Chocolate Cake Made With Sour Cream

Name: Chocolate Cake Made With Sour Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 and 3/4 cups all-purpose flour; 1 and 1/2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 and 1/2 teaspoons baking soda; 1 and 1/2 teaspoons baking powder; 1 teaspoon salt; 2 large eggs; 1 cup sour cream; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup heavy cream; 8 ounces dark chocolate, chopped

Highlighted under: Sweet Moments

I love baking, and this Chocolate Cake Made With Sour Cream has quickly become one of my favorite recipes! The combination of rich chocolate and the tanginess of sour cream creates a moist, decadent cake that's perfect for any occasion. I've made this cake for birthdays, gatherings, and even just to satisfy my sweet tooth. The texture is incredibly fudgy and soft, and I guarantee it will impress anyone who takes a bite. Whether you are an experienced baker or just starting, this recipe is a breeze to follow!

Created by

Isla Turner

Last updated on 2026-01-24T09:07:14.937Z

When I first tried adding sour cream to my chocolate cake batter, I was amazed at the depth of flavor it brought. The sour cream not only enhances the chocolate but also keeps the cake incredibly moist and tender. I discovered that incorporating it with the dry ingredients first helps to create a smooth batter without any lumps, and the result is a cake that everyone raves about!

Over the years, I've experimented with different frostings to complement this cake, but nothing beats a simple chocolate ganache made from heavy cream and dark chocolate. It adds a luxurious finish and elevates this cake into a special treat that feels like a bakery masterpiece right at home!

Why You'll Love This Recipe
Rich chocolate flavor paired with a subtle tang from sour cream
Incredibly moist texture that melts in your mouth
Versatile for any occasion, from casual desserts to elegant celebrations

Ingredient Insights

The star ingredient of this chocolate cake is undoubtedly the sour cream. Not only does it add a subtle tang, but it also contributes to the cake's remarkable moisture. If you're in a pinch, plain yogurt can be a great substitute, producing a similar creamy texture. Just ensure you choose full-fat yogurt to maintain richness. Additionally, using high-quality cocoa powder will significantly enhance the chocolate flavor, so opt for Dutch-processed cocoa if you can find it.

Another crucial component is the boiling water, which may seem unusual, but it serves to bloom the cocoa powder, intensifying the chocolate flavor and ensuring a smoother batter. The result is a velvety cake that bakes to perfection. If you want to add more depth, consider including a teaspoon of espresso powder in the dry mix; it will amplify the chocolate without adding a coffee flavor.

Baking and Baking Tips

When it comes to baking times, every oven behaves a bit differently, so I recommend checking your cakes a few minutes earlier than the suggested 30 minutes. Look for a puffed, set center and light golden edges. A toothpick should come out clean—not wet or gooey, which indicates that it requires more time. If the edges appear darker too soon, you can place a piece of foil over the top to prevent burning while the center continues to bake.

Cooling the cakes properly is critical, too. Let them rest in the pans for about 10 minutes before transferring to a wire rack. This brief cooling allows the cakes to firm up slightly, reducing the likelihood of breakage when inverting. Once on the rack, allow them to cool completely before frosting; this step prevents the ganache from melting and sliding off, ensuring a beautiful finish.

Ingredients

For the Cake

1 and 3/4 cups all-purpose flour
1 and 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 and 1/2 teaspoons baking soda
1 and 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup sour cream
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Ganache

1 cup heavy cream
8 ounces dark chocolate, chopped

Instructions

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

Add Wet Ingredients

Add the eggs, sour cream, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until smooth.

Incorporate Boiling Water

Carefully stir in the boiling water until fully mixed. The batter will be thin.

Bake the Cakes

Pour the batter evenly into the prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Make the Ganache

In a saucepan, heat the heavy cream until just simmering. Pour over the chopped chocolate and allow to sit for a few minutes, then stir until smooth.

Frost the Cake

Once the cakes are cooled, place one layer on a serving plate and spread a layer of ganache on top. Top with the second layer and frost the top and sides with the remaining ganache.

Pro Tips

For an extra chocolate kick, consider adding chocolate chips to the batter or using a chocolate frosting instead of ganache. This cake also freezes well, so you can make it ahead of time!

Storing and Reheating

If you find yourself with leftover cake, store it in an airtight container at room temperature for up to three days. To maintain its moisture, you can also wrap it in plastic wrap before placing it in the container. If you want to keep it longer, freeze individual slices in plastic wrap and then in a freezer bag. When ready to enjoy, let it thaw at room temperature or pop it in the microwave for a few seconds for a warm treat.

Reheating can also revive leftovers if you're looking to enjoy a slice later. Set your microwave on low for about 10-15 seconds; be cautious not to overheat, as this can dry out the cake. For a delightful touch, serve the reheated cake with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the chocolate experience.

Variations and Serving Suggestions

While this cake stands beautifully on its own, you can elevate it further by adding mix-ins like chocolate chips or chopped nuts to the batter. Pecans or walnuts can add a delightful crunch that contrasts with the cake's tender crumb. For a fruity twist, consider layering slices with fresh raspberries or strawberries and whipped cream for a refreshing finishing touch.

If you're feeling adventurous, try infusing the ganache with flavors like orange zest or mint extract to create a unique flavor profile. Just a teaspoon can make a big difference! Serve the cake on a decorative platter garnished with berries for a festive occasion, and watch your guests delight in its rich flavors and beautiful presentation.

Questions About Recipes

→ Can I use yogurt instead of sour cream?

Yes, plain yogurt can be used as a substitute, though it may slightly alter the flavor.

→ How should I store leftovers?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance and frost just before serving.

→ What can I use instead of eggs to make it vegan?

You can substitute the eggs with flaxseed meal mixed with water or a commercial egg replacer.