Chocolate Cake Made With Sour Cream

Name: Chocolate Cake Made With Sour Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup sour cream; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup hot water; 1/2 cup brewed coffee (optional); 1/2 cup unsalted butter, softened; 1/4 cup sour cream; 2/3 cup unsweetened cocoa powder; 3 cups powdered sugar; 1 teaspoon vanilla extract; 2-4 tablespoons milk (as needed)

Highlighted under: Oven-Fresh Wonders

I absolutely love baking this Chocolate Cake made with sour cream. The richness of the chocolate is perfectly balanced by the tanginess of the sour cream, which keeps the cake incredibly moist and tender. The combination creates a dessert that's not only delicious but also pleasing to the eye. Whether I'm celebrating a special occasion or just treating myself, this cake never fails to impress. I can’t wait to share how easy it is to whip up this delightful treat!

Created by

Hayley Morton

Last updated on 2026-01-24T11:13:24.316Z

When I first tried making a chocolate cake with sour cream, I was amazed at how moist it turned out. After some experimentation, I found that the sour cream not only adds flavor but also helps to maintain the cake's softness even a few days after baking. It's the perfect balance that elevates a traditional chocolate cake to something truly special.

I always put a touch of brewed coffee in the batter, which enhances the chocolate flavor, creating a rich, deep taste that chocolate lovers adore. This simple addition makes a world of difference, and I highly recommend it if you want to take your cake to the next level!

        Why You Will Love This Recipe
        Rich chocolate flavor paired with the tanginess of sour cream
Super moist texture that remains fresh for days
Easy to make, ideal for both novice and experienced bakers

      

Understanding the Ingredients

The combination of sour cream and cocoa powder plays a crucial role in developing the flavor and texture of this chocolate cake. Sour cream adds a delicious tanginess that enhances the richness of the chocolate, while its fat content ensures a moist crumb. If you're out of sour cream, you can substitute with plain Greek yogurt, which will yield similar results in terms of moisture and tang.

Baking soda and baking powder work together to give the cake its lift. The acidity of the sour cream reacts with the baking soda, creating carbon dioxide bubbles that help the cake rise. It's essential to measure your leavening agents carefully; too much can result in a cake that rises excessively and then collapses, while too little makes for a dense dessert.

Perfecting Your Baking Technique

When mixing the batter, be mindful of your mixing speed and time. Overmixing can create a tough texture due to gluten development. I recommend mixing on medium speed for exactly two minutes as stated in the recipe, followed by a gentle fold when incorporating the hot water and coffee. These additions not only improve flavor but also help achieve that desirable moist texture without overworking the batter.

Watching for doneness is key in baking. Since oven temperatures can vary, I suggest checking your cakes a couple of minutes before the 30-minute mark. A toothpick inserted should come out clean or with a few moist crumbs, but not wet batter. Allowing the cakes to rest in the pans for 10 minutes before transferring them ensures they won't stick and helps maintain their shape.

Ingredients

For the Cake

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup sour cream
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot water
1/2 cup brewed coffee (optional)

For the Frosting

1/2 cup unsalted butter, softened
1/4 cup sour cream
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1 teaspoon vanilla extract
2-4 tablespoons milk (as needed)

Instructions

Method

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix the Dry Ingredients

In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt—mix well.

Add the Wet Ingredients

Add the eggs, sour cream, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes. Stir in hot water and brewed coffee until just combined.

Bake the Cakes

Pour the batter evenly into the prepared pans. Bake for 30 minutes, or until a toothpick comes out clean. Let cakes cool in pans for 10 minutes before transferring them to a cooling rack.

Prepare the Frosting

For the frosting, beat the butter until smooth. Add the sour cream, cocoa powder, and powdered sugar. Mix on low speed, adding milk one tablespoon at a time until the desired consistency is reached.

Assemble the Cake

Once the cakes are completely cool, spread frosting between the layers and over the top and sides of the cake. Decorate as desired.

Enjoy your delicious chocolate cake!

Pro Tips

For an extra indulgent dessert, serve with a scoop of vanilla ice cream or a dollop of whipped cream!

Frosting Flexibility

The frosting for this cake is as versatile as it is delicious. If you prefer a cream cheese frosting for a richer flavor, you can replace the butter and sour cream in the original recipe with an equal amount of cream cheese. This change will provide a tangy bite that complements the chocolate beautifully. Just remember to beat the cream cheese until smooth before adding the remaining ingredients to avoid lumps.

For a chocolate ganache frosting, simply heat equal parts heavy cream and chocolate, letting it sit before whisking until glossy. Allow the ganache to cool slightly before pouring it over the cake for a decadent finish. This can also be used as a glaze if you're looking for something less traditional.

Storage and Serving Suggestions

To keep your chocolate cake fresh and moist for several days, store it in an airtight container at room temperature. It can also be refrigerated for extended freshness, but be sure to let it come to room temperature before serving for the best flavor and texture. If you need to freeze the cake, wrap individual layers tightly in plastic wrap and then foil. It can last up to three months in the freezer without compromising quality.

This cake pairs wonderfully with fresh berries or a scoop of vanilla ice cream, which can balance out the richness of the chocolate and sour cream. For a fun twist, consider adding a layer of raspberry jam between the cake layers before frosting, bringing a fruity contrast that elevates the classic chocolate experience.

Questions About Recipes

→ Can I use a different type of sour cream?

Yes, you can substitute low-fat sour cream, but it might slightly alter the texture and taste.

→ How do I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for about a week.

→ Can I freeze the cake?

Absolutely! You can freeze the baked and cooled cake for up to 3 months. Just wrap it tightly in plastic wrap.

→ What can I add to the frosting for more flavor?

Feel free to add a splash of almond extract or espresso powder to the frosting for an additional layer of flavor.