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Have a slice of Chocolate Bundt Cake

Chocolate Bundt Cake

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My Chocolate Bundt Cake recipe is filled with all the secrets to an extremely moist & tender chocolate cake — it really can’t get any better than this!

Hi Bold Bakers!

Is there really anything prettier than a bundt cake?

This Chocolate Bundt Cake might just be the prettiest of them all. Baking in a big impressive geometric mold, then slathered with a shiny dark chocolate glaze, this gorgeous cake would take the crown any day. Not only does this bundt cake look like it came from a pro bakery, but its packed with richness and flavor to match. My Chocolate Bundt Cake recipe is filled with all the secrets to an extremely moist & tender chocolate cake.

This one is for all you chocolate lovers, it really can’t get better than this bundt!

How do you make a moist chocolate cake?

There are a few secrets hidden in this cake that make it really better than any chocolate cake I’ve ever tried before. While this cake has all the usual suspects like butter, flour, eggs, and cocoa, it also has some extra special additions.

My Chocolate Bundt Cake recipe starts by combining the butter and the cocoa powder. By adding the cocoa into the wet ingredients as opposed to mixing it with the other dry ingredients, I’m able to achieve an almost brownie-like flavor to this cake. The next special ingredient is sour cream. The sour cream not only adds extra moisture, but keeps the cake super tender. Once the whole batter is mixed up it is thick and deeply chocolatey.

[ This Bundt Cake would go well with my Homemade Chocolate Milk! ]

Why do you put coffee in chocolate?

Another really important component to this chocolate bundt cake recipe is the coffee. This is another liquid ingredient that not only keeps this cake really moist, but creates an unmistakable depth of flavor that simply can’t be achieved by adding water.

If you don’t have freshly brewed coffee, I suggest adding instant espresso to water and using that — as the coffee flavor is what makes the chocolate in the cake extra chocolatey. This does not create a mocha effect, you can’t detect the flavor of the coffee. What you can taste is a very rich chocolate flavor that typically cannot be achieved by baking a normal chocolate cake.

What’s the best way to remove a bundt cake from the pan?

The secret to removing my chocolate bundt cake from the bundt tin is in the preparation. First of all, I buy myself insurance by using a non-stick bundt tin, and I highly suggest you invest in one too. I then generously butter the tin and make sure to get in all the little nooks and crannies.

The next trick is to not wait too long to turn the cake out. Wait until you can just handle the tin, 10-15 minutes, then turn it out onto a level flat surface. The trick to this is being confident! Just go for it and be sure to do it in one swift move, as hesitating can crack parts of the cake.

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What if my bundt cake sticks?

If for some reason your chocolate bundt cake sticks: do not worry! This happens to the best of us!

When I run into a cake that has stuck to the pan, as a last resort it take an off-set spatula or thin knife and gently loosen the edges of the cake. If you do this, then give turning out your chocolate bundt cake another go. It should come out. If there are parts of the cake that have stuck to the tin or are a little unsightly, don’t worry because the lovely chocolate glaze will over it up beautifully! Pour the glaze generously over spots that need a little more love and I promise, no one will ever notice.

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Want More Chocolate? Try These!

4.15 from 47 votes
Have a slice of Chocolate Bundt Cake
Chocolate Bundt Cake
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins

My Chocolate Bundt Cake recipe is filled with all the secrets to an extremely moist & tender chocolate cake — it really can't get any better than this!

Course: Dessert
Cuisine: American
Servings: 20
Calories: 451 kcal
Author: Gemma Stafford
  • 1 cup (8floz/225ml) coffee
  • 1 cup (8oz/225g) butter
  • 3/4 cup (3oz/85g) cocoa powder
  • 2 cups (16oz/450g) sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (10oz/284) all-purpose flour
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1/2 cup (4oz/115g) sour cream
  • 2/3 cup (4 1/2 oz/128g) Bitter-sweet chocolate, chopped
  • 1/2 cup (4floz/115ml) cream
  1. Preheat the oven to 350°F (180°C) then generously butter a 10 to 12 cup Bundt pan, preferably non-stick. Alternatively, you can use a cake pan. 

  2. Add the coffee, butter, and cocoa in a large bowl and microwave for 2 minutes until the butter is melted. Whisk until smooth then set aside to let the mixture cool for 10 minutes.

  3. While the chocolate mix is cooling, combine the sugar, baking powder, baking soda, salt, and flour in a large bowl.

  4. Pour the cooled chocolate mixture into the bowl with the dry ingredients, and mix until thoroughly combined.

  5. in a large jug whisk together the vanilla, eggs, and sour cream. Mix into the chocolate batter, stirring until thoroughly combined. Pour the batter into the prepared bundt tin.

  6. Bake the cake for 50-55 minutes, until a long toothpick or skewer inserted into the center comes out clean. 

  7. Remove the cake from the oven, wait 5 minutes, and turn the pan over onto a cooling rack. After 5 more minutes, lift the pan off the cake. Let the cake cool completely before glazing, 

  8. While the cake is cooling make the glaze: Combine the chocolate and cream in a microwave-safe bowl, or in a saucepan set over medium heat. Heat until the cream starts to bubble around the edges.

  9. Stir the warm cream and chocolate together until the mixture is smooth and shiny.

  10. Once the bundt cake has cooked, transfer to a serving plate or cake stand and spoon the icing over the top of the cake, letting it drip down the sides.

  11. Cover and store the cake at room temperature for up to 3 days. 

Nutrition Facts
Chocolate Bundt Cake
Amount Per Serving (1 Slice)
Calories 451 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 91mg30%
Sodium 364mg16%
Potassium 149mg4%
Carbohydrates 60g20%
Fiber 3g13%
Sugar 39g43%
Protein 6g12%
Vitamin A 750IU15%
Calcium 30mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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Write a Comment and Review

  1. Hinal Shah on September 23, 2019 at 8:52 am

    What can I use instead of eggs ?
    Condensed milk or more sour cream

  2. Donna Bentley on May 15, 2019 at 12:03 pm

    Can I use Dutch process cocoa in this recipe ?

    • Gemma Stafford on May 16, 2019 at 2:33 am

      Hi Donna,
      dutch processed cocoa tends to have a softer flavor and is a lot darker than regular cocoa. It has been alkalized to make it less bitter, and it can be used in place of cocoa in most recipes, including this one. This is the cocoa used in oreo for instance,
      Gemma 🙂

  3. scsgaras on April 23, 2019 at 1:34 pm

    Really want to give this 5 stars but it seemed a bit dry. Wondering if you can use 1/4 cup butter and 1/4 cup veggie/canola oil? Or, any other suggestions. I used the buttermilk version. The flavor was outstanding.

    • Gemma Stafford on April 23, 2019 at 4:15 pm

      Hi, this is typically a super moist cake, if you’d like you can try, but it might have just been that the batter was a bit over worked.

      • scsgaras on April 23, 2019 at 4:28 pm

        Thanks. 🙂 I think I’ll try it again and not mix so much.

  4. candilstiggers on April 6, 2019 at 7:03 pm

    While this cake came out beautiful, no one in my family like the taste of it. This recipe was a miss in my household but Gemma has plenty of other great recipes my family loves.

    • Gemma Stafford on April 7, 2019 at 1:18 am

      Hi there,
      Oh dear! I can only think it was the texture of this cake, which tends to be a bit fine and dense. Ah well, I hope it was not wasted, that would be too bad after all your work.
      Gemma 🙂

  5. Pam Rose on March 16, 2019 at 8:56 am

    The people I work with loved this cake. I would like to make it for a wedding shower and use a 9×13 pan. Do you know if that would work and would I need to adjust the size (i.e. 1 1/2 times the list amounts).

    • Gemma Stafford on March 16, 2019 at 8:57 pm

      I’m delighted to hear that!! Thanks for trying it out.

      yes it could definitely be done in a sheet pan and yes it will multiply really well.


  6. Darcy on February 25, 2019 at 2:35 pm

    Hi. I have got into baking by watching your videos and really want to try this chocolate bundt cake recipe out for my brothers birthday but can’t get sour cream. What is the best alternative? Greek yoghurt or Creme fraiche? Help a new baker out. Thanks so much

    • Gemma Stafford on February 25, 2019 at 3:52 pm

      Hi, you can use yogurt! Enjoy!

      • Darcy on February 25, 2019 at 5:51 pm

        Thanks for the advice. But now I have two other questions (sorrry!):
        1. How much yoghurt should be used?
        2. Can you use homemade yoghurt?

        Thanks again.

        • Gemma Stafford on February 26, 2019 at 10:27 am

          Hi, yes you can use homemade here, and you would use the same amount as the recipe calls for.

  7. Dottie Allen on February 24, 2019 at 8:46 am

    Hi Gemma
    i hope all is well with you and Kevin and of course Waffles
    I have a question i see that you grease your pans with butter always thought butter burns at least for it does
    am i doing something wrong ? Can i use a spray if not i just grease and flour my pans the old fashion way tyvm you have a great day …Dottie

    • Gemma Stafford on February 26, 2019 at 10:58 am

      Hi, you can grease it with something else instead but i do just a touch of butter, it should not be enough to burn, just hold the paper down. I hope that helps!

  8. danielle on February 23, 2019 at 8:03 pm

    This was the perfect chocolate cake. I will make again!

    • Gemma Stafford on February 23, 2019 at 9:28 pm

      Thanks so much :). I’m really glad you liked it.


  9. Emma Reed on February 12, 2019 at 7:17 am

    Hi Gemma! This cake is AMAZING!! I made it and brought it to a church potluck and everyone loved it!! Thanks for the awesome recipe:)

    • Gemma Stafford on February 12, 2019 at 9:37 am

      YAY i am delighted to hear that!

  10. Hina on February 6, 2019 at 9:21 pm

    Hi Gemma, can I use oil instead of butter. Thanks

    • Gemma Stafford on February 7, 2019 at 4:51 pm

      Hi, yes you can.

  11. Eileen on February 4, 2019 at 4:51 am

    As always,you are my “ go to person “ for my baking. I do not have a Bundt pan. Can l suubstitute a loaf pan? If so, do I need more than one? And what size? Will the baking time change?. Thank you. You ROCK!!!

    • Gemma Stafford on February 4, 2019 at 4:20 pm

      I am delighted to hear that 😀 for this you could 2 9×5 inch loaf tins, that would work very well too!

  12. Joanna5 on February 3, 2019 at 4:48 am

    Hi Gemma!
    Thank you for the great recipe. Greetings from Poland.

    • Gemma Stafford on February 3, 2019 at 10:55 am

      Thanks for being here!

  13. Kanke on February 2, 2019 at 6:21 am

    Hello, I’ve looked for a recipe for a pound cake but can’t find anything. I was wondering whether I haven’t looked in the right place or perhaps it just isn’t available?

    • Gemma Stafford on February 3, 2019 at 2:37 am

      Hi there,
      I do not have a pound cake recipe here per se. However I do have a Victoria sponge recipe, which I use in a number of ways, including Crazy Cupcakes. Check this one out ( I think you will like this one!
      I hope you find one to suit you,
      Gemma 🙂

  14. Laura Hamilton on January 26, 2019 at 7:52 am

    Wow! I made your chocolate bundt cake today and it was delicious. Everyone loved it. I couldn’t believe how moist it was. I had to do some quick substitutes, and thankfully they worked. I only had 1/2 cup of butter, so I used oil for the other half. And it’s difficult to find real cream where I am, so I used whole milk for the ganache. I was worried it would be too runny, but it turned out perfect! I also used 78% dark chocolate and it wonderfully complemented the sweetness of the cake. Thank you for another great recipe❣️

    • Gemma Stafford on January 26, 2019 at 1:01 pm


  15. Sted on January 23, 2019 at 4:35 pm

    Hi Gemma how much instant espresso should I put in 1 cup of water? Thanks

    • Gemma Stafford on January 23, 2019 at 8:39 pm

      Hi there, 1-2 teaspoons will do it!

  16. Brenda on January 1, 2019 at 1:04 pm

    Hi Gemma, can I use creme friache instead of sour cream?

    • Gemma Stafford on January 2, 2019 at 12:24 pm

      Hi there, in this recipe, yes you can!

  17. Andrea Ramos on December 24, 2018 at 7:25 am

    Hi Gemma. Greetings from Puerto Rico! I have a question about the glaze. If I don’t have the heavy cream, can I use another substituent? Half and half? Thank you very much!

    • Gemma Stafford on December 24, 2018 at 1:08 pm

      Hi Andrea,

      Yes use half and half or even milk. That will work well.

      Happy Christmas!

      • andreapaola333 on December 25, 2018 at 1:55 pm

        Thank you! I made it with half and half and it was perfect! Love the recipe. Merry Christmas!

  18. Seema on December 18, 2018 at 2:56 pm

    Hi, When you say use coffee, is this coffee grounds boiled in water? or straight coffee grounds? Thanks!

    • Gemma Stafford on December 18, 2018 at 5:09 pm

      I use freshly brewed coffee 😀

  19. Wrenster on December 14, 2018 at 5:55 am

    Buttered my beautiful Christmas wreath Bundt pan. It stuck ????. Soooo when the cake sticks make trifle! Drizzle of coffee, chocolate pudding, real whipped cream layers. It was a hit!????

    • Gemma Stafford on December 15, 2018 at 4:08 am

      Ah! That is too bad!
      Good save though, great to meet a creative baker. This is the old adage ‘when life throws you lemons, make lemonade’ trick, very well done you.
      Next time butter and flour your pan. Use melted butter, a scatter of flour and shake to distribute, throw off the excess. Then set it up in the fridge. This works really well, even for chocolate fondant!
      Seasons greetings to you and yours,
      Gemma 🙂

  20. Pamelalynne on November 22, 2018 at 9:17 pm

    What can I say….another good one.
    Hubby died and went to heaven. He loves chocolate.

    • Gemma Stafford on November 23, 2018 at 7:29 am

      Haha! Poor hubby! Ah well, I am delighted he was a happy boy!
      Gemma 🙂

  21. PNG on November 18, 2018 at 1:13 am

    Your cake looks lovely! Do you use bottom heat or top and bottom heat to bake this cake?

    • Gemma Stafford on November 18, 2018 at 1:44 am

      Hi there,
      I do not bake in an OTG generally, and I am guessing this is what you are using. You need to read the instructions for your specific oven, they are not all the same. If you are stuck there are tutorials online, and usually from your manufacturer too. It is really worth getting to know how this appliance works for all manner of cooking, to get the best from it.
      My oven is a full sized convection oven, which I need for all the baking I do here at BBB.
      Thank you for being in touch,
      Gemma 🙂

  22. George on November 15, 2018 at 11:05 am

    Hello Gemma! Can I substitute the sugar 1:1 with yourt in this one?
    Thanks in advance!

    • Gemma Stafford on November 16, 2018 at 10:33 am

      If you are using Lakanto brand sugar or Swerve yes you can 🙂

  23. Meera on November 15, 2018 at 9:12 am

    Hi I accidentally put 1 cup of sour cream
    Is this going to break the Cake

    • Gemma Stafford on November 16, 2018 at 10:42 am

      Hi there, this will change the texture and bake time perhaps, but the flavor will still be lovely!

  24. Leslie on October 26, 2018 at 7:14 am

    Gah! In the middle of making. It mentions mixing in salt but not how much?

    • Gemma Stafford on October 27, 2018 at 5:30 pm

      Oh sorry Leslie. I’ll fix that in the recipe. It’s a teaspoon of salt.


      • Leslie C on October 28, 2018 at 6:39 am

        I was able to wing it (used 1 1/2 tsp). Thee cake turned out great! And not importantly slid right out of the pan! Thanks for the recipe.

        • Gemma Stafford on October 29, 2018 at 2:56 am

          Hi Leslie,
          good woman! That is the idea, sometimes winging it works, and we learn a lot for doing this too,
          Gemma 🙂

  25. Alice on October 19, 2018 at 2:41 pm

    Hi Gemma!
    Thank you so much for sharing all these awesome recipes. I couldn’t begin to tell you my favorites…we would be here a while.
    My question is this..can I substitute the coffee or is that frowned upon?
    All the best to you.

    • Gemma Stafford on October 21, 2018 at 1:59 pm

      Hi Alice,

      I’m really delighted you like my recipes :). You can replace the coffee with water or buttermilk but to be honest you don’t ‘hate’ coffee then I strongly recommend using it. Coffee and chocolate are fantastic together. It gives this bundt real depth of flavor.


  26. Lisa K. on October 7, 2018 at 5:26 am

    Hi Gemma, I love watching your videos and can’t wait to try out this recipe since it looks great!
    Keep up the good work and thanks for sharing all your bigger bolder baking tips!

    • Gemma Stafford on October 7, 2018 at 3:12 pm

      Hi Lisa,

      I’m delighted to hear that!!! Thanks for trying my recipes 🙂


  27. Theresa Padilla on October 1, 2018 at 9:56 pm

    I Gemma i’m gonna try this Chocolate bunt cake recipe, i hv a question in the glaze last ingredient is cream what kind of cream (heavy cream) (sour cream) it just says cream plz helo thank you for all your videos i hv learned so much- i am now a bigger bolder baker

    • Gemma Stafford on October 2, 2018 at 2:10 am

      Hi Theresa,
      I know, I need to be more specific! Where I come from when we say cream, we mean fresh dairy double/heavy cream. This is what I use, liberally, in my recipes. When I use a different one I tend to say it.
      You are a #boldbaker go forth and BAKE!
      Good to have you with us,
      Gemma 🙂

  28. Rochardt on September 29, 2018 at 1:45 am

    Bahahahahaha, omg, it fell apart and looks terrible. But, OMG, TASTES AWESOME! I am lucky, I only need five slices of the cake for dinner tonight and will be able to slice the nicest part for that, phew! And I get to keep the rest at home. Might have something to do with not enough greasing of the bunndt tin? Whatever the case, it tastes amazing and I will try again soon. Stay tuned

    • Gemma Stafford on September 30, 2018 at 8:30 pm

      hum, that’s odd. Did it stick to the pan? IT’s an incredibly moist cake so maybe that had something to do with it.

      Really glad you liked it though 🙂

  29. ShamimaS on September 28, 2018 at 8:23 pm

    Hi Gemma,

    I love all your baking videos.I have checked and tried many of them and the result is too good.I started baking recently after viewing your baking videos only.Thank you so very much for sharing them.I have already become a huge fan of yours.You are really a very good and sweet teacher.I really love the way you bake.Keep it up.Please upload the video of Chocolate Bundt cake also.

    • Gemma Stafford on September 30, 2018 at 8:29 pm

      I’m delighted to hear that is like my recipe.

      Thanks for your lovely message.

      • ShamimaS on October 13, 2018 at 5:44 am

        Thanks for your sweet reply Gemma.Eagerly waiting for the video too.

  30. Manal on September 27, 2018 at 8:39 am

    Hi Gemma! I was wondering if you could really post a video of this on your YouTube channel too. It will be even more helpful. Thanks

    • Gemma Stafford on September 29, 2018 at 6:00 pm

      Hi Manal,

      I’ll defiantly add it to my video list.

      Thanks for being apart of the community 🙂

  31. Ruby on September 24, 2018 at 11:57 pm

    Hi Gemma
    Have you got any subsitial for they egg.

    • Gemma Stafford on September 25, 2018 at 1:10 am

      Hi Ruby,
      For this type of cake choose applesauce, or flax egg, or what you usually use for a sponge type cake. Check out the egg substitute chart here ( this will help for all your baking, it is recipe specific,
      Gemma 🙂

  32. Pooh123 on September 24, 2018 at 11:23 am

    Hi gemma love to baking cake ???? wight is good for me I am New my name is beth O’BRIEN

    • Gemma Stafford on September 25, 2018 at 2:21 am

      Hi Beth,
      Good to have you here with us. Thank you for being in touch, carry on baking,
      Gemma 🙂

  33. Hinal shah on September 24, 2018 at 12:43 am

    Substitute of egg in the burnt cake

    • Gemma Stafford on September 24, 2018 at 1:04 am

      Hi there,
      This is a sponge cake, and for this a fruit puree, apple sauce will be good. Try too to get to know flax egg too, really useful for lots of your baking.
      This chart will help ( the substitute changes according to the recipe.
      Thank you for being in touch,
      Gemma 🙂

  34. Binu on September 23, 2018 at 7:55 pm

    Hi, looking yummy, like a fudgy brownie cake! ☺️ I made your best ever brownies over the weekend.
    I have few queries.
    I dont have a bundt pan or sour cream. Can this fit into a 9 inch square pan? I plan to replace sour cream with thick yogurt. TIA.

    • Gemma Stafford on September 24, 2018 at 1:39 am

      Hi Binu,
      Yes for the yogurt, and for the pan too. You can create a bunt pan too by placing a round oven proof object in the center of the pan. A bunt cake will bake a bit faster than a square full pan, but the batter will work well. You will need to monitor the bake, but do not open the oven until the cake has set up. Check at about the 40 minute mark, touch the center top with your finger, do not remove from the oven, this will tell you a lot. A dark cake is harder to judge with your eye, so a quick touch will give you the idea.
      I hope you like this rich moist cake,
      Gemma 🙂

  35. LadyIreland on September 23, 2018 at 5:48 pm

    I love this recipe but would like to kick it up a notch by adding a coconut macaroon filling. would the filling cook or should I make them separately and then assemble it? Thanks for your input and the recipes for both! Karen

    • Gemma Stafford on September 24, 2018 at 1:55 am

      Hi Karen,
      I would never have thought of that! We have an Easter Cake, Simnel, where marzipan is added as a layer, or ring to the fruit filling and baked, and that is what popped into my head when I read this. When you cut through the cake you would find it, looking a little like an egg yolk does, in the center of the slice.
      Interesting thought Karen. I would be tempted to try inserting it, roll it to follow the shape of the ban, and bake it in the cake, I think it could be really lovely. The mix used here ( should hold up really well as long as it is not too spread out, if you catch my drift!
      good to hear from you Karen, let us know how you get on with this,
      Gemma 🙂

  36. Collette on September 23, 2018 at 10:11 am

    This recipe makes me want to get a Bundt pan and bake this cake.
    This would be wonderful for the ladies luncheon we have every Tuesday.

    • Gemma Stafford on September 25, 2018 at 3:11 am

      Hi Collette,
      yes! a perfect thing for the ladies, go for it!
      Gemma 🙂

      • Gwen Ray on November 11, 2018 at 7:19 pm

        Can I make this chocolate bunds cske in round pans and use by butter cream icing. How long would you bake it?

        • Gemma Stafford on November 12, 2018 at 9:50 am

          Yes, you can! Will you be baking it in a few different pans or in one large one?

  37. Kesia on September 23, 2018 at 9:43 am

    Wowwwww!! love chocolate cake recipes…
    Love the way you incorporated the coffee. it really uplifts the flavor of that chocolate.. 🙂

    • Gemma Stafford on September 25, 2018 at 3:17 am

      Hi Kesia,
      Thank you, happy that you like this recipe,
      Gemma 🙂

      • Rachael on February 13, 2019 at 3:26 pm

        This might be a silly question but is the coffee in this recipe already made? Or is it coffee grounds?

        • Gemma Stafford on February 14, 2019 at 5:40 am

          Hi Rachael,
          Coffee used in baking is generally good quality instant coffee powder. In this instance, and if you have fresh espresso, then that would be lovely, if not use powder, all will be well,
          Gemma 🙂

  38. Seline on September 23, 2018 at 8:08 am

    Hello, Gemma! I’m excited to try this recipe! Is there any substitute for the sour cream? Thank you and have a good day!

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