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

Highlighted under: Classic Baking Collection

I absolutely adore baking, and there’s something incredibly satisfying about making a rich chocolate cake topped with sour cream frosting. The combination of flavors is simply divine, with the slight tang of sour cream perfectly balancing the sweetness of the chocolate. Each slice is a symphony of moist cake and creamy frosting that makes for an indulgent dessert. Whether it's a birthday celebration or just a sweet craving, this recipe is my go-to and I can't wait to share it with you!

Created by

Nola Patterson

Last updated on 2026-02-01T15:25:36.411Z

When I first tried making a chocolate cake with sour cream frosting, I was amazed by how indulgent it turned out. The sour cream adds a unique creaminess that elevates the cake and keeps it moist. To ensure it rises perfectly, I always let the eggs reach room temperature before mixing them in.

This cake has become a staple in my house. The deep chocolate flavor paired with the tangy frosting creates an irresistible treat. I find that making the frosting a few hours in advance allows the flavors to meld beautifully, making it even more delicious!

Why You'll Love This Recipe
Rich chocolate flavor paired with a creamy, tangy frosting
Incredibly moist texture that stays fresh for days
Perfect for birthdays, celebrations, or simply indulging

Understanding the Ingredients

The quality of the chocolate you use plays a significant role in the flavor of this cake. Opt for high-quality unsweetened cocoa powder, as it will provide a deeper, richer chocolate taste. If you want to enhance the chocolate flavor further, consider adding a teaspoon of espresso powder to the dry ingredients. The bitterness of the espresso beautifully complements the sweetness of the cake without tasting like coffee.

Sour cream is the star of the frosting, bringing a delightful tang that cuts through the sweetness of the powdered sugar. It not only contributes to the flavor but also helps to create a smooth, velvety texture. If you’re looking for a lower-fat alternative, Greek yogurt can be used; just ensure it’s at room temperature for the best incorporation into your frosting.

Mastering the Baking Process

When preparing the cake batter, it’s crucial to mix until just combined after adding the boiling water. Overmixing after this point can lead to a denser cake due to the gluten development from the flour. Watch for the batter to have a glossy appearance, indicating it’s well combined without being overworked. This technique ensures the cake retains its moist, airy structure once baked.

If you're unsure whether the cakes are done, perform the toothpick test: insert a toothpick into the center and pull it out. If there’s any wet batter clinging to the toothpick, it needs more time. Additionally, the edges of the cake should start to pull away slightly from the pan, which is a good visual cue that they are ready to come out.

Frosting and Assembly Tips

Ensure your butter for the frosting is softened to room temperature; this will allow for easier mixing and a fluffier texture. If your frosting appears too thick, you can add a tablespoon of milk at a time until it reaches the desired spreadability. Conversely, if it’s too thin, additional powdered sugar can help thicken it up, but be careful not to over-sweeten.

When assembling the cake, use a serrated knife to level the tops of each cake layer if they have domed. This not only gives a professional appearance but also makes stacking much easier. Once frosted, you can store the cake in the refrigerator. It will remain moist for several days, and the flavors of the frosting will continue to develop, making it even more delicious over time.

Ingredients

For the cake

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

Instructions

Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes, then stir in boiling water. Pour batter evenly into prepared pans.

Bake the Cake

Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then remove from pans and set on a wire rack to cool completely.

Make the Frosting

In a mixing bowl, beat the softened butter until light and fluffy. Gradually add powdered sugar and cocoa powder, alternating with sour cream, and beat until smooth. Stir in vanilla extract.

Frost the Cake

Once the cakes are completely cool, place one layer on a serving plate and spread frosting over the top. Place the second layer on top and frost the top and sides. Decorate as desired.

Enjoy Your Cake!

Pro Tips

For an extra chocolate kick, consider adding chocolate chips to the batter. Also, make sure to chill the frosting before applying it to the cake for a smoother finish.

Make-Ahead and Storage

You can prepare the cake layers a day in advance. Simply allow them to cool completely, wrap them in plastic wrap, and store them at room temperature. When ready to frost, unwrap and give them a quick freshening in the oven at a low temperature for about 5 to 10 minutes if they feel a bit dry, followed by cooling them to room temperature before frosting.

The frosting can also be made ahead of time and stored in the refrigerator for up to a week. Just give it a good stir before using it, as refrigeration can thicken the mixture. If it’s too cold, allow it to sit at room temperature for about 15 minutes to soften up, making it easier to spread.

Creative Variations

For a fun twist, you could add chocolate chips or chunks to the batter for extra texture. Just fold in about a cup of semi-sweet or dark chocolate chips right after mixing in the boiling water for an added surprise. This burst of chocolate enhances the richness and creates gooey pockets of chocolate in every bite.

If you're looking for a seasonal variation, consider adding a pinch of cinnamon to the batter or using spiced sour cream for the frosting. This adds a warm, cozy flavor that pairs beautifully with the chocolate and can be a fantastic choice for fall gatherings.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cake up to a day in advance. Store it wrapped tightly in plastic wrap at room temperature.

→ Can I freeze the cake?

Absolutely! Once cooled, wrap the cake layers in plastic wrap and foil, then freeze. Thaw in the refrigerator before frosting.

→ What can I substitute for sour cream?

You can use Greek yogurt or buttermilk as a substitute for sour cream in the frosting.

→ How do I store leftover cake?

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