Chocolate Cake With Sour Cream Frosting

Name: Chocolate Cake With Sour Cream Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsweetened cocoa powder; ¼ cup butter, softened; 2 cups powdered sugar; ½ cup sour cream; 1 teaspoon vanilla extract; 1-2 tablespoons milk (if needed)

Highlighted under: Baked Wonders

I absolutely love this Chocolate Cake with Sour Cream Frosting! It’s a delightful treat that combines the rich flavor of chocolate with the tangy creaminess of sour cream. Each bite is indulgent yet balanced, making it perfect for celebrations or just a sweet moment. I’ve made this cake several times, and each time it brings smiles all around. The frosting is incredibly easy to whip up and complements the cake perfectly, ensuring every slice is a true indulgence!

Created by

Natalie Warren

Last updated on 2026-02-01T22:05:35.738Z

While perfecting this Chocolate Cake recipe, I discovered that the addition of sour cream to the frosting not only adds a unique flavor but also enhances the creaminess, making it a favorite among my friends and family. It took a few attempts to get the balance just right, but using quality cocoa powder and allowing the cake to cool before frosting made all the difference.

I've also experimented with adding chocolate chips into the batter for extra texture, which turned out to be a delightful surprise in every slice. This cake has quickly become my go-to for birthdays and gatherings!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

      

Experimenting with Flavor

While this Chocolate Cake shines with its rich chocolate flavor, consider adding a twist with a splash of espresso or a teaspoon of instant coffee in the batter. This simple addition enhances the chocolate depth, making it even more indulgent. Alternatively, incorporating a hint of orange zest elevates the flavor profile, providing a delightful citrus contrast that pairs beautifully with the sweetness of the cake and frosting.

If you love nuts, try folding in some chopped walnuts or pecans into the batter for added texture. This not only introduces a wonderful crunch but also deepens the overall flavor. Just make sure to chop the nuts finely so they distribute evenly throughout the cake.

Perfecting the Frosting

The sour cream frosting is what sets this cake apart. Its tangy flavor complements the sweetness of the cake beautifully. Ensure the butter is softened to room temperature to achieve a smooth and creamy consistency; cold butter can lead to lumps. When mixing, beat until the frosting is fully glossy and well combined, which usually takes about 2-3 minutes on medium speed.

If you find your frosting is too sweet, you can add an extra tablespoon of sour cream to balance the flavors. For a more decadent frosting, consider mixing in a little melted chocolate—let it cool slightly before combining with the other ingredients to maintain the frosting's texture.

Ingredients for Chocolate Cake

For the Cake

1 ¾ cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Sour Cream Frosting

1 cup unsweetened cocoa powder
¼ cup butter, softened
2 cups powdered sugar
½ cup sour cream
1 teaspoon vanilla extract
1-2 tablespoons milk (if needed)

Instructions

How to Make Chocolate Cake with Sour Cream Frosting

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Then, add the eggs, milk, oil, and vanilla to the dry ingredients. Mix until well combined. Finally, stir in the boiling water until the batter is smooth.

Bake the Cake

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Make the Frosting

In a mixing bowl, beat together the cocoa powder, softened butter, and powdered sugar. Add the sour cream and vanilla, mixing until smooth. If the frosting is too thick, add milk one tablespoon at a time until you reach desired consistency.

Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top and frost the entire cake as desired.

Enjoy Your Cake!

Pro Tips

For extra flavor, consider adding a dash of espresso powder to the cake batter. It enhances the chocolate flavor significantly without adding any coffee taste.

Storing and Freezing

This cake can be stored at room temperature, covered, for up to three days. If you have any leftovers, make sure to place them in an airtight container to keep them moist. If you'd like to freeze the cake, wrap each layer separately in plastic wrap and then in aluminum foil, ensuring no air can reach them. They can be frozen for up to three months and make a wonderful treat for unexpected guests!

To thaw frozen cake layers, simply place them in the refrigerator overnight. Once thawed, let them come to room temperature before frosting. This ensures that the butter and sour cream in the frosting maintain their perfect texture for easy spreading.

Troubleshooting Common Issues

If your cake layers don't rise properly, check that your baking powder and baking soda are fresh. Old leavening agents can lead to dense cakes. Also, measure ingredients accurately—too much flour can lead to a dry texture. If the cake domes or cracks on top, you may be baking at too high a temperature; use an oven thermometer to confirm your oven's accuracy.

When spreading the frosting, if it's too thick, it will pull at the cake layers. A small addition of milk will help soften it for an easier spread. If your frosting starts to melt while decorating, pop it in the fridge for a few minutes to firm it back up.

Questions About Recipes

→ Can I substitute sour cream with Greek yogurt?

Yes, Greek yogurt can be used as a substitute for sour cream with similar results.

→ How do I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I freeze the cake?

Absolutely! Just make sure to wrap the cake layers tightly in plastic wrap and foil before freezing.

→ What can I add to the frosting for extra flavor?

You can add a pinch of sea salt or a splash of almond extract for a unique twist on the classic frosting flavor.