Sour Cream Chocolate Cake
Indulge your chocolate cravings with this rich and decadent Sour Cream Chocolate Cake, a crowd-pleasing dessert that’s as moist as it is delicious. Packed with the deep flavor of cocoa powder and enhanced by the tangy creaminess of sour cream, this cake boasts a tender, melt-in-your-mouth texture that sets it apart from ordinary chocolate cakes. With a quick prep time of just 20 minutes and a straightforward blending of wet and dry ingredients, this recipe is both beginner-friendly and perfect for any special occasion. A cup of boiling water is the secret to its lusciously soft crumb, while the versatile two-layer format makes it ideal for pairing with your favorite frosting. Whether topped with a rich chocolate ganache or a creamy vanilla buttercream, this cake is guaranteed to be the star of your dessert table.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cups Cocoa powder (unsweetened)
- 1.5 teaspoons Baking soda
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cups Sour cream
- 0.5 cups Vegetable oil
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1 cups Boiling water
Instructions
Preheat your oven to 350°F (175°C) and 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, cocoa powder, baking soda, baking powder, and salt until well combined.
In another mixing bowl, whisk together the sour cream, vegetable oil, eggs, and vanilla extract until smooth and fully incorporated.
Gradually add the wet ingredients to the dry ingredients and mix until just combined. Avoid overmixing.
Slowly pour the boiling water into the batter and mix until the batter is smooth. The batter will be thin, but this 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 of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Frost and decorate the cooled cakes as desired. A chocolate or cream cheese frosting pairs wonderfully with this cake.
Nutrition Facts
Calories |
4226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.6 g | 239% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 4080 mg | 177% | |
| Total Carbohydrate | 683.9 g | 249% | |
| Dietary Fiber | 71.8 g | 256% | |
| Total Sugars | 420.4 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 620 mg | 48% | |
| Iron | 36.3 mg | 202% | |
| Potassium | 3102 mg | 66% | |
*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.
