Name: Sour Cream Chocolate Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: For the Cake:; 1 ¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 1 ½ tsp baking powder; 1 ½ tsp baking soda; ½ tsp salt; 1 cup granulated sugar; ½ cup brown sugar, packed; 2 large eggs; 1 cup sour cream (full fat); ½ cup vegetable oil; 2 tsp vanilla extract; 1 cup hot water or hot brewed coffee; For the Chocolate Frosting (optional):; ½ cup unsalted butter, softened; ½ cup unsweetened cocoa powder; 2 cups powdered sugar; ¼ cup sour cream; 1 tsp vanilla extract; 2–3 tbsp milk, as needed for consistency

Why You’ll Love Sour Cream Chocolate Cake Recipe

This cake is not just another chocolate dessert—it’s a standout. The sour cream enhances both the moisture and flavor, making the cake incredibly tender and rich without being too heavy. It’s simple enough for a casual dessert but impressive enough to serve at special gatherings. With a smooth chocolate finish and a soft crumb, it’s a recipe you’ll return to over and over.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Sour cream
Hot water or brewed coffee
Optional: chocolate chips or frosting of choice for topping

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Add the sour cream and mix until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Stir in the hot water or brewed coffee until the batter is smooth and slightly thin.
Pour the batter into the prepared pans and smooth the tops.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before frosting or serving.

Servings and timing

This recipe serves 12.
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: 50 minutes

Variations

Add mini chocolate chips or chopped dark chocolate for extra richness.
Use brewed coffee instead of water to deepen the chocolate flavor.
Frost with chocolate ganache, cream cheese frosting, or a classic buttercream.
Add a teaspoon of instant espresso powder for a mocha twist.
Substitute half of the flour with whole wheat flour for a nuttier taste.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
To freeze, wrap the cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator.
To reheat, warm slices in the microwave for 10–15 seconds to soften.

FAQs

How does sour cream affect chocolate cake?

Sour cream adds moisture and richness to the cake, resulting in a soft, tender crumb and enhancing the chocolate flavor.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt can be used as a substitute in equal amounts if sour cream is not available.

What type of cocoa powder is best?

Unsweetened natural cocoa powder works best, but you can also use Dutch-processed cocoa for a smoother, more mellow chocolate flavor.

Can I make this cake ahead of time?

Absolutely. The cake can be baked a day ahead and stored, unfrosted, wrapped tightly until ready to serve or decorate.

Should I use hot water or coffee?

Either works, but coffee will intensify the chocolate flavor. If you’re sensitive to caffeine, stick with hot water.

Can I make this into cupcakes?

Yes, divide the batter into cupcake liners and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.

How do I keep my cake from drying out?

Don’t overbake it, and store it in an airtight container. The sour cream also helps keep it moist for days.

Can I use this recipe for a layer cake?

Yes, it works beautifully for a layered cake. Just be sure to level the cake layers for even stacking.

Is this cake sweet or more bittersweet?

The cake is moderately sweet with a deep chocolate flavor, especially if you use coffee and dark cocoa.

What frosting pairs best with this cake?

Chocolate buttercream, ganache, or even vanilla frosting all complement the cake well, depending on your preference.

Conclusion

Sour Cream Chocolate Cake is a must-bake for any chocolate lover. It’s moist, flavorful, and incredibly easy to prepare, with ingredients you likely already have on hand. Whether enjoyed plain or dressed up with frosting, this cake is a reliable favorite for any occasion.

Sour Cream Chocolate Cake