Julie Clark
Posted:
Sour Cream Chocolate Cake
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The ultimate in moist chocolate cakes, this Sour Cream Chocolate Cake is a great take-along dessert for picnics and potlucks. Top with chocolate buttercream for a delicious chocolate dessert.
The secret to a moist chocolate cake? Sour cream! This sour cream chocolate cake recipe mixes up quickly and bakes in a traditional 9×13″ pan. Coffee mixed into the cake batter enhances the flavor of the chocolate, without making the cake taste like coffee.
This Old-Fashioned Chocolate Cake Stays Moist for Days (Thanks to One Ingredient)
We’re known for our recipes with a secret ingredient. Cinnamon rolls, raspberry sauce and mac and cheese are three examples of recipes you love with unique additions.
But for cake? Sour cream is a powerhouse ingredient. I use it in our streusel coffee cake, white cake recipe, lemon blueberry cake and blackberry coffee cake. It adds flavor, but also makes for the best texture because of the moist crumb.
This is one of our best chocolate cake recipes and would make an excellent birthday cake. It is sturdy enough for a layer cake or cupcakes and holds up well to buttercream frosting.
Top with shaved chocolate, chocolate chips or sprinkles!
Love cake? Try our cinnamon roll coffee cake, cinnamon coffee cake muffins, cream filled coffee cake and apple cinnamon cake.
Enjoy! -Julie
Ingredients
The cake will come together best if the butter, eggs and sour cream are at room temperature.
Brown sugar adds moisture and helps to deepen the flavor of the cake.
Coffee definitely enhances the chocolate flavor in the cake and I highly recommend it. Instant coffee or fresh brewed coffee both work. It does not make the cake taste like coffee, but if you make make the substitution of hot water instead.
See the recipe card below for full ingredients and amounts.
Sour Cream Chocolate Cake Recipe
The ultimate in moist chocolate cakes, this from scratch Sour Cream Chocolate Cake is a great take-along dessert for picnics and potlucks. Top with chocolate buttercream for a delicious chocolate dessert.
Servings 15
Prep Time 25 minutes
Cook Time 32 minutes
Total Time 57 minutes
Ingredients
For the chocolate cake:
- ¾ cup salted butter room temperature
- 2 cups packed brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 2 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup strong coffee or hot water
For the buttercream:
- 1 cup salted butter room temperature
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 4 tablespoons heavy cream
Instructions
- Preheat oven to 350º Fahrenheit. Spray a 9×13” baking pan with non-stick cooking spray.
- In a large bowl, cream the butter and brown sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract and sour cream. ¾ cup salted butter, 2 cups packed brown sugar , 3 large eggs, 2 teaspoons vanilla extract , 1 cup sour cream
- In a separate medium bowl, sift the flour, cocoa powder, baking soda, and salt into another large mixing bowl. Whisk to combine. 2 cups all-purpose flour , 2/3 cup unsweetened cocoa powder, 2 ½ teaspoons baking soda , 1 teaspoon salt
- Add the dry ingredients into the wet ingredients and mix just until blended. Add the hot coffee, then stir until combined. 1 cup strong coffee
- Pour the batter evenly into the prepared pan. Bake for 32-35 minutes until a toothpick or knife is inserted into the center of the cake and comes out clean. Set the cake aside on a wire rack to cool.
- In a stand mixer with the beater blade, beat the butter for 1-2 minutes on high speed until it is smooth, creamy and nearly white in appearance. 1 cup salted butter
- Add in the salt and vanilla. Mix until incorporated. ½ teaspoon salt, 2 teaspoons vanilla extract
- With the mixer on low speed, slowly add in the powdered sugar and cocoa powder. Scrape the sides of the bowl as needed. 3 ½ cups powdered sugar, ½ cup unsweetened cocoa powder
- Add the heavy cream, a tablespoon at a time, mixing slowly until it is the consistency that you'd like. Beat for 1 minute on medium speed until smooth and creamy in texture. 4 tablespoons heavy cream
- Frost the top of the cooled cake with the chocolate frosting, then top with chocolate shavings if desired.
Notes
This would also bake well in two 8-inch or 9-inch cake pans. The frosting is enough to decorate a layer cake, but makes a thick layer on a 9×13″ cake.
Store any leftovers in an airtight container at room temperature for up to 2 days. This cake also freezes well. Wrap leftover pieces in plastic wrap, then place in a freezer bag. Freeze for up to 6 weeks.
Refer to the article above for more tips and tricks.
The calories shown are based on the cake being cut into 15 slices, with 1 serving being 1 slice of cake (all of the frosting used). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 548kcal | Carbohydrates: 74g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 616mg | Potassium: 212mg | Fiber: 3g | Sugar: 57g | Vitamin A: 870IU | Vitamin C: 0.2mg | Calcium: 66mg | Iron: 2mg
How to Make Sour Cream Chocolate Cake: Step by Step
Combine the wet ingredients. In a large bowl, cream the butter and brown sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract and sour cream.
Mix the rest of the cake batter. In a separate medium bowl, sift the flour, cocoa powder, baking soda, and salt into another large mixing bowl. Whisk to combine. Add the dry ingredients into the wet ingredients and mix just until blended. Add the hot coffee, then stir until combined.
Bake the sour cream chocolate cake. Pour the batter evenly into the prepared pan. Bake for 32-35 minutes until a toothpick or knife is inserted into the center of the cake and comes out clean. Set the cake aside on a wire rack to cool.
Make the frosting. In a stand mixer with the beater blade, beat the butter for 1-2 minutes on high speed until it is smooth. Mix in the salt and vanilla. Then slowly add in the powdered sugar and cocoa powder. Add the heavy cream, a tablespoon at a time, mixing slowly until it is a spreadable consistency. Beat for 1 minute on medium speed until smooth and creamy in texture. Frost the sour cream chocolate cake and decorate if desired!
