Can you freeze bundt cake?

Yes, bundt cakes freeze very well. Make sure your bundt cake has cooled completely before wrapping it tightly in plastic wrap and placing it in the freezer for up to a month. To thaw, let the wrapped bundt cake sit on the counter at room temperature overnight.

Can I use cake flour for bundt cake?

Yes! Cake flour is a more delicate flour with a lower protein content that creates a fine texture and tender crumb. You can use cake flour to make any cake, but all-purpose flour will work just fine too!

How do you cool a bundt cake?

Bundt cake should cool for about 20-30 minutes before it’s removed from the bundt pan.

How do you keep your bundt cake from sticking?

Generously grease the bundt pan with cooking spray, oil or melted butter. Then dust with flour, cocoa powder or granulated sugar so the cake batter doesn’t stick to the pan.

When should you glaze your bundt cake?

Wait until your cake is cool to the touch to add the glaze. If you glaze a warm bundt cake, the glaze will likely run off the cake.

Chocolate Sour Cream Bundt Cake With Glaze

chocolate bundt cake

A slice of chocolate cake with chocolate glaze on a plate with a fork.

Print Recipe

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5 from 1 review

You’re going to love this easy, moist chocolate bundt cake recipe made with sour cream, cocoa powder and topped with a rich chocolate glaze. Perfect every time!

Author: Marley
Prep Time: 15
Cook Time: 25
Total Time: 40
Yield: 8 1x
Category: Dessert
Method: Bake
Cuisine: American

Ingredients

Units Scale

Bundt Cake:

1 large egg
1/2 cup salted butter, melted
1/4 cup sour cream or plain greek yogurt
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup flour, spooned and leveled
3 tablespoons cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup water

Glaze:

3/4 cup dark chocolate chunks
1/2 cup half and half or heavy cream
1/4 cup peanut butter
1/2 cup powdered sugar, sifted
1/4 teaspoon vanilla extract
1/8 teaspoon salt

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Instructions

Add the egg, melted butter, greek yogurt or sour cream, granulated sugar and vanilla to a bowl. Use a whisk to mix the ingredients together until slightly frothy.
Spoon and level your flour and add to the wet ingredients followed by the cocoa powder, baking soda and salt. Whisk to partially combine.
Add the water and stir to combine. Use a rubber spatula to scrape down the sides of the bowl. Do not over-mix.
Grease a bundt pan with cooking spray and dust with cocoa powder. Pour the chocolate cake batter into the prepared pan.
Bake at 350F for 20-24 minutes or until a toothpick or knife inserted into the cake comes out clean or with little crumbs. Let the cake cool in the bundt pan for 20-30 minutes before removing it. Let the cake finish cooling before you add the glaze.
To make the glaze, add all of the ingredients to a heat-safe bowl and use the double boiler method to melt the chocolate. The simmering water should not touch the bottom of your bowl. Gently stir the ingredients until they are fully combined. Remove from heat and use a small whisk to give the glaze a final stir. Glaze will thicken as it sits.
Once the glaze is thickened to your liking, pour it over the cooled bundt cake and let it drip down the sides.

Find it online: https://bakedabundance.com/chocolate-bundt-cake/