Chocolate Cake With Sour Cream Frosting

Name: Chocolate Cake With Sour Cream Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 slices
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 whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup sour cream; 1/2 cup unsalted butter, softened; 3 cups powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Cakes, Cookies & More

I always crave a rich, moist chocolate cake, and this Chocolate Cake With Sour Cream Frosting truly satisfies that need. The combination of cocoa and sour cream creates a luscious texture, while the frosting is creamy and not overly sweet, making it perfect for any occasion. After countless trials, I've perfected this recipe to ensure each slice bursts with chocolate flavor. This cake is a crowd-pleaser and a definite highlight at any gathering I bring it to, whether it be a birthday or a casual get-together.

Created by

Lucy Bennett

Last updated on 2026-01-22T07:28:09.836Z

When I first made this chocolate cake, I knew it would become an instant favorite in my household. Each bite is so sumptuous and satisfying, thanks to the addition of sour cream, which helps keep the cake incredibly moist. I remember the excitement everyone had when they tried it for the first time; it was the icing on the cake, literally!

One tip I learned through experimentation is to let the cake cool completely before frosting it with the sour cream frosting. This ensures that the frosting doesn’t melt and maintains a perfect creamy texture on top. Trust me, it’s worth the wait!

Why You Will Love This Recipe
Rich chocolate flavor paired with luscious sour cream frosting
Moist texture that stays fresh for days
Perfect for birthdays, holidays, or any chocolate lover's gathering

Understanding Key Ingredients

Each ingredient in this chocolate cake plays a crucial role. The unsweetened cocoa powder contributes to the cake's deep chocolate flavor and moisture. It's essential to use high-quality cocoa powder for the best taste. Additionally, the whole milk enhances richness and helps create a tender crumb, while the eggs act as a binder, providing structure to the cake. For a lighter option, you can swap the whole milk with buttermilk, which also adds a subtle tangy flavor.

Vegetable oil is used instead of butter in this recipe to ensure the cake remains moist for days. Oil tends to retain moisture better than butter once baked. If you're looking for a substitute, you could use melted coconut oil, which will impart a slightly different flavor but still keep the cake moist. For a vegan option, substituting eggs with flaxseed meal mixed with water will work, although it may alter the texture slightly.

Baking Techniques for Success

To achieve the best results, preheating the oven is vital. Ensure that it reaches the desired temperature of 350°F (175°C) before placing the cakes inside. This allows for even baking and prevents the cakes from sinking. To check for doneness, inserting a toothpick should yield clean results, indicating that the cakes are cooked through. Keep an eye on the baking time; ovens can vary, and some might require a few extra minutes for perfect results.

After baking, letting the cakes cool in their pans for about 10 minutes is important to prevent crumbling during transfer. When moving them to a wire rack, gently run a knife around the edges to loosen any sticking points. Cooling completely is essential for seamless frosting application, as warm cakes can cause the frosting to melt and slide off. A chilled cake layers easily, creating a beautiful presentation.

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 whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Sour Cream Frosting

1 cup sour cream
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Steps

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, and mix until smooth. Carefully stir in the boiling water until the batter is well combined.

Bake the Cakes

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

Prepare the Frosting

In a mixing bowl, beat together the softened butter and sour cream until smooth. Gradually add the powdered sugar, mixing until well incorporated. Stir in the vanilla extract and mix until creamy.

Assemble the Cake

Once the cakes have cooled completely, place one layer on a serving plate and spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake. Decorate as desired.

Enjoy your homemade chocolate cake with sour cream frosting!

Pro Tips

For an extra chocolatey flavor, consider adding chocolate chips to the batter.

Frosting Tips

When preparing the sour cream frosting, start with softened butter for a creamy consistency. If your butter is too cold, it may not blend well with the sour cream, resulting in a lumpy frosting. Aim to have your butter at room temperature (about 70°F or 21°C) before mixing. Gradually adding the powdered sugar will help achieve a smooth and fluffy texture. If your frosting feels too thick, a tablespoon of milk can help create a spreadable consistency.

For added flavor, consider experimenting with the frosting. A pinch of espresso powder can elevate the chocolate flavor, or a splash of almond extract can lend a unique twist to the frosting. This flexibility allows you to customize the cake for different occasions or personal preferences. Just keep in mind to balance flavors so that the frosting complements rather than overpowers the cake.

Making Ahead and Storage

This chocolate cake can easily be made ahead of time. After the cakes are baked and cooled, wrap them tightly in plastic wrap and store them in the refrigerator. They can last up to 5 days without losing moisture. When ready to serve, apply frosting just before your event to keep the cake looking fresh. If needed, the frosted cake can be stored in the refrigerator for about 3 days; just bring it to room temperature before slicing for the best flavor.

For those who want to enjoy the cake later, it freezes exceptionally well. Wrap individual slices in plastic wrap, followed by aluminum foil to protect them from freezer burn. They can be stored in the freezer for up to 3 months. When you're ready to indulge, simply thaw the slices in the refrigerator overnight and enjoy a delightful treat that tastes freshly baked!

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can use cake flour for a lighter texture.

→ How should I store the cake?

Store in an airtight container in the refrigerator for up to a week.

→ Can I make this cake ahead of time?

Absolutely! You can freeze the un-frosted layers for up to 2 months.

→ Is the frosting suitable for piping?

Yes, the sour cream frosting holds well for piping and decorating.