Old Fashioned Sour Cream Chocolate Fudge Cake with Icing
Indulge in the rich, nostalgic flavors of this Old Fashioned Sour Cream Chocolate Fudge Cake with Icing—a timeless dessert that’s as comforting as it is decadent. This cake features a perfectly moist crumb, thanks to the addition of sour cream and a splash of hot water for an ultra-smooth batter. Infused with rich cocoa and balanced with a hint of vanilla, each bite delivers deep chocolatey goodness. The crowning glory is the luscious fudge icing, made with melted butter, cocoa powder, and powdered sugar, creating a velvety topping that beautifully coats every inch of this double-layered masterpiece. Perfect for special occasions or simply treating yourself, this classic chocolate cake is easy to prepare and guaranteed to impress. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate dessert experience.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.75 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 2 teaspoons Baking soda
- 0.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Sour cream
- 0.5 cup Whole milk
- 0.5 cup Vegetable oil
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Hot water
- 0.5 cups Unsalted butter (for icing)
- 0.25 cup Unsweetened cocoa powder (for icing)
- 3 cups Powdered sugar (for icing)
- 0.25 cup Whole milk (for icing)
- 1 teaspoon Vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until combined.
In another bowl, whisk together the sour cream, milk, vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Be careful not to overmix.
Slowly stir in the hot water, mixing until the batter is smooth. The batter will be thin—this is normal.
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.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before icing.
To prepare the icing, melt the butter in a medium saucepan over low heat. Stir in the cocoa powder until smooth and remove from heat.
Gradually add the powdered sugar and milk, alternating and mixing well until the icing reaches your desired consistency. Stir in the vanilla extract.
Place one cake layer on a serving plate and spread a layer of icing on top. Place the second layer on top and spread the remaining icing over the top and sides of the cake.
Allow the icing to set for about 15 minutes before slicing. Serve and enjoy!
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 347 mg | 15% | |
| Total Carbohydrate | 89.2 g | 32% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 63.0 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 265 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.
