Chocolate-sour cream Bundt cake is a foolproof homemade dessert

Inspired by my grandmother, this cake is light, fluffy and full of rich chocolate flavor with a hint of tang from the sour cream. It’s perfect for entertaining or just curing that sweet tooth.

Growing up, I was with my grandma most of the time. What I remember her doing and loving the most was cooking and baking. She loved baking this easy chocolate-sour cream cake for my dad, but oftentimes my sisters and I would get to it before my dad did.

This cake is super easy, with simple ingredients, and is literally fail-proof. You can use a Bundt cake pan to prepare this cake, or you can use two regular-size loaf pans, which is great for gifting a loaf to a friend or freezing one for another time. I love to serve this yummy homemade cake with a dollop of fresh whipped cream.

Grandma’s chocolate-sour cream Bundt cake recipe

Rich and chocolaty, this easy cake is perfect when you want a truly homemade dessert just like Grandma use to make. Serve with fresh whipped cream, if desired.

Yields 1 Bundt cake or 2 loaves

Prep time: 15 minutes | Bake time: 45 minutes | Inactive time: 30 minutes | Total time 1 hour 30 minutes

Ingredients:

• 2 sticks unsalted butter, softened
• 2 cups white cane sugar
• 1/2 tablespoon pure vanilla extract
• 6 whole organic eggs
• 1-1/4 cups sour cream
• 2-1/2 cups cake flour, sifted
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1-1/4 cups Dutch process cocoa
• Fresh whipped cream, for serving

Directions:

1. Heat the oven to 350 degrees F. Lightly spray a Bundt cake pan with nonstick cooking spray, and set aside.
2. In a bowl, combine the butter and sugar, and using a hand mixer, mix until light and fluffy.
3. To the sugar and butter mixture, add the vanilla, eggs and sour cream. Mix until everything is smooth and creamy.
4. To a separate mixing bowl, add the sifted cake flour, baking powder, baking soda, sea salt and cocoa powder.
5. Gently mix and fold the wet ingredients into the dry ingredients.
6. Pour the batter into the Bundt cake pan, and bake for 45 minutes or until the center of the cake is done.
7. Remove from the oven, and let the cake cool on a wire rack for 30 minutes.
8. When ready to serve, slice and garnish with fresh whipped cream, if desired.
9. Store leftovers in an airtight container for 3 to 4 days.

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