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 the Great Island kitchen, 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 ๐ ย 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 :
- Apple Cider Doughnut Cake
- Glazed Old Fashioned Buttermilk Doughnut Bundt Cake
- Pumpkin Doughnut Cake
- Jelly Doughnut Bundt Cake
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?
Iโve 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 youโre interested, itโs super easy to make it yourself. See my post about How to Make Oat Flour for all the details!
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.)
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.
Chocolate Sour Cream Doughnut Bundt Cake
Equipment
- standard 10-12 cup bundt pan
Ingredients
dry ingredients
- 1 2/3 cups all purpose flour
- 1/3 cup cocoa powder
- 1 1/2 cups oat flour
- 1 1/2 cups granulated sugar
- 1 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.
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. ย You can even fold regular chocolate chips into the batter for a more ‘chocolatey’ cake.
Sue this bundt cake sounds and looks amazing !! You are killing it with these recipes !! Canโt wait to try it and Pinning !!
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 ๐
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 ๐
Thanks Tara, I think this is something the whole family can agree on for sure ๐
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.
Thanks so much Jean, I love to hear that. These cakes are perfect for fall festivals, I’m jealous!
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!
Haha, it has a nice ring to it, doesn’t it? Bundt cakes are a little bit retro, but due for a comeback!
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.
Pinning, This looks incredible Sue.
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.
I use buttermilk all the time in baking, but sour cream more rarely, and I love the result!
This is a cake that I don’t think I could stop at just one slice! YUMMMMM
the story of my life…;)
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.
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.
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.