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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.
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:
- Flourless Chocolate Cake
- Best Chocolate Sheet Cake
- Chocolate Zucchini Sheet Cake
- Chocolate Mug Cake
- German Chocolate Cake
Sour Cream Chocolate Cake Recipe
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Should i use natural cocoa or dutch-processed cocoa for this, or does it not matter which one I use?
Nope, doesn’t matter at all. I use whatever I have on hand. Enjoy!!
I’d never made chocolate cake from scratch before. Today at 6.00pm I put this mix in the oven. At 6.36pm I took the cake out. Evenly baked, moist, spongy, PERFECT! It smells so nice. I want to bake this every day!
Thank you for this recipe. I had to convert to European measurements. Here we have sweet Cadbury’s cocoa powder, so I used the equivalent of 0.75 cup of sugar, instead of 1.75 cup. My oven has been quick to burn the top of previous bakes, so I converted 350 F to 170 C and lowered by 10 degrees. 160 C in fan oven and no burning whatsoever.
Sour cream always comes in a big pot and usually I only needed a thin layer for chicken wraps! Now I’ll never waste sour cream! Really brilliant way to use it up!
Thank you for sharing what you did and used. I’m SO glad you enjoyed the cake. And way to make it from scratch!
Super easy and if finger licks indicative, also delicious! Currently cooling…
Yay!! Glad you think so 😉 Thanks so much!
Thank you for sharing. I like the idea of using sour cream because it is so popular in my russian culture. The cake was very delicious and on the next day – even more. Your RECIPE will stay in my collection.
Happy to know it will 🙂 I am so glad you liked it! Thank you so much!
I made this for a layered birthday cake w/ raspberry filling and a chocolate ganache. was easy, moist, & delicious!
Perfect!! Thank you for letting me know 🙂
I really liked this recipe. Went together quickly.
Delicious !!!!
Happy to hear that!! Thank you for letting me know!
Swapped out Sour Cream For Greek Yoghurt And Cut Back On The Sugar, And It Was Insanely Good (light, moist, all the good things a cake should be) And So Easy To Make!
Thank you for sharing what you did! Glad you liked it!
my cake came out really dry, I dont know what happened…
Darn..I’m sorry! I wish I knew. Did you follow the recipe exactly?
I used a different frosting recipe, but this chocolate cake is probably the best I have ever had, and I have made lots! Very rich and chocolatey but as she says in the recipe, not too sweet. So if you want to add sweetness ice it with something really sweet, if not just sprinkle it with a little powdered sugar or serve it plain or with a little whipped cream.
Oh and it’s also really easy to make. Thank you for the recipe!
You are so welcome!! I am so glad you like it 🙂 Thank you for saying that!
I used 3/4 of brewed coffee instead of water! It was amaaaaazing! You don’t taste the coffee, but it eNHances the chocolate so nicely. It was amaZing. Try it!
Great option to try! Thank you for sharing that!!
Best cake ever
I am so glad you think that! It is our go-to! Thank you for letting me know!
Ice cream on chocolate Cake? Whoever heard of such a thing? Treason! Here’s the secret sauce: Put freshly whipped,Whipped Cream on top. Nectar of the Gods!