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 3/4 cups all-purpose flour; 2 cups sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 3 cups powdered sugar; 1/2 cup sour cream; 1/4 cup unsweetened cocoa powder; 1 teaspoon vanilla extract

Highlighted under: Home Baking Ideas

I absolutely adore this Chocolate Cake With Sour Cream Frosting! The moment I took my first bite, I was hooked on the rich chocolate flavor paired with the tangy sweetness of the frosting. It’s a delightful combination that elevates the taste, making it perfect for any occasion. Whether I’m celebrating a birthday or simply indulging in a sweet treat, this cake always brings a smile to my face. Trust me, once you taste it, you’ll find yourself craving it time and time again!

Created by

Sophie Adams

Last updated on 2026-02-01T16:09:36.669Z

When I first made this chocolate cake, I was experimenting with different frostings and stumbled upon sour cream as an ingredient. I was curious about how it would influence the texture and flavor. To my surprise, the frosting turned out incredibly creamy and added a delightful tang that balanced beautifully with the sweetness of the cake.

Over the years, I've perfected the recipe by ensuring the sour cream is room temperature before incorporating it, which makes a world of difference in achieving that smooth consistency. It’s truly a game-changer that I can’t recommend enough!

Why You Will 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

Mastering the Cake Texture

Achieving the perfect chocolate cake starts with combining your dry ingredients correctly. It's essential to whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt thoroughly to ensure even distribution. This step not only incorporates air for a lighter cake but also prevents clumping from the cocoa powder. I recommend using a sifter for the cocoa if you notice any lumps, as this ensures a smooth batter.

When adding wet ingredients, mixing on medium speed for about two minutes helps activate the baking powder and baking soda, giving your cake a delightful rise. Don't overlook the boiling water addition—this not only helps combine the ingredients but also intensifies the chocolate flavor. The batter should be thin; don't worry if it looks more liquidy than you expected—it’s supposed to be!

Sour Cream Frosting Wonders

The sour cream frosting is what makes this cake truly decadent. The tartness of the sour cream balances the cake’s richness beautifully. When mixing the butter, ensure it's softened to room temperature; this will help create a light and fluffy texture when creaming the butter and powdered sugar. Use a stand mixer if you have one; it makes achieving that creamy consistency much easier and quicker.

For extra flavor, consider adding a pinch of sea salt to the frosting. This enhances the overall sweetness and provides a more complex flavor profile. If you find your frosting too thick, a splash of milk can help loosen it to your desired spreading consistency. Ensure your cakes are completely cool before frosting, or else the heat might cause the frosting to melt, defeating its creamy purpose.

Serving and Storing Tips

When it comes to serving, this cake shines with a simple garnish of chocolate shavings or fresh fruit. If you want to enhance the cake's flavor further, a dusting of cocoa powder on the frosting adds an elegant touch. For events, consider using cake boards to elevate the presentation, and feel free to stack additional layers for a taller cake that’s perfect for celebrations.

For storage, cover any leftover cake with plastic wrap or store in an airtight container at room temperature for up to three days. If you need to store it longer, refrigerate for up to a week. This cake can also be frozen; wrap the pieces tightly in plastic wrap and then foil. When you're ready to enjoy, let it thaw in the fridge overnight, and you’ll have a slice of chocolate happiness ready to go!

Ingredients

For the Cake

1 3/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting

1 cup unsalted butter, softened
3 cups powdered sugar
1/2 cup sour cream
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract

Instructions

Steps to Make the Cake

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Add Wet Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for about 2 minutes, then stir in the boiling water (the batter will be thin).

Bake the Cakes

Pour the batter evenly into the prepared pans and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Frost

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting with the sour cream frosting.

Tips for the Perfect Cake

Pro Tips

Make sure all ingredients are at room temperature for the best results. Don't skip the boiling water step
it helps to bloom the cocoa flavor.

Ingredient Substitutions

If you're looking to accommodate dietary restrictions, you can substitute all-purpose flour with a 1:1 gluten-free baking flour blend. This will give you similar results without the gluten. For a dairy-free option, consider using almond or oat milk in place of whole milk; both will maintain the cake's moistness and flavor profile. Even the sour cream can be swapped out for a dairy-free yogurt for a comparable tanginess.

For those who prefer a less sweet cake, you can reduce the amount of sugar in the cake by up to 1/2 cup without significantly affecting the texture. Using unsweetened cocoa powder helps keep the cake rich without adding excess sweetness. Be sure to taste the batter to ensure it aligns with your preference, as the chocolate intensity will also depend on your cocoa choice.

Troubleshooting Common Issues

One common issue when baking the cake is overmixing the batter, which can lead to a dense texture. After adding the wet ingredients, mix just until combined. If lumps remain, that’s perfectly fine; they will bake out. Another issue can be underbaking, which can happen if your oven runs cool. Always test with a toothpick inserted in the center. It should come out clean; if it’s not there yet, add another 5 minutes of baking time and check again.

If your frosting seems too runny, it may be caused by excessive butter or not enough powdered sugar. Adding more powdered sugar can help thicken it, but remember to beat it well to maintain that light, creamy texture. If the frosting hardens in the fridge, a quick 10-second stir or mixing it while slightly warming it up in your hands can bring it back to the perfect consistency for spreading.

Questions About Recipes

→ Can I use a different frosting?

Absolutely! Cream cheese frosting or whipped ganache are excellent alternatives.

→ How do I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

→ Can I freeze this cake?

Yes, you can freeze the cake layers without frosting. Wrap them tightly in plastic wrap and place them in a freezer-safe bag.

→ Does the sour cream frosting need to be refrigerated?

Yes, since it contains dairy, it's best to refrigerate any leftover frosting.