Earl Grey Chocolate Sour Cream Cake

Earl Grey Chocolate Sour Cream Cake

It's moist, has just the right amount of density thanks to the sour cream, it's lightly perfumed with Early Grey, it's chocolate-y, but no so much that it's too rich for an afternoon tea. And you don't have to love Early Grey to like this cake, but it helps. The texture itself is worth every bite.

Ellen B.


  1. 6 tea bags Earl Grey (or 2 tablespoons loose tea)
  2. 1 Cup water , hot
  3. 2 Cups flour
  4. 1 Teaspoon baking soda
  5. 1 Teaspoon baking powder
  6. 1/4 Teaspoon salt
  7. 1/2 Cup butter , unsalted , at room temperature
  8. 3 eggs
  9. 2 Cups sugar granulated
  10. 4 Ounces chocolate semi-sweet , melted and cooled
  11. 1/2 Cup sour cream
  12. sugar Powdered


60 mins
  1. Add Photo

    Heat oven to 350 degrees F and grease an 8-cup (or more) bundt pan.

  2. Add Photo

    Brew the tea in the hot water for 5 minutes. Remove tea bags (or strain the leaves) and set aside to cool. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

  3. Add Photo

    In a stand mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Add the eggs one at a time, blending well after each addition.

  4. Add Photo

    Blend in the melted chocolate. Beat in the dry ingredients on low speed until almost combined, then alternately add the tea and sour cream until combined. Pour into prepared pan.

  5. Add Photo

    Bake for 40-50 minutes, or until a skewer inserted into the middle of the cake comes out with just a few crumbs attached. Remove from oven and let stand for 10 minutes. Turn out of the pan and onto a cooling rack to cool completely. Dust with confectioners' sugar before serving.

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