closeup of a slice of cake next to two gold forks.

Chocolate Sour Cream Bundt Cake

  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Cook Time: 38 minutes
  • Total Time: 35 minute
  • Yield: 12 slices


This Chocolate Sour Cream Bundt Cake is the perfect chocolate cake for every chocolate lover. It’s moist, fluffy, rich, and chocolatey, and topped with the best chocolate cream cheese frosting.


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) sour cream, at room temperature
  • 2 cups (280 g) all-purpose flour, sifted
  • ½ cup (55gHershey’s Special Dark cocoa powder, sifted
  • 1 tablespoon (6gespresso powder (optional)
  • 2 teaspoons (7.5 g) baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon (5 g) salt
  • 1 cup (236 ml) hot brewed coffee
  • ¼ cup (59m) milk, at room temperature

For the Frosting

  • 4 ounces (113 g) cream cheese, at room temperature
  • 2 cups  (260g) powdered sugar, sifted
  • 2 tablespoons (14g) Hershey’s Special Dark cocoa powder, sifted
  • 1 teaspoon (5g) pure vanilla extract
  • 45 teaspoons (6ml)  heavy whipping cream or milk, cold


For the cake:

  1. Preheat the oven to 350°F. Generously grease and flour your bundt pan using a combination of flour and cocoa powder.
  2. 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.
  3. In a separate bowl, sift together the dry ingredients then combine the coffee with the milk. To the batter, alternate adding half the dry ingredients followed by half of the liquid and mix just until the flour starts to incorporate. Repeat with remaining ingredients. 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.
  4. Pour the batter into 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.
  5. 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:

  1. 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.
  2. 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.


  • 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.

Ingredient Substitutions: 

    • Sour cream can be substituted with Greek or Plain yogurt but it adds moisture and texture to the cake, so don’t skip it.
    • Brewed coffee: If you have to, you can substitute it with milk.
    • Cocoa powder:  Hershey’s Dark Chocolate Cocoa powder can be substituted with regular cocoa powder if needed


  • Store at room temperature in an airtight container for up to 3 days. I would recommend adding the frosting the day you plan to serve it.

  • To freeze, bake as directed, cool completely, then wrap tightly in plastic wrap twice, and again in foil. Freeze for up to 3 months, and thaw to room temperature before frosting.

Nutrition Information:
1 slice
  • Category: Cake
  • Method: Baked
  • Cuisine: American

Keywords: Chocolate Bundt Cake, Bundt Cake Recipe, Chocolate Cake Recipe