Sour Cream-Chocolate Bundt® Cake

Sour Cream-Chocolate Bundt® Cake

Sour Cream-Chocolate Bundt(R) Cake is rated 2.3 out of 5 by 10.
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Prep Time: 20 minutes
Cook Time: 60 minutes
Servings: 16 Serves 16.
To melt the bittersweet chocolate for this Bundt® cake, chop it finely with a serrated knife. Then place the chocolate in the top pan of a double boiler and warm the chocolate, stirring occasionally, until smooth and creamy. Set aside to cool slightly.


For the cake:

  • 2 1/4 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 16 Tbs. (2 sticks) unsalted butter
  • 1 1/2 cups granulated sugar
  • 4 eggs, lightly beaten
  • 1 tsp. vanilla extract
  • 1 1/2 cups sour cream
  • 6 oz. bittersweet chocolate, melted and cooled slightly

For the glaze:

  • 1 cup granulated sugar
  • 1/2 cup water
  • 1 Tbs. chocolate liqueur

  • Confectioners' sugar for dusting
  • Whipped cream for serving


Have all the ingredients at room temperature.

Position a rack in the center of an oven and preheat to 325°F. Grease and flour a decorative 10-cup Bundt® pan.

To make the cake, over a sheet of waxed paper, sift together the flour, cocoa powder, baking powder, baking soda and salt; repeat until well blended. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low and gradually add the granulated sugar, beating until blended. Increase the speed to medium-high and continue beating, occasionally scraping down the sides of the bowl, until the mixture is light and fluffy, 3 to 5 minutes. Add the eggs a little at a time, beating each addition until incorporated before adding more, until the mixture is thick and creamy, 1 to 2 minutes; stop mixer occasionally and scrape down the sides of the bowl. Beat in the vanilla.

Reduce the speed to low and fold in the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, until just blended and no lumps of flour remain. Then gently fold in the chocolate.

Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Transfer to a wire rack and cool the cake upright in the pan for 10 minutes.

Meanwhile, make the glaze: In a small saucepan over low heat, combine the granulated sugar and water and stir until the sugar is dissolved. Remove from the heat and stir in the chocolate liqueur.

Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Generously brush the warm cake with the glaze. Let the cake cool to room temperature, then dust with confectioners' sugar just before serving. Top slices with a dollop of whipped cream.
Serves 16.
Williams-Sonoma Kitchen.
Rated 1 out of 5 by from Horrible Experience! I used the recipe on the Anniversary Bundt cake box: Chocolate-Sour Cream Bundt Cake. The batter completely filled the pan. Fearing spillage, I put the pan on top of a baking sheet. And it did spill over; quite a bit. It wasn't done in 60 or 65 minutes. After 75 minutes, I took it out of the oven. My tester came out clean around the edges. I tested half a dozen spots and was fine. The cake fell immediately after coming out of the oven (in the center). I left it sit for 15 minutes before turning it over on a cooling rack. The cake started to spread, crack and fall apart. One side was lower than the other, so I propped the cooling rack up with a tin can so the cake would sit level. I also pushed the sides of the cake in (to help with spreading ). I will try and repair once the cake is completely cool. Questions: (1) Why so much batter? Can't this recipe be converted to yield a smaller amount of batter? (2) Why is the oven timing so far off? (3) Did anyone test this before putting the recipe on the box? I am so disappointed in Williams Sonoma and Nordic Ware. I expect better from you. What a waste of time, ingredients and money.
Date published: 2017-03-31
Rated 1 out of 5 by from Waste of Time and Horribly Dry! Wish I would have seen the reviews before I purchased all the ingredients for this. What made me come on the website was because the recipe that the store hands out had a discrepancy on it. It said 1 cup (3 oz/90g) unsweetened cocoa powder. Well what is it, 1 cup or 3 oz?! There's a big difference between the two! So I came on the website and found the recipe on here and it said 1 cup, so that's what I used. Maybe this is the problem right here, maybe the recipe is wrong and it should only be 3 oz of cocoa powder. The cake was horrible and very time consuming to make. Thank goodness I baked it for close family or I would have been really embarrassed! It was really dry and taste like unsweetened cocoa. I have a high quality mixer and used Ghiradelli chocolate so its not like I didn't mix it right or used poor quality ingredients.. Definitely needs more sweetener and some oil or something to moisten it up. This recipe is now in my trash can!
Date published: 2015-02-17
Rated 2 out of 5 by from Dry but good flavor This was my first time making a Bundt Cake and the process was very time consuming, it took me over 2 hours in total to make this cake! The raw batter was very stiff, not sure if I mixed it too much. I also used low fat sour cream which may have contributed to it being on the dry side. I served it with fresh strawberries and my friends seemed to enjoy it but it was very dry. The flavor was good in that it wasn't too sweet. If there was a way to make this recipe more moist I would try it again.
Date published: 2015-01-11
Rated 3 out of 5 by from Not the Same But good This is not the same recipe that is listed on the back of the William Sonoma Anniversary Bundt Cake Pan. That one uses more butter, semi-sweet chocolate and a ganache rather then a glaze. That cake is fabulous- best I have ever made. This is good but the other recipe will yield a much more rich, moist and crowd pleasing cake then this will.
Date published: 2014-05-11
Rated 5 out of 5 by from Best Chocolate Cake I've made this beautiful cake 7 times over the past year in the anniversary bundt cake pan. It is delicious. I'm sorry there are so many bad reviews. I use quality ingredients: Ghirardelli Cocoa, Ghirardelli Semi Sweet Chocolate, King Arthur Flour, whole milk sour cream, and jumbo size eggs. I bake it for 60 minutes. Make sure you bring all your ingredients to room temperature before you begin the cake. I just made it about an hour ago and added Baileys Irish Cream for St Patrick's Day.
Date published: 2014-03-13
Rated 2 out of 5 by from bitter taste, falls apart completely This cake had minimal sweetness to it, I'd replace regular sugar for the light brown sugar. Moist, but the cake crumbled completely when inverted. Only half of the cake came out and the rest had to be dug out with a large spoon. An expensive mess!
Date published: 2014-02-21
Rated 5 out of 5 by from Mousse au chocolat as cake This recipe was very easy to prepare and the cake was very delicious. It took only ~50 min in the oven, then the cake was good, and very soft inside, not dry. Only with the glaze I did something wrong; it was way too much (in my opinion). But it was the first time I made a glaze, so perhaps that's the reason. I'll definitely make this cake again.
Date published: 2013-10-19
Rated 1 out of 5 by from Chocolate sour cream pound cake The photo of this cake on your site was what got me to try it. Despite all of the bad reviews I decided to give it a try adding more butter. The cake had an excellent flavor but it was very dry I discovered this after baking two bunt pans.
Date published: 2013-03-02
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