Chocolate Cake With Sour Cream Frosting

Name: Chocolate Cake With Sour Cream Frosting
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 servings
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 1 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 1/4 cup sour cream; 2 cups powdered sugar; 1/3 cup unsweetened cocoa powder; 1 tsp vanilla extract; 1-2 tbsp milk, as needed

Highlighted under: Homemade Dessert Favorites

When I set out to make a chocolate cake, I wanted something that would deliver a depth of flavor without being overly complex. This recipe for Chocolate Cake With Sour Cream Frosting not only meets those expectations but exceeds them with its rich texture and harmonious balance. The tangy frosting beautifully complements the cake, making every bite a memorable experience. Perfect for any occasion, this cake has become one of my go-to desserts for gatherings or celebrations.

Created by

Morgan Reeves

Last updated on 2026-02-01T16:21:36.259Z

As I experimented with different chocolate cake recipes, I discovered the magic of adding sour cream to the batter. Not only does it provide an additional layer of moisture and richness, but it also enhances the chocolate flavor, making the cake irresistible. The first time I shared this cake, everyone was amazed at the texture, and I knew I had struck gold with this combination.

The frosting, made with sour cream, brings a delightful tanginess that cuts through the sweetness, offering balance that I believe is essential in any dessert. I've found that letting the cake rest overnight allows the flavors to meld beautifully, resulting in a cake that is not only delicious but also visually impressive.

Why You'll Love This Recipe
Rich chocolate flavor heightened by tangy sour cream
Incredibly moist cake that stays fresh for days
Simple ingredients that deliver extraordinary results

Mastering the Baking Process

Baking the perfect chocolate cake hinges on the precision of your ingredients and execution. Make sure to sift your dry ingredients together thoroughly; this helps to aerate the flour and cocoa, ensuring a light and fluffy cake. Be mindful of measuring your ingredients accurately, as even slight deviations can affect the cake's texture. Mixing the boiling water in at the end might seem unusual, but it activates the cocoa, providing a deeper flavor and a moist crumb.

Keep an eye on your oven temperature; an oven thermometer can help you verify its accuracy. When baking the cakes, look for golden edges and a springy surface, indicating they're done. A toothpick should come out clean or with just a few moist crumbs attached. Overbaking can lead to a dry cake, so it's best to start checking a couple of minutes before the suggested baking time.

Perfecting the Sour Cream Frosting

The frosting in this recipe is where the magic truly happens. Using softened butter rather than melted is essential, as it creates a creamy base that traps air, giving your frosting a light texture. The balance of sour cream against the sweetness of powdered sugar not only enhances flavor but also provides a creamy consistency that’s easy to spread. If your frosting isn’t shiny or smooth, continue beating it for an extra minute or two to incorporate more air.

If you find the frosting too thick, adding milk gradually helps achieve that silky texture. On the other hand, if it's too runny, whisk in a bit more powdered sugar until it's spreadable. I like to also consider adding a pinch of salt or a splash of espresso powder to deepen the chocolate flavor, creating a more complex taste profile that elevates the overall dessert.

Ingredients

For the cake

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

For the frosting

1 cup unsalted butter, softened
1/4 cup sour cream
2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1 tsp vanilla extract
1-2 tbsp milk, as needed

Preparation Steps

Instructions

Prepare the cake batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, milk, oil, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until combined. Carefully stir in the boiling water until the batter is smooth.

Bake the cake

Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the frosting

In a medium bowl, beat the softened butter until creamy. Gradually add the sour cream, powdered sugar, cocoa powder, and vanilla extract. Beat until well combined and smooth. If the frosting is too thick, add milk one tablespoon at a time until the desired consistency is achieved.

Assemble the cake

Once the cakes have cooled completely, place one layer on a serving plate. Spread a generous layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake. Decorate as desired.

Enjoy Your Cake!

Pro Tips

For an even richer chocolate flavor, consider adding a tablespoon of espresso powder to the dry ingredients. This will enhance the chocolate experience without adding any coffee flavor. Additionally, letting the assembled cake sit overnight in the fridge will improve its flavor and texture.

Storage and Make-Ahead Tips

Once you've assembled your cake, it can be stored in an airtight container at room temperature for up to three days. If you're making the cake in advance, consider freezing the layers separately. Wrap each cooled cake layer tightly in plastic wrap and aluminum foil, then store in the freezer for up to three months. When ready to prepare, simply thaw overnight in the refrigerator before frosting and serving.

If you have leftover frosting, it can be stored in the refrigerator for about a week. Just give it a quick re-whip before using it again, as it may firm up in the fridge. If you want to frost a new batch of cupcakes or use it in a different dessert, consider adding a little extra powdered sugar or flavoring for a delightful twist.

Serving Suggestions and Variations

This cake stands beautifully on its own, but you can elevate it further by serving it with a scoop of vanilla ice cream or a drizzle of chocolate sauce. Fresh berries or a sprinkle of coarse sea salt on top can also provide a nice contrast to the richness of the cake and frosting. You might even consider creating a layer cake by adding fillings like raspberry jam or chocolate ganache between the layers for added flavor.

For those looking to put a unique spin on this recipe, swap out some of the all-purpose flour for almond flour to impart a subtle nuttiness. You can also replace the vegetable oil with melted coconut oil for a hint of tropical flavor. As for a gluten-free option, substitute the flour with a 1:1 gluten-free baking blend, ensuring you also adjust any baking times as needed.

Questions About Recipes

→ Can I use a different type of flour?

You can substitute cake flour for all-purpose flour, though the texture may vary slightly.

→ Is it necessary to use sour cream?

Yes, sour cream is key for moisture and richness in this cake. However, you can use plain Greek yogurt as a substitute.

→ How should I store the leftover cake?

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

→ Can I freeze the cake?

Absolutely! You can freeze layers wrapped in plastic wrap for up to 3 months. Thaw in the fridge before frosting and serving.