Chocolate Cake Made With Sour Cream

Name: Chocolate Cake Made With Sour Cream
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 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 cup warm water; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1/2 cup unsalted butter, softened; 2/3 cup unsweetened cocoa powder; 3 cups powdered sugar; 1/3 cup milk; 1 teaspoon vanilla extract

Highlighted under: Baking & Desserts

I absolutely love making this Chocolate Cake Made With Sour Cream because it always turns out moist and rich. The addition of sour cream gives it a unique tanginess that deepens the chocolate flavor, making each bite incredibly satisfying. I've experimented with several recipes over the years, but this has become my go-to for family gatherings and special occasions. It's surprisingly easy to make, but it feels like a gourmet treat that impresses everyone who tries it. Trust me, you'll want to keep this recipe in your arsenal!

Created by

Cassidy Moore

Last updated on 2026-01-24T10:52:20.775Z

When I first whipped up this Chocolate Cake Made With Sour Cream, I was surprised by how the sour cream transformed the cake's texture. It became incredibly moist and tender, which is key for a winning chocolate cake. I've tried to replicate this in other recipes, but nothing compares!

One tip I learned is to let the sour cream come to room temperature before mixing it in. This helps the batter blend evenly. Trust me—you'll notice the difference in the final taste and texture. Every bite is a delightful experience that keeps me coming back for seconds!

        Why You Will Love This Recipe
        Rich chocolate flavor paired with a tangy twist from the sour cream
Incredibly soft and moist texture that makes it a crowd favorite
Perfectly indulgent for any celebration or just a cozy night in

      

Ingredient Insights

The secret to this Chocolate Cake's rich depth lies in the unsweetened cocoa powder. Opt for a high-quality cocoa for the most intense chocolate flavor. You can also experiment with dark cocoa powder to enhance the cake’s color and richness. If you're unable to find unsweetened cocoa, you could substitute it with Dutch-processed cocoa, but this may alter the cake's acidity and flavor profile slightly.

Sour cream plays a crucial role in the moistness of this cake. Its acidity not only tenderizes the flour proteins, resulting in a softer texture, but also enhances the bittersweet chocolate flavor. If sour cream isn’t available, you can use plain Greek yogurt as a substitute, achieving a similar tang and moisture without sacrificing taste.

Baking Techniques

When mixing the wet and dry ingredients, be careful not to overmix. Overmixing can create a dense cake by developing gluten in the flour. Mix just until the batter is combined, and you see no dry streaks. Watching the texture is key; the batter should be smooth but not overly aerated.

After baking, ensure that your cakes cool properly. Letting them sit in the pans for about 10 minutes is essential for preventing sticking. Once transferred to wire racks, let them cool completely before frosting, as applying frosting on warm cake can cause it to melt and slide off, leading to a messy presentation.

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 cup warm water
1/2 cup vegetable oil
2 teaspoons vanilla extract

For the Frosting

1/2 cup unsalted butter, softened
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Preparation Steps

Instructions

Preheat the Oven

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

Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, combine the eggs, sour cream, warm water, oil, and vanilla extract.

Combine and Mix

Pour the wet ingredients into the dry ingredients and mix on medium speed until well combined.

Bake

Divide the batter evenly between the prepared pans and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Prepare the Frosting

For the frosting, beat the softened butter and cocoa together, gradually adding powdered sugar and milk until smooth. Stir in the vanilla.

Frost the Cake

Once the cakes are completely cool, spread frosting on top of one layer, place the second layer on top, and frost the top and sides.

Enjoy!

Pro Tips

For an extra indulgence, try adding chocolate chips into the cake batter or garnishing with chocolate shavings on top of the frosting.

Storage Tips

To keep your Chocolate Cake Made With Sour Cream fresh, store it in an airtight container at room temperature for up to three days. If you want to make the cake in advance, consider wrapping each layer tightly in plastic wrap and refrigerating for up to a week. When ready to frost, bring the layers to room temperature before assembling.

For longer storage, you can freeze the unfrosted cake layers. Wrap them tightly in plastic wrap followed by aluminum foil to prevent freezer burn. They can be frozen for up to three months. Allow them to thaw in the refrigerator overnight before frosting and serving for the best texture.

Serving Suggestions

This chocolate cake pairs beautifully with a variety of toppings. For an added touch, consider serving it with fresh whipped cream and a sprinkle of chocolate shavings for an elegant presentation. Seasonal fruits like raspberries or strawberries can also add a refreshing contrast to the rich flavors of the cake.

For an extra indulgent experience, try adding a layer of ganache on top of the frosting. Simply melt equal parts chocolate and cream together until smooth, then allow it to cool slightly before pouring over the frosted cake. This creates a stunning sheen and an even more decadent chocolate experience.

Questions About Recipes

→ Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt can be a great substitute and will provide a similar texture and flavor.

→ How do I store leftovers?

Store the chocolate cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I freeze the cake?

Absolutely! Wrap the cooled cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw before frosting.

→ What can I substitute for all-purpose flour?

You can use a gluten-free flour blend as a substitute, but the texture may vary slightly.