You know how there are some recipes you go back to again and again, simply because you haven’t found a better one? Well, this chocolate bundt cake recipe is one of those for me. It was one of the first recipes that I shared on Foolproof Living when I first started blogging.

Since then, I have made it so many times and received so many compliments each time I shared it with people, that I decided to update it with new photographs, notes, and more of a “Christmas look”.
First thing you need to know – and you can take my word for it – this cake is actually very easy to make. As long as you have a 10-cup bundt pan, you are good to go. You do not need to have a fancy mixer or any other baking equipment to make it.
Basically, you mix wet ingredients with dry ingredients, pour it into a bundt pan, and bake it. It is that easy. I am telling you this because last week as I was photographing it, I posted a picture of it on Instagram with a note saying, “This is a simple chocolate cake dressed up for Christmas.” Then, a couple of good friends joked about it, as they were skeptical of my definition of “simple”.But seriously, it may look fancy but it is really easy to make.

Secondly, I know some of you might be nervous about getting cakes out of a bundt pan in one piece. Believe me, I feel you. However, please know that as long as you generously butter and flour the pan, and wait for the cake to cool down to room temperature (or to a level where you can comfortably hold the pan with your hands without burning yourself), you are good to go.
Oh, and also – you need to have a good recipe. But no worries, this chocolate bundt cake recipe is 100% foolproof.

How to make a chocolate cake from scratch
The recipe for chocolate bundt cake has 3 folds.
First, you prep the batter: To do so, you start by melting some butter with cocoa powder and water. This is the “chocolate” part of the recipe. I recommend doing this at the very beginning as you’ll need it to cool down while you are getting the other ingredients.
While it is cooling down, mix together sour cream and vanilla and set them aside. Sour cream is crucial for this chocolate bundt cake to be moist.
In a large bowl (this would be the bowl you will mix everything so pick one accordingly), whisk together the dry ingredients: flour, sugar, and baking soda.
Second, pour in the now-cooled cocoa-butter mixture into the dry ingredients and gently fold it in in two batches. Whisk in the eggs one at a time and mix until fully incorporated.
Third, oil and flour a 10-cup bundt cake pan generously. Pour in the batter into the bundt pan.

How long does it take to bake a chocolate cake
This easy chocolate bundt cake recipe takes between 40-45 minutes to bake at a preheated 350 degree oven. However, I recommend testing the doneness by doing the toothpick test to make sure that it is fully baked.
How long to let cake cool in the bundt pan
It is imperative that you let the cake cool for at least 30 minutes for it to come out of the bundt pan in one piece. In my experiments, I found that 30 minutes is usually enough, but if you have time and don’t mind waiting, I recommend letting it fully cool to room temperature before inverting it onto a plate.
A Word on using dutch-processed cocoa powder
I wanted to take a moment here and mention the importance of using Dutch processed cocoa powder in this recipe. If you are a regular baker you probably know that it is NOT the same thing with regular cocoa powder. As a matter of fact, if you substitute Dutch-processed version with regular cocoa powder, this sour cream chocolate cake will have a very tart and acidic taste.
Luckily, nowadays most supermarkets sell Dutch-processed cocoa powder. If you can’t find it, you can also order it online. This is the brand (affiliate link) I used in my chocolate bundt cake recipe here.

How to make chocolate glaze for bundt cake
The last step in this recipe is making the chocolate glaze and all the fun decorations on top.
The chocolate glaze I used in this recipe is the one that I use every time I need to glaze anything with chocolate. It is made by melting baking chocolate with honey by pouring hot (boiling) heavy cream and whisking until smooth.
You can certainly make it with granulated sugar only, but I highly recommend using honey as well as I think it adds another layer of flavor to the whole recipe.
This sauce is somewhat thick, but if you want a thinner (more pourable) chocolate glaze for this bundt cake, simply increase the amount of heavy cream you use in the recipe until it reaches the consistency you want.

How to decorate a chocolate bundt cake
Last but not least, since it is December, for the this updated version, I wanted to dress it up appropriately for the season and turn it into Christmas bundt cake recipe that you can easily make in your own kitchen.
To decorate it, I made sugared cranberries that I found in Food Network Magazine. Then I placed them on my bundt cake after I smothered it with chocolate. To finish it off, I sprinkled it with pistachios and some baby basil leaves (though basil leaves for more for the photos).
While it ended up being perfectly dressed for the season, certainly one that you can add in your Christmas bundt cake recipes collection, you can easily decorate it with anything you have on hand.
Alternatively, you can use fresh berries, sliced oranges, or go all chocolate and top it off with mint chocolate. Seriously, use your imagination, sky is the limit.

How long does bundt cake last
This cake will last for up to 2 days on the kitchen counter as long as it is kept in an airtight container. I use a cake stand with a glass lid to cover it, similar to this one (affiliate link).
Can I freeze this chocolate bundt cake
You can freeze this bundt cake after it is fully cooled down to room temperature. If you decide to do so, I recommend:
- Placing the leftover slices in an airtight container and freezing them in it. With that being said, if you want you can freeze the whole bundt cake. If you decide to do so, be sure to wrap it tightly with stretch film to prevent freezer burn.
- Making the glaze right before serving it. In other words, I do not recommend freezing it with the chocolate glaze.
Whether you make it for the holiday season like I did or for a fun birthday party gathering, this easy chocolate bundt cake recipe is guaranteed to impress.
If You Liked This Simple Chocolate Bundt Cake Recipe, You Might Also Like
- Chocolate Peanut Butter Globs
- Flourless Chocolate Cupcakes
- Nutella Sandwich Cookies
- Really Good Chocolate Chip Cookies with Sea Salt
- Chocolate Almond Bark
- Almond Flour Chocolate Cake
- Vegan Chocolate Hazelnut Cake with Whipped Ganache – From Vanilla and Bean
- One-Bowl Teff Chocolate Cake with Peanut Butter Frosting – From Bojon Gourmet
The Ultimate Chocolate Bundt Cake
Ingredients
For The Cake:
- 1 cup unsalted butter (8 ounces)
- 1/3 cup Dutch-processed cacao powder (1 ounce )
- 1 teaspoon kosher salt
- 1 cup water (250 ml)
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all purpose flour (10 ounces)
- 1 3/4 cups granulated sugar (12.25 ounces)
- 1 teaspoon baking soda
- 2 large eggs at room temperature
For The Chocolate Glaze
- 4 ounces bitter sweet chocolate 60% cocoa- cut into small pieces
- 1 tablespoon honey
- 1/2 cup heavy cream
- 1 tablespoon granulated sugar
- 3 tablespoons pistachios chopped coarsely
For The Sugared Cranberries (optional):
- 1/2 cup water
- 1/2 + 1/2 cup sugar divided
- 1 1/2 cups fresh cranberries washed
Instructions
- Position a rack in the center of your oven and pre-heat it to 350°F. Butter and flour a 10-inch Bundt pan.
- To make the batter: Combine butter, cacao powder, salt, and water in a saucepan, and heat it over medium heat. Cook, stirring frequently, until the butter is completely melted. Remove it from the heat, and let it cool for 15-20 minutes.
- In a small bowl whisk sour cream and vanilla until combined. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, and baking soda.
- Pour in the now-cooled cacao powder and butter mixture into the dry ingredients in two batches, and whisk until they are all blended.
- Whisk in the eggs one by one making sure that they are fully incorporated into the mixture. Add in the sour cream and vanilla extract mixture. Whisk until smooth.
- Pour the batter into the prepared bundt pan. Bake it for 40 to 45 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the Bundt pan for half an hour before flipping it onto a cake platter.
- To make the glaze: Place chocolate and honey in a bowl. Set aside.
- Put the heavy cream and sugar in a small saucepan and heat it over medium heat until sugar is fully dissolved. Pour the warm cream and sugar mixture onto the chocolate and honey mixture and stir it until smooth and silky.
- Generously spoon the chocolate glaze over the cake.
- To make the sugared cranberries: Place 1/2 cup sugar and water in a small saucepan and bring it to a boil. Pour the mixture over the cranberries. Allow it to cool for an hour and drain. Sprinkle 1/2 cup sugar on to a baking sheet. Roll the cranberries in sugar and let them dry for 4 hours.
- To decorate the cake for this Christmas Edition: Decorate the top of the cake with sugared cranberries and sprinkle it with pistachios (or other nuts).
Notes
Nutrition
Did you make this recipe?
Tag @foolproofliving on Instagram and hashtag it #foolproofeatsThe recipe for the chocolate bundt cake is adapted from Bi-Rite Market’s Eat Good Food cookbook.
Thalia @ butter and brioche
This bundt cake looks INCREDIBLE.. and so beautifully captured too. Pinned!
Aysegul Sanford
Hi Thalia,
Thank you so much for your kind comments. I really appreciate it.
Katie
This cake is absolutely gorgeous! Amazing job with the styling and the lighting.
Aysegul Sanford
Thank you Katie. I love your photography and hearing this from you makes me very happy.
Cheers!
Claudia @ Homemade-with love
What a beautiful cake!! It looks so incredible and also the pictures are absolutely stunning! Can’t stop looking at it.
Aysegul Sanford
Thank you Claudia. It tastes just as delicious. 🙂
Selena
I wanted a chocolate cake for Valentine’s Day and knew this would be perfect and oh was it! I substituted coffee for the water and one tablespoon of vanilla for the teaspoon. I added 2 teaspoons of cinnamon and one quarter teaspoon of cayenne pepper. Huge hit! Alone, or with some additions, this is an amazing recipe. Mahalo for sharing
Aysegul Sanford
Hi Selena,
This is music to my ears. I am thrilled to hear that you liked it.
It is a favorite recipe in our house as well.
Thanks for coming by and trying one of my recipes.
Cheers!
Morgan @ Host the Toast
Saw this on Pinterest and had to come to comment. This looks absolutely decadent and so beautiful. Your photography and food styling is breathtaking.
Aysegul Sanford
Thank you so much Morgan. I really appreciate your kind words.
Ksenia @ At the Immigrant's Table
So clearly, I don’t think I need to say this is an absolutely mouth-watering cake. HOWEVER, what I must say is a huge THANK YOU for posting a link to your old version of this cake. It’s incredibly humbling and comforting for someone like me, who finds herself frustrated with her picture taking every day, to see how far someone as skilled as you has come in only a year and a half. It’s really re-assuring, so don’t be embarrassed to have it up! Thanks for sharing.
Aysegul Sanford
Thank you so much Ksenia. I am literally blushing here reading this.
I really appreciate your lovely comments.
🙂
Courtney
This cake is simply gorgeous! I love that you live in the Virgin Isles and are still able to blog and create recipes 🙂 I’m originally from Hawaii and was always worried if I moved back that it might be too difficult to blog because of the lack of goods that get shipped here. Thank you for being an inspiration!
Jane
This is on my list for Christmas this yr! May I ask, is the Dutch cocoa hard to find? And, what are the little green leaves you used to decorate with? Can’t wait to try it!
Aysegul Sanford
Hi Jane,
I am so glad you liked this cake.
I am not sure where you are living, but Dutch cocoa is not hard to find. If you can’t find it in a supermarket, I’d suggest you order it online. At least, that is what I do. Amazon sells it from several different vendors.
The leaves are baby basil leaves (a kind that grows on the island we live on). I put them there to create contrast for the picture to look good. If you want to do the same, you can also use small mint leaves.
Let me know if you have any other questions.
Happy holidays to you and to your family.
All the best..
Kate
Hi, Ice! I just wanted to say that I made this bundt cake for Christmas dinner last night and it blew away my whole family! I loved making this cake and the presentation is just gorgeous. Thank you so much for sharing your recipe–this is definitely a dessert I want to keep.
Aysegul Sanford
Hi Kate, I am so happy to hear that your family loved it. It is my husband’s favorite too.
Thank you for letting me know. Happy holidays from the sunny Caribbean..
Colleen
Wow! What a delicious AND spectacular looking cake. It’s very moist with a rich, dark chocolate flavor. Oddly enough, it’s not too sweet as many cakes can be. My daughter Kate made it for our Christmas dessert, and it was a hit. Thank you for sharing this recipe.
Aysegul Sanford
Hi Colleen, I am so glad you liked it. I, too, love the fact that it is not overly sweet and moist.
🙂 Happy holidays to you and to your family. Thank you so much for letting me know.
Megan
Wow!! This looks amazing! Hope you had a wonderful holiday, miss you guys!
Love,
Meggy
Aysegul Sanford
Awww thank you Megan. I miss you too. We are having a very warm holiday season.. 🙂
Love and Hugs from VG. Happy new year!
Mirta Porley
Beautiful cake , a true work of art greetings from Uruguay
Aysegul Sanford
Thank you Mirta.
Natalia
OMG, this looks wonderful! One of the most beautiful cake I have ever seen!
Aysegul Sanford
Oh thanks Natalia.
Eva
I’ve read the instructions two or three times and I don’t see where you used the pistachios. In the cake or in the frosting?
Aysegul Sanford
No worries Eva.. I hope it turned out well..
If you have any other questions, I am here to help. Cheers!
Michelle Harwood
Absolutely hands down the best chocolate cake ever!moist and delicious,maybe next time ill try it with the glaze lol.thanks so much foir sharing!
Aysegul Sanford
Ahh this is music to my ears Michelle. So happy to hear that you liked it. Thanks!
Gayle S Gaston
I made this for my ladies’ group, but I added homemade raspberry sauce in the center then garnished with fresh raspberries from my vines. Now I get requests for this cake every time we have a potluck!
Aysegul Sanford
Oh that homemade raspberry sauce in the center sounds amazing! I am so happy to hear that you and your friends like this recipe.
Thanks for coming by and taking the time to leave a comment, Gayle.
Cheers!
Eva
Oops, never mind. It was right at the end. I knew I’d find it if I wrote a comment :(.
Barbara
Absolutely perfect, we wanted something really special for my mother’s 92nd birthday on December 7th…. She loves chocolate! We are going to Decorated the cake just as you have suggested.. What a great present! So excited!!!!!
Aysegul Sanford
Hi Barbara,
Oh what a great idea. Happy birthday to your mom. Many more and healthy years to come.
I hope she will love this cake as much as we do.
Cheers to 92!
Anne Marie
What a beautiful cake! I’ve got the ingredients assembled and I’m planning to wow the family at Christmas with this gem. Thanks for the tip to add mint..I was wondering which edible pop of green to choose.
Aysegul Sanford
Oh great to hear that you liked it Anne. You can also use basil for this. 🙂
Happy holidays.XOXO
Anne Marie
I was thinking basil, but I prefer the flavor profile of mint, especially with the tart cranberries. I’ll let you know if it’s a hit…
Anne Marie
It was a HUGE hit!!! And so beautiful. I added a touch of espresso powder to the glaze, but otherwise followed your recipe and styling exactly. Not too sweet, but chock full of flavor. My family keeps talking about it and I’m sure I’ll be revisiting this recipe soon. Thanks!
Aysegul Sanford
I am so glad to hear that Anne Marie. It is a favorite in our house, too. Thank you SO much for letting me know. You made my day.
Cayla
Made this cake last night and I can’t wait to taste it! Thanks for sharing! Pics on Instagram @cayla_n
Aysegul Sanford
aaaand it looked amazing Cayla. Thank you so much for sharing it.
Happy new year!
Tina
Thank you for this brilliant recipe. I made this for Christmas and it came up a treat ?
Aysegul Sanford
I am so glad to hear that it worked for you Tina. Thank you so much for letting me know.
Happy new year!
Elizabeth
I found this cake via Pinterest and made it for our holiday meal. It was an absolute HIT. So lovely, and so delicious. And for those of you reading and feeling intimidated, she’s absolutely right, this cake is easy to make. You just need a bundt cake pan and the ingredients. Just take your time and you’ll end up with a wonderful cake! My new go-to holiday cake. Thank you so much!
Aysegul Sanford
Oh this is such a music to my ears. I am so glad to hear that it was a hit Elizabeth. Thank you so much for letting me know.
Happy new year!
Elizabeth
Hello Aysegul! I just wanted you to know that I will be making this cake Friday, for a *third* time. This time it will be the centerpiece, at our wedding! We love it so much. It’s always beautiful, delicious, and easy to make. 🙂 Happy holidays, from our home to yours.
Aysegul Sanford
Awww.. For your wedding?!! Congratulations.
This makes me so happy. Thanks for letting me know.
Happy holidays to you too. Cheers!
Clara
Hi. I made The cake Today but our invitation is tomorrow noon. Should I glaze tonite or tomorrow morning ?
Aysegul Sanford
Hi Clara. I would glaze tomorrow. I usually glaze it 30 minutes before serving.
I hope this helps.
Anne Marie
I’m back. During our Thanksgiving dinner my family started clamorong for this cake at Christmas, just like last year. We’ve created a tradition (your recipe and vision; my hands)! Thanks!!
Aysegul Sanford
YAY!!! I am so glad that you love this recipe. It is one of my favorite recipes as well. Thanks so much for letting me know.
Happy holidays to you and to your family Anne Marie. <3
Amber
Thank you for this amazing recipe. I made mini bundt cakes with it last year to serve at my wedding and they turned out beautifully. Now I find myself returning to this recipe again and again!
Aysegul Sanford
Yay! I am so happy to hear that you like it Amber. Thanks so much for letting me know.
Gayle S Gaston
I just found this recipe when looking for ideas to use with my raspberries. I spooned my homemade raspberry sauce into the middle of the batter and then garnished with fresh berries. My barbeque guests were very impressed and my husband is taking care of the leftovers very quickly! I am already baking another one today for a potluck this evening.
Aysegul Sanford
Hi Gayle,
Oh my! Homemade raspberry in the middle of this cake sounds DIVINE! So happy to hear that you and your guests liked it.
My husband is very good at taking care of the leftovers too. 🙂
Sending you warmest wishes. Thanks for stopping by.
Cheers!
Robin
I have baked this cake twice already. It is super moist and delicious. It’s at the top of my families request list for dessert that they like me to make for them. I was wondering if this recipe worked well for cupcakes. My granddaughter wants chocolate cupcakes for her birthday, but she wanted me to make them with this recipe as it is her favorite. Thank you
Aysegul Sanford
Hi Robin,
I am so happy to hear that you enjoyed this recipe. It is my favorite chocolate cake recipe as well.
To be quite honest, I have never tried making it as a cupcake, but most cake batters work in cupcake tins so I would assume it would work. The only thing I would caution you is the baking time as it might bake sooner that its version in the bundt pan.
I hope this helps. Thanks.
Inness Shadrick
Hi there! I have made this cake multiple times and EVERY time it turns out incredibly delicious! Thank you so much for sharing your recipe! My daughter’s 11th birthday is coming up and she wants us to make this cake, but as a two layer cake. Could you help me adapt it for two 9 inch round cake pans? She also wants to make a whipped cream frosting for the cake – would you recommend
Aysegul Sanford
Hi Inness,
So glad to hear that this cake worked for you. It is a favorite one in our house as well.
To be quite honest, I have never used this batter to make a two layer cake using two 9-inch cake pans. However, after a little search I found out that you can do that. Here is a great article about how: https://www.thekitchn.com/can-you-bake-a-bundt-pan-recipe-in-a-regular-pan-236652
In terms of a whipped cream frosting, I usually make my maple whipped cream recipe that is just the right amount of sweet.
I hope these help.
Happy birthday to your daughter and thanks for coming by and leaving a note. I really appreciate it.
Best,
Ice
Brenda
The loveliest cake for the holidays!!
Aysegul Sanford
YAY! So happy to hear that you liked it Brenda.
Ashley @ Wishes & Dishes
What a show stopper!!! This is a beauty.
Aysegul Sanford
Thanks Ashley. So happy to hear that you liked it.
Tanya Schroeder
This cake looks so rich and decadent…perfect for the holidays!
Aysegul Sanford
Can’t agree more. Thanks Tanya!
Liz
Absolutely delicious! My chocoholic family loved every bite!
Aysegul Sanford
It is so SO wonderful to hear that. Thanks for letting me know Liz.
Sommer
So so tender and delicious!!! We can’t get enough of this cake!
Aysegul Sanford
YAY! So happy to hear that you liked it Sommer. Thanks for letting me know.
Jennifer Farley
One of fhe prettiest desserts ever! Can’t wait to give it a try.
Aysegul Sanford
So glad you liked it Jennifer. Thanks for stopping by.
Erin
I love how rich and moist this is!
Aysegul Sanford
Thank you Erin. It is truly a great recipe.
Toni Dash
I loved it! Really delish!!
Aysegul Sanford
Thanks Toni!
Stephanie Manley
This cake is so moist, and the flavor of the chocolate was divine.
Aysegul Sanford
I know, right? Addition of sour cream creates magic.
Lori
This is just simply a beautiful, perfect cake. We’ll use it for entertaining our guests over the holidays!
Aysegul Sanford
Thank you Lori. I plan on doing the same thing. Thanks for stopping by.
Melissa
Made this for Christmas and it turned out perfect!! Such a fantastic cake! I decorated mine with sugared cranberries and sugared rosemary sprigs and it was just beautiful. Thank you for such a great recipe!
Aysegul Sanford
Hi Melissa,
I am so happy to hear that you liked it. It is a fan favorite in our house for sure.
Thanks for coming by and rating the recipe as well.
Cheers!
Katie
I followed your recipes for the cake and glaze, and this is hands down the best cake recipe EVER!!! This was very easy to make and was extremely moist. This will be my go-to recipe from now on. Thank you for sharing this amazing recipe ?
Aysegul Sanford
Hey Katie,
This is music to my ears. So happy to hear that you liked it.
Thanks for coming back and leaving a review.
Cheers!
Toulla
Hi there,
This cake looks amazing. I would love to make this for my daughters birthday party she’s turning 7. Any ideas or substitutes for ingredients for the kids? Just concerned if it will be be too Rich for a kids party?
Aysegul Sanford
Hi Toulla,
Happy birthday to your daughter.
Quite honestly, since I do not have children, I am not sure what kind of substitutes you are looking for. However, I know for sure that this is a rich (but moist) chocolate cake. If you are after a delicious bundt cake with a very chocolatey drizzle on top, this is a good option.
If you feel like you want something lighter, you can also try my almond flour chocolate cake. It is lighter and less sweet compared to the bundt cake.
If you go with the first (bundt) chocolate cake, I believe the bundt pan you included in your second message would work.
I hope this helps.
Cheers!
DONNA
Aysegul, it’s a better recipe than the other, congratulations on the site. No doubt my husband will love this one. thanks!
Aysegul Sanford
Thanks Donna!
OHY
The cake texture was perfect. Only thing my cake had the baking soda taste to it. 1 1/2 tsp baking soda seemed to be overpowering. Kindly advise on how I improve on that. Thanks!
Aysegul Sanford
Hi OHY,
I am sorry to hear that you felt like it was overpowering. I will retest the recipe this week and let you know.
Thanks for bringing it to my attention.
Sarah
Hi there! This has to be my most favourite chocolate cake recipe and I wanted to ask – instead of using a Bundt pan would it work with normal cake tins? I’m assuming so, but just wanted to check – thanks!
Aysegul Sanford
Hi Sarah,
Thanks for your sweet words. It is a favorite in our house as well.
I am not sure what kind of cake tin you are planning to use, but the only issue I would foresee with using a different vessel to bake is the time. The baking time might be different.
To be quite honest, I only tested this recipe in a bundt pan so it is hard for me to say it would work 100%.
I hope this helps. Thanks.
Sheila Philippsohn
Hi Aysegul, your recipes are amazing and I really appreciate them, thank you.
Can this chocolate bundt cake be made lactose free? What could we substitute for the sour cream?
I can buy lactose free cream, but am not sure exactly how I could make that into sour cream – with some lemon juice perhaps? Do you have any experience with this?
Aysegul Sanford
Hi Sheila,
Thanks for your kind words about my blog. I am happy to hear that you like my recipes.
Honestly, I have never used lactose free sour cream. Sadly, I am not familiar with lactose free cream either.
However, I am wondering how would it turn out with coconut or almond yogurt. It is hard to give you an answer without actually making the recipe with plant-based yogurt, but I think it might not be a bad place to start.
I am sorry that I wasn’t a big help.
Alice
Hello, Ice!
Thank you so much for this recipe! It’s our favorite chocolate cake of all times! But I had an issue baking it today. It sank in the middle when cooling and there is a moist layer almost without holes near the bottom. It wasn’t undercooked, even slightly overcooked as I forgot it in the oven for 5 more minutes after the tester came out clean. I’ve never faced such a problem before. I used uncommon brands of flour and butter and the dough was really runny. Do you have any ideas on what could happen? Thank you!
Aysegul Sanford
Hi Alice,
I have reached out to you via email to acquire more as to what you are experiencing as I am not clear from your explanation.
I would appreciate it if you could answer my questions so that I can help you further.
Best,
Ice
Lavinia Iswaran
Fab cake super easy and delicious. I used Yoghurt instead of sourcream and it worked well. Thank you and i have put a photo up on instagram under lavinialavan
Aysegul Sanford
Hi Lavinia,
I am so happy to hear that you liked it. This is a favorite cake in our house as well.
I looked at your IG account but I wasn’t able to see it as your account was private.
Thanks for coming by and taking the time to leave a review.
Megan Royals
Have you ever tried making a dairy free version of this recipe, and if so did it turn out well with the substitutions?
It looks beautiful!
Aysegul Sanford
Hi Megan,
Honestly, I have not tried a dairy free version of this so it is hard to say whether or not what I am about to suggest would work 100%. However, you can try substituting butter with coconut oil and sour cream and heavy cream with coconut cream. I would use the same exact amounts and adjust the recipe from there.
I am sorry that I couldn’t provide you with exact ingredients/amounts as it is hard to say without actually trying the recipe.
I hope this helps.
Cheers,
Aysegul