Williams Sonoma Sour Cream Chocolate Bundt Cake Recipe

4.48 from 195 votes

Williams Sonoma Sour Cream Chocolate Bundt Cake Recipe

This rich, dense Sour Cream Chocolate Bundt Cake is a copycat of the famous Williams Sonoma recipe. Perfect for those chocolate cravings!

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Author Melissa Williams

Ingredients

For the cake

2 ¼ cups all purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter at room temperature
1 ½ cups granulated white sugar
4 large eggs lightly beaten
1 teaspoon vanilla extract
1 ½ cups sour cream full fat
6 ounces bittersweet chocolate melted & cooled

For the glaze

1 cup granulated white sugar
½ cup water
1 Tablespoon chocolate liqueur or Brandy

Instructions

To make the cake

Preheat your oven to 325°F.
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.
2 1/4 cups all purpose flour, 2 teaspoons baking powder, 3/4 teaspoon baking soda, 1/4 teaspoon salt, 1 cup unsweetened cocoa powder
In another large bowl (or bowl of your stand mixer), beat the butter on medium speed until creamy (30-45 seconds).
1 cup unsalted butter
Gradually add the sugar while beating on low until blended.
1 1/2 cups granulated white sugar
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.
4 large eggs
Beat in the vanilla extract.
1 teaspoon 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.
1 1/2 cups sour cream
Gently fold in the melted chocolate.
6 ounces bittersweet chocolate
Pour the batter into your prepared pan.
Check for doneness after 50 minutes. Some are done at this point. Mine takes closer to 1 hour. A toothpick inserted in the center of the cake should come 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.
1 cup granulated white sugar, 1/2 cup water
Remove from heat and stir in the chocolate liqueur.
1 Tablespoon 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.

Video

Notes

Make sure you're properly scooping and measuring the flour - spoon into the measuring cup and level off. Don't scoop directly from the bag/container - it packs in too much flour.
Use regular unsweetened cocoa powder (like Hershey's).
Start with room temperature butter, eggs, and sour cream for best results.

Nutrition