This rich, dense Sour Cream Chocolate Bundt Cake is a copycat of the famous Williams Sonoma recipe. Perfect for those chocolate cravings!
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SOUR CREAM CHOCOLATE BUNDT CAKE INGREDIENTS
- Flour – all purpose flour
- Cocoa Powder – you’ll want to use unsweetened cocoa powder
- Baking Powder – leavening agent to help the cake rise
- Baking Soda – without it, you’ll have a dense, heavy texture
- Salt – to balance the sweet
- Butter – use unsalted, room temperature butter
- Sugar – granulated sugar
- Eggs – room temperature, large eggs
- Vanilla Extract – EXTRACT, not imitation, please
- Sour Cream – sour cream makes for a light and moist cake texture
- Bittersweet Chocolate – I like to use Ghirardelli baking chips, because I always have those on hand, or a bar of good baking chocolate
- Water – to make the glaze
- Chocolate Liqueur – Godiva chocolate liqueur can be pricey. Make your own with this homemade chocolate liqueur recipe.
WHY DO YOU USE SOUR CREAM IN BAKING
Adding sour cream to your cake batter creates a light & moist cake. I like to use full fat sour cream, but light will work as well.
DO YOU COOL A BUNDT CAKE UPSIDE DOWN
I like to cool my bundt cakes right side up on a wire cooling rack for about 5 minutes. After 5 minutes, I like to flip them upside down onto the rack. If you’re lucky, they’ll slide right out!
CAN YOU MAKE A BUNDT CAKE IN A REGULAR CAKE PAN
Yes, you can bake a bundt cake in a regular cake pan. Most bundt cake recipes (this one included) call for a 10-12 cup capacity bundt pan. So, if you want to make a 9-inch round cake, you’ll have to divide the batter into two 9-inch pans and bake for less time. Or, you can put the entire recipe in a 13×9 pan, which should take about the same amount of time. Either way, bake until a toothpick inserted in the center comes out clean.
WHY IS MY BUNDT CAKE STICKING TO THE PAN
To avoid your bundt cake sticking in the pan, make sure you properly grease the pan before you start. I have good luck with non-stick spray (often Trader Joe’s coconut oil spray or just Target brand baking spray). Once greased, sprinkle with flour or, in this case, cocoa powder, to match the chocolate cake. If it still sticks, gently run a knife along the edges to release any spots that are sticking.
HOW TO MAKE CHOCOLATE GLAZE FOR BUNDT CAKE
This recipe calls for a really simple, 3-ingredient, glaze for the cake. Water, sugar, and chocolate liqueur. Now, chocolate liqueur can be a bit pricey. You can either make your own (recipe linked above) or swap it out with something like brandy. All you do is add all three ingredients to a small saucepan and stir over low heat until dissolved.
TOOLS TO HELP YOU MAKE SOUR CREAM CHOCOLATE BUNDT CAKE
- Hand Mixer – as much as I love my stand mixer, I find myself reaching for my hand mixer more often than not.
- Stand Mixer – in this recipe, when you’re adding flour, sour cream, and eggs in parts, it’s nice to have your hands free.
- Bundt Pan – there are SO many pretty bundt pans in different shapes. I really need to add more to my collection.
- Spatulas – I love using spatulas for everything. They’re especially helpful in scraping down the sides of the bowl while mixing.
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HOW TO MAKE A CHOCOLATE BUNDT CAKE
Williams Sonoma Sour Cream Chocolate Bundt Cake
For the cake
- 2 1/4 cups flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter
- 1 1/2 cups sugar
- 4 eggs lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups sour cream
- 6 oz bittersweet chocolate melted & cooled
For the glaze
- 1 cup sugar
- 1/2 cup water
- 1 Tablespoon chocolate liqueur
To make the cake
- Preheat your oven to 325 degrees.
- Spray your bundt pan with non-stick spray and flour or sprinkle with cocoa powder.
- To a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In another large bowl (or bowl of your stand mixer), beat the butter on medium speed until creamy (30-45 seconds).
- Gradually add the sugar while beating on low until blended.
- Increase the mixer speed to medium-high and continue beating, scraping down the sides of the bowl as needed, until the mixture is light & fluffy (3-5 minutes).
- Add the eggs, one at a time, beating after each addition and making sure they're fully incorporated before adding the next. The mixture will be thick and creamy after 1-2 minutes.
- Beat in the vanilla extract.
- Reduce speed to low and fold in the flour mixture in three parts, alternating with the sour cream. Flour/sour cream/flour/sour cream/flour. Mix until just blended with no lumps of flour remaining.
- Gently fold in the melted chocolate.
- Pour the batter into your prepared pan.
- Bake for approximately 1 hour, until a toothpick inserted in the center of the cake comes out clean.
- Transfer to a wire rack to cool for 10 minutes.
To make the glaze
- While the cake is cooling, to a small saucepan over low heat, add the sugar and water and stir until the sugar is fully dissolved.
- Remove from heat and stir in the chocolate liqueur.
- Once cooled, flip the cake onto a piece of parchment/wax paper and brush the warm cake with the glaze.
- Let cool to room temperature and then dust with powdered sugar before serving.
Originally published November 24, 2011