Chocolate Sour Cream Cake
Indulge in the decadence of this Chocolate Sour Cream Cake, a rich and velvety dessert that’s as easy to make as it is irresistible. Moist and tender, thanks to the addition of creamy sour cream and a touch of boiling water for an ultra-smooth batter, this cake delivers an intense chocolate flavor with every bite. Perfectly balanced with just the right amount of sweetness, it’s a classic recipe made with pantry staples like unsweetened cocoa powder, vanilla extract, and all-purpose flour. Whether you’re baking for a celebration or craving a treat to share, this easy-to-follow recipe comes together in just 20 minutes of prep time and bakes to perfection in under 35 minutes. Serve it simply or layer it with your favorite frosting for an unforgettable dessert centerpiece.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 3 count Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Sour cream
- 1 cup Boiling water
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, using a handheld mixer or stand mixer, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
Reduce the mixer speed to low and blend in the sour cream until just combined.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the boiling water, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely before frosting or serving.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 30% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 418 mg | 18% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 35.2 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 218 mg | 5% | |
*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.
