Chocolate Sour Cream Doughnut Bundt Cake




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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 the first two 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 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!

Chocolate Sour Cream Bundt Cake with Chocolate Sprinkles, sliced

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
Rate this recipe
23 ratings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Category: brunch, dessert

Cuisine: American/English

Yield: 16-20

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…

Ingredients

    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
    glaze
  • 1 cup dark chocolate chips
  • 1 Tbsp corn syrup
  • 2/3 cup heavy cream
    garnish
  • chocolate sprinkles

Instructions

  1. Preheat oven to 350F
  2. Prepare a bundt pan by carefully buttering the entire surface, and then dusting with flour. Shake off excess flour.
  3. Whisk the dry ingredients together in a large mixing bowl.
  4. Whisk the wet ingredients together in a another bowl.
  5. Add the wet ingredients to the dry and whisk until just combined, don't over mix.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

 

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Leave a Reply

58 Comments

  • Reply
    Judy
    April 13, 2019 at 4:58 pm

    I am going to make it with wheat free flour. Do you have any suggestions?

    • Reply
      Sue
      April 13, 2019 at 5:25 pm

      I would try with a good gf baking mix, I think you’ll have the best chance of success that way.

      • Reply
        Judy
        April 14, 2019 at 10:43 am

        Loved the cake. I used Better Batter brand GF flour and it turned out perfect. Thank you.

        • Reply
          Sue
          April 14, 2019 at 12:43 pm

          Oh, thanks so much for coming back here to let us know Judy, I’m sure there are lots of others who would love to do a gf version :)

  • Reply
    ShariG
    January 27, 2019 at 11:54 am

    This is my favorite kind of doughnut. However, I am allergic to oats. Can I substitute more AP flour or another flour instead?

    • Reply
      Sue
      January 27, 2019 at 12:12 pm

      Yes, absolutely.

  • Reply
    Kelly
    October 12, 2018 at 7:27 am

    Hi Sue, this looks great! I was just wondering if you thought this would be OK to make a day ahead. Thanks!

    • Reply
      Sue
      October 12, 2018 at 7:44 am

      That should be fine Kelly.

  • Reply
    rosa garrido
    October 4, 2018 at 9:49 am

    hi, for chocolate you use cocoa power for dutch power- you have great recipes – thank you

    • Reply
      Sue
      October 4, 2018 at 9:53 am

      Not 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!

  • Reply
    Laura | Tutti Dolci
    October 1, 2018 at 4:56 pm

    Be still my heart… this cake looks seriously dreamy!!

  • Reply
    Lois Gillespie
    October 1, 2018 at 2:42 pm

    Can you use coconut oil?

    • Reply
      Sue
      October 1, 2018 at 2:57 pm

      Sure, just be sure it’s in liquid form, and I would use refined oil because virgin coconut oil is pretty strongly flavored.

  • Reply
    Jodi
    September 30, 2018 at 8:09 pm

    I’m loving the doughnut bundt cakes. Wonderful idea! Please do a maple doughnut bundt; I known it’d be amazing.

    • Reply
      Sue
      September 30, 2018 at 8:12 pm

      You read my mind Jodi ;)

      • Reply
        Judy Erdelyan
        October 1, 2018 at 7:21 am

        Is there a maple flavored posted somewhere?

        • Reply
          Sue
          October 1, 2018 at 7:46 am

          A couple of people have mentioned that so it’s on the short list!

  • Reply
    Aileen Merriam
    September 30, 2018 at 8:29 am

    Expecting a gluten free guest. Can I make the chocolate sour cream cake using corn flour in place of the all purpose?

    • Reply
      Sue
      September 30, 2018 at 8:53 am

      I tend to think that gf baking mixes have a better chance of success than just substituting one type of flour, Aileen.

  • Reply
    Traci | Vanilla And Bean
    September 28, 2018 at 12:22 pm

    Oat 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!!

    • Reply
      Sue
      September 29, 2018 at 1:42 pm

      omg you’ve got oats for life!

  • Reply
    HanaS
    September 28, 2018 at 6:08 am

    Oh, 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.

    • Reply
      Sue
      September 28, 2018 at 8:13 am

      Yes, the font is a little hard to read when I write fractions, it’s 1 and 2/3.

  • Reply
    Mary Ann | The Beach House Kitchen
    September 27, 2018 at 8:12 am

    I’m sooooo ready for this cake Sue! Nothing beats a bundt and this looks decadent!

  • Reply
    Alexandra
    September 26, 2018 at 10:02 pm

    A wonderful inviting cake! Have never tried sour cream and buttermilk together before, it looks moist and subtle! Great recipe, Sue

  • Reply
    2 Sisters Recipes
    September 26, 2018 at 1:23 pm

    Sue this bundt cake sounds and looks amazing !! You are killing it with these recipes !! Can’t wait to try it and Pinning !!

    • Reply
      Sue
      September 26, 2018 at 4:19 pm

      I feel like I have to get this series going before Halloween and the Holidays take over the airwaves…it’s a tough job, but somebody’s got to do it ;)

  • Reply
    Tara | Deliciously Declassified
    September 26, 2018 at 10:27 am

    WOW! Gorgeous photos of a delicious cake. That cake looks like something my whole family would devour. I’ve never used oat flour before but I’m going to try it when making this cake. Thanks for sharing :)

    • Reply
      Sue
      September 26, 2018 at 4:20 pm

      Thanks Tara, I think this is something the whole family can agree on for sure :)

  • Reply
    Jean
    September 26, 2018 at 10:04 am

    I made your Glazed Old Fashioned Buttermilk Doughnut Bundt Cake for our church fall festival. It was soooo good and so easy to mix up. Can’t wait to try the Apple Cider and Chocolate Bundt cakes. I really like how you incorporate the oat flour in your recipes. It really makes a difference in the turn out of the cakes. I now buy the large container and make my own flour as needed.

    • Reply
      Sue
      September 26, 2018 at 10:29 am

      Thanks so much Jean, I love to hear that. These cakes are perfect for fall festivals, I’m jealous!

  • Reply
    Rae
    September 26, 2018 at 9:52 am

    Did you say doughnut and cake in the same sentence? It’s been ages since I’ve made a bundt cake. This looks absolutely delicious!

    • Reply
      Sue
      September 26, 2018 at 10:28 am

      Haha, it has a nice ring to it, doesn’t it? Bundt cakes are a little bit retro, but due for a comeback!

  • Reply
    Ruth Justice
    September 26, 2018 at 9:19 am

    My favorite doughnut is the cake dough one rolled completely in peanuts. 2 nd favorite is the Barvarian cream one
    Hope you find these interesting to try for a cake.

  • Reply
    Lea Ann (Cooking On The Ranch)
    September 26, 2018 at 9:16 am

    Pinning, This looks incredible Sue.

  • Reply
    Gabi
    September 26, 2018 at 9:05 am

    Wow! If I could just grab the fork with the slice of cake, this looks so yummy. I have a similar recipe for a chocolate sheet pan cake which also uses sour cream. I can imagine that the taste of your bundt cake is similar delicious.

    • Reply
      Sue
      September 26, 2018 at 9:18 am

      I use buttermilk all the time in baking, but sour cream more rarely, and I love the result!

  • Reply
    c
    September 26, 2018 at 9:01 am

    This is a cake that I don’t think I could stop at just one slice! YUMMMMM

    • Reply
      Sue
      September 26, 2018 at 9:18 am

      the story of my life…;)

  • Reply
    Judy
    September 26, 2018 at 8:45 am

    These bunds cakes look wonderful and I intend to bake every one of them. My question is…the bunds pan you recommend is only 9″. Is that big enough for all of this batter? My pan is lousy and am always trying to piece the cake back together. But it’s a 10 incher.

    • Reply
      Sue
      September 26, 2018 at 8:47 am

      Definitely invest in a new pan if you have trouble with yours, Judy, they’re so inexpensive. And the one I recommend I think is 9.75 inches or something, but in any case it’s plenty big for this recipe. I don’t think I’ve ever had a recipe that didn’t fit in this pan.

  • Reply
    ali randall
    September 26, 2018 at 8:42 am

    Sour cream always makes any kind of bread or cake so moist. This cake looks sinfully delicious. I’m going to hang on to this recipe.

  • Reply
    JC
    September 26, 2018 at 8:34 am

    I don’t have a bundt pan but would like to try this recipe. What size cake pan would work for this?

    • Reply
      Sue
      September 26, 2018 at 8:42 am

      I haven’t tried it in a different pan, but you might try a 9×13, just watch the cooking time carefully, and don’t over bake.

  • Reply
    Deana
    September 26, 2018 at 8:28 am

    Hi,
    I just finished baking your zucchini, apple, walnut cake yesterday and my family loves it as do I. Now I have my eyes set on making this chocolate sour cream doughnut one. Looks wonderful! I was wondering if you could share how you pour ganaches or other glazes over cakes? Mine never look very nice when I do it.

    Love your blog and recipes!

    Thanks,
    Deana

    • Reply
      Sue
      September 26, 2018 at 8:45 am

      That’s a great question, and if I do a video of this cake I’ll be sure to focus on that. The ganache for this cake is fluid and pourable, so I just put it in a pyrex measuring cup with a spout and kind of hover over the top and zig zag back and forth slowly until I’ve gone around the whole cake, If there are any bare spots I go over them quickly. You can also do this with a big spoon. The technique doesn’t matter quite so much with this cake because the aim is to cover as much of the cake as you can. With other cakes you might want the drizzles to be nice and even.

  • Reply
    Leslie
    September 26, 2018 at 8:25 am

    This looks incredibly moist and rich. I will have to try using oat flour in baked goods.

  • Reply
    Liz
    September 26, 2018 at 8:21 am

    I tried the apple cider doughnut cake and it was AMAZING and a huge crowd pleaser. Excited to try this chocolate one. I’d love a bundt cake version of the blueberry cake doughnut!

    • Reply
      Sue
      September 26, 2018 at 8:26 am

      Thanks Liz ~ you’re the second vote for a blueberry version!

  • Reply
    Eden | Sweet Tea and Thyme
    September 26, 2018 at 8:20 am

    Well, let me hop a flight and book a hotel because I need to come over to visit if y’all are baking this cake often! I need at least two slices.

  • Reply
    CMH
    September 26, 2018 at 8:04 am

    Should I use a Natural or Dutch process cocoa here? I have fabulous Bensdorp cocoa in the pantry but perhaps a natural cocoa would be better would be better in this recipe. I love your salad recipes. Thanks so much.

    • Reply
      Sue
      September 26, 2018 at 8:25 am

      I used a natural Sharfen Berger cocoa that I happened to have on hand, but I think really you can use either. I often use my Hershey’s Special Dark, which is a blend of the two, when I want an intense dark color. I promise I’ll get back to salads asap ;)

  • Reply
    Jennifer @ Seasons and Suppers
    September 26, 2018 at 6:56 am

    Well I for one am all for this doughnut bundt cake trend :) This one looks fabulous! Love chocolate donuts!

  • Reply
    Tricia
    September 26, 2018 at 6:43 am

    This is one gorgeous slice of deliciousness Sue! And I think I hear it calling my name :) I CANNOT wait to give this a try and hope nobody stops by for a few days – haha. Mine, all mine!!!

  • Reply
    R
    September 26, 2018 at 4:31 am

    Blueberry Glaze for number 4? This one is definitely going to be my go-to for brunches!

    • Reply
      Sue
      September 26, 2018 at 7:30 am

      I’m writing it down, that sure would be pretty :)

  • Reply
    angiesrecipes
    September 26, 2018 at 3:40 am

    It looks incredible! How did you finish all the baked goods? Do you need help :-)))

    • Reply
      Sue
      September 26, 2018 at 7:31 am

      Don’t ask, Angie….don’t ask.

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