Double Chocolate Sour Cream Bundt Cake

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Double Chocolate Sour Cream Bundt Cake- A double chocolate delight! A fudgy chocolate bundt cake packed with mini chocolate chips and topped with a sweet glaze.

During my childhood, this was my "go-to" birthday cake.  I always asked for this one and my Mom always delivered on it, perfectly.

It's a fudgy bundt cake that is really simple to make. Great for a birthday, celebration or a weeknight dessert. 

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Ingredients Needed

• Chocolate cake mix
• Milk
• Sour cream
• Eggs
• Powdered sugar

   

Can I Use Any Brand of Cake Mix?

Yes. Any brand/chocolate variety will work for this bundt.  Just stick with a standard size box ( 15-18 oz) for the recipe to work. 

Can I Use Dairy Free Milk?

Yes.  I have use dairy milk and plant based milks ( cashew, oat, almond, etc.) for this cake and they have all worked great.

No Sour Cream on Hand?

You can replace it with plain Greek Yogurt. 

linking up and weekend potluck 

Double Chocolate Sour Cream Bundt Cake

By Erin

Prep: 30 mins Cook: 40 mins Yield: 8-10 slices

A double chocolate delight! Fudgy chocolate bundt cake packed with mini chocolate chips and drizzled with a sweet glaze.

Ingredients

For the Cake:

• 1 box chocolate cake mix
• 2/3 cup milk
• 3 large eggs
• 1 cup sour cream
• 1 cup mini chocolate chips

For the Glaze:

• 3/4 cup powdered sugar
• 1–2 TBSP milk

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F. Generously grease a 9 to 10-inch bundt (tube) pan to ensure the cake releases easily.
2. Mix the Batter: In a large mixing bowl, beat the dry chocolate cake mix together with 2/3 cup of milk, the eggs, and the sour cream. Beat until fully combined and smooth. Gently fold in the mini chocolate chips using a spatula.
3. Bake: Spread the chocolate batter evenly into the prepared bundt pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out completely clean.
4. Cool and Release: Let the cake sit and cool in its pan for about 15 minutes, then carefully invert it onto a wire cooling rack. Allow the cake to cool completely before applying the glaze.
5. Glaze and Serve: In a small bowl, whisk together the powdered sugar and 1–2 tablespoons of milk until the mixture is completely smooth and pourable. Drizzle the glaze beautifully over the cooled cake before slicing and serving.