Sour Cream Chocolate Cake

There’s something instantly comforting about a slice of sour cream chocolate cake: the warm, bittersweet aroma of cocoa as it bakes, the tender, almost velvety crumb that yields under your fork, and the bright, creamy tang that sour cream quietly brings to every bite. One forkful will deliver a deep chocolate note, a moist interior that feels indulgent but never heavy, and a finish that begs for another small slice. This is the cake you bake to celebrate small triumphs, to bring to potlucks, or to serve on a rainy afternoon with a steaming mug of coffee.

If you enjoy bolder layered cakes and creative frostings, you might also like this spiced companion cake I tested for a fall menu: a chai cake with cinnamon cream cheese frosting — it’s a lovely contrast to the chocolate richness below.

At a Glance

Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: 50–60 minutes (including cooling)
Servings: 12 slices
Difficulty Level: Easy–Moderate (basic mixing and baking skills)

Nutrition Highlights

These nutrition values are estimates calculated for one slice when the cake is divided into 12 servings and prepared without frosting. Estimates are based on standard ingredient profiles from USDA FoodData Central and are intended as guidance only.

Per serving (approximate):

Calories: 310 kcal
Protein: 4.7 g
Total Carbohydrates: 40 g
- Sugars: ~26 g
- Dietary Fiber: ~2.1 g
Total Fat: 15.4 g
- Saturated Fat: ~3.5–5 g (varies with sour cream fat content)
Sodium: ~210 mg

Note: Adding frosting will increase calories, sugar, and fat per slice. For specific dietary needs or precise tracking, consult the USDA FoodData Central database or a registered dietitian, and adjust calculations for ingredient brands and portion sizes.

Perfect For…

This sour cream chocolate cake is a brilliant balance of convenience and celebration. It’s perfect for:

Weeknight dessert that feels special but doesn’t take all night.
Weekend brunch or cozy mornings when you want something chocolatey with coffee.
Parties and potlucks—it slices neatly into 12 generous pieces.
Holiday dessert tables where you want a reliably moist chocolate base that pairs beautifully with many frostings.

Emotionally, it’s the kind of cake that evokes home-baked warmth—bring it to a neighbor, share at family gatherings, or slice it for an intimate movie night. Its texture makes it universally comforting, while its straightforward technique keeps stress out of the kitchen.

Preparation Guide

Ingredients:

1 3/4 cups (210 g) all-purpose flour
3/4 cup (63.75 g) unsweetened cocoa powder
1 1/2 cups (300 g) granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (240 g) sour cream (full-fat for richest results)
1/2 cup (120 ml) vegetable oil
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup (240 ml) boiling water

Optional ingredients and substitutions:

Swap sour cream for full-fat Greek yogurt (1:1) for a slightly tangier but still moist cake.
Use melted butter instead of vegetable oil for a butterier flavor (same volume).
For deeper chocolate flavor, use a blend of Dutch-process and natural cocoa (50/50).
Make it gluten-free: substitute a 1:1 gluten-free flour blend that contains xanthan gum.
For a lower-sugar option, replace up to 25% of the granulated sugar with a sugar substitute suitable for baking—expect some texture differences.

Step-by-step instructions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment if desired.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until evenly combined.
In another bowl, whisk together the sour cream, vegetable oil, eggs, and vanilla extract until smooth and homogeneous.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined—do not overmix.
Carefully stir in the boiling water until the batter is smooth and well combined; the batter will be thin.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow the cakes to cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
Once cooled, frost with your favorite chocolate frosting (ganache, buttercream, or a glossy glaze) and enjoy!

Practical tips:

Use room-temperature eggs so the batter emulates a smoother emulsion and bakes evenly.
Avoid overmixing once the wet and dry are combined—overworked batter can produce a denser cake.
The boiling water helps bloom the cocoa and thin the batter for a tender crumb; it’s meant to be added hot.
If using dark or Dutch-process cocoa, you may notice slightly different lift—adjust baking time by a few minutes as needed.
Check doneness a few minutes before the lower end of the bake time to avoid drying out.

Serving Suggestions

Serve slices plain for a simple, deeply chocolatey experience.
Spread a thin layer of salted caramel between the layers for a sweet-salty contrast.
Top each slice with a dollop of whipped cream and fresh berries for brightness.
For afternoon tea or coffee, serve small slices with a strong espresso or black tea—the contrast is wonderful.
To turn individual portions into mini desserts, add a scoop of vanilla or coffee ice cream and a drizzle of chocolate sauce.
For inspiration on cute chocolate-themed treats to pair with this cake at a party, try these elegant mini options: chocolate gold cupcakes—they make a pretty complementary plate.

Storage Instructions

Room temperature: Store covered (cake dome or airtight container) for up to 1 day; because of the sour cream, refrigeration is recommended if you won’t eat it the same day.
Refrigerator: Keep frosted or unfrosted slices in an airtight container for 4–5 days. Bring to room temperature before serving for the best texture.
Freezer: Wrap cooled, unfrosted layers tightly in plastic wrap and foil; freeze up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting. For frosted cake, freeze briefly to firm the frosting, then wrap and freeze—thaw slowly in the fridge.

Follow standard food-safety guidance: when in doubt, refrigerate, and discard if the cake shows signs of spoilage or odd odor.

Chef’s Advice

Choose the right cocoa: for balanced bitterness and deep chocolate flavor, use high-quality natural or Dutch-process cocoa—experiment to find your preference.
Texture is everything: don’t overwork the batter after the wet and dry are combined; gentle folding keeps the crumb light.
Temperature matters: bring eggs and sour cream to room temperature before mixing so they emulsify smoothly with the oil.
Moisture lock: if you plan to store slices for a couple of days, sweep a light simple syrup (1:1 sugar-to-water, brushed sparingly) onto the cake layers before frosting to keep them extra moist.
Doneness cues: a toothpick with a few moist crumbs is perfect—if it comes out dry, the cake risks being overbaked.

Creative Twists

Espresso-Boosted Chocolate: Dissolve 1–2 teaspoons of instant espresso powder in the boiling water to intensify chocolate notes without a coffee flavor.
Orange-Chocolate: Add 1 tablespoon of orange zest to the wet ingredients and spread a thin orange marmalade between layers for a citrus lift.
Gluten-Free Version: Use a certified 1:1 gluten-free flour blend (with xanthan gum) and let the batter rest 10 minutes before baking for better hydration.
Lower-Fat Swap: Substitute half the oil with unsweetened applesauce for a moister, lower-fat cake—expect a slightly different crumb and flavor.
Vegan Adaptation: Use a plant-based sour cream (coconut or soy-based), replace eggs with 3 flax eggs (3 tbsp flaxseed + 9 tbsp water, chilled), and use a neutral oil; results will be denser but still satisfying.

All Your Questions Answered

Q: Can I make this into a single-layer sheet cake?
A: Yes—pour batter into a greased 9×13-inch pan and bake at 350°F (175°C) for about 25–30 minutes; check doneness early.

Q: My cake came out dense—what went wrong?
A: Likely overmixing after adding wet to dry, or using cold eggs/sour cream. Also ensure your baking soda/powder are fresh.

Q: How can I reduce sugar without sacrificing texture?
A: Replace up to 25% of the sugar with a baking-friendly sweetener and add a tablespoon of molasses or honey to help retain moisture. Results will vary.

Q: Is it okay to freeze a frosted cake?
A: Yes—freeze briefly to set the frosting, then wrap tightly. Thaw in the refrigerator to minimize condensation on the frosting.

Q: What frosting pairs best with this cake?
A: Simple chocolate ganache, salted caramel buttercream, or a classic chocolate buttercream all complement it beautifully.

Conclusion

If you’re craving a reliably moist, tender chocolate cake with a tender crumb and subtle tang, this sour cream chocolate cake is a keeper—simple to make, versatile to dress up, and comforting to serve. For a version gilded with a glossy, showstopping finish, see this recipe for a beautiful frosting technique: Sour Cream Chocolate Cake with Glossy Chocolate Frosting. And if you’re curious about another take on a moist sour cream chocolate cake for family-style baking, take a look at this inspiring variation: Moist Sour Cream Chocolate Cake – Lil’ Luna.

I’d love to hear how your cake turns out—leave a comment, share a photo, and join our baking community for more recipes, tips, and seasonal ideas.