Chocolate Sour Cream Cake
The secret ingredient to this incredibly rich and moist chocolate cake is sour cream! This chocolate sour cream cake is not only delicious, but it’s easy to make too.
This chocolate sour cream cake has been my favorite chocolate cake recipe for years. The cake layers bake up fluffy and moist, with lots of rich chocolate flavor. Paired with a light and fluffy chocolate filling and tangy chocolate sour cream icing, you’ll think you’ve died and gone to heaven.
It’s a chocolate lover’s dream come true, for sure. But it’s also a fairly basic and uncomplicated recipe, so it’s perfect for both big celebrations and simpler occasions. Give it a try and see for yourself!
Table of Contents
- Why you need to try this chocolate cake recipe
- Why sour cream in a chocolate cake?
- Ingredients you’ll need
- How to make sour cream chocolate cake, step by step
- Make it even easier, bake a bundt cake instead
- Tips for making the best chocolate cake
- Recipe FAQs
- More chocolate cake recipes
- Get the recipe
Why you need to try this chocolate cake recipe
- It’s incredibly rich and moist thanks to the magic of sour cream.
- The cake layers bake up fluffy, tender, and full of deep chocolate flavor.
- Sour cream in the silky ganache makes it a little bit tangy, not too sweet, and really unique.
- It’s a straightforward recipe and doesn’t even require a mixer!
- It’s perfect for any occasion, but especially special celebrations like birthdays.
Why sour cream in a chocolate cake?
Thanks to its high fat content and acidity, sour cream adds moisture, body, and rise. It gives this cake a richer flavor, but also keeps it from drying out. Simply put, sour cream is why this chocolate cake is so amazing!
Ingredients you’ll need
- All-purpose flour: One of my few cakes that doesn’t use cake flour! (Because it gets plenty of tenderness elsewhere.)
- Granulated sugar
- Unsweetened cocoa powder: Not Dutch-process.
- Baking soda and salt
- Sour cream: Adds flavor, fat and richness.
- Vegetable oil: Keeps the cake more moist than if we used butter. You can also use another neutral oil like grapeseed or avocado oil.
- Eggs
- Brewed coffee: Or water with instant coffee/espresso.
- Quality semi-sweet chocolate: You can use chocolate chips or chopped chocolate bars. I recommend Ghiradelli or Guittard chocolate.
- Corn syrup: Keeps the icing glossy and shiny, and provides the only additional sweetness to the frosting.
- Vanilla extract
- Heavy cream: To add to the frosting to make the whipped filling.
How to make sour cream chocolate cake, step by step
- Make chocolate cake batter. Sift dry ingredients in one bowl and whisk wet ingredients in another, then combine. Don’t overmix, and it’s okay if there’s a few lumps in the batter.
- Bake cake layers. Divide the batter evenly between your prepped cake pans and bake in a 350°Foven for 25-35 minutes, then cool completely.
- Prepare chocolate icing: Melt chocolate over a double boiler, then stir in sour cream, corn syrup and vanilla. The icing will be very soft at first, but will thicken as it cools, which can take 15-20 minutes.
- Make filling. Whip heavy cream to soft peaks, then gently fold in a cup of the icing to make a fluffy chocolate filling.
- Assemble your cake. Layer cakes with filling in between each layer. When the chocolate icing has firmed up to a spreadable consistency, use it to frost the outside of your cake.
- Chill before slicing. I like to put cakes in the fridge for at least 1-2 hours to to firm them up for slicing, but that’s optional. The cake is also best served at room temperature when the frosting is soft, so if you refrigerate it, pull out 30 minutes before slicing, if you can.
Make it even easier, bake a bundt cake instead
Here’s a little tip if you don’t want the hassle of assembling a layer cake— make a bundt cake instead! Make sure bundt pan is greased well with nonstick baking spray and flour and do not fill pan more than 2/3 full. Prepare the icing as written, but skip the filling. Dollop the icing over the tp of the cooled bundt cake and let it slump down the sides.
Tips for making the best chocolate cake
- If you’re new to baking layer cakes or need a little help, be sure to check out my complete guide for how to build a layer cake. It’s got everything you need to know!
- Start with room temperature sour cream and eggs. This will help the ingredients combine better, which creates better rise and texture.
- You can use either 8-inch or 9-inch cake pans. (These are the pans I have and love.) 8-inch pans will yield a taller cake, 9-inch will yield one that’s wider. I like to use three 8-inch pans, but you can also use two pans for a two-layer cake or slice them in half for a four-layer cake. (Note: never fill cake pans more than 2/3 full, or they may overflow in the oven.)
- Do your cakes tend to stick to the inside of the pan? See how I prepare my cake pans so they come out clean every single time.
- If you want a more traditional chocolate frosting, I recommend my easy fudge buttercream frosting.
- Make ahead instructions: Cake layers can be made ahead of time very easily! Store at room temperature or in the fridge for up to 24 hours, or freeze them for up to 1-2 months (Thaw at room temperature before assembling). I recommend making the frosting, filling, and assembling no more than 24 hours before serving for freshest slices.
Recipe FAQs
I have not tested this recipe using an alternative to sour cream, either in the cake or frosting. However, you probably can substitute plain greek yogurt just fine. Make sure whatever you’re using is full-fat or made with whole milk.
Coffee is used to enhance the chocolate flavor, and it really does make a difference in how chocolaty this cake is, without creating a strong coffee flavor. If you aren’t a coffee drinker, keep instant coffee or espresso in your pantry for recipes like this. However, you can also substitute with water 1:1 if that’s your preference.
More chocolate cake recipes
All of these chocolate cakes use this chocolate sour cream recipe as a base for the cake layers (I told you it was my favorite!):
Get the recipe
Chocolate Sour Cream Cake
Ingredients
For the cake:
- 1 cup (110 grams) unsweetened cocoa powder
- 2 ½ cup (330 grams) all-purpose flour
- 1 ¼ teaspoon (5 grams) salt
- 2 ½ teaspoon (11 grams) baking soda
- 2 cups (400 grams) granulated sugar
- 3 large eggs
- 1 ¼ cups (282 grams) sour cream
- 1 cup (267 ml) vegetable oil
- 1 ¼ cup (295 ml) coffee (see Notes)
For the icing:
- 15 ounces (425 grams) semi-sweet chocolate , chopped
- 1 ¼ teaspoon instant espresso , optional
- 2 cups (450 grams) sour cream , at room temperature
- ¼-½ cup (59-118 ml) light corn syrup
- ¾ teaspoon vanilla extract
For the filling:
- 1 cup heavy whipping cream
- 1 cup icing (above)
Instructions
To make cake layers:
- To make the cake, preheat oven to 350°F. Butter and flour three 8-inch or 9-inch cake pans and line bottoms with parchment paper.
- In a large bowl, sift together the flour, sugar, cocoa powder, salt, and baking soda.
- In another bowl, whisk together eggs, sour cream, and vegetable oil. Add coffee and whisk until smooth.
- Add wet ingredients all at once to the dry ingredients and whisk until no streaks of dry ingredients remain. Do not overmix.
- Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 25-35 minutes. Let cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely.
To make filling and frosting:
- Melt the chocolate and instant espresso (if using) in a bowl placed over a pan of simmering water. Remove from heat and let cool for about 10 minutes.
- In another bowl, combine the sour cream, vanilla extract, and ¼ cup corn syrup. Add the melted chocolate and stir until smooth. Taste for flavor and add additional corn syrup a tablespoon at a time to reach the desired sweetness. (¼ cup was just the right amount for me.) The icing will have a thin consistency, but will continue to thicken as it cools to room temperature.
- To make the filling, beat whipping cream to medium peaks. Fold together with 1 cup of the chocolate sour cream frosting until combined.
To assemble the cake:
- Place one cake layer on a cake stand or plate and cover the top with half of the filling. Place another layer on top, followed by the rest of the filling.
- Frost cake with chocolate sour cream frosting as desired.. Store the cake in the fridge until ready to serve, along with any leftovers.
Video
Notes
- The coffee is meant to enhance the chocolate flavor, and shouldn’t provide any coffee flavor in this recipe. Water with instant coffee or espresso is a great option. And if you prefer, you can always substitute with water 1:1.
This recipe was originally published July 2012. I have made a few changes since then, mostly just to the way the batter is mixed and how I frost and assemble it.
I made the cake base, and it was delicious. Light, airy, moist, and lots of chocolate flavor. I was worried it would be overly sweet with 2 cups of sugar, but it was just right. I didn’t get a chance to make the frosting because I forgot to buy the semi-sweet chocolate, but I’ll have to come back and try that!
The sour cream makes this a super moist chocolate cake, and simple to pull together. I also loved the frosting for that slight sour cream tang, which doesn’t take away from how dense the chocolate flavor is. Absolutely making this one again!
Such a wonderful recipe. Makes lots of dirty dishes but oh SO worth it. Best chocolate cake I’ve ever had.
I made the Chocolate Sour Cream cake it was FABULOUS!
I am always looking for something different for my hubby to try, so for his birthday I decided to try your recipe and it ticked all the boxes. It’s the easiest cake to make, I was skeptical about the coffee but it was amazing. The flavor was like a full body chocolate explosion but then the coffee was hitting you at the end which left your palette with a clean satisfying taste.
Regards Butter
Delicious
OMG OMG OMG finally I found a great recipe. Super delicious! Thank you
Today is my birthday and the cake I ordered didn’t arrive on time. I made this recipe last minute, randomly I had ALL of the ingredients, including the espresso powder, it us baking season after all. This cake turned out amazing!! Family Raved about it. I make ugly cakes so it doesn’t look great, but it is probably the best cake I’ve ever made
But how much of each ingredient?
All recipe information is in the recipe card at the bottom of my post. Hope this helps!
Hi ??, I have made this cake for past few years and I am curious to know why you changed the method? I cant imagine it being any more perfect before the change… so I decided to ask to see if I am missing something?
Hi Raynell! I’ve been making it this new way for years on my own, and have found that the cake still turns out awesome this way, and it’s just easier. Same ingredients, but you just mix it differently. Hope this helps!
Hi Annalise.. I tried it .. you are right.
Still delightful?
Oh My Gosh!!! this was HORRIBLE!!!!! I should have double checked the sugar and coco amount, but my heavens! It was basically coco powder and sour cream that’s it.
only thing that really saved it was the buttercream.
Either half the Coco, or add more sugar or maybe even brown sugar to give it a slight caramel taste.
This was a HUGE hit! I will be making it again soon! Thank you <3
Looks amazing and hoping to bake this week. I was hoping to cover in fondant will it be structurally strong enough for this do you know?
It’s a pretty sturdy cake, so probably! But I haven’t tested that myself.
Why did you change this recipe? It always came out perfect every time I made it the way you had it before? Now I have to search through screenshots to find the original recipe when I want to make this.
Unless I’m mistaken, the only thing I changed was how I put the ingredients together. All ingredients and amounts are the same. I found the instructions a bit cumbersome before, the new way is much easier for me now and yields the same great result. I’ve been baking it this way for years and finally thought I’d improve it for everyone else! I hope this recipe still works for you as written, but would love your feedback.
I made this cake for the first time yesterday for my nephews birthday and it was a hit. Chocolaty but not too sweet. Simple to make with ingredients that were already in my pantry. Now everyone wants one for their special occasion. Even I can’t wait to make it again.
Tried this for the first time yesterday and fell in love. It was super fun and easy to make, the cake was sponge-y and moist and the frosting was velvet smooth and it all tasted amazing! Thanks for this recipe, will definitely make again!