Frosted Chocolate Sour Cream Bundt Cake
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With Valentine’s just around the corner, you have got to have a chocolate recipe. If it was up to my husband, it would be a chocolate cake just like this frosted chocolate sour cream bundt cake! This will definitely fulfill his chocolate cravings!
This cake all begins with a box mix, but the addition of dry pudding mix and sour cream makes this can even more tender and moist. Chocolate chips are mixed into the batter to up the chocolate flavor. It truly is one of the best chocolate cake recipes!
This bundt cake would be great as is, but any chocolate cake recipe is even better with chocolate frosting on top. The frosting put on top of the cake is even more decadent because it is prepared with cream instead of milk. This taste of this cake will appease any chocolate lover and will be amazing to serve on Valentines or at any other celebrations.
Ingredients for Frosted Sour Cream Chocolate Bundt Cake Recipe
- CHOCOLATE CAKE MIX
- INSTANT CHOCOLATE PUDDING
- SOUR CREAM
- LARGE EGGS
- CANOLA OIL
- WATER
- SEMI-SWEET CHOCOLATE HIPS OR CHOPPED CHOCOLATE
- UNSALTED BUTTER
- UNSWEETENED COCOA POWDER
- POWDERED SUGAR
- VANILLA
- HEAVY CREAM
Instructions for Frosted Chocolate Sour Cream Bundt Cake
Preheat the Oven: Set your oven to 350°F (175°C).
Prepare the Pan: Grease a 12-cup bundt pan with butter or shortening, and lightly dust with flour. Alternatively, use a baking spray that includes flour. Set the pan aside.
Mix the Batter: In a large bowl, whisk together the cake mix and pudding mix. Add sour cream, eggs, oil, and water to the dry mixture. Beat with a mixer for 2 minutes until well combined. Stir in the chocolate chips.
Bake: Pour the batter into the prepared bundt pan. Bake in the center of the oven for 55-60 minutes, until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a cooling rack or plate. Allow it to cool completely before frosting.
Prepare the Frosting: In a bowl, beat the softened butter, cocoa powder, and powdered sugar until well combined. Add the vanilla extract and cream, and beat on medium speed for 1-2 minutes until creamy.
Frost the Cake: Spread the frosting over the top half of the cooled cake. Serve by the slice and enjoy this best chocolate bundt cake! This recipe serves 12.
Frequently Asked Questions
Can I substitute the sour cream with something else?
If you don’t have sour cream, you can use plain Greek yogurt as a substitute. It will still provide a similar moisture and tanginess to the cake.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs (but not wet batter), the cake is done.
Can I use a different pan instead of a bundt pan?|
Yes, you can use a different pan, but the baking time may vary. For example, if you use a 9×13-inch pan, you might need to adjust the baking time accordingly. Keep an eye on the cake and check for doneness with a toothpick.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months.
Can I add other mix-ins to the batter?
Absolutely! You can add nuts, dried fruit, or even swap some of the chocolate chips for white chocolate or peanut butter chips to customize your cake.
How do I prevent the chocolate chips from sinking to the bottom of the cake?|
Toss the chocolate chips in a little bit of the dry ingredients before folding them into the batter. This helps to keep them evenly distributed throughout the cake.
What type of cocoa powder should I use for the frosting?
You can use either natural unsweetened cocoa powder or Dutch process cocoa powder. Each type will slightly affect the flavor and color of the frosting.
FOR MORE RECIPES LIKE THIS, TRY:
- Favorite Bundt Cake
- Easy Delicious Banana Bread Bundt
- Caramel Apple Bundt Cake
- Moist Pumpkin Bundt Cake
Frosted Chocolate Sour Cream Bundt Cake
Real Mom Kitchen
Equipment
Ingredients
Cake:
- 15.25 oz chocolate cake mix
- 3.9 oz instant chocolate pudding
- 16 oz sour cream
- 3 eggs
- ⅓ cup canola oil
- ½ cup water
- 2 cups semi-sweet chocolate chips
Frosting:
- ¼ cup butter softened
- ¼ cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1 tsp vanilla
- ¼ cup heavy cream
Instructions
- Preheat oven to 350 degrees.
- Grease a 10- inch bundt pan with butter or shortening and lightly dust with flour or spray with a baking spray. I prefer the baking spray, it includes flour in the spray. Set pan aside.
- In the bowl, whisk the cake mix and pudding mix together. Add in the sour cream, eggs, oil, and water. Mix together with a mixer for 2 minutes. Fold in the chocolate chips and pour the batter into the prepared pan.
- Bake at 350 degrees for 55-60 minutes, until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes and then invert the pan onto a plate. Cool completely before frosting.
- For the frosting – In a bowl beat the butter, cocoa powder and powdered sugar until combined. Add in the vanilla and cream and beat on medium speed for 1-2 minutes until creamy. Spread over the top half of the cooled cake. Serves 12.
Nutrition
Recipe adapted from Cookies and Cups.
