Chocolate Cake With Sour Cream Frosting

Name: Chocolate Cake With Sour Cream Frosting
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 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; 1/2 cup unsalted butter, softened; 1/2 cup sour cream; 4 cups powdered sugar; 1 tsp vanilla extract; 2-3 tbsp milk (as needed for consistency)

Highlighted under: Daily Food

I absolutely love this Chocolate Cake with Sour Cream Frosting! It never fails to impress with its rich flavor and soft, moist texture. The combination of the chocolate cake and tangy sour cream frosting is just divine. Whether it’s for a special occasion or just a treat for myself, this recipe makes it easy to indulge in something truly delightful. I’ve baked it countless times and can confidently say that it has become a go-to favorite in my kitchen.

Created by

Dahlia Kensington

Last updated on 2026-02-01T20:05:35.518Z

Making this cake is an incredibly rewarding experience. I remember the first time I pulled it out of the oven, the rich aroma of chocolate filling my kitchen. The sour cream frosting, with its creamy and slightly tangy flavor, balances perfectly with the sweetness and depth of the cake itself. I learned that letting the cake cool completely before frosting is crucial to achieving that luscious finish.

One unique aspect of this recipe is the use of sour cream not only for the frosting but also in the cake batter. This ingredient keeps the cake moist and adds a slight tang that elevates the chocolate flavor. Each bite is a decadent reminder of how simple ingredients can create something extraordinary!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Baking Perfection

Achieving the perfect texture in your chocolate cake is all about balancing the wet and dry ingredients. The addition of boiling water is a key step; it helps to bloom the cocoa powder, intensifying the chocolate flavor while also keeping the cake moist. If you find your cake is turning out too dry, consider reducing the flour by a couple of tablespoons next time, or ensure you measure accurately by spooning the flour into the measuring cup rather than scooping directly from the bag.

When preparing your cake pans, greasing and flouring is essential to prevent sticking. I recommend using a combination of vegetable oil and flour, creating an easy-release surface that won't tear the cake as it's removed from the pan. Furthermore, don't skip the cooling stage—allowing the cakes to cool in the pans ensures they set properly, and using a wire rack promotes even cooling by allowing air to circulate around the cake.

Understanding the Frosting

The sour cream frosting is what truly sets this cake apart, offering a delightful tang that complements the richness of the chocolate. Sour cream not only adds flavor, but it also gives the frosting a creamy texture that spreads beautifully. If sour cream isn’t available, Greek yogurt can be a suitable substitute that will yield similar results, albeit with a slightly different flavor profile. Just be sure to use full-fat options for the best consistency and richness.

When achieving the perfect consistency for your frosting, it's important to add milk gradually. Start with just 1 tablespoon and mix well before adding more—this prevents the frosting from becoming too runny. You want it to be thick enough to hold its shape when spread but smooth enough to glide easily onto the cake layers. A good rule of thumb is to look for a spreadable, yet thick, consistency that holds peaks without collapsing.

Ingredients

Before you get started, gather the following ingredients:

For the Chocolate 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 Sour Cream Frosting

1/2 cup unsalted butter, softened
1/2 cup sour cream
4 cups powdered sugar
1 tsp vanilla extract
2-3 tbsp milk (as needed for consistency)

Once you have all the ingredients, you’re ready to bake!

Instructions

Follow these steps to create a scrumptious 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 the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk until well combined.

Add Wet Ingredients

Add the eggs, milk, oil, and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Stir in the boiling water until well combined.

Bake the Cake

Divide the batter evenly between the prepared pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes before removing them from the pans and transferring to wire racks to cool completely.

Prepare the Frosting

In a mixing bowl, beat the butter until creamy. Gradually add the powdered sugar, sour cream, and vanilla, beating until smooth. Add milk as needed to achieve the desired consistency.

Frost the Cake

Once the cakes are completely cool, spread frosting on the top of one layer, place the second layer on top, and frost the top and sides of the cake.

Serve and Enjoy!

Slice the cake, serve, and watch everyone enjoy a delightful treat.

Enjoy your creation with friends or family!

Pro Tips

For an extra touch, you can add chocolate shavings on top of the frosting or a drizzle of chocolate sauce.

Serving Suggestions

This chocolate cake pairs wonderfully with a variety of accompaniments. For a delectable contrast, consider serving it with fresh berries, like raspberries or strawberries; their tartness balances the sweet and rich flavors of the cake. A dollop of whipped cream can also add a light, airy texture that enhances the overall experience. Don't hesitate to create a chocolate sauce drizzle for added indulgence—simply melt some chocolate with a bit of cream to create a luscious topping.

For special occasions, I like to embellish the cake with chocolate shavings or curls on top of the frosting. Not only does this add a stunning visual appeal, but it also intensifies the chocolate flavor. You can easily make chocolate shavings using a vegetable peeler on a chocolate bar; just ensure the chocolate is slightly softened to achieve beautiful curls.

Storage and Make-Ahead Tips

This cake stores exceptionally well, making it a fantastic make-ahead dessert. Once frosted, it's best to keep your chocolate cake in an airtight container at room temperature for up to three days. If you need to store it longer, consider refrigerating it, where it can last for up to a week. Just remember that refrigeration can slightly change the frosting's texture, so make sure to bring it back to room temperature before serving for the best experience.

If you prefer to bake in advance, you can prepare the chocolate cake layers a day or two ahead of time. Once cooled, wrap each layer tightly in plastic wrap and store them in the refrigerator. When ready to serve, allow the layers to reach room temperature before frosting, as this will prevent the frosting from melting. This method is especially handy for parties or gatherings, letting you enjoy more time with your guests rather than in the kitchen.

Questions About Recipes

→ Can I use a different type of frosting?

Absolutely! Cream cheese frosting or a ganache would also work beautifully with this chocolate cake.

→ What can I substitute for sour cream?

You can use Greek yogurt or buttermilk as alternatives to sour cream.

→ How can I make this cake ahead of time?

You can bake the cake layers a day ahead, store them tightly wrapped in plastic wrap, and frost them on the day you plan to serve.

→ Can I freeze this cake?

Yes, you can freeze the cake layers before frosting. Just make sure to wrap them well to prevent freezer burn.