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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!

Who here loves cake?! We are big fans, and if you love it too, you’ll want to check out some of our favorites, including: Chocolate Sheet Cake, Vanilla Cake, and our Neiman Marcus Cake.

Chocolate Sour Cream Cake slice on plate
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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!

Sour Cream Chocolate Cake cut up in pan

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.

Sour Cream Chocolate Cake recipe on plate with fork

For more great chocolate cake recipes, check out:

4.95 from 106 votes

Sour Cream Chocolate Cake Recipe

By: Lil’ Luna
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.
Servings: 15 slices
Prep: 30 minutes
Cook: 35 minutes
Total: 1 hour 30 minutes
Total: 1 hour 5 minutes

Ingredients 

Sour Cream Chocolate Cake

  • 3/4 cup unsalted butter
  • 2/3 cup cocoa powder
  • 3/4 cup water
  • 1 3/4 cups 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

Chocolate Frosting

  • 12 tablespoons unsalted butter
  • 1/2 cup cocoa powder
  • 3 cups powdered sugar
  • 4-6 tbsp milk

Instructions 

Chocolate Sour Cream Cake

  • Preheat the oven to 350F degrees. 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 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. 

Nutrition

Calories: 449kcal, Carbohydrates: 63g, Protein: 4g, Fat: 22g, Saturated Fat: 14g, Cholesterol: 80mg, Sodium: 170mg, Potassium: 154mg, Fiber: 3g, Sugar: 48g, Vitamin A: 678IU, Vitamin C: 1mg, Calcium: 37mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About Fiona

My name's Fiona and I love to bake and blog. I share homemade, from scratch, classic recipes for desserts & sweet treats including cakes, cupcakes, cookies and more.

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4.95 from 106 votes (59 ratings without comment)

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126 Comments

  1. Michiell Bascom says:

    This was amazing! I made this a sheet cake and it was amazing!! Thanks

    1. Kristyn Merkley says:

      Happy to hear that!! Thank you so much!!

  2. JGonzAles says:

    Can you fReeze this then later frost it?

    1. Kristyn Merkley says:

      Haven’t tried, but I don’t see why not 🙂

  3. Sue says:

    5 stars
    This is amazing… my husband said its all he could think about… that second piece… thanks so much.

    1. Kristyn Merkley says:

      LOL!! Tell him thank you! And, thank you for trying it!

  4. Jenn ong says:

    5 stars
    Came across your blong when i was searching for a simple ChOc caje with sourcream. I baked this today and i love this. Its soft and moist and fudgy. I added 1 tbsp espresso as i like a tinge of coffee in choc caKes.
    However i did’nt use your frosting. Instead i Frost it with cOffee choc chips ganache abd its perfect.
    Thank you for sharing this yummy recipe. Will defintely make this again. ??

    1. Kristyn Merkley says:

      You are so welcome!! I am glad to share! Thank you for sharing that!

  5. Hannah says:

    I just made this cake this morning. I halfed the recipe and used a round cake pan (perfect size for just myself and my partner.) It’s really simple and quick to make, very moist, and just what you want when craving chocolate cake. Mine only needed to bake around 25 minutes. i also noticed you don’t need a stand mixer for the batter; it’s easy to stir together in a bowl.

    1. Kristyn Merkley says:

      Perfect!! Thank you for sharing that!! I am glad you liked it!!

  6. Jennifer Watkins says:

    5 stars
    Made this using cake flour.. Delish!!! Th for the recipe. Absolutely love sour cream cakes

    1. Kristyn Merkley says:

      Glad to share! I am glad you liked it! Thank you for letting me know!

  7. Sandra says:

    Would like more of your recipes .

  8. l says:

    This sounds so good but would it work in a round cake pan? What if you want to do the 2 layers like a regular round cake?

    1. Kristyn Merkley says:

      I have not tried, but using the 2 rounds may work 🙂 You will have to let me know if you try 🙂 Thank you!

      1. Marty Brennan says:

        Works perfectly as a 2 layer cake; start checking at about 20 minutes; mine took 30. Fantastic cake. Used my mom’s great icing recipe though, it includes coffee.

      2. Lil'Luna Team says:

        Yay! That is great to hear. I’m glad it worked in the 2 round pans. Your mom’s icing sounds delicious too!

  9. Cristina M. Esguerra says:

    I tray your recipe right away and I love to cook and bakes. Please tray to send me more recipe from you. Thank you very much….

    1. Kristyn Merkley says:

      So glad you like my recipes! Keep checking back 🙂

  10. Ngaire says:

    Love your recipes

    1. Kristyn Merkley says:

      Awe, thank you so much! Let me know which ones you try!

    2. Joe Bonfiglio says:

      5 stars
      This cake cake came so good! I made it exactly the way it’s called except for one thing, when you’re adding the 3/4 cups of water at the beginning, half of that was water and the other half I made strong COFFEE. It came moist, chocolatey and delicious. This now my go-to chocolate cake recipe. Thank you!

      1. Kristyn Merkley says:

        You are so welcome! Thanks for sharing what you did!

    3. Memo AZ says:

      5 stars
      Simply THE best chocolate cake with the most SIMPLE ingredients. I ONLY USE 1 CUP OF SUGAR, IT SWEET ENOUGH.

      Thank you very much for the recipe!!?

      1. Kristyn Merkley says:

        You are so welcome! I am happy you liked it! Thank you!