Description
This moist and tender sour cream chocolate cake offers a deep chocolate flavor and creamy tang, perfect for celebrations, potlucks, or a cozy afternoon treat.
Ingredients
Scale
- 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
- 1/2 cup (120 ml) vegetable oil
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup (240 ml) boiling water
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 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.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Stir in the boiling water until the batter is smooth; it will be thin.
- Divide the batter evenly between the prepared cake pans.
- Bake 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 and enjoy!
Notes
For best results, use room-temperature ingredients and avoid overmixing the batter. You can add different flavorings or substitutes for flavor variations.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 210mg
- Fat: 15.4g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8.4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2.1g
- Protein: 4.7g
- Cholesterol: 0mg