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

Highlighted under: From the Oven

I absolutely love baking this Chocolate Cake with Sour Cream Frosting! The combination of rich, moist chocolate cake with the tangy sweetness of the sour cream frosting creates a deliciously decadent treat. Every time I prepare this cake, the aroma fills my kitchen and my family starts gathering around, eagerly waiting for a slice. Not only does it look stunning, but it also tastes divine, making it a perfect dessert for any occasion. Trust me, once you try it, you'll want to make it over and over again!

Created by

Amber Walsh

Last updated on 2026-02-01T20:17:35.124Z

When I first made this Chocolate Cake with Sour Cream Frosting, I was amazed at how moist and flavorful it turned out. I used a combination of cocoa powder and melted chocolate to enhance the chocolate flavor, and the addition of sour cream in the frosting was a game-changer. It not only added a delicious tang but also a creamy texture that blends beautifully with the cake.

To ensure the perfect bake, I recommend checking the cake a few minutes before the timer goes off. This allows you to catch it before it overbakes, which can dry out that wonderful moist texture. Each bite is a harmonious blend of flavors, and I can’t wait for you to try it!

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

Key Ingredients and Their Roles

Understanding the key ingredients in this Chocolate Cake with Sour Cream Frosting is crucial for achieving its signature taste and texture. The unsweetened cocoa powder not only provides the deep chocolate flavor but also contributes to the cake's beautiful, dark color. Using whole milk is important as it adds moisture and richness, ensuring the cake remains tender and flavorful. If you're looking to reduce calories, consider substituting with a low-fat milk, but be aware this may slightly alter the texture.

The role of baking powder and baking soda is pivotal in creating a light and fluffy cake. These leavening agents work by producing carbon dioxide when mixed with liquids, causing the cake to rise. It’s essential to ensure they are fresh; if they’re too old, your cake may not rise properly, leading to a dense texture. To test their freshness, add a small amount of baking powder or baking soda to vinegar or hot water; if it bubbles vigorously, it’s still active.

Perfecting Your Baking Technique

When baking, the order in which you mix your ingredients can greatly impact the final product. For this cake, start by thoroughly combining the dry ingredients before adding the wet ones. This helps ensure that the baking soda and powder are evenly distributed, which contributes to the cake's uniform rise and texture. Additionally, when stirring in the boiling water, be cautious; the heat will help dissolve cocoa fully, enhancing the chocolate flavor, but be sure to mix slowly to avoid splashing.

To avoid overmixing, which can lead to a tough cake, stop mixing as soon as the batter is well combined with no visible flour. Scrape the sides of the bowl to incorporate any dry bits without an excessive amount of stirring. As you bake, keep an eye on the cakes towards the end of the baking time, as ovens can vary. Look for a toothpick inserted into the center to come out clean or with just a few moist crumbs attached.

Ingredients for Chocolate Cake

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

Instructions

How to Make Chocolate Cake with Sour Cream Frosting

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 flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix in the eggs, milk, oil, and vanilla extract until well combined. Stir in the boiling water until smooth.

Bake the Cake

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.

Make the Sour Cream Frosting

In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing until fully combined. Add the sour cream, vanilla extract, and cocoa powder, and beat until the frosting is smooth and fluffy.

Frost the Cake

Once the cakes are completely cooled, place one layer on a serving plate and spread a generous amount of frosting on top. Lay the second cake on top and frost the top and sides of the cake with the remaining frosting.

Enjoy Your Cake!

Pro Tips

For an extra touch, you can sprinkle some chocolate shavings on top of the frosting for a beautiful finish.

Frosting Tips and Variations

Creating the sour cream frosting is straightforward, but I recommend using softened butter for optimal texture. If you forget to take it out of the fridge, you can quickly soften it by cutting it into small cubes and microwaving it for just 10 seconds at a time, checking frequently. The right consistency is imperative—aim for a frosting that is smooth and creamy, spreadable but not too runny. Adjust the thickness by adding more powdered sugar or a splash of milk if needed.

For a delightful twist, consider adding flavor variations to your frosting. A teaspoon of orange or almond extract can elevate the taste, complementing the richness of the chocolate. Additionally, if you're looking for a lower-fat option, try replacing half of the butter with unsweetened applesauce; this will change the texture slightly but can be a lighter alternative that still tastes fantastic.

Storage and Serving Suggestions

This cake can be made ahead of time and stored effectively. If you need to prepare it in advance, wrap the cooled cakes in plastic wrap and keep them in the refrigerator for up to three days, or freeze them for longer storage. To freeze, ensure the layers are tightly wrapped to prevent freezer burn, and they can last for up to three months. Just remember to let them thaw in the fridge before frosting, giving them time to come to room temperature.

When serving, consider pairing slices of this cake with fresh berries or a scoop of vanilla ice cream to balance the rich sweetness of the chocolate. To elevate the presentation, dust the top with a light sprinkle of cocoa powder or decorate it with chocolate shavings. If you're feeling adventurous, serve with a drizzle of raspberry or caramel sauce to create a beautiful contrast in flavors and colors.

Questions About Recipes

→ Can I use buttermilk instead of milk?

Yes, buttermilk will add a nice tang and moisture to the cake.

→ How do I avoid a dry cake?

Make sure not to overbake and test with a toothpick a few minutes before the baking time is up.

→ Can I freeze the cake?

Absolutely! Just wrap the cake layers tightly in plastic wrap and foil before freezing.

→ How long does the frosting last in the fridge?

The sour cream frosting can be stored in the fridge for up to one week in an airtight container.