I was trying to come up with a dessert a couple of weeks ago for a family dinner and remembered this sour cream bundt cake that I used to make from a cake mix. But I am on a homemade kick as of late (love homemade!) and decided that I wanted to try to make it from scratch.
And the result? I am telling you it was WAYYYYY better. Like I am drooling typing out this post better. It was so moist and chocolately and for breakfast the next morning was even better than the night before. (That’s my trick for a good cake 😉
Please don’t be afraid of making a cake from scratch—this one is super simple and super delicious!
Chocolate Sour Cream Bundt Cake Recipe
CHOCOLATE SOUR CREAM BUNDT CAKE
1 c. unsalted butter
1/2 c. cocoa powder
1 c. water
1 t. salt
2 c. flour
2 cups sugar
1 1/2 t. baking sode
2 large eggs (3 medium)
1/2 c. sour cream
1 t. vanilla
Preheat oven to 350 degrees.
In a saucepan, melt the butter, cocoa powder and water together on low heat, stirring constantly so it doesn’t burn. Remove from the heat when combined, bring to room temperature.
In a separate mixing bowl, add 2 large eggs and 2 cups of sugar and mix together. Add salt and vanilla.
When the chocolate mixture has become room temperature, combine the egg/sugar mixture with the chocolate mixture mixing well. Then add the flour, baking soda and sour cream.
Place in a greased and floured (with cocoa powder) bundt pan and bake at 350 degrees for 45-50 minutes or until toothpick comes out clean. Unmold cake when cooled and add powdered sugar.
Additional ingredients to add at the end: chocolate chips, nuts, or even candy bar pieces! You can also do a chocolate ganache or even a drizzle frosting as well!
(I also made the recipe below a printable 8.5 x 11 sheet of paper. Just right click it and click print or save 😉