Chocolate Cake Made With Sour Cream

Name: Chocolate Cake Made With Sour Cream
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 servings
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup sour cream; 1 cup warm water; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup unsalted butter, softened; 3 1/2 cups powdered sugar; 1/2 cup unsweetened cocoa powder; 1/4 cup heavy cream; 2 teaspoons vanilla extract

Highlighted under: Sugar Crafted

I’ve always been a fan of rich chocolate desserts, and this chocolate cake made with sour cream takes the cake—literally! The addition of sour cream gives the cake a game-changing moisture and tang that balances the sweetness perfectly. After several trials, I found that the key is to cream the butter and sugar thoroughly before mixing in the other ingredients, which really elevates the cake's texture. Pair it with your favorite frosting for an indulgent treat that everyone will love.

Created by

Keira Dalton

Last updated on 2026-01-24T11:13:25.721Z

When I first experimented with adding sour cream to my chocolate cake recipe, I was blown away by the results. The cake turned out incredibly moist and with a depth of flavor that I hadn't achieved before. I also made sure to use high-quality cocoa powder, which truly made a difference in the taste. Trust me; this is a chocolate cake that deserves a place in your recipe collection!

I’ve learned that letting the cake cool completely in the pan before transferring it helps to maintain its structure. Also, if you want to elevate the presentation, a light dusting of powdered sugar or a drizzle of chocolate ganache on top can make it look irresistible. Enjoy every slice!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding the Role of Sour Cream

Sour cream is a vital ingredient in this chocolate cake as it contributes significant moisture while adding a subtle tanginess that complements the sweetness of the sugar. The acidity in sour cream helps to tenderize the gluten in the flour, resulting in a cake that is beautifully soft and moist instead of dry or crumbly. Make sure to use full-fat sour cream for the best texture—anything lower in fat could lead to a less rich cake.

When mixing in the sour cream, aim to combine it fully with the other wet ingredients to create a consistent batter. This thorough blending not only enhances the flavor profile but ensures that the moisture is evenly distributed, allowing for uniform baking. Skipping this step may lead to pockets of dry flour, affecting the overall cake quality.

Troubleshooting Common Cake Issues

If your cake domes in the center during baking, it could be due to overmixing the batter or using too much baking powder. To mitigate this, ensure you mix the ingredients just until combined and be precise with your measurements. For a flat cake, consider using a cake strip around the pan. This helps insulate the sides and promotes even baking.

On the other hand, if your cake turns out too dense, you may not have creamed the butter and sugar long enough. This step is crucial for incorporating air, which gives the cake a light texture. Aim for a pale, fluffy mixture before adding other ingredients. Additionally, make sure not to open the oven door during the first 20 minutes of baking to avoid dropping the temperature.

Ingredients

For the cake

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup sour cream
1 cup warm water
1/2 cup vegetable oil
2 teaspoons vanilla extract

For the frosting

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup heavy cream
2 teaspoons vanilla extract

Instructions

Prepare the cake batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the eggs, sour cream, warm water, vegetable oil, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes until well blended.

Bake the cake

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the frosting

In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream and vanilla extract. Beat on high speed until the frosting is light and fluffy.

Assemble the cake

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top before placing the second layer on top. Frost the top and sides of the cake. Decorate as desired.

Pro Tips

For an extra flavor dimension, add a teaspoon of espresso powder to the batter. It enhances the chocolate flavor beautifully without tasting like coffee.

Make-Ahead and Storage Tips

This chocolate cake can be baked a day in advance, allowing for convenient assembly or serving later. Once cooled, wrap each layer tightly in plastic wrap and store at room temperature. For longer storage, consider freezing the unfrosted layers. They can be wrapped securely in foil and frozen for up to three months—just thaw overnight in the fridge when you're ready to frost and serve.

When it comes to the frosting, you can prepare it ahead of time as well. Store it in an airtight container in the refrigerator for up to a week. Before using, let it sit at room temperature until it becomes spreadable again, which will usually take about 30 minutes. If the frosting appears too stiff, a quick whip with an electric mixer can bring back its fluffiness.

Flavor Variations and Additions

To give this chocolate cake a new twist, consider adding a touch of espresso powder to the batter—about a teaspoon can enhance the chocolate flavor without making the cake taste like coffee. Another option is to mix in chocolate chips or chopped nuts for added texture and flavor. If you enjoy a hint of citrus, try incorporating orange zest into the batter for a fresh brightness that pairs beautifully with both chocolate and sour cream.

For those looking to modify the recipe for dietary needs, you can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg), ensuring the same moisture is retained. Additionally, switch out the vegetable oil for melted coconut oil or applesauce for a healthier alternative. These substitutions don't compromise the cake’s texture—just adjust the baking time slightly if using applesauce, as it may add extra moisture.

Questions About Recipes

→ Can I use a different type of frosting?

Absolutely! Cream cheese frosting or a simple whipped cream topping would work nicely with this chocolate cake.

→ Is it possible to make this cake gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it contains xanthan gum for the best texture.

→ How do I store leftovers?

Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

→ Can I freeze the cake?

Yes, you can freeze the cake for up to 3 months. Just wrap it tightly in plastic wrap and then in aluminum foil before freezing.