Double Chocolate Bundt Cake

If you love chocolate, this cake is going to be your new favorite. It’s rich, super moist, and covered in the most luscious chocolate glaze that drips down every side just perfectly. The sour cream keeps it soft and tender, while the cocoa and butter give it that deep, homemade chocolate flavor we all crave. I like to finish mine with a handful of mini chocolate chips on top — because honestly, can you ever have too much chocolate? This one’s simple to make, beautiful to serve, and guaranteed to make any day feel a little more special.

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Double Chocolate Bundt Cake Recipe

Prep: 20-30 min | Bake: 55 min | Total: 1.25 hours

Yields 10-12 servings

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Ingredients

Cake

• 1 1/2 cups white sugar

• 1/2 cup light brown sugar

• 1 cup unsalted butter, melted and at room temperature

• 3 eggs, at room temperature

• 1 cup sour cream

• 1 teaspoon vanilla bean paste or extract

• 2 3/4 cups flour

• 1/4 cup cocoa powder

• 1 teaspoon salt

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 cup milk

Chocolate Glaze

• 3/4 cup heavy whipping cream

• 1 1/2 cups chocolate chips

Instructions

1. Prep the Oven and Pan
   Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan (10-cup capacity), making sure to coat all the grooves well so the cake releases cleanly.

2. Mix the Wet Ingredients
   In a large mixing bowl, whisk together the white and brown sugars with the melted butter until smooth and glossy. Add the eggs one at a time, whisking well after each addition. Stir in the sour cream and vanilla until fully combined.

3. Combine the Dry Ingredients
   In a separate bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda.

4. Mix the Batter
   Add the dry ingredients to the wet ingredients in two additions, alternating with the milk. Begin and end with the dry mixture. Stir gently until the batter is smooth and just combined — do not overmix.

5. Bake
   Pour the batter into your prepared Bundt pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay). Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

6. Make the Chocolate Glaze
   While the cake cools, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heat-safe bowl. Let sit for 2–3 minutes, then stir until smooth and glossy. Allow to cool slightly to thicken before glazing.

7. Glaze and Serve
   Pour or drizzle the glaze evenly over the cooled Bundt cake, letting it drip down the sides. If desired, sprinkle mini chocolate chips on top of the glaze for decoration and extra texture. Allow the glaze to set for at least 15 minutes before slicing. Enjoy a rich, moist slice of Double Chocolate Bundt Cake with a cup of coffee or cold milk!

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