Sour Cream Chocolate Bundt Cake

This cake is so delectable with a deep chocolate flavor. The sour cream really is the key to bringing out the moistness and great texture. The picture shows that the recipe was divided into four smaller bundt cake pans. You can use a regular size bundt pan or these and the cake will be perfect either way. A simple recipe to follow that is sure to become a favorite.

Sour Cream Chocolate Bundt Cake



  • ¾ cup vegetable oil, canola, grape seed  work well

  • 1 large or extra large egg

  • 2 tsp vanilla extract

  • 1 cup packed light brown sugar

  • ½ cup granulated sugar

  • 2 oz. semi sweet baking chocolate or chips – melted and slightly cooled

  • 2 cups all purpose flour

  • 2/3 cups unsweetened cocoa powder, regular or Dutch work well

  • 1 tbsp. baking soda

  • ½ tsp salt

  • 1 cup warm water

  • 1 cup sour cream


  1. Preheat oven to 350 degrees, spray bundt pan(s) with cooking or baking spray or grease and flour then, set aside.

  2. In a large bowl beat oil, egg and vanilla for 1 minute at medium speed.  Add sugars and beat 1 minute.  Add melted chocolate and beat one minute.

  3. In a small bowl combine flour, cocoa powder, salt and baking soda.  Then add to chocolate mixture alternately with water, beating well after each addition.  Add sour cream and mix well.

  4. Pour into a greased, floured bundt cake pan or pans.  Bake 25 to 35 minutes for small and up to 45 minutes or until toothpick comes out clean.  Cool for 10 to 15 minutes then remove from pan(s) to cool completely.