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: 2 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 unsweetened cocoa powder; 1 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Sweet Comfort Classics

I absolutely love this Chocolate Cake With Sour Cream Frosting! The combination of rich chocolate and tangy sour cream creates a depth of flavor that's truly irresistible. This cake has become my go-to for celebrations and cozy gatherings alike. With its moist texture and delectable frosting, it's a crowd-pleaser every time. I can confidently say that this recipe is worth every minute of the preparation. Plus, it’s simple enough that even beginner bakers can enjoy it. You really have to try it to understand the magic!

Created by

Poppy Walsh

Last updated on 2026-02-06T18:05:35.932Z

When I first experimented with this chocolate cake, I knew I wanted to use sour cream for the frosting. The result was beyond my expectations! The sour cream not only complements the rich chocolate but also adds a creamy texture that’s simply divine. The first time I served it, everyone asked for seconds, and there’s often none left to take home!

One tip I’d like to share is to let the cake cool completely before spreading on the sour cream frosting. This ensures the frosting stays fluffy and doesn’t melt away. Trust me, the extra wait time is so worth it when you take that first bite!

Why You'll Love This Recipe
Rich chocolate flavor paired with a tangy sour cream frosting
Moist and tender crumb that keeps everyone coming back for more
Perfect for both casual gatherings and more festive occasions

Ingredient Insights

The key to a rich and flavorful chocolate cake lies in the quality of cocoa powder. I recommend using Dutch-processed cocoa powder for a smoother taste and deeper color. When you mix it with the other dry ingredients, whisk thoroughly to ensure it's evenly distributed. This technique helps avoid bitter spots in your batter, giving you a consistent flavor throughout the cake.

Using whole milk instead of low-fat milk contributes to the cake's moisture and tender crumb. The fat content in whole milk enhances the overall flavor, while the eggs provide stability and structure. If you're in a pinch, you can substitute buttermilk for the whole milk to add a slight tang that complements the chocolate beautifully.

Frosting Secrets

For the sour cream frosting, it's crucial to let the sour cream come to room temperature before mixing. This creates a smoother texture that spreads easily and adheres well to the cake layers. Be sure to sift the cocoa powder and powdered sugar to avoid lumps; your frosting should be glossy and thick but still spreadable. If it's too stiff, add a teaspoon of milk to loosen it slightly.

When frosting your cake, start by applying a thin layer of frosting between the layers to help anchor them. This technique prevents the top layer from sliding off and creates a beautiful, clean edge. Use an offset spatula to spread the frosting evenly across the top and sides, and don’t be afraid to get creative with decorations—chocolate shavings or berries can add a lovely touch.

Ingredients

Gather the following ingredients to make this delicious chocolate cake:

For the Cake

2 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 unsweetened cocoa powder
1 cup powdered sugar
1 teaspoon vanilla extract

Once you have everything prepped, you’re ready to create a wonderful chocolate experience!

Instructions

Follow these steps carefully to make the chocolate cake:

Prepare the Oven and Pans

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

Mix Dry Ingredients

In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well blended.

Combine Wet Ingredients

Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes. Stir in boiling water (the batter will be thin).

Bake the Cakes

Pour the batter evenly into prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Make the Frosting

While the cakes are cooling, mix sour cream, cocoa powder, powdered sugar, and vanilla until smooth.

Frost the Cake

Once the cakes have cooled, spread the frosting between the layers and on top. Decorate as desired.

Enjoy your homemade chocolate cake with the luscious sour cream frosting!

Pro Tips

For an extra touch, try adding chocolate shavings or fresh berries on top before serving.

Storing and Freezing

This chocolate cake can be stored at room temperature for up to three days, but I recommend refrigerating it if you want to extend its freshness. Place the cake in an airtight container or cover it carefully with plastic wrap to prevent it from drying out. If you’re thinking of making it ahead, this cake actually improves in flavor when stored overnight, allowing the flavors to meld beautifully.

For longer storage, you can freeze the unfrosted cake layers. Wrap each layer tightly in plastic wrap, followed by aluminum foil, and freeze for up to three months. When you're ready to enjoy, simply thaw them in the refrigerator overnight before frosting. Always frost the cake once it reaches room temperature to prevent the frosting from melting.

Serving Suggestions

This Chocolate Cake With Sour Cream Frosting pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. For a more decadent experience, consider serving it with a drizzle of chocolate ganache over the top for added flair and richness. Fresh raspberries or strawberries can also provide a delightful contrast to the chocolate flavor.

If you're looking to impress at your next gathering, consider making a layered version of this cake. Bake three layers instead of two, and rotate between frosting and thinly sliced fruit layers for added texture and freshness. Not only does this create a stunning presentation, but it also elevates the flavor profile with every bite.

Questions About Recipes

→ Can I use a different type of frosting?

Yes, you can use buttercream or cream cheese frosting if you prefer.

→ Can I make this cake ahead of time?

Absolutely! The cake can be made a day in advance and stored in an airtight container.

→ Is it okay to substitute almond flour for all-purpose flour?

Almond flour does not work the same way due to its texture. Best to stick with all-purpose flour for this recipe.

→ What should I do if my cake is dome-shaped?

You can level the tops with a serrated knife once fully cooled to create a flat surface for frosting.