Chocolate Cake With Sour Cream Frosting

Name: Chocolate Cake With Sour Cream Frosting
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 whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup sour cream; 1/2 cup unsweetened cocoa powder; 2 cups powdered sugar; 1/2 teaspoon vanilla extract

Highlighted under: Simple Baking Collection

When I first decided to make this Chocolate Cake with Sour Cream Frosting, I was excited to combine rich chocolate with a unique tangy twist. The decision was inspired by my love for indulgent desserts that don't shy away from bold flavors. As I mixed the batter, the aroma of chocolate filled my kitchen, promising a rich treat. The sour cream adds a special creaminess that elevates the frosting, making this cake not just a dessert but an experience. I can't wait to share this joyfully indulgent recipe with you!

Created by

Serena Whitaker

Last updated on 2026-01-24T12:47:34.734Z

My journey with this chocolate cake started during a family gathering where everyone craved something rich and satisfying. I decided to incorporate sour cream into the frosting to balance the sweetness, and it turned out to be a game-changer. The frosting was incredibly creamy and added a delightful tang that paired beautifully with the sweet cake.

Throughout my baking adventures, I’ve learned that using quality cocoa powder significantly enhances the chocolate flavor. For this recipe, I opted for a Dutch-process cocoa, which not only deepened the color but also made the cake more decadent. Trust me, this combination of chocolate and sour cream will become your new favorite!

Why You'll Love This Recipe
Rich chocolate flavor paired with the tanginess of sour cream
Incredibly moist texture that stays fresh for days
Perfect for birthdays, celebrations, or simply to satisfy your sweet tooth

Understanding the Ingredients

The key to achieving that rich chocolate flavor in this cake lies in the high-quality cocoa powder. Opt for a Dutch-processed cocoa for a deeper, darker taste. The mixture of both baking powder and baking soda creates a balanced rise, ensuring that the cake is light yet beautifully moist. Make sure your eggs and milk are at room temperature to help the batter mix together smoothly, leading to an even crumb and consistent texture.

Sour cream is not just a mere frosting ingredient; it plays a crucial role in maintaining the cake's moisture. Its acidity also reacts with the baking soda, enhancing both flavor and texture. If you're in a pinch, you can substitute the sour cream with Greek yogurt. This swap will still provide a creamy consistency and tang, though the flavor may be slightly milder.

Baking and Frosting Techniques

When baking the cake, be cautious not to open the oven door too early; this can cause the cake to sink in the middle. I usually check for doneness at the 30-minute mark using a toothpick; when it comes out clean, the cakes are ready. After cooling the cakes for 10 minutes in the pans, ensure they are completely cool on a wire rack before frosting to prevent the icing from melting.

For the frosting, patience is essential. Make sure to whip the ingredients until they are uniformly smooth and glossy; this ensures a beautiful finish. If your frosting feels too thick, you can add a splash of milk to loosen it. Conversely, if it's too runny, a little extra powdered sugar will help achieve that perfect spreading consistency.

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 whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting

1 cup sour cream
1/2 cup unsweetened cocoa powder
2 cups powdered sugar
1/2 teaspoon vanilla extract

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until combined.

Mix Wet Ingredients

Add the eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes until well combined. Carefully stir in the boiling water until the batter is smooth.

Bake the Cake

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Frosting

In a mixing bowl, combine the sour cream, cocoa powder, powdered sugar, and vanilla. Whip until smooth and creamy.

Frost the Cake

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer over it. Frost the top and sides of the cake with the remaining sour cream frosting.

Pro Tips

For an extra indulgent treat, consider adding chocolate shavings or fresh fruit on top of the frosting before serving. This adds a lovely touch and enhances the presentation.

Storing and Serving

This Chocolate Cake with Sour Cream Frosting can be stored at room temperature for up to three days, thanks to the moisture from the sour cream. If you're planning on keeping it longer, consider refrigerating it. However, remember to let the cake come to room temperature before serving; this enhances both flavor and texture, allowing the frosting to soften and become more creamy.

For serving, you can add some fresh berries or a sprinkle of flaky sea salt on top of the frosting for a visually appealing garnish that enhances both taste and texture. You could also pair each slice with a scoop of vanilla ice cream for a delightful contrast that balances the rich chocolate.

Variations and Customizations

If you're looking to elevate the flavor profile even further, consider adding a tablespoon of instant coffee granules to the boiling water. This will intensify the chocolate notes without making the cake taste like coffee. For a more festive flair, incorporating chocolate chips or nuts into the batter can add delightful texture and flavor bursts with every bite.

For variety, you could switch up the frosting by substituting the cocoa powder with different flavorings, such as peanut butter or an espresso blend. If you’re feeling adventurous, a cream cheese frosting made with softened cream cheese instead of sour cream can offer a deliciously tangy edge to complement the rich chocolate cake, creating an entirely new experience.

Questions About Recipes

→ Can I use different types of flour?

Yes, you can experiment with other flours, but all-purpose flour gives the best texture.

→ How do I store the cake?

Store the cake in an airtight container in the refrigerator for up to a week.

→ Can I freeze the cake?

Yes, you can freeze the cake layers wrapped tightly in plastic wrap. Thaw before frosting.

→ Is there a substitute for sour cream?

You can use Greek yogurt or buttermilk as a substitute for sour cream in this recipe.