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: 8 slices
Ingredients: 1 and 3/4 cups all-purpose flour; 1 and 3/4 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 2 teaspoons baking powder; 1 and 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons pure vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 3 and 1/2 cups powdered sugar; 1/2 cup sour cream; 2 teaspoons pure vanilla extract; 1/4 teaspoon salt

Highlighted under: Modern Baking Collection

I absolutely love baking this Chocolate Cake with Sour Cream Frosting on special occasions! The moist, rich chocolate layers are perfectly complemented by the tangy, creamy frosting, creating a delicious balance of flavors. The sour cream not only adds moisture but also elevates the cake's texture, making every bite incredibly indulgent. Whether it's a birthday, a celebration, or just a treat for myself, this recipe always brings joy and smiles to everyone at the table.

Created by

Ophelia Turner

Last updated on 2026-02-01T19:30:14.971Z

When I first experimented with incorporating sour cream into my chocolate cake, I was amazed at the difference it made. Not only does the sour cream provide moisture, but it also enhances the cake's rich chocolate flavor, leading to a decadent experience. I remember serving it at a family gathering, and the compliments just kept coming!

Everyone raved about how the luscious frosting offered the perfect contrast to the cake. I've learned that allowing the cake to cool completely before frosting is key; it helps the frosting set beautifully and ensures that each slice is just as perfect as the last. I can never have enough of this cake!

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 Techniques for Moist Chocolate Cake

Achieving the perfect moist chocolate cake relies significantly on proper ingredient measurements and mixing techniques. Use a kitchen scale for precision, especially with flour and sugar. Overmixing can lead to a dense cake, so mix the batter just until the ingredients are combined. Incorporating boiling water at the end helps to bloom the cocoa and enhance the chocolate flavor, giving the cake its desired richness. Make sure it’s hot when you add it—this ensures optimal texture and moisture retention.

When baking your cake layers, check for doneness with a toothpick inserted into the center. You should remove them when a few moist crumbs cling to the toothpick, as overbaking can lead to a dry texture. If your cakes seem domed, use a serrated knife to level the tops once they've cooled; a flat surface will help the frosting adhere better and improve presentation.

Understanding the Sour Cream Frosting

Using sour cream in your frosting not only enhances the creaminess but also offers a balance against the sweetness of the powdered sugar. The acidity in sour cream adds a subtle tang, making the frosting an ideal match for the rich chocolate cake. Make sure your butter is at room temperature—soft but not melted—so that it can whip air in, creating a fluffy texture. If you prefer a lighter frosting, try substituting half of the butter with cream cheese.

For a flavored twist, consider adding a tablespoon of espresso powder or a few tablespoons of orange juice to complement the chocolate. This will introduce an exciting new layer of flavor and brighten up the overall taste profile of your cake. A fun presentation could involve swirling in some melted chocolate or food coloring into the frosting for a marbled effect.

Ingredients

Gather these ingredients before you start!

For the Cake

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

For the Sour Cream Frosting

1 cup unsalted butter, softened
3 and 1/2 cups powdered sugar
1/2 cup sour cream
2 teaspoons pure vanilla extract
1/4 teaspoon salt

Make sure you have everything ready before you begin baking!

Instructions

Follow these steps to create your delicious cake!

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, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well. Add eggs, milk, oil, and vanilla, and beat on medium speed for 2 minutes. Stir in boiling water until the batter is smooth.

Bake the Cakes

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

Make the Frosting

In a medium bowl, cream the softened butter until light and fluffy. Gradually add powdered sugar, beating well. Mix in sour cream, vanilla, and salt until smooth.

Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer over it. Use the remaining frosting to cover the top and sides of the cake.

Enjoy your homemade Chocolate Cake with Sour Cream Frosting!

Pro Tips

For an extra touch, consider adding chocolate shavings or fresh berries on top of the frosting for decoration.

Make Ahead and Storage Tips

This chocolate cake can be baked in advance and stored for up to three days at room temperature, wrapped tightly in plastic wrap to maintain its moisture. Alternatively, you can freeze the un-frosted cake layers for up to three months. Be sure to cool the layers completely before wrapping them well in plastic wrap and placing them in a freezer-safe container. When ready to use, allow the layers to thaw overnight in the refrigerator, then bring them to room temperature before frosting.

The sour cream frosting can also be made ahead of time and stored in the refrigerator for up to one week. If it thickens, simply whip it again until it reaches your desired consistency. Keep in mind that flavors will meld over time, making your frosting even more delicious. Always ensure your frosting is at room temperature before spreading it on the cake.

Serving Suggestions and Variations

To elevate your chocolate cake experience, consider serving it alongside a scoop of vanilla ice cream, or with a drizzle of salted caramel sauce for added indulgence. Fresh berries, like raspberries or strawberries, can provide a delightful contrast in flavor and color, brightening the dessert table. You can even create a chocolate ganache glaze to pour over the frosted cake for an extra luxurious finish.

For a twist on the classic, try adding a layer of orange curd between the cake layers for a citrus burst, or fold chopped nuts into the frosting for added crunch. You could also layer the cake with a simple whipped cream and fresh fruit for a lighter version. This recipe scales beautifully, so feel free to adjust the ingredients if you’d like to make a larger cake for a bigger crowd.

Questions About Recipes

→ Can I use low-fat sour cream?

Yes, low-fat sour cream can be used, but it may slightly alter the texture of the frosting.

→ How should I store the leftover cake?

Store the leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze the cake?

Yes, you can freeze the cake before frosting. Just wrap it tightly in plastic wrap and place it in a freezer-safe container for up to 3 months.

→ What can I substitute for eggs?

You can substitute each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of yogurt for a vegan alternative.