Chocolate Sour Cream Doughnut Bundt Cake

Chocolate Sour Cream Doughnut Bundt Cake, sliced, with sprinkles on parchment paper

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…

Chocolate Sour Cream Doughnut Bundt Cake sliced on parchment paper

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 others in the lineup, they’ve already gotten rave reviews :

Chocolate Sour Cream Doughnut Bundt Cake, sliced, with sprinkles

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 my doughnut bundt 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!

Chocolate Sour Cream Bundt Cake with Chocolate Sprinkles, sliced

Bundt cakes are cozy and casual

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.)

Mixing the batter for a Chocolate Sour Cream Doughnut Bundt Cake

Chocolate Doughnut Bundt Cake just out of the oven on a cooling rack

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.

A slice of Chocolate Sour Cream Doughnut Bundt cake with a fork

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.


Chocolate Sour Cream Doughnut Bundt Cake with chocolate sprinkles

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.

Chocolate Sour Cream Doughnut Bundt Cake, sliced, with sprinkles on parchment paper
3.85 from 83 votes

Chocolate Sour Cream Doughnut Bundt 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…
Course brunch, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Yield 20 servings
Author Sue Moran


  • standard 10 cup bundt pan


dry 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

wet ingredients

  • 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


  • 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.

Cook's notes

  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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    Leave a Reply

    Please rate this recipe!

  • Reply
    January 14, 2022 at 10:29 pm

    1 star
    Yours is a favorite website for choosing recipes to bake items for the commercial kitchen I work out of. Unfortunately, THIS particular cake turned out mealy-textured from the ground Quaker oats I incorporated; The cake tasted downright bitter. It was something that a vegan-type might have preferred because of the inclusion of ground oats, but I had to throw the whole cake, chocolate iced and all. What a disappointment!!! I simply could NOT risk putting it out in the Deli case for people to purchase!

    • Reply
      Sue Moran
      January 15, 2022 at 7:50 am

      I’m thrilled that you find so many of my recipes work for your commercial kitchen, and sorry this one didn’t meet your expectations. I wonder if your oats weren’t ground finely enough, that could account for a texture change.

  • Reply
    July 23, 2021 at 6:34 pm

    5 stars
    Just made your old fashioned doughnut Bundt cake — big hit. I’d like to now make this chocolate Bundt cake. I have begun measuring flour by weight (gms) rather than volume. When I use the “lightly scoop and level” method, 1 cup of flour weighs 138 gms. King Arthur uses 120 gms per cup. What weight would *you* recommend? (For your old fashioned cake I split the difference…) Giving this chocolate cake 5 stars based on your ingredients & how good the old fashioned Bundt cake turned out.

    • Reply
      Sue Moran
      July 24, 2021 at 6:59 am

      Hi Barbara! I measure 1 cup of flour at 125 grams. Thanks for your support, and hope you love this cake too!

      • Reply
        July 26, 2021 at 4:22 am

        Thank you for such a prompt response! Will adjust the recipe accordingly.

        BTW, I brush my Nordicware pan with a mixture of 2 Tbsp melted butter + 2 Tbsp cocoa powder for a different choco bundt cake I make (no problem with releasing), so will try that with this recipe.

  • Reply
    Stephie Scat
    January 11, 2021 at 2:37 pm

    5 stars
    Love your recipes. Can you please tell me whether Dutch processed or just unsweetened cocoa powder is used for this recipe ? Does it matter which I use? Thank you.

    • Reply
      Sue Moran
      January 11, 2021 at 5:55 pm

      It doesn’t matter, you can use any type of unsweetened cocoa powder, but I used regular cocoa powder.

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