Travel back in time with this fudgy old fashioned gluten-free chocolate bundt cake, just like Gramma used to make. The secret to the best, supremely moist homemade cake? My recipe uses a trifecta of sour cream, pudding mix, and oil, working together for that vintage crumb you remember. One bowl, melty chocolate throughout, covered pooling chocolate glaze drips.

the inside of the cake being shown.
One bowl and an easy 5 minute prep is all that stands in your way of the world’s best gluten-free chocolate bundt cake with drippy gobs of chocolatey glaze.

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Fudgy Gluten Free Chocolate Bundt Cake with Sour Cream

My double chocolate gluten-free bundt cake not only looks swoon-worthy, but has a texture that doesn’t disappoint. After developing loads and loads of gluten-free cake recipes I plenty of easy, fail-proof tricks to take a GF cake crumb from gritty, crumbly, and dry to soft, moist, and divine.

To make my homemade GF chocolate bundt cake I turned to a recipe that was already a smashing success, (copycat) gluten-free nothing bundt cake. When experimenting with this recipe and the chocolate lover’s version, I wanted the same quintessential dense, moist, fudgy crumb with chewy edges.

A combination of sour cream and oil coats the GF starches to eliminate any potential grittiness. However, avoiding a thick and gummy texture meant reducing the amount of sour cream and oil, while increasing the flour slightly. This left open and moist nooks and crannies, instead of a condensed and unpleasing crumb.

Adding pudding mix to the cake batter acts as dehydrated moisture. I used a trick from my moist, yet fluffy gluten-free chocolate cake recipe – adding hot water to the batter. It activates the chocolate for a deeper flavor and as the cake bakes it releases a nice steamy crumb.

I have made this bundt cake at least a dozen times now! I get compliments every single time I make it. Everyone is in disbelief when I tell them it’s gluten free!

—Colleen
a slice of bundt cake being pulled for a platter.
Using mini chocolate chips in the cake batter adds a nice fudgy touch throughout without having to worry about all the baking chips sinking to the bottom.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Simple dump and mix batter

I like to keep my steps as streamlined as possible without sacrificing taste or texture. Instead of blending dry and liquid ingredients separately, add the gluten free flour, sugar, chocolate pudding mix, sugar, cocoa powder, baking powder, baking soda, and salt to the bowl. Combine on low speed and then add in the eggs, sour cream, oil, and vanilla.

all the ingredients in a large mixing bowl.

Hot water magic

After that mixture comes together, I know what you will be thinking. Huh, this is pretty thick. Don’t worry, stay the course! Add in the very hot water slowly and mix to combine. This helps activate the pudding mix, cocoa powder, and relaxes gritty GF starches to soften.

hot water being poured into the cake batter.

More chocolate, why not?

The cake batter will still be pretty thick. Bundt cake batters are thicker, more like a pound cake. If you add more liquid to loosen it, the cake will take much longer to bake and you will end up with a very dense, gummy crumb.

Before you spread the batter in a bundt pan, stir in the mini chocolate chips. These do a better job of staying suspended in the cake as it bakes and the chocolate melts in to make the texture even fudgier.

Spread in a greased 12-cup bundt cake pan and bake in a 350℉ oven for about 55 minutes.

mini chocolate chips being stirred in.

A chocolate bundt has a long baking time, but gluten-free recipes need even longer to make sure all the excess moisture has evaporated. Looks can be deceiving because bundt cake pans are very deep. The top will look set and finished before it’s baked thorough. I highly recommend using bundt cake tester to reach the middle of the cake.

chocolate glaze on the bundt cake.
Don’t be shy with the chocolate frosting! There’s nothing wrong with sneaking a few swipes of chocolate dripping down.

My Favorite Chocolate Glaze

After the cake has cooled completely we literally need the icing on the cake. Therefore, I created an equally fudgy and delicious frosting to compliment the cake. Using a mixture of cocoa powder and butter creates a bittersweet chocolate taste perfectly sweetened with powdered sugar.

In a small saucepan over medium heat, combine the butter, water, and 3/4 cup cocoa powder until smooth. Remove from the heat and whisk in a teaspoon vanilla extract, followed by the powdered sugar until a smooth, thick icing forms.

Adding a couple tablespoons sour cream gives in a nice tangy finish and smooths the glaze into a pourable, yet thick, consistency.

a slice of chocolate cake on a white plate with milk in the background.
This is the perfect celebration cake. Throw on birthday candles, but seriously, haven’t all your dreams come true with this decadent slice?

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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

a slice of bundt cake being pulled for a platter.
4.64 stars (11 ratings)

My Uber-Moist Gluten-Free Chocolate Bundt Cake Recipe

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 12
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Travel back in time with this fudgy old fashioned gluten-free chocolate bundt cake, just like Gramma used to make. The secret to the best, supremely moist homemade cake? My recipe uses a trifecta of sour cream, pudding mix, and oil, working together for that vintage crumb you remember. One bowl, melty chocolate throughout, covered pooling chocolate glaze drips.
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Ingredients
 

Bundt Cake

Chocolate Glaze

Equipment

Instructions
 

  • Preheat the oven to 350°F. Grease a nonstick 12-cup bundt cake pan and set aside.
  • In a large mixing bowl combine flour, unsweetened cocoa, sugar, pudding mix, baking powder, baking soda, and salt. Mix on low to combine.
    2 cups gluten free all purpose flour, 1 ½ cups granulated sugar, ½ cup unsweetened cocoa powder, 3.4 ounce dry instant chocolate pudding mix, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
  • Add the eggs, sour cream, oil, and vanilla extract. Mix on low speed until all the ingredients are combined. The batter will be very thick.
    3 large eggs, ¾ cup sour cream, ⅓ cup oil, 1 teaspoon vanilla extract
  • Gradually pour in the hot water while continuing to mix. Increase speed to medium and beat for 1 minute. The mixture will be the consistency of brownie batter. Mix in chocolate chips on low speed.
    ⅓ cup hot water, 1 cup miniature semi-sweet chocolate chips
  • Spread evenly in the prepared bundt cake pan. Bake on the middle rack for 55-60 minutes, or until a long cake tester comes out clean.
  • Cool on wire rack for 10 minutes before inverting out of the pan and cool for at least 1 hour before frosting.

Chocolate Glaze

  • In a small saucepan over medium heat, combine the cocoa powder, butter, and water until the butter is melted and mixture is smooth.
    ½ cup unsweetened cocoa powder, ¼ cup water, ¼ cup butter
  • Remove from the heat and whisk in the vanilla extract, followed by the powdered sugar, 1 cup at a time. Whisk vigorously until a smooth, thick icing forms and no lumps remain. Add sour cream and whisk to combine.
    ½ teaspoon vanilla extract, 2 cups powdered sugar, 2 tablespoons sour cream
  • Transfer the cake to a cake platter and pour the frosting over the top. Extra frosting can go in the middle of the cake to serve with slices.

Notes

Expert Baking Tips
  1. This recipe makes a lot of cake batter. Be sure to use a 12-cup bundt pan. If you are not sure of the capacity of yours, fill it with water first. The batter should not reach more than two-thirds up.
  2. Results of the cake will vary, depending on the brand of GF all-purpose flour used. This recipe was tested with Cup4Cup gluten-free flour, which I highly recommend.
  3. Since bundt pans are very deep, I recommend using a cake tester to reach the middle of the cake. Also test not only in the middle, but towards the center hole.
  4. If your bundt pan is older, or does not have a good nonstick surface, grease it liberally with butter or vegetable shortening, then sprinkle with gluten-free flour or sugar. Tap out the excess before filling.
Storing / Freezing
Store leftovers, well covered, at room temperature up to two days. Gluten-free baking recipes tend to have a shorter shelf-life since the flour doesn’t absorb moisture as readily. Therefore, I recommend freezing any leftovers not consumed in a day or two.
To freeze the entire cake after frosting, place it on a baking sheet and freeze until the frosting is solid and hard to the touch. Then securely wrap the cake in several layers of plastic wrap, again in foil, and freeze up to 3 months.
Freeze leftover cake slices by wrapping in plastic wrap first. Transfer slices to a ziplock freezer bag. Thaw overnight in the refrigerator before enjoying.
 
Recipe adapted from Gluten-Free Nothing Bundt Cake 
 
Calories: 530kcal, Carbohydrates: 82g, Protein: 7g, Fat: 22g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 58mg, Sodium: 299mg, Potassium: 326mg, Fiber: 7g, Sugar: 58g, Vitamin A: 241IU, Vitamin C: 0.1mg, Calcium: 81mg, Iron: 3mg
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