Almond Cream Cocoa Bundt Cake

My mother-in-law wanted a chocolate dessert for our 2026 Mother’s Day gathering. I looked thru all my tried-and-true dessert recipes but, alas, couldn’t find a great chocolate one (probably because I’m not the biggest chocolate craver)…

So, I did some research – and some reworking – to a combination of a few recipes from the past to craft a new dreamy dessert: A Chocolate Sour Cream Bundt Cake paired with Almond Cream Cheese Buttercream Frosting.

You know you’re never supposed to try a new recipe when you need to present it for the first time, so I’m really glad it was amazing the first time out the gate!

Cole was more than happy to solve any dilemma of what to do with the leftover cake by taking it to share with others that same day.

TIPS: If you want a more runny frosting, add 1Tbsp of milk at a time until desired consistency is reached. If you want a thicker glaze (or have added too much milk), you can add a bit more confectioner’s sugar to thicken it.

Almond Cream Cocoa Bundt Cake Recipe

Cake Ingredients

• 360 ml (11/2 cups) hot water – I microwave on high 2 mins
• 125 g (11/4 cups) unsweetened cocoa powder
• 420 g (3 1/2) cups all-purpose flour
• 500 g (2 1/2 cups) granulated sugar
• 12 g (2 1/2 tsp) baking soda
• 6 g (1 tsp) fine Himalayan pink salt
• 213 g (1 cup) unsalted butter, melted then slightly cooled
• 220 g (1 cup) full fat sour cream, at room temperature
• 120 ml (1/2 cup) corn oil
• 4 large eggs, at room temperature and beaten
• 1 Tbsp pure vanilla extract

Frosting Ingredients

• 113 g (4 oz) full fat cream cheese, at room temperature
• 57 g (1/4 cup) unsalted butter, at room temperature
• 120 g (1 cup) confectioner’s sugar
• 1 tsp almond extract (this will give a VERY almondy flavor – you can cut down to taste)
• 1/16 tsp Himalayan pink salt

Directions

1. Preheat oven to 350^◦ F.
2. Lightly spray a 12-cup bundt pan with Pam Baking spray (made with flour for perfect release). Alternatively, you can grease with butter and dust with flour or cocoa powder.
3. In a medium bowl, whisk together 360 ml (11/2 cups) hot water and 125 g (11/4 cups) unsweetened cocoa powder until well combined, then set aside to cool 10 mins.
4. In a large mixing bowl, whisk together 420 g (3 1/2) cups all-purpose flour, 500 g (2 1/2 cups) granulated sugar, 12 g (2 1/2 tsp) baking soda, and 6 g (1 tsp) fine Himalayan pink salt.
5. To the cooled cocoa mixture, add cooled melted 213 g (1 cup) unsalted butter, room temperature 220 g (1 cup) full fat sour cream, 120 ml (1/2 cup) corn oil, room temperature beaten 4 large eggs, and 1 Tbsp pure vanilla extract – then whisk until well-combined.
6. Pour butter mixture into flour mixture and mix on low just until no streaks of flour remain.
7. Pour batter into the prepared bundt pan.
8. Bake 55 mins, until a toothpick inserted near the center comes out with a few moist crumbs.
9. Remove from oven and allow to cool in the pan 20 mins.
10. Invert onto a wire rack and allow to cool completely before frosting.
11. To a large mixing bowl, add room temperature 113 g (4 oz) full fat cream cheese and room temperature 57 g (1/4 cup) unsalted butter and cream them together on medium-high until smooth.
12. Sift 120 g (1 cup) confectioner’s sugar into the bowl, then mix on medium-high until smooth.
13. Add 1 tsp almond extract and 1/16 tsp Himalayan pink salt and mix on medium-high until well-combined.
14. Using a large rubber spatula, spread frosting across top (and down sides, if desired) of completely cooled cake.

NUTRITION FACTS
Servings	16
Amount Per Serving	138 g
Calories	520
		% Daily Value*
Total Fat	28 g	36%
Saturated Fat	13.7 g	69%
Trans Fat	0.5 g
Monounsaturated Fat	7.6 g
Polyunsaturated Fat	4.7 g
Cholesterol	99 mg	33%
Sodium	402 mg	17%
Total Carbohydrate	64 g	23%
Dietary Fiber	3.3 g	12%
Total Sugars	39.8 g
Added Sugars	38.8 g
Sugar Alcohols	0 g
Protein	6.7 g
Vitamin D	0.6 mcg	3%
Calcium	39 mg	3%
Iron	2.5 mg	14%
Potassium	192 mg	4%
Vitamin A	156 mcg RAE	17%
Vitamin C	0 mg	0%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

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