Sour Cream Chocolate Cake is a rich, moist 9×13 cake that’s perfect for chocolate lovers. The cocoa, butter, and water melt together first to create a smooth chocolate base, then sour cream keeps the cake soft and tender. It’s truly a dream!
We love this easy cake for birthdays, Sunday dinners, potlucks, and anytime we need a simple dessert that feeds a crowd. The homemade chocolate frosting spreads over the cooled cake for a classic finish, and sprinkles make it extra fun for parties.
If you’re looking for a no-fail cake, this one is incredible and always gets rave reviews. If you love this recipe, be sure to try Texas Sheet Cake, Chocolate Cupcakes, and Chocolate Buttercream Frosting.
Why you’ll love it + Why it works:
- Extra Moist: Sour cream keeps every slice soft and tender for days.
- Rich Chocolate Flavor: Cocoa powder creates deep chocolate flavor in both the cake and frosting.
- Homemade Frosting: Warm cocoa and butter create a silky frosting that spreads easily over the cooled cake.
- Perfect for Any Occasion: Great for birthdays, holidays, potlucks, and everyday desserts.
Sour Cream Chocolate Cake Ingredients
Chocolate Cake
- Unsalted Butter (¾ cup): Adds rich flavor and helps create a soft, tender cake.
- Cocoa Powder (⅔ cup): Gives the cake deep chocolate flavor. Natural or Dutch-process cocoa both work well.
- Water (¾ cup): Helps dissolve the cocoa powder and creates a smooth batter.
- Sugar (1¾ cups): Sweetens the cake while helping keep it moist.
- Vanilla Extract (1 teaspoon): Enhances the chocolate flavor.
- Eggs (2 large): Provides structure while creating a tender crumb.
- All-Purpose Flour (1¾ cups): Gives the cake structure while keeping it soft.
- Baking Soda (1¼ teaspoons): Helps the cake rise and keeps the texture light.
- Salt (¼ teaspoon): Balances the sweetness and enhances the chocolate flavor.
- Sour Cream (¾ cup): Makes the cake incredibly moist while adding richness and tenderness.
Chocolate Frosting
- Unsalted Butter (12 tablespoons): Creates a rich, smooth frosting base.
- Cocoa Powder (½ cup): Adds bold chocolate flavor.
- Powdered Sugar (3 cups): Sweetens and thickens the frosting for a smooth finish.
- Milk (4 to 6 tablespoons): Adjusts the frosting to the perfect spreading consistency.
How to Make Sour Cream Chocolate Cake
PREP. Preheat the oven to 350°F. Lightly grease and flour a 9×13 inch baking pan.
BATTER. 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.
BAKE. 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).
FROSTING. 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 ½ 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.
Kristyn’s Recipe Tips
- Grease and flour the pan well so the cake releases cleanly.
- Whisk the cocoa powder, butter, and water gently until the cocoa dissolves and the mixture is smooth.
- Let the chocolate mixture cool slightly before adding the eggs so they do not scramble.
- Start checking the cake around 30 minutes since ovens can bake differently.
- Make-ahead tip: bake the cake a day ahead, cover it well, and frost before serving or once completely cooled.
Sour Cream Chocolate Cake Recipe
Video
Ingredients
Sour Cream Chocolate Cake
- ¾ cup unsalted butter
- ⅔ cup cocoa powder
- ¾ cup water
- 1 ¾ cups sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ¾ cups all-purpose flour
- 1 ¼ teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup sour cream
Chocolate Frosting
- 12 tablespoons unsalted butter
- ½ cup cocoa powder
- 3 cups powdered sugar
- 4-6 tablespoons milk
Instructions
Chocolate Sour Cream Cake
- Preheat the oven to 350°F. Lightly grease and flour a 9×13 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).
Chocolate Frosting
- 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 ½ 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.
Notes
- Let the cocoa mixture cool slightly before adding the eggs to prevent them from cooking.
- Measure the flour correctly by spooning it into the measuring cup and leveling it off for the softest cake.
- Don’t overmix the batter once the flour is added to keep the cake tender.
- Allow the cake to cool completely before frosting for the smoothest finish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store in an airtight container in the fridge for 5-7 days.
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.
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This recipe was first shared April, 2018.
This cake is so soft and delicious! Also, it is easy to make! I didn’t make the frosting, but it was super yummy without it! 😋
So glad you enjoyed it and it’s wonderful to hear that it was soft, delicious, and just as tasty without the frosting.
this was a moist cake without being soggy, so simple to make
I’m so happy it turned out just right and was easy to make!
This cake is absolutely fabulous! I make it exactly as the recipe calls for, and it never disappoints.
I do want to say the 12 tablespoons of butter for the frosting is the same as 3/4 cup of butter. So, 1-1/2 sticks of butter for each part. Be sure and have a LARGE mixing bowl for the cake, as it can spatter, before all the ingredients are in.
I’m happy this cake has been a hit for you. And thanks for sharing those helpful tips!
Can’t wait to try this recipe! What would be the baking time adjustment for 2 9” round cake pans? Should I just stick to the 9X 13”?
Thank you
You can definitely bake this in two 9-inch round pans! Bake at 350 and start checking them around 22-28 minutes.
CanC
Love your puppy. Made the chocolate cake but used cream cheese frosting. It was a hit with my Chocolate lover husband. Thanks for sharing!
So glad it was a hit, and cream cheese frosting sounds like the perfect swap!
Very easy. Very delicious.
I think so too! Thanks for sharing that kind review.