Chocolate Sour Cream Cake Chocolate Peanut Butter Frosting
Indulge in the ultimate decadence with this Chocolate Sour Cream Cake with Chocolate Peanut Butter Frosting! This moist and tender dessert is elevated by the richness of sour cream, which lends a velvety texture to each bite. The bold chocolate flavor of the cake pairs perfectly with the irresistibly creamy frosting, made with the dream team combination of cocoa and peanut butter. With just 25 minutes of prep time, this recipe is perfect for birthdays, celebrations, or simply satisfying your chocolate cravings. Layered with love and topped with indulgence, this cake is sure to be the star of any dessert table. Suitable for 12 servings, it’s easy to share—though you’ll want to keep it all to yourself!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup sour cream
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 0.75 cup unsalted butter
- 0.5 cup creamy peanut butter
- 2.5 cups powdered sugar
- 0.25 cup unsweetened cocoa powder (for frosting)
- 3 tablespoons milk
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
Add the eggs, sour cream, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.
Pour in the boiling water slowly, mixing until the batter is smooth. The batter will be thin, which is normal.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then invert them onto a wire rack to cool completely.
To make the frosting, beat the unsalted butter and creamy peanut butter together in a large mixing bowl until smooth and creamy.
Add the powdered sugar and unsweetened cocoa powder, mixing on low speed to combine.
Gradually add the milk and vanilla extract, beating until the frosting is smooth and spreadable. Add more milk if needed to reach the desired consistency.
Once the cakes are completely cool, place one layer on a serving plate. Spread an even layer of frosting on top.
Place the second cake layer on top and frost the top and sides of the cake evenly.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
6908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 327.6 g | 420% | |
| Saturated Fat | 121.7 g | 608% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 677 mg | 226% | |
| Sodium | 5776 mg | 251% | |
| Total Carbohydrate | 1054.9 g | 384% | |
| Dietary Fiber | 101.2 g | 361% | |
| Total Sugars | 728.0 g | ||
| Protein | 121.3 g | 243% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 828 mg | 64% | |
| Iron | 48.4 mg | 269% | |
| Potassium | 4840 mg | 103% | |
*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.
