Damn Delicious

Chocolate Sour Cream Bundt Cake

Incredibly moist, melt-in-your mouth chocolate cake with the most decadent chocolate glaze – a chocolate lover’s dream!

Chocolate Sour Cream Bundt Cake - Incredibly moist, melt-in-your mouth chocolate cake with the most decadent chocolate glaze!

Despite the fact that I feel like I’m 18 and look way under the legal drinking age, I’m actually celebrating my 25th birthday today. I’m still in a bit of disbelief to think that I’m 25. Growing up, I thought that 25 was “old people age” but now that I’m there, I clearly had no idea what I was talking about.

I’m at a point in my life where I’m learning that life isn’t all that perfect, and as hard as it was to accept that, I’m beginning to find content and count my blessings with what I have. I spent all of last year being unhappy and angry that I couldn’t find my dream job right out of grad school after spending $150,000+ on tuition. But with the job market these days, I’m lucky enough to have a full-time job so I can pay my bills and do something that I truly love to do, which is blogging here.

Chocolate Sour Cream Bundt Cake - Incredibly moist, melt-in-your mouth chocolate cake with the most decadent chocolate glaze!

I’m also incredibly fortunate to have Jason in my life. He’s so supportive with the blog, and even plans for the day to quit my day job so that I can take on the blog full-time (even though it totally feels like a full-time job now!).

Oh and there’s something else that I’m also grateful for: this chocolate bundt cake here. I’ll be celebrating my birthday all weekend long with this decadent chocolate cake, and then spend all my time at spin class working it off!

Hey, a girl’s gotta eat, right?

Chocolate Sour Cream Bundt Cake

Incredibly moist, melt-in-your mouth chocolate cake with the most decadent chocolate glaze!

40 minutes25 minutes


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 1/2 teaspoons baking soda
  • 1 cup unsalted butter
  • 1/3 cup Dutch processed cocoa powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract

For the chocolate glaze

  • 1/2 cup heavy cream
  • 1 1/2 tablespoons sugar
  • 4 ounces bittersweet chocolate, finely chopped
  • 1 1/2 tablespoons corn syrup


  1. Preheat oven to 350 degrees F. Lightly coat a mini bundt pan with nonstick spray.
  2. In a large bowl, combine flour, sugar and baking soda; set aside.
  3. In a small saucepan, combine butter, cocoa powder, salt and 1 cup water over medium heat. Cook, stirring, until melted and combined, about 2-3 minutes. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Beat in eggs, one at a time, until well combined. Beat in sour cream and vanilla until well combined.
  4. Scoop the batter evenly into the bundt pan. Place into oven and bake for 20-25 minutes, or until a tester inserted in the center comes out clean.
  5. Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.
  6. To make the glaze, combine heavy cream and sugar in a small saucepan over medium heat. Remove from heat. Stir in chocolate and corn syrup. Whisk until smooth. Drizzle the glaze evenly over the top of the cakes, allowing to drip down the sides.
  7. Allow glaze to set before serving.

Adapted from Two Peas & Their Pod.

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  1. Rated 1 out of 5

    The recipe calls for baking soda, but I said ok, I’ll try it since this is a cooking blog and the recipe must have been tested.  My thoughts that this was wrong were verified when the cake came out and had collapsed during baking.   I figured I would still taste it just to see if it was any good.  I couldn’t even chew the small piece. As soon as I tasted it, I had to spit it out.  It was so salty because of the baking soda, and I didn’t even put in the salt that the recipe calls for.  I believe the baking soda is supposed to be baking powder.  

    • I’m sorry this recipe did not turn out for you, Aly. To address your concerns – yes, this recipe has been tested numerous times, and yes, the baking soda is supposed to be baking soda, not baking powder.

      When baking soda comes into contact with both a liquid and an acid, it produces carbon dioxide gas, and those bubbles produce the lift that you’re looking for (this creates the leavening in your batter, hence there is no need for baking powder in this recipe).

      The important thing to remember is that this reaction starts as soon as the ingredients are mixed together so you want to get the batter into the oven as soon as possible before the reaction is exhausted. Hope that makes sense!

  2. Can I make this in a tube pan? Or a round cake tin?

  3. When u fill the bundt pans do u fill it to the top or 2/3 of the way?

  4. Dear Chungah.
    Thanks for all your yummy recipes that you share. Regarding the Chocolate Sour Cream Bundt Cake…when you say mini
    bundt pan…in the picture there’s a few mini bundt pan – how many of them did you use? Or can the recipe can be baked
    in one normal bundt pan? Just a bit lost with this, Chungah, he!he!he!

  5. Hi! I was wondering when making the glaze, you combine the heavy cream and the sugar over medium Heat. I was wondering how long it needs to simmer before removing it. Thank you so much!

  6. Hello, and thanks for sharing your delicious recipes. Regarding the chocolate sour cream mini Bundt cakes, can I use natural cocoa powder instead of Dutch processed without affecting the flavor? Thank you for your time.

  7. Hey, 

    do you think I could put them in the freezer after baking? Without the glaze of course. I wanted to make them for a friend’s birthday but she’s leaving for a holiday the day after so she’d like to freeze the rest. 

    Thanks in advance for the answer. Greetings from Germany. 🙂

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

  8. What can I use instead of sour cream? As its not easily available in my part of the world.
    Can I use hung curd or something else?

    • I am not entirely sure as to what “hung curd” is but plain yogurt would be a great substitute.

    • Hung curd means normal curd which is hung in a Muslin cloth for an hour to take out the water so that the remaining curd is thick and creamy.
      So Acc to u I can substitute sour cream with normal curd?

  9. Followed recipe to a tee…delicious!!!!

  10. I just read that this was for a mini bundt cake after I put my full size one in the oven. I found the exact same recipe on 2 peas and a pod and they said to cook for 40-45 minutes for a full size. Thank you!

  11. I’m trying this recipe this weekend (Valentine’s Day) in a full-sized bundt pan. Have you tried it that way yet? I’m wondering if it will be enough / too much batter for a regular pan?

  12. Your recipe is fantastic. I have tried it and so delicious. I reduced abit sugar and instead of baking soda, I used baking powder. I use 2 medium size bundt pans (dia. 4″) and one round remikin. I am a novice baker but your recipe is so simple, it works. Thanks for your recipe.

  13. I am a 50 year old home cook and recently came across your blog site and have found myself going back to it over and over again. I love the simplicity, variety and freshness of your recipes using easy to find ingredients, your engaging stories, and the absolutely beautiful photos. My husband LOVED your chicken pesto sandwich. Great job. I hope you keep it up.

  14. Sweets improve & strengthen the bond between two hearts with mouth watering taste.
    You can try volunteering to bake cupcakes as your gift for the birthday celebration or come prepared
    by making a special gift of treats for the celebrant then handing out smaller portions for the party to enjoy.
    Skittles are obviously popular with children but they are still popular with adults who have fond memories of eating them when
    they were younger.

  15. These look so good! I’m going to make these and am wondering…do you use electric mixer or just whisk the ingredients together? I love your recipes and I tried the Sweet and Sour chicken in the slow cooker this week and it was wonderful!

  16. I converted these measurements to grams to use a scale for measuring. I just popped them in the oven but my batter was more like dough. I hope that’s to be expected!

  17. What would be the changes if I wanted to make a regular size bundt cake?

  18. I’m allergic to corn, so corn syrup is out, could I use 100% maple syrup? I don’t see why not, but thought I would check.