This sour cream chocolate cake is moist, fudgy, completely delicious and so easy to make. It’s the perfect old-fashioned chocolate cake recipe that everyone will love and enjoy at every party! Serve it alone or with ice cream and you’re sure to get rave reviews.
YEs, sour cream!
If you’re looking for an easy chocolate cake that’s super moist and fudgy – then this sour cream chocolate cake is for you. It isn’t much harder than using a box mix, and it turns out perfect every time. Plus, can you really go wrong with chocolate cake and chocolate frosting?
For the longest time, I was a little unsure about adding sour cream to a chocolate cake. I was worried that it would make the cake taste funny. But you actually don’t taste the sour cream at all. Instead the sour cream makes it super moist and fudgy with the softest cake crumb.
Now, all sour cream doubt has disappeared, and I’m in love with this recipe!
How to Make Sour Cream Chocolate Cake
This recipe uses simple, everyday ingredients that you probably already have in your pantry, including: butter, cocoa, water, sugar, eggs, vanilla, flour, baking soda, salt and sour cream. Here are the easy instructions:
First we add the butter, cocoa and water to a sauce pan to melt everything together and dissolve the cocoa powder. Then remove it from the heat and cool slightly.
Mix in the sugar, eggs and vanilla extract – followed by the flour, baking soda and salt. Last but not least, mix in the sour cream. Bake for 35 minutes.
Let cake cool and make frosting and top with sprinkles.
Frosting + Storing
Feel free to frost the cake with whatever frosting you prefer. I’ve included one of my absolute favorite chocolate frosting recipes. It’s a simple recipe and there’s enough for a thin layer of creamy, chocolate frosting goodness. You could also top each slice with a scoop of ice cream and a drizzle of chocolate sauce if you prefer, or even just a light sprinkle of powdered sugar instead.
You’ll love this sour cream chocolate cake because of its moist texture and delicious chocolate flavor. It’s not too sweet or too rich, but still filled with chocolate. So if you’re looking for an easy chocolate cake recipe – this one is definitely for you!
Leftover cake can be STORED in an airtight container in the fridge for 5-7 days. To store leftovers in the freezer you’ll want to flash freeze the cake by placing the pieces on a baking sheet in the freezer. Once solid wrap each piece with plastic wrap and again with foil freeze for up to 3 months.
For more great chocolate cake recipes, check out:
- Double Chocolate Layer Cake
- Flourless Chocolate Cake
- Best Chocolate Sheet Cake
- Chocolate Zucchini Sheet Cake
- Chocolate Mug Cake
Sour Cream Chocolate Cake Recipe
This sour cream chocolate cake is moist, fudgy, completely delicious and so easy to make. It's the perfect old-fashioned chocolate cake recipe that everyone will love and enjoy at every party! Serve it alone or with ice cream and you're sure to get rave reviews.
Sour Cream Chocolate Cake
- 3/4 cup unsalted butter
- 2/3 cup cocoa powder
- 3/4 cup water
- 1 3/4 cups white sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 1 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup sour cream
- 12 tablespoons unsalted butter
- 1/2 cup cocoa powder
- 3 cups powdered sugar
- 4-6 tbsp milk
Chocolate Sour Cream Cake
Preheat the oven to 350F degrees. Lightly grease and flour a 9x13 inch baking pan.
Add the butter, cocoa powder and water to a medium saucepan over low-medium heat.
Melt everything together while gently whisking until the cocoa powder is dissolved and the butter is melted. Remove from the heat.
Pour into a large mixing bowl and allow to cool slightly.
Mix in the sugar, followed by the eggs and vanilla extract.
With the mixer on low beat in the flour, baking soda and salt. Then mix in the sour cream.
Pour into the prepared pan and bake for about 35 minutes until an inserted toothpick comes out clean. (I usually start checking around 30 minutes just in case).
Melt together the butter and cocoa powder in a small saucepan over medium heat.
Remove from the heat and pour the mixture into a mixing bowl to cool slightly.
Beat in the powdered sugar about 1/2 cup at a time, alternating with a tablespoon of the milk/cream until the desired consistency and sweetness is reached.
Frost the cooled cake, and optionally decorate with sprinkles.