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 servings
Ingredients: 1 ¾ cups all-purpose flour; 2 cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup sour cream; ½ cup unsalted butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Baked Meals

When I first decided to make a chocolate cake with sour cream frosting, I didn’t realize how delightful the combination would be. The moist, rich chocolate cake perfectly balances the tangy and creamy frosting, creating a heavenly experience for the taste buds. I love serving this cake during special occasions or simply indulging in a slice after dinner. It’s incredibly easy to make, and once you try it, you’ll understand why it quickly became a family favorite.

Created by

Odette Fairbanks

Last updated on 2026-02-01T17:19:36.178Z

After experimenting with various chocolate cake recipes, I stumbled upon the idea of incorporating sour cream into the frosting. The result was a mouthwatering combination that not only complements the rich chocolate flavor but also adds moisture to each bite. I remember serving this cake to friends, and watching their faces light up with joy with every slice was incredibly rewarding.

One tip I’ve learned is to let the cake cool completely before frosting it. If you frost while the cake is still warm, the frosting may melt off rather than set beautifully on top. This little detail makes a huge difference in presentation and taste!

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 Key Ingredients

The combination of cocoa powder and sugar in this chocolate cake recipe creates a rich and deep flavor profile. The unsweetened cocoa powder not only contributes to the cake's chocolatey essence but also reacts with baking soda to help the cake rise. Make sure you measure the cocoa carefully because too much can lead to a dry texture. Using a high-quality cocoa powder will enhance the overall chocolate flavor, making your cake even more decadent.

Vegetable oil in this recipe keeps the cake moist and tender, setting it apart from butter-based cakes. While you can substitute it with melted coconut oil or even applesauce for a healthier option, remember that this may alter the flavor slightly. If you love a hint of warmth, try using melted chocolate in the batter for an even richer taste.

Perfecting the Frosting

The sour cream frosting is a delightful contrast to the chocolate cake, offering a creamy and slightly tangy finish. When mixing the frosting, beat the softened butter thoroughly until it becomes light in color and fluffy, which usually takes about 3–5 minutes. Gradually adding powdered sugar prevents clumping and ensures a smooth consistency. If your frosting is too thick, you can add a tablespoon of milk to achieve the desired spreadability.

When it comes to frosting the cake, I recommend using an offset spatula for an even application. For a decorative finish, consider using a piping bag to create swirls or patterns on top. If you’re looking for a flavor twist, try adding a touch of citrus zest or a dash of espresso powder to the frosting for an exciting variation on the creamy topping.

Storage and Serving Suggestions

This chocolate cake can be stored at room temperature for up to three days or in the refrigerator for about a week. To prevent the frosting from becoming too firm, cover it loosely with plastic wrap. If you want to make the cake ahead of time, bake and cool the layers, then wrap them tightly in plastic wrap and freeze for up to a month. Simply thaw at room temperature before frosting and serving.

Serving the cake slightly warm enhances the chocolate flavor; for an extra indulgent experience, pair it with a scoop of vanilla ice cream. Additionally, consider garnishing with chocolate shavings or fresh berries for a beautiful presentation. This cake can easily be adapted for different occasions—try using different flavored extracts in the frosting to match themes or celebrations.

Ingredients

For the Cake

1 ¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting

1 cup sour cream
½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Make the Cake

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla; mix on medium speed for 2 minutes. Carefully stir in boiling water until combined. Pour the batter into prepared pans and bake for 30 minutes. Allow cakes to cool in pans for 10 minutes before transferring to wire racks.

Prepare the Frosting

In a large bowl, beat the softened butter until creamy. Gradually add in the powdered sugar and beat until smooth. Mix in the sour cream and vanilla extract until well combined and fluffy.

Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake. Allow the frosting to set before slicing.

Pro Tips

For an extra special touch, add chocolate shavings or fresh berries on top of the frosting.

Common Troubleshooting Tips

If your cake turns out dry, it may be due to overmixing the batter or baking it for too long. Ensure that you're mixing just until the ingredients are combined, and use a toothpick inserted in the center to check for doneness—remove the cake once it comes out with a few moist crumbs.

On the other hand, if your cake sinks in the middle, it might not have baked long enough. Look for a firm, set edge and a slightly springy top. If you're using a different oven type, be sure to adjust timings as necessary, as not all ovens heat evenly.

Scaling the Recipe

If you're looking to make a larger batch of this chocolate cake for gatherings, consider doubling the ingredients. Just ensure you use larger cake pans—typically 11-inch pans work well. You might need to adjust the baking time slightly; start checking for doneness 5-10 minutes earlier than you would for the single recipe.

For a smaller version, you can halve the ingredients and bake the cake in an 8-inch round pan. This smaller size will usually take around 25-30 minutes to bake, so keep an eye on it, and remember to check for that signature moist crumb whenever you test for doneness.

Questions About Recipes

→ Can I use a different frosting recipe?

Yes, you can use any frosting recipe of your choice, but this sour cream frosting complements the chocolate flavor beautifully.

→ How do I store the cake?

Store the cake in an airtight container in the refrigerator for up to five days.

→ Can I freeze this cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil; it will last for up to three months.

→ What can I substitute for eggs?

You can replace each egg with ¼ cup of unsweetened applesauce or a flaxseed egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water).