If you’ve been searching for a show-stopping dessert that’s as lush and chocolatey as it is tender and moist, look no further than this Chocolate Fudge Sour Cream Bundt Cake. Imagine a cake that’s impossibly rich, enveloped in glossy chocolate glaze and touched with a subtle tang from sour cream, all baked in a stunning Bundt pan for maximum wow factor. This recipe is a proven crowd-pleaser—whether you slice it up for an easy weeknight treat or showcase it at your next gathering, it’s guaranteed to steal the spotlight!

Chocolate Fudge Sour Cream Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing complicated here—just a lineup of key baking staples and a few flavorful additions that make all the difference. Each ingredient is carefully chosen to create the ultimate melt-in-your-mouth texture and crave-worthy chocolate flavor.

All-purpose flour: The structure for our cake, it ensures an irresistibly soft crumb.
Unsweetened cocoa powder: Intensifies that deep, fudgy flavor and gives the cake its signature dark hue.
Granulated sugar: Adds sweetness that balances the bold cocoa and helps create a beautiful crust.
Baking soda: This leavener makes the cake fluffy and helps it rise to Bundt glory!
Salt: Just a pinch elevates all the other flavors—don’t skip it!
Butter: For richness and that perfect tender bite, always use room temperature butter if you can.
Eggs: The glue that binds everything together and adds creaminess.
Sour cream: The star ingredient that keeps the cake moist for days and adds a subtle, tangy lift.
Vanilla extract: For warming notes that round out the chocolate profile.
Hot brewed coffee: Don’t worry, you won’t taste the coffee—it just makes the chocolate flavor even more pronounced and decadent.
Chocolate chips or chopped chocolate: Folded in for melting pockets of fudge throughout the cake.
Optional chocolate glaze or icing: For an extra dramatic finish, drizzle your favorite homemade or store-bought chocolate glaze on top once cooled.

How to Make Chocolate Fudge Sour Cream Bundt Cake

Step 1: Prepare Your Bundt Pan

Nothing’s worse than a cake that sticks to the pan, so take a minute to generously grease your Bundt pan—use melted butter or a baking spray and get in all those nooks and crannies. You can even dust with a little cocoa powder for extra insurance and a chocolaty finish.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This step helps distribute the leavening and cocoa evenly, so every bite of your Chocolate Fudge Sour Cream Bundt Cake is balanced and delicious.

Step 3: Cream Butter and Sugar

Use an electric mixer to beat the butter and sugar together until pale and fluffy. This process adds air to the batter, resulting in a cake that’s wonderfully light but still rich and fudgy.

Step 4: Add Eggs, Sour Cream, and Vanilla

Crack in the eggs, one at a time, beating well after each addition. Then fold in the sour cream and vanilla extract. The sour cream really shines here, ensuring your cake stays supremely moist and flavorful.

Step 5: Alternate Dry Ingredients and Coffee

Add the dry mixture to the wet ingredients in thirds, alternating with hot coffee. Start and end with the dry mix. This keeps the batter from overmixing and gives your cake that luscious, fudgy bite. The coffee will amplify the chocolate flavor, but trust me, you won’t taste any bitterness—just pure, intense cocoa delight.

Step 6: Fold in Chocolate Chips

Gently fold in the chocolate chips or chopped chocolate. This is where your Chocolate Fudge Sour Cream Bundt Cake gets that signature gooey, irresistible texture.

Step 7: Bake

Pour the smooth, thick batter into your prepared pan and level it out. Bake in a preheated oven until a toothpick inserted comes out mostly clean, with just a few moist crumbs. The aroma will tell you it’s ready!

Step 8: Cool and Glaze

Let the cake cool in the pan for about 15 minutes before inverting onto a wire rack. Once it’s completely cooled, drizzle with your favorite chocolate glaze or icing. Now your Chocolate Fudge Sour Cream Bundt Cake is ready to steal the show!

How to Serve Chocolate Fudge Sour Cream Bundt Cake

Garnishes

For a swoon-worthy finish, shower your cake with chocolate shavings, curls, or a dusting of powdered sugar. Fresh berries or a dollop of whipped cream go beautifully, too—especially if you want that extra burst of color and flavor on each plate.

Side Dishes

This cake shines all on its own, but consider serving with a scoop of vanilla or coffee ice cream for dreamy contrast. A glass of cold milk, a cup of espresso, or even a sweet dessert wine can truly elevate the experience.

Creative Ways to Present

Try slicing and stacking the cake with layers of chocolate mousse or ganache between each piece. Or serve mini versions using a mini Bundt tin for personal treats at parties—everyone loves their own little Chocolate Fudge Sour Cream Bundt Cake!

Make Ahead and Storage

Storing Leftovers

Wrap any remaining slices tightly in plastic wrap or keep whole in an airtight container at room temperature for up to three days. The sour cream keeps the cake moist and delicious even after a day or two!

Freezing

If you want to enjoy your Chocolate Fudge Sour Cream Bundt Cake later, freeze slices individually or as a whole (without glaze) wrapped tightly in plastic and foil. Thaw overnight in the fridge or at room temperature before serving; add the glaze once it’s fully thawed for maximum freshness.

Reheating

For that just-baked warmth, microwave a slice for about 10 seconds or so. The chocolate gets dreamy and melty, giving you that fresh-out-of-the-oven sensation every time!

FAQs

Can I substitute Greek yogurt for sour cream in this cake?

Absolutely! Greek yogurt works well in place of sour cream, offering a similar creamy texture and tang. Your Chocolate Fudge Sour Cream Bundt Cake will still turn out moist and flavorful.

How do I keep my Bundt cake from sticking to the pan?

Make sure to thoroughly grease every part of the Bundt pan and dust with cocoa powder instead of flour to prevent any white residue. Nonstick spray designed for baking is also a fantastic choice for flawless release.

Can I use a different pan instead of a Bundt pan?

If you don’t have a Bundt pan, this recipe works in a tube pan or as two standard loaf cakes. Just monitor for doneness, as baking times may vary slightly.

What’s the secret to a super moist Bundt cake?

The combination of sour cream and hot coffee is the magic touch—it keeps your Chocolate Fudge Sour Cream Bundt Cake decadently moist with deep chocolate flavor throughout.

Can I add mix-ins like nuts or dried fruit?

Definitely! Chopped walnuts, pecans, or even dried cherries are delicious additions. Just fold them in with the chocolate chips for extra flavor and texture.

Final Thoughts

If you’re ready for a chocolate cake that turns every gathering into a celebration, this Chocolate Fudge Sour Cream Bundt Cake has your name written all over it. I hope you give it a try soon; your taste buds will thank you, and you’ll want to make it again and again!