Chocolate Sour Cream Cake, Chocolate Frosting & Whipped Buttercream
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Cook time: 
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Serves: smaller 6-cup sized bundt cake (8-12 depending how you slice)
Chocolate Sour Cream Bundt cake gets made-over into a bewitching cauldron, perfect for Halloween or any ghostly occasion, decorate at your own risk.
What to get:
The Chocolate Cake:
  • 1 and ¾ cup flour
  • 1 cup baking sugar
  • ¾ cup light brown sugar
  • 1 and ½ tsp baking soda
  • 1 tsp salt
  • ¾ cup unsweetened cocoa powder (Dutch style)
  • ⅔ cup unsalted butter (room temp)
  • 1 % ¼ cup sour cream ( I use Daisy Light)
  • ¼ cup milk ( I use nonfat)
  • 2 eggs (room temp)
  • 1, 3.9 oz box Instant Chocolate Pudding Mix
  • 1 tsp vanilla extract
Fudge Ganache-style Frosting:
  • 4T butter (room temp)
  • ⅓ cup unsweetened cocoa (Dutch processed)
  • 1 & ⅓ cup powdered sugar, sifted
  • 3T milk (I used no-fat)
  • ½ tsp vanilla extract
Vanilla Whipped Cream (for decorating cauldron):
  • 3 sticks of unsalted butter (must be at room temp!)
  • 4 cups powdered sugar, sifted
  • ½ tsp vanilla extract
  • *green food coloring, or ther color (optional)
Optional decor:
  • food coloring (green in this case)
  • miniature marshmallows (for cauldron bubbles)
  • candy corns (for flames at bottom of cauldron)
  • Large pretzel rods (for cauldron spoon handle & wood logs under cauldron)
  • Edible iridescent sprinkle glitter
  • Halloween mix sprinkles (red white and black)
What to do:
Make the Bundt Cake:
  1. Preheat oven to 350 degrees.
  2. Prepare a bundt cake pan (i used a smaller, 6-cup bundt pan), with butter or shortening and then dusting with flour, set aside.
  3. In a bowl of an electric stand mixer combine all dry cake ingredients (flour, sugars, soda, salt, cocoa) whisking together.
  4. To the dry mix add softened butter, eggs, sour cream, vanilla, blending on medium-low speed.
  5. Gradually add milk and scrape sides of batter (cake batter will be think).
  6. Beat in mixer on medium for about 3 minutes and batter is glossy.
  7. Pour into prepared bundt pan, to ¾ full, tapping pan on counter to release bubbles & even batter.
  8. Bake at 350 degrees for 50-1 hour, checking with toothpick after 40 mins and watching until toothpick inserted comes out clean.
  9. Let cake cool in pan for 10 minutes on wire rack, then invert onto a flat pan or plate and transfer to cooling rack to let cake cool about 20 min before frosting.
Make Chocolate Frosting:
  1. On stove in a small pan on low, melt butter and add cocoa powder, stirring to combine until bubbles form, then remove from heat.
  2. Pour warm butter mix into a mixing bowl (scraping all from pan with a spatula), letting mix cool to room temp.
  3. Add powdered sugar and milk into mix alternating gradually, about ⅓ sugar then a tablespoon milk at a time, mixing after each addition vigorously with a spoon to combine, until mix is glossy and smooth (no lumps should be present).
  4. *if too thick, gently heat mix in microwave for only a few seconds.
  5. Place cooled bundt cake onto parchment or wax paper covered surface and drizzle with ample chocolate frosting, add sprinkles if desired, and let air dry ~10 mins (I did not use whole amount nor completely cover my cake, but you can).
Make Vanilla Whipped Frosting (for decor):
  1. In bowl of an electric stand mixer, add the 3 sticks of softened butter and blend on medium-high for a couple of minutes until creamy.
  2. Add sifted powdered sugar 1 cup at a time and continue beating, but reduce to medium (stopping to scrape down sides of bowl after each cup addition and increasing speed to high for a few seconds returning to medium speed, to get 'fluff').
  3. Continue to beat mix on medium for additional 2 mins and add vanilla.
  4. Transfer frosting to fridge to cool for a coule of minutes before decorating.
Decorate Cake into a Witch's Cauldron!:
  1. Transfer chocolate drizzled cake with spatula to a plate for decorating/serving.
  2. Combine desired amount of frosting in small bowl with food coloring of choice, (I used 3 drops of green for a light green foaming cauldron).
  3. Fill a pastry piping bag with colored frosting (I used a wide #12 piping tip to quickly make cauldron bubbles around edge of cake, in a top ring).
  4. Spoon some of the colored frosting into center and level below top edge f cake like the inside of a cauldron, pipping circular 'bubbles' over top.
  5. Using about a handful of mini marshmallows, place several in center of cauldron and several others on edges as white accent bubbles (will stick to frosting).
  6. Place sprinkles and accent as desired in center of cauldron.
  7. Take the larger pretzel 'rods' and snap end to make a 6 inch piece.
  8. Use as spoon handle and place broken end gently inside edge of the cauldron (to look like it is in the pot for stirring).
  9. At base of cake, right above plate, make the flames & wood under cauldron with 3 candy corns and two, 1" piece ends of rod pretzels.
  10. To make flames, dip backside of the candy corns in a little frosting to stick.
  11. Arrange 3 candies bunched together (pointy end of candy facing up like a flame)
  12. Stick three to cake & on each side of the group, glue a 1" end pretzel piece with frosting, to look like a log in the fire (I did three of these little fire bundles, evenly spaced around cake base, see picture in photos!).
  13. Top cauldron cake 'bubbles' with additional iridescent edible glitter or sprinkles as desired.
  14. Serve and enjoy!
This is a fantastic chocolate cake! Moist and delicious. It pairs perfectly with the chocolate fudge-style ganache and I wouldn't skip it, frosting is delicious. You can make just with the chocolate glaze for any occasion, but decorating with vanilla frosting into a witch's cauldron.
Recipe by the dinnervine at