Sour Cream Chocolate Cake Recipe
This sour cream chocolate cake is moist, fudge, very delicious and easy to make. This is the perfect old-fashioned chocolate cake recipe that everyone will love and enjoy at every party! Eat it alone or with ice cream, and you will surely get rave reviews.
Who likes cakes here? ! We are loyal fans, and if you like it too, you will want to check out some of our favorites, including: Chocolate Chip Cake, Vanilla Cake and our Neiman Marcus Cake.
Yes, sour cream!
If you are looking for a simple chocolate cake that is super moist and fudge-then this sour cream chocolate cake is for you. It’s not much harder than mixing in a box, and it’s perfect every time. In addition, can chocolate cake and chocolate frosting really go wrong?
For a long time, I was a little unsure about adding sour cream to the chocolate cake. I am worried that this will make the cake taste interesting. But in fact you don’t taste the sour cream at all. Instead, sour cream uses the softest cake crumbs to make it super moist and fudge.
Now all the doubts about sour cream are gone, I am in love with this recipe!
How to make sour cream chocolate cake
This recipe uses simple everyday ingredients that you may already have in your pantry, including: butter, cocoa, water, sugar, eggs, vanilla, flour, baking soda, salt, and sour cream. The following is a brief description:
First, we add butter, cocoa and water to the pan, melt everything together and dissolve the cocoa powder. Then remove it from the fire and let it cool slightly.
Add sugar, eggs and vanilla extract-then flour, baking soda and salt. Last but not least, add sour cream. Bake for 35 minutes.
Let the cake cool, make the frosting, and sprinkle with the frosting.
Frost + storage
Feel free to frost the cake with any frosting you like. I have included one of my favorite chocolate frosting recipes. This is a simple recipe, enough to make a thin layer of creamy chocolate frosting. If you want, you can also put a scoop of ice cream and a little chocolate sauce on each slice, or even just sprinkle a little powdered sugar.
You will love this sour cream chocolate cake because it has a moist texture and delicious chocolate. It is not too sweet or too thick, but still full of chocolate. So, if you are looking for a simple chocolate cake recipe-this one is definitely for you!
The rest of the cake can storage Store in an airtight container in the refrigerator for 5-7 days. To store leftovers in the refrigerator, you need to put the cake slices on the baking tray in the refrigerator to quickly freeze the cake. Wrap each piece in plastic wrap at a time, and then freeze it in foil for up to 3 months.
For more delicious chocolate cake recipes, please check:
Preparation time 30 minutes
Cooking time 35 minutes
1 hour 30 minutes total
Total time 1 hour 5 minutes
Calories 449 kcal
Author Little Luna
Sour Cream Chocolate Cake
- 3/4 cup unsalted butter
- 2/3 cup cocoa powder
- 3/4 cup water
- 1 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup sour cream
- 12 tablespoons unsalted butter
- 1/2 cup cocoa powder
- 3 cups powdered sugar
- 4-6 tablespoons milk
Chocolate Sour Cream Cake
Preheat the oven to 350 degrees Fahrenheit. Lightly grease and flour on a 9×13 inch baking pan.
Add butter, cocoa powder, and water to a medium saucepan and heat over medium-low heat.
Melt everything together while stirring gently, until the cocoa powder has dissolved and the butter has melted. Remove from the fire.
Pour into a large mixing bowl and let cool slightly.
Add the sugar, then add the eggs and vanilla extract.
Use a mixer to mix the flour, baking soda, and salt at low speed. Then stir in the sour cream.
Pour into the prepared pan and bake for about 35 minutes until the inserted toothpick is clean. (I usually start checking in about 30 minutes just in case).
In a small saucepan over medium heat, melt the butter and cocoa powder together.
Remove from the heat and pour the mixture into a mixing bowl to cool slightly.
Add about ½ cup of powdered sugar at a time, alternating with a tablespoon of milk/cream, until the desired consistency and sweetness are achieved.
Frost the cooled cake and optionally sprinkle with decorations.
The page you are looking for does not exist (404)