Chocolate Sour Cream Cake with Sour Cream Frosting
Indulge in the perfect balance of richness and tang with this Chocolate Sour Cream Cake with Sour Cream Frosting. This decadent dessert features a moist, ultra-chocolatey cake made with a generous helping of sour cream, which enhances the flavor while adding incredible softness to every bite. Topped with a creamy, tangy sour cream frosting, this cake offers a delightful contrast that keeps your palate intrigued. Easy to prepare and stunning to serve, this two-layer masterpiece is perfect for birthdays, celebrations, or simply treating yourself. A light dusting of cocoa powder adds an elegant finishing touch. With simple pantry staples and a prep time of just 20 minutes, this recipe is an irresistible crowd-pleaser that's as easy to make as it is to enjoy.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 3 units eggs, large
- 2 teaspoons vanilla extract
- 1.5 cups sour cream
- 0.5 cup boiling water
- 3 cups powdered sugar (for frosting)
- 1 cup sour cream (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1 tablespoon unsweetened cocoa powder (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, using a hand or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
On low speed, mix in the sour cream until just combined.
Gradually add the dry ingredients to the wet ingredients in three additions, mixing until just combined. Do not overmix.
Slowly pour in the boiling water and mix gently. The batter will be thin—this is normal.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then turn them out onto a wire rack to cool completely.
For the frosting, sift the powdered sugar into a large bowl. Add the sour cream and vanilla extract, and mix until smooth and creamy.
Once the cakes are completely cooled, spread 1/3 of the frosting on top of one cake layer. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
If desired, dust the top of the cake with a light sprinkle of unsweetened cocoa powder for garnish.
Slice and serve. Store any leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 371 mg | 16% | |
| Total Carbohydrate | 89.0 g | 32% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 63.5 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 247 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.
