Are you ready for cake? Because I’ve got cake! This classic Chocolate Sour Cream Doughnut Bundt Cake is a nod to that irresistibly glossy chocolate doughnut that calls to you from the doughnut shop case…
I aim to please here at tvfgi, and when a reader asks for a chocolate version to be next up in my popular series of doughnut bundt cakes, I oblige! I have to say it was a pretty good idea, you readers are so smart :) I’m always open to suggestions…so let me know which doughnuts you crave in bundt cake form ~ drop them in the comments, I’m ready for #4!
My doughnut bundt cake series is growing ~ here are the first two in the lineup, they’ve already gotten rave reviews :
I think you can literally see how good this cake is…it’s chocolatey but not too rich, with a nice even ‘dough-nutty’ crumb. The sour cream and buttermilk make a nice tender cake. I use part oat flour just as I did in my previous doughnut bundt cakes, and I highly recommend you give it a try.
Why do I use oat flour in this cake?
I’ve discovered that a combination of regular all purpose flour and oat flour results in a perfect cake crumb, along with an extra nutrition boost from the whole grain oats, and a lovely flavor. You can buy oat flour in most supermarkets, and you can always find it online.
How to make your own oat flour ~
If you’re interested, it’s super easy to make it yourself. See my post about How to Make Oat Flour for all the details!
Bundts are great because you get the ‘wow’ factor of a fabulous cake without all the fuss of a traditional layer cake. This recipe is so easy, you’ll just whisk the dry, whisk the wet, and whisk the two together. Bake, cool, then slather it with ganache (that’s the fun part.)
My chocolate sour cream doughnut bundt cake looks and sounds extravagant, but honestly, it’s not overwhelmingly sweet or rich. I don’t recommend it as an after dinner type of dessert, it’s truly a brunch or coffee break treat, not over the top at all. It’s the perfect ‘what can I bring‘ recipe for a brunch, office party, book club, etc. The glossy glaze and chocolate sprinkles guarantee it a good reception.
kitchen tool spotlight: a great basic bundt pan
Bundt pans come in all sorts of wonderful shapes and sizes, which is great, except that you never know how your pan is going to work with a specific recipe. I like to use this one from Wilton which is a basic, all purpose pan that’s sturdy, nonstick, and a standard size.
There’s a time and place for intricate shapes, but the streamlined design of this pan will never let you down, and always releases the cake perfectly.
- Cooking notes:
Sour cream and buttermilk make a tender, moist cake. You can substitute milk, but the end result will not be as moist. It’s the little things that make a cake special, like oat flour, sour cream, buttermilk, and, of course, chocolate ganache! That little bit of espresso powder? It encourages the chocolate flavor to bloom. Find it with the regular coffees in your supermarket.
This classic Chocolate Sour Cream Doughnut Bundt Cake is a nod to that irresistibly glossy chocolate doughnut that calls to you from the doughnut shop case…
Ingredients
- 1 and 2/3 cups all purpose flour
- 1/3 cup cocoa powder
- 1 and 1/2 cups oat flour
- 1 and 1/2 cups sugar
- 1 and 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
- 3/4 cup buttermilk
- 3/4 cup vegetable oil (I use safflower or canola)
- 3 large eggs, room temperature
- 1 tsp instant espresso powder or instant coffee (powder, not liquid)
- 2 tsp vanilla extract
- 1 cup dark chocolate chips
- 1 Tbsp corn syrup
- 2/3 cup heavy cream
- chocolate sprinkles
Instructions
- Preheat oven to 350F
- Prepare a bundt pan by carefully buttering the entire surface, and then dusting with flour. Shake off excess flour.
- Whisk the dry ingredients together in a large mixing bowl.
- Whisk the wet ingredients together in a another bowl.
- Add the wet ingredients to the dry and whisk until just combined, don't over mix.
- Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it. I always check my cakes on the early end, at 45 minutes. Give it a few extra minutes if it doesn't quite look done.
- Set the pan on a cooling rack for 15 minutes. Then invert the cake and then let cool completely before glazing. It helps to loosen the edges with a small spreading knife first. Go along the outside edges and also the inside tube edge, gently prying the cake away from the pan to loosen it.
- To make the glaze, put the chocolate and the corn syrup in a bowl. Heat the cream until it comes to a simmer, I do this by putting it into the microwave for one minute, you can do it in a small saucepan if you like. Pour the hot cream over the chocolate and let sit for 5 minutes. Then stir until the mixture is creamy and glossy, with no lumps. If there is any remaining unmelted chocolate you can microwave it for a short 15 second burst to reheat the mixture. Let the ganache sit for a few minutes to thicken if it seems too thin.
- Pour the glaze evenly over the entire cake, and immediately shower with sprinkles.
Make this Chocolate Sour Cream Doughnut Bundt Cake your own ~
- You might have noticed I left the nutmeg out of this cake, even though it was in both previous doughnut cakes…I think the flavor will get overpowered by the chocolate, but feel free to add it if you like.
- Use mini chocolate chips instead of sprinkles. You can even fold regular chocolate chips into the batter for a more ‘chocolatey’ cake.
54 Comments
ShariG
January 27, 2019 at 11:54 amThis is my favorite kind of doughnut. However, I am allergic to oats. Can I substitute more AP flour or another flour instead?
Sue
January 27, 2019 at 12:12 pmYes, absolutely.
Kelly
October 12, 2018 at 7:27 amHi Sue, this looks great! I was just wondering if you thought this would be OK to make a day ahead. Thanks!
Sue
October 12, 2018 at 7:44 amThat should be fine Kelly.
rosa garrido
October 4, 2018 at 9:49 amhi, for chocolate you use cocoa power for dutch power- you have great recipes – thank you
Sue
October 4, 2018 at 9:53 amNot sure what your question is but you can use any type of cocoa powder for this cake, regular, or Dutched cocoa powder. Hope this helps, and thanks Rosa!
Laura | Tutti Dolci
October 1, 2018 at 4:56 pmBe still my heart… this cake looks seriously dreamy!!
Lois Gillespie
October 1, 2018 at 2:42 pmCan you use coconut oil?
Sue
October 1, 2018 at 2:57 pmSure, just be sure it’s in liquid form, and I would use refined oil because virgin coconut oil is pretty strongly flavored.
Jodi
September 30, 2018 at 8:09 pmI’m loving the doughnut bundt cakes. Wonderful idea! Please do a maple doughnut bundt; I known it’d be amazing.
Sue
September 30, 2018 at 8:12 pmYou read my mind Jodi ;)
Judy Erdelyan
October 1, 2018 at 7:21 amIs there a maple flavored posted somewhere?
Sue
October 1, 2018 at 7:46 amA couple of people have mentioned that so it’s on the short list!
Aileen Merriam
September 30, 2018 at 8:29 amExpecting a gluten free guest. Can I make the chocolate sour cream cake using corn flour in place of the all purpose?
Sue
September 30, 2018 at 8:53 amI tend to think that gf baking mixes have a better chance of success than just substituting one type of flour, Aileen.
Traci | Vanilla And Bean
September 28, 2018 at 12:22 pmOat flour, sour cream and chocolate? You’re speaking my language!! I love using oat flour especially since I recently had to go GF :/ I love it so much I bought a 60lb bag of gf oats!! lol! This looks so rich and decadent, I need to make a doughnut cake stat!!
Sue
September 29, 2018 at 1:42 pmomg you’ve got oats for life!
HanaS
September 28, 2018 at 6:08 amOh, the cake looks wonderful, thank you for sharing the recipe. I have a question regarding the ingredients: You mention “1 2/3 cups all purpose flour”. Is it to be read 1 and 2/3 cups all purpose flour as you use the “and” in the other ingredients? Thank you. I have all ingredients ready so I just need to make sure I have the right amount of flour.
Sue
September 28, 2018 at 8:13 amYes, the font is a little hard to read when I write fractions, it’s 1 and 2/3.
Mary Ann | The Beach House Kitchen
September 27, 2018 at 8:12 amI’m sooooo ready for this cake Sue! Nothing beats a bundt and this looks decadent!
Alexandra
September 26, 2018 at 10:02 pmA wonderful inviting cake! Have never tried sour cream and buttermilk together before, it looks moist and subtle! Great recipe, Sue