Chocolate Birthday Cake and Double Chocolate Sour Cream Frosting
Celebrate in style with this decadent Chocolate Birthday Cake topped with a luscious Double Chocolate Sour Cream Frosting! Perfectly moist and rich, this two-layer cake combines the deep flavor of cocoa with the delicate balance of a velvety frosting made from melted chocolate, sour cream, and a hint of vanilla. A cup of boiling water in the batter ensures unbeatable tenderness, while the easy-to-make frosting achieves a silky, melt-in-your-mouth texture that will impress any chocolate lover. Ideal for birthdays, special occasions, or just satisfying your sweet tooth, this indulgent dessert is guaranteed to steal the show. Don't forget to personalize it with sprinkles or candles for the ultimate celebratory touch!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 0.75 cup unsalted butter
- 1.5 cups semi-sweet chocolate chips
- 1 cup sour cream
- 1.5 cups powdered sugar
- 0.25 cup unsweetened cocoa powder (for frosting)
- 1 teaspoon pure vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until smooth and fully incorporated.
Gradually add the boiling water to the batter, mixing on low speed. The batter will be thin, but this helps keep the cake moist.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the frosting, melt the butter in a medium saucepan over low heat. Add the chocolate chips and stir until fully melted and smooth. Remove from heat and let cool for 10 minutes.
In a large mixing bowl, whisk together the melted chocolate mixture, sour cream, powdered sugar, cocoa powder, and vanilla extract until smooth and creamy.
Place one cooled cake layer on a platter or cake stand. Spread a generous layer of frosting on top.
Place the second layer on top of the first and frost the top and sides of the cake evenly, using an offset spatula for a smooth finish.
Optional: Decorate with sprinkles, chocolate shavings, or birthday candles.
Refrigerate the cake for at least 30 minutes to set the frosting. Bring to room temperature before serving.
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 444 mg | 19% | |
| Total Carbohydrate | 95.2 g | 35% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 62.0 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 271 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
