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 unsalted butter, softened; 3 cups powdered sugar; 1/2 cup sour cream; 1 teaspoon vanilla extract; 1/4 cup unsweetened cocoa powder

Highlighted under: Sweet Temptations

I absolutely love making this Chocolate Cake with Sour Cream Frosting for any occasion. The combination of rich cocoa and the creamy tartness from the sour cream creates a dessert that's both indulgent and refreshing. After experimenting with various recipes, this one stood out because of its moist texture and deep chocolate flavor. Plus, the sour cream frosting is a delightful surprise that balances the sweetness perfectly. Every bite is a treat, making it a perfect choice for birthdays and celebrations!

Created by

Chantel Rivers

Last updated on 2026-02-01T20:17:35.337Z

When I first baked this chocolate cake, I was blown away by how simple it was to make. The cake itself is incredibly moist, thanks to the addition of sour cream, which enhances the chocolate flavor beautifully. I’ve tried adding various toppings over time, but the sour cream frosting stole the show—it's just the right amount of creamy!

This cake is now my go-to for gatherings. The rich chocolate combined with the tangy frosting earns compliments every time, not to mention it's surprisingly easy to whip up. Don’t be afraid to add a bit of espresso powder to the mix for an extra flavor boost!

Why You Will 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

The Role of Sour Cream in Frosting

Sour cream is an essential ingredient in this frosting, contributing to its creamy texture while also adding a delightful tang that balances the sweetness. When whipped together with butter and powdered sugar, sour cream helps achieve a light, fluffy consistency. You want to ensure your sour cream is at room temperature before mixing; this will help it incorporate smoothly and prevent any lumps in your frosting. If you’re looking to experiment, Greek yogurt can be substituted for sour cream, providing a similar tartness with added protein.

Another benefit of using sour cream is the moisture it provides in the frosting, which enhances its silky mouthfeel. If the frosting feels too thick after mixing, you can adjust the consistency by adding a splash of milk, one tablespoon at a time, until you reach the desired creaminess. This flexibility allows you to customize the frosting based on your own texture preferences.

Baking Tips for a Perfect Cake

For a successful cake, it's crucial to accurately measure your ingredients, particularly the flour and cocoa powder. Using a kitchen scale for dry ingredients can help ensure precision. When mixing the batter, be careful not to overmix when incorporating the wet ingredients; this can cause the cake to become dense. Instead, mix just until everything is combined and the batter is smooth, adhering to the principle of 'just until moist.' It’s the careful balance of incorporating air that gives the cake its light texture.

Keep an eye on the baking time, checking the cakes a few minutes before the 30-minute mark. Ovens can vary, and the cake is done when a toothpick inserted into the center comes out clean. If you notice the tops are rising too much, consider leveling them with a serrated knife once cooled; this will help your cake layers stack evenly. Additionally, using parchment paper on the bottom of your pans can prevent sticking, making it easier to remove the cakes without breakage.

Serving and Storing Your Cake

This chocolate cake is delightful on its own, but you can enhance the experience by serving it with fresh fruit or a drizzle of chocolate sauce. Consider pairing slices with a dollop of whipped cream or even a scoop of vanilla ice cream for an indulgent dessert. If you want a surprise twist, adding fresh raspberry or orange zest to the frosting can elevate the flavor profile and make it even more memorable.

When it comes to storing, if you have leftovers, keep the cake covered at room temperature for up to three days. If you prefer to extend its life, refrigerate it in an airtight container for up to a week. You can also freeze the cake layers without frosting—wrap them tightly in plastic wrap and foil to prevent freezer burn. To thaw, place the wrapped layers in the fridge overnight before frosting them to maintain moisture.

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

Make sure all ingredients are at room temperature before starting for best results.

Instructions

Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla; mix until well combined. Carefully stir in boiling water until the batter is smooth. Pour evenly into prepared pans.

Bake the Cake

Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Make the Frosting

In a medium bowl, beat together the softened butter and powdered sugar until smooth. Add sour cream, vanilla, and cocoa powder; beat until fluffy and well blended.

Assemble the Cake

Once the cakes have completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top of the frosting. Frost the top and sides of the cake as desired.

For an extra touch, garnish with chocolate shavings or fresh berries.

Pro Tips

For best results, use high-quality cocoa powder. Enhance the flavor by adding a 1/2 teaspoon of espresso powder to the batter.

Ingredients Insights

The combination of all-purpose flour and cocoa powder is vital for achieving the right balance of structure and flavor. Cake flour could be used instead of all-purpose flour for a lighter texture; however, you’ll need to adjust the amount slightly since cake flour is more absorbent. For those looking to make this cake dairy-free, almond milk can be a great substitute for whole milk; just ensure you use a pure vanilla extract that aligns with your dietary preferences.

Granulated sugar not only provides sweetness but also contributes to the cake's moisture when baked. If you prefer a less sweet version, you can decrease the sugar amount by about 1/4 cup without significantly affecting the overall texture. Just remember, reducing sugar too much may alter the cake's ability to rise properly.

Frosting Variations

If you want to add a unique flair to the frosting, consider incorporating flavored extracts such as almond or hazelnut for a sophisticated twist. You could also mix in finely chopped nuts or sprinkles to give your cake an additional texture contrast. For a richer chocolate experience, increasing the cocoa powder to 3/4 cup will intensify the chocolate flavor; just be prepared for a slightly thicker consistency, which requires adjustment with sour cream or butter.

For special occasions, you can use this frosting to create decorative elements on the cake, such as piping rosettes or swirls. Using a piping bag fitted with a decorative tip can elevate your cake presentation. If you’re making a layered cake, consider refrigerating the frosted cake briefly to help the frosting set, making it easier to slice and serve.

Scaling the Recipe

If you wish to scale the recipe for a larger gathering, the proportions can be doubled to make a four-layer cake. Just be cautious of adjusting the baking time; larger cakes may require an extra 10-15 minutes, so keep testing with a toothpick until it comes out clean. You can also bake the batter in a sheet pan if preferred; just adjust your baking time accordingly as it may bake more quickly due to increased surface area.

For smaller gatherings, you can easily halve the recipe to make a delightful six-inch cake. This is especially helpful when you're craving a sweet treat but want to avoid leftovers. Adapting the frosting amounts in conjunction with the cake will ensure you have just enough to create the perfect balance and coverage.

Questions About Recipes

→ Can I use a different type of frosting?

Absolutely! Cream cheese icing or ganache also pairs wonderfully with chocolate cake.

→ How should I store the cake?

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

→ Can I freeze the cake?

Yes, you can freeze the cake layers wrapped tightly for up to 3 months. Just thaw and frost when ready to serve.

→ Is there a gluten-free option?

Yes! Substitute the all-purpose flour with a gluten-free baking blend.