Sour Cream Chocolate Cake Recipe

closeup of a slice of sour cream chocolate cake

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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.

Prep Time25

Cook Time32

Total Time57

Course: Dessert

Cuisine: American

Servings:

Calories: 548kcal

Author: Julie Clark

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

US Customary - Metric

Instructions

Preheat oven to 350º Fahrenheit. Spray a 9x13” 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 1/2 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. 1/2 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 1/2 cups powdered sugar, 1/2 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 9x13" 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