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
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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

Equipment

  • standard 10 cup bundt pan

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

  • 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 theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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80 Comments

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  • 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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