This Chocolate Sour Cream Bundt Cake with chocolate cream cheese frosting is an easy chocolate bundt cake recipe. It’s light, fluffy and super moist with a tender crumb.
For the Cake
- 1 ½ cups (285g) granulated sugar
- 3 large eggs
- ½ cup (118 ml) vegetable oil
- 1 tablespoon (14.8ml) vanilla extract
- ¾ cup (177 ml) light sour cream
- 2 cups (280 g) all-purpose flour
- ½ cup (55g) Hershey’s Special Dark cocoa powder
- 1 tablespoon (6g) espresso powder (optional)
- 2 teaspoons (7.5 g) baking powder
- ½ teaspoon baking soda
- 1 teaspoon (5 g) salt
- 1 cup (236 ml) brewed coffee
- ¼ cup (59m) milk (I use nonfat)
For the Frosting
- 4 ounces (113 g) cream cheese, softened
- 2 cups (260g) powdered sugar, sifted
- 2 tablespoons (14g) cocoa powder, sifted
- 1 teaspoon (5g) pure vanilla extract
- 4–5 teaspoons (6ml) heavy whipping cream or milk
For the cake:
- Preheat the oven to 350°F. Generously grease and flour your bundt pan using a combination of flour and cocoa powder.
- In a large mixing bowl, beat the eggs and sugar for approximately 2 minutes until well combined.
- Next add the vegetable oil, vanilla extract and sour cream. Beat on medium speed until well incorporated. Scrape down the bowl as needed.
- In a separate bowl, combine the remaining dry ingredients: flour, cocoa powder, baking powder, baking soda and salt. Add half the dry ingredients and half of the liquid ingredients and mix just until the flour starts to incorporate.
- Finally add the remaining dry ingredients and liquid ingredients and beat until well combined.
- Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Pour the batter in the prepared bundt pan and bake at 350°F for 35-40 minutes, keeping a careful eye on the baking during the last few minutes.
- Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.
- Remove from the oven and place on a cooling rack, and after 5 minutes, run a knife around the outside edge of your cake and in the center to release it from the sides of the pan. Turn it out onto a plate or cooling rack. Allow to cool completely.
For the frosting:
- Remove the wrapper and microwave the cold cream cheese for 20-25 seconds and then beat the cream cheese until it’s smooth.
- Then add the powdered sugar and vanilla extract and beat until the ingredients are well combined. Slowly add the heavy cream, one teaspoon at a time until the cream cheese reaches your desired consistency. It should still be thick, not runny, but it should run off your spoon without too much effort.
- Place the cream cheese in a piping bag and cut off the edge of the piping bag about ¼-inch from the bottom. Pipe the cream cheese frosting along the top and sides of the cake.
- Keep stored in an airtight container.
- Baking times will vary depending on the type and size pan you use. Bake on a rack that is centered in your oven. I recommend using at least a 10 cup bundt pan
- To ensure your bundt cake doesn’t stick, generously grease and flour the pan. I prefer using Crisco spread, not baking spray.
- Since this is a chocolate bundt, I like to combine a little bit of flour with cocoa powder to dust the pan
- I let my cake cool in the pan for only about 5 minutes, then run a knife around the outside edge of your cake and in the center to release it from the sides of the pan. Turn it out onto a wire cooling rack.
- Hershey’s Dark Chocolate Cocoa powder can be substituted with regular cocoa powder if needed
- You cannot omit the sour cream. If you don’t have sour cream, you can use a nonfat Greek yogurt
- If you don’t want to use brewed coffee, you can use hot water instead but note this also makes the cake color darker, so with water your color won’t be the same
- Category: Cake