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.
The cake is delicious. I used Ghirardelli baking cocoa and a stiff cup of fresh brewed Starbucks Verona coffee. I reduced the granulated sugar to 1 cup. It was plenty sweet. I poured the batter into three 9″ pans and reduced the baking time to 20 minutes. I think 18 minutes would suffice. My family loved this chocolate treat.
This recipe is now my go to chocolate cake recipe! I made it for my husband’s birthday and it was a hit with our guests, as well as my “chocolate is the ONLY flavor for anything” husband! While a little complicated, it is worth the effort. I will be making it next week for another friend’s birthday
Yay! I love to hear that, Suzanne! Thanks so much for the comment and feedback.
Anything else I can use instead of coffee in the cake batter?
I always try to include information like this in the post! Copied straight from the article above: “Coffee is used to enhance the chocolate flavor. And it really does make a difference in how chocolaty this cake is! This cake does not have a coffee flavor at all. If you aren’t a coffee drinker, keep instant coffee granules in your pantry, or pick up a cup from your local coffee shop. You can also substitute with water.”
I so love love this recipe, and only make this once a year for son birthday to remember him as no one at home likes chocolate cake yet this is the go to so has make quite a few times over the last 2 years. But I still find that having no lumps of the dry ingredients are difficult hence 4 stars.
Is there any other methods to use to make absolutely yummy cake.
The dry ingredients are lumpy before you mix the batter? Or the batter is lumpy? You can always sift dry ingredients through a mesh strainer. If your cocoa powder (or any other ingredient) is chunky that will help break it up before mixing the batter. And if your batter is a little lumpy, that is okay! I’m glad you like this recipe, I hope it’ll continue to be a favorite.
What if I use cake flour in this sour cream choc cake recipe. Proportions please.
It would likely be a bit lighter in texture, but I haven’t ever used cake flour for this recipe so I can’t say for sure.
Help! The using is so thin! I followed the recipe to a t. Ended up adding powdered sugar and it’s still to thin. How to I make it stiffer to actually cover a two layer cake ?
Ps. So far it tastes amazing.
Hi Elisa! The icing should thicken as it cools. When it’s first made the chocolate is melted and thin, but as it cools the chocolate will thicken it up nicely. If that didn’t happen for you, let me know if we need to troubleshoot another issue!
This is the “BEST CHOCOLATE CAKE” i HAVE EVER HAD !!
I come from New Zealand – This was certainly the answer to my grand-daughter’s request of a moist chocolate cake for her engagement party coming up next month. She is very particular in what is liked.
My only request, is the recipe would have to made larger by at least 3-4 times to fit a 13″heart tin – as the cake tin is 4″ high… not a sandwich sponge tin. Can you help please. As eggs are very hard to get here at present, – it would have to work out first time.
Look forward to your earliest reply.