbl corn syrup (optional)

Topping

  • 1 cup mini chocolate chips

Instructions

  1. Preheat oven to 350F, middle rack. Beat the eggs and sour cream together until well combined.
  2. Grease a bundt pan.
  3. Beat the eggs and sour cream together until well combined.
  4. Add all the other ingredients in the cake and mix well. The batter will be thick.
  5. Bake at 38-45 minutes or until a wooden skewer comes out almost clean.
  6. While the cake is baking, make the frosting by placing the butter and cocoa in a pan and bring to a boil; whisking.
  7. Remove from the heat and allow to cool completely.
  8. Place the cooled chocolate in the bowl of a stand mixer fitted with the paddle attachment.
  9. Beat for 2-3 minutes or until it turns light in color.
  10. Slowly add in the sugar and mix to combine.
  11. Add in the cream slowly until it becomes thick and frosting consistency.
  12. Add in the extract and mix just to combine.
  13. If you want, add in the corn syrup and mix in. This doesn’t alter the flavor but will allow the frosting to become more stiff.
  14. Place in the fridge to cool.
  15. When the cake is done, remove from the oven and place on a cooling rack for 30 minutes in the pan to cool.
  16. When the pan is cool enough to touch, place a cooling rack on top and carefully flip the cake out of the pan onto the cooling rack.
  17. Allow to cool completely before frosting.
  18. Garnish with mini chocolate chips.

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Recipe Reviews & Comments

  1. Michele Webb says

    August 20, 2018 at 10:26 pm

    Made this bundt cake over the weekend – it was the PERFECT chocolate bundt cake!! The PERFECT dessert to follow my hubbies 12 smoked beef brisket!! I made the recipe exactly as printed and have had NO negative comments and would not make any changes at all!! Well, maybe add some extra chocolate chips!! Thank you for reposting this recipe so I saw it just in time!!!! YUM!!

    Reply
    • TKWAdmin says

      August 21, 2018 at 4:31 pm

      12 pounds of beef briscuit! OH MY HEAVEN! So happy you guys loved this as much as we do! And hey, extra chocolate chips are never a bad thing!

      Best Kitchen Wishes!

      Reply
  2. Jules says

    April 18, 2017 at 5:18 pm

    Have you ever added some strong coffee in place of the water in this recipe? I usually add some coffee in my chocolate cakes. I think I will try it!! Thanks for the recipe, making it tonight!

    ★★★★★

    Reply
  3. Leya says

    February 13, 2017 at 3:58 pm

    I cannot find chocolate extract. Should I use vanilla in the frosting or nothing?

    Reply
    • TKWAdmin says

      February 13, 2017 at 6:02 pm

      Hi Leya!

      Chocolate extract is hard to find in the store (I actually get mine through Amazon). You can use vanilla in place of it.

      Best Kitchen Wishes!

      Reply
  4. Megan says

    November 12, 2016 at 12:50 pm

    The recipe for the frosting calls for cocoa…is this the same as cocoa powder? Or do I need to get solid chocolate to melt down in the butter?

    Reply
    • TKWAdmin says

      November 12, 2016 at 1:47 pm

      Hi Megan!

      Sorry, it’s cocoa powder.

      Best Kitchen Wishes!

      Reply
      • Megan says

        November 12, 2016 at 2:09 pm

        Thank you! I will be making this to bring to work on Tuesday for National Bundt Cake Day!! 🙂

        Reply
  5. Adriana Meraz says

    April 4, 2016 at 6:47 pm

    Today I made this cake and I just tasted it. It’s soooooo yummy!!!
    When I was at the store buying ingredients for this recipe I forgot to buy chocolate chips!!! Today I was so ready to make it that I decided to make it anyway. And I’m happy with my decision. It’s delicious the way it is. And the other thing I made different it’s that I only put a cup of sugar instead of two.
    I love the texture of this cake. It rose so beautifully.
    Next time I will put the cup of chocolate chips, for sure!!
    Thanks for this awesome recipe!!!

    ★★★★★

    Reply
    • TKWAdmin says

      April 4, 2016 at 8:16 pm

      Hi Adriana!

      Thank you so much! That means to much to me! I love this cake too; it’s actually one of my favorite cakes to make. What I’ll do in the summer is actually top it with fresh strawberries when I slice it. Folks go nuts over the color contrast and the flavors.

      Best Kitchen Wishes!

      ★★★★★

      Reply
  6. Peggy says

    February 8, 2016 at 3:09 pm

    Hello, thank you for sharing this recipe. It looks absolutely delicious. I just have one question would this cake hold up under fondant with chocolate ganache. Thank you in advance……

    Reply
    • TKWAdmin says

      February 8, 2016 at 9:36 pm

      Thank you so very much Peggy!!! That really means a lot to me!

      Yes, the cake is super moist but it’s sturdy like most typical bundt cakes.

      Best Kitchen Wishes!

      ★★★★★

      Reply
      • Peggy says

        February 8, 2016 at 9:56 pm

        Thanks so much for getting back to me. I’m definitely going to make and will keep you posted.

        ★★★★★

        Reply
        • TKWAdmin says

          February 9, 2016 at 7:01 pm

          Keep me posted??? But but but you mean I don’t get a bite of yours? *wink* You are most welcome!

          Best Kitchen Wishes!

          ★★★★★

          Reply
  7. Nor says

    January 4, 2016 at 12:15 pm

    Hi,

    Bumped into your site as I was looking for bundt cake recipe. This one absolutely tempting!! and I must say I love the way you write.
    1 question: Can I omit the chocolate pudding mix from the recipe?

    Reply
    • TKWAdmin says

      January 5, 2016 at 12:52 am

      Hi Nor!

      Sure you can but it will affect the flavor and moisture a bit. That’s the whole purpose of adding pudding mix to this cake. Typically homemade chocolate pudding mix is 3/4 cup of dry milk powder, 1/2 cup of sugar, 1/4 cup of corn starch and 1/3 cup of unsweetened cocoa so you could add that in, in it’s place.

      And thank you so much for your kind words! I write as if you all were sitting at my kitchen table while we had some tea/coffee, some cake and were chatting the day away 🙂

      Best Kitchen Wishes!

      ★★★★★

      Reply
  8. Eileen Reichardt says

    December 23, 2015 at 1:28 pm

    Can you substitute melted butter for the vegetable oil?

    Reply
    • TKWAdmin says

      December 25, 2015 at 4:25 pm

      Hi Eileen,

      Yes you can. Make sure it’s unsalted.

      Best Kitchen Wishes!

      ★★★★★

      Reply
      • Eileen Reichardt says

        January 2, 2016 at 1:29 pm

        Thanks for the response. I made the cake for Christmas using the oil. It was the best cake I ever made, My husband and our family loved it too. I used a Cream cheese glaze and it was delicious with it.

        ★★★★★

        Reply
  9. Michelle says

    December 8, 2015 at 6:55 pm

    Probably a stupid question, but do I make the pudding according to packet? Or just add the dry mix to the cake batter?
    Thanks! Making for tomorrow night for girls get together!

    Reply
    • TKWAdmin says

      December 8, 2015 at 8:45 pm

      Hi Michelle,

      Nope, not a stupid question at all. You put the dry mix into the cake batter. It’s add a tad bit more moisture. Plus Mama always added it 🙂

      Oh I love girls night!

      Best Kitchen Wishes!

      ★★★★★

      Reply
  10. Kerri says

    March 27, 2015 at 10:59 am

    Hi,

    Can I make this cake in a 9×13 Pan? I don’t have a bundt pan.

    Reply
    • TKWAdmin says

      March 27, 2015 at 11:40 am

      Hi Kerri!

      Yes you can! Just reduce the time to about 25-35 minutes checking it with a cake tester.

      Best Kitchen Wishes!

      ★★★★★

      Reply
  11. Chelsea says

    December 23, 2014 at 8:29 pm

    I noticed the cake batter doesn’t call for any vanilla extract. Is this an oversight? Just wondering, I plan to make the cake for Christmas.

    Reply
    • TKWAdmin says

      December 24, 2014 at 12:30 pm

      Hi Chelsea!

      Nope, I left it out on purpose. I wanted it to have a pure chocolate taste and sometimes vanilla in a chocolate dessert alters the flavor, even ever so slightly. If you do have chocolate extract then you could add a tsp of that.

      Merry Christmas and Best Kitchen Wishes!

      ★★★★★

      Reply
  12. mom of 3 cats says

    October 15, 2014 at 11:56 am

    Why is there no Baking Soda in this recipe? Usally when you have sour cream in the cake you have to add Baking Soda?

    Reply
    • TKWAdmin says

      October 15, 2014 at 5:49 pm

      I so love your name “Mom of 3 cats!” I adore cats! I’ve been making this recipe forever and have never used baking soda in it. Normally use you use the soda with an acidic ingredient like the sour cream however I didn’t want this cake to have a significant rise or be ‘airy’. It’s heavy but super moist thus using the baking powder.

      Best Kitchen Wishes!

      ★★★★★

      Reply
  13. Lil says

    March 29, 2014 at 7:33 pm

    Can the frosting be made head frozen then thawed and used

    Reply
    • TKWAdmin says

      March 29, 2014 at 10:10 pm

      Hi Lil,

      I would advise against it due to the heavy cream in it. It may separate.

      Best Kitchen Wishes!

      ★★★★★

      Reply
  14. BKA says

    March 24, 2014 at 9:30 pm

    Made this for a friend of mine tonight (who cannot bake) and she renamed it Chocolate Orgasm. Definitely a winner…….

    Reply
    • TKWAdmin says

      March 25, 2014 at 7:58 pm

      Tee hee! I LOVE the new name! Thank you so much!

      Best Kitchen Wishes!

      ★★★★★

      Reply
  15. mayK says

    March 7, 2014 at 10:46 am

    Looks Divine ~ but how many eggs?

    Reply
    • TKWAdmin says

      March 7, 2014 at 7:16 pm

      Hi! You would not BELIEVE the heck of a time I had trying to correct this! It would not let me change the code no matter what I tried! It’s 4 large eggs and it’s been noted in the recipe… finally!

      Best Kitchen Wishes!

      ★★★★★

      Reply
  16. dina says

    March 7, 2014 at 10:01 am

    it looks so chocolatey and delicious!

    Reply
    • TKWAdmin says

      March 7, 2014 at 7:15 pm

      Thanks Dina!

      Best Kitchen Wishes!

      ★★★★★

      Reply
  17. Memoria says

    March 7, 2014 at 9:35 am

    I thought you could totally see me until you said I was wearing pajamas haha, because I was totally reacting the way you described at the beginning… This cake looks amazing! I normally don’t like to touch sour cream even in desserts, but I may have to succumb to the ol’ sour one to make this cake! YUM! 🙂

    Reply
    • TKWAdmin says

      March 7, 2014 at 7:15 pm

      Memoria,

      Maybe I can see you… *wink* LOL If you don’t like sour cream you could easily go with greek yogurt. The tang of the sour cream/yogurt really lend to the moistness of the cake as well as the flavor. It really enhances the chocolate-ness of it!

      Best Kitchen Wishes!

      ★★★★★

      Reply
  18. Linda says

    March 6, 2014 at 12:19 pm

    I am drooling again. I started to make my birthday cake this morning and had no vegetable oil or flour! Can you imagine? It was way too early to run out to the store. As it was I was going to be late to work. But we have to sacrifice some things for a cake. I will have to do it tonight. But this is awfully tempting. Maybe I’ll make this one. But I need flour whichever I decide to make.

    Thanks for sharing and have a great weekend! Mine starts after work today!
    Linda

    ★★★★★

    Reply
    • TKWAdmin says

      March 6, 2014 at 6:34 pm

      Well happy birthday Linda!!! Hmmm… what about making a flourless chocolate cake/torte? No oil or flour needed.

      Best Kitchen Wishes and again, Happy Birthday!!!

      ★★★★★

      Reply

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