This chocolate chip bundt cake with sour cream is a rich chocolate dessert that looks beautiful on a serving plate but is surprisingly simple to make. Sour cream gives the cake a moist, tender crumb, hot coffee deepens the chocolate flavor, and dark chocolate chips add extra richness throughout the batter and over the top. The result is a soft, chocolatey bundt cake with a glossy finish and plenty of chocolate in every slice.

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If you need a dependable chocolate dessert for birthdays, holidays, potlucks, or weekend baking, this bundt cake delivers deep flavor, easy preparation, and an impressive presentation.

Important Ingredients To Make Chocolate Chip Bundt Cake with Sour Cream and Coffee

• All-purpose flour gives the bundt cake structure so it holds its shape well after baking.
• Unsweetened cocoa powder gives the cake its deep chocolate base.
• Baking soda helps the cake rise and keeps the crumb soft.
• Eggs bind the batter and support the cake’s texture.
• Buttermilk adds moisture and keeps the flavor balanced.
• Vegetable oil helps the cake stay moist for days.
• Sour cream or plain yogurt gives the crumb a tender, rich texture.
• Vanilla extract rounds out the chocolate flavor.
• Hot coffee helps bloom the cocoa and deepen the chocolate taste.
• Dark chocolate chips or finely chopped dark chocolate add extra pockets of chocolate and more richness to the cake.
• Heavy cream for glaze

See recipe card more details and for quantities.

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If you’re in a chocolate or coffee mood, pair this cake with espresso cupcakes, mini round tiramisu cakes, or a warm molten lava cake for another rich dessert idea. For parties, holidays, or potlucks, you can also browse these dessert recipes for a crowd.

Instructions

1. Preheat the oven

Set the oven to 347°F (175°C).

2. Prepare the bundt pan

Grease the bundt pan thoroughly with butter, oil, or baking spray, making sure to reach all the curves. Dust lightly with flour or cocoa powder, then tap out the excess.

3. Mix the dry ingredients

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until evenly combined.

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4. Mix the wet ingredients

In another bowl, whisk the eggs, buttermilk, vegetable oil, sour cream, and vanilla until smooth.

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5. Combine the cake batter

Pour the wet mixture into the dry ingredients and mix until just combined. Slowly add the hot coffee while stirring. The batter will look thin, but that is normal and helps create a very moist chocolate bundt cake.

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6. Add Chocolate Chips

Add the chocolate chips and stir gently until they are combined into the batter.

This step gives the cake small pockets of melted chocolate, which makes each slice richer and more indulgent.

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7. Bake

Pour the cake batter into the prepared bundt pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

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8. Cool

Let the cake cool in the pan for 15 to 20 minutes. Carefully invert it onto a wire rack or cooling rack and allow it to cool completely before adding the glaze.

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9. Make the glaze

Place the chocolate, cream, glucose or honey, and butter in a microwave-safe bowl.

Microwave in 20–30 second intervals, stirring each time, until the chocolate melts and the glaze becomes smooth and glossy.

Let the glaze sit for 5–10 minutes so it thickens slightly but is still easy to pour.

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10. Glaze the cake

Place the cooled cake on a serving plate or put the wire rack over a tray. Pour the chocolate glaze slowly over the top, starting in the center and letting it flow naturally down the sides.

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11. Sprinkle the chocolate chips on top

While the glaze is still soft, sprinkle the remaining mini chocolate chips or regular chocolate chips over the top. This gives the bundt cake its chocolate chip finish and helps the chips stick before the glaze sets.

The extra chocolate chips add texture, visual appeal, and even more chocolate in every bite.

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Storage

• Room temperature: store in an airtight container for 2 to 3 days
• Refrigerator: store for up to 5 days and bring to room temperature before serving
• Freezer: wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months

Like many chocolate cakes, this sour cream bundt cake often tastes even better the next day once the flavor has had time to settle.

Why This Recipe Works

This chocolate chip bundt cake with sour cream works because each ingredient supports the texture and flavor of the cake. Sour cream keeps the crumb moist and tender, oil helps the cake stay soft, cocoa powder builds the chocolate base, and hot coffee strengthens the chocolate flavor. The glaze adds shine and richness, while the chocolate chips inside and on top make the cake feel extra indulgent without making the process difficult.