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; 1/2 cup unsalted butter, softened; 1 cup sour cream; 2 cups powdered sugar; 1/4 cup unsweetened cocoa powder; 1 teaspoon vanilla extract

Highlighted under: Pastry Pleasures

I absolutely adore baking, and there's nothing quite like the aroma of a rich chocolate cake fresh from the oven. The combination of deep chocolatey goodness and a luscious sour cream frosting is truly divine. I've spent years perfecting this recipe, ensuring that each bite is moist and packed with flavor. This cake is an indulgence that's perfect for celebrations or just a cozy treat at home. Trust me, once you take that first slice, you'll keep coming back for more.

Created by

Eliza Thornton

Last updated on 2026-02-01T16:45:35.962Z

When I first started baking, I was constantly searching for the ultimate chocolate cake recipe. After numerous attempts, I discovered that adding sour cream to the batter not only enhances the moisture but also gives it that rich, velvety texture that everyone craves. This cake has become a favorite in my household, especially when I surprise my family with it for special occasions.

I recommend letting the cake cool completely before frosting it, as this prevents the frosting from sliding off. The sour cream frosting is the perfect complement to the rich chocolate flavor, creating a harmonious balance that makes it simply irresistible!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding the Ingredients

The success of this chocolate cake lies in the quality of your ingredients. Use high-quality unsweetened cocoa powder for a deep, rich flavor that enhances the chocolate experience. The granulated sugar not only adds sweetness but also helps with the cake's structure, balancing the moisture from the oil and milk. If you’re concerned about calories, you can experiment with a natural sugar substitute, but keep in mind that this may alter the texture slightly.

When it comes to the sour cream frosting, using full-fat sour cream is key. This will give the frosting a creamy texture and tangy flavor that perfectly complements the sweetness of the cake. If you’re looking for a lighter version, you can substitute Greek yogurt, but make sure it’s at room temperature to avoid a lumpy consistency.

Eggs play a crucial role in this recipe as well; they not only bind the ingredients together but also add moisture and richness. Make sure your eggs are at room temperature for a smoother batter. If you're vegan, you can substitute with flax eggs or an egg replacer, but this will affect the flavor and texture.

Perfecting the Baking Process

The baking time for this cake is vital; you want it perfectly baked without becoming dry. Start checking the cakes at the 30-minute mark by inserting a toothpick in the center. It should come out clean or with a few moist crumbs, not wet batter. Overbaking can lead to a crumbly texture, so be vigilant. Once out of the oven, I recommend letting the cakes rest in the pans for 10 minutes; this helps them set and makes removal easier without breaking.

Cooling is equally important. After removing the cakes from the pan, allow them to cool on a wire rack. This prevents steam buildup at the bottom, which can make your cake soggy. If you're short on time, placing the cakes in the refrigerator for 20-30 minutes after they’ve cooled at room temperature can speed up the process of having a cold cake for frosting.

Don’t skip the frosting step; working with cooled cakes will ensure the frosting stays intact. If you prefer a more rustic look, you can opt for a spatula to create swirls and peaks in your frosting rather than a smooth finish, which adds character and visual appeal.

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

1/2 cup unsalted butter, softened
1 cup sour cream
2 cups powdered sugar
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract

Instructions

Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Carefully stir in boiling water (the batter will be thin). Pour evenly into prepared pans.

Bake and Cool

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, then remove from pans to cool completely on a wire rack.

Make the Frosting

In a medium bowl, beat the softened butter until creamy. Gradually add the sour cream, powdered sugar, cocoa powder, and vanilla. Mix until smooth and well combined.

Frost the Cake

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

Pro Tips

For an extra touch, consider adding chocolate shavings or fresh berries on top of the frosted cake. This not only makes it look more appealing, but adds a delightful flavor contrast.

Storage and Make-Ahead Tips

This chocolate cake can be made in advance, which is perfect for parties or busy days. Once cooled completely, wrap the cake layers in plastic wrap and store them at room temperature for up to two days or freeze them for up to three months. If freezing, make sure to double-wrap to prevent freezer burn, and allow them to thaw in the refrigerator overnight before decorating.

As for the frosting, it can also be made ahead of time. Store the sour cream frosting in an airtight container in the fridge for up to a week. When ready to use, simply re-stir to restore its creamy consistency. This way, when you’re ready to assemble your cake, everything is ready to go, simplifying your baking process.

When storing the frosted cake, keep it at room temperature if you plan to eat it within a day or two. For longer storage, refrigerate it; however, it’s best to let it come to room temperature before serving to fully enjoy the flavors.

Serving Suggestions and Variations

For serving, consider pairing slices of cake with fresh berries or a dollop of whipped cream. This adds a refreshing contrast to the rich chocolate, lightening each bite. You can also drizzle a chocolate ganache over the top for an extra touch of elegance and decadence during special occasions.

If you're feeling adventurous, try adding a layer of orange zest or coffee to the batter; both flavors complement chocolate beautifully and can elevate this cake to a new level. A little espresso powder mixed into the dry ingredients can enhance the chocolate flavor without making the cake taste like coffee.

Lastly, if you want to switch it up for different occasions, consider transforming this chocolate cake into a layered dessert. Use the cake layers for a trifle with layers of fruits, chocolate pudding, and whipped cream, creating a stunning presentation that's sure to impress guests at parties.

Questions About Recipes

→ Can I use cake flour instead of all-purpose flour?

Yes, using cake flour will give you a lighter texture, but you may need to adjust the liquid slightly.

→ How do I store the cake?

Store the cake in an airtight container in the refrigerator for up to five days.

→ Can I freeze the cake?

Yes, you can freeze the un-frosted cake layers for up to three months. Just wrap them tightly in plastic wrap.

→ What can I substitute for sour cream?

You can use Greek yogurt as a substitute for sour cream in the frosting.