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Chocolate Sour Cream Cake

A rich and moist chocolate cake enhanced with the creamy tang of sour cream, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour Choose high-quality flour for best results.
  • 3/4 cup unsweetened cocoa powder Opt for a natural cocoa powder for bolder flavor.
  • 2 cups granulated sugar This keeps the cake sweet but not overwhelming.
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp salt
Wet Ingredients
  • 2 large eggs Ensure these are at room temperature.
  • 1 cup sour cream Full-fat sour cream yields the best texture.
  • 1 cup warm water Helps dissolve the cocoa and flour easily.
  • 1/2 cup vegetable oil Light olive oil or melted coconut oil are good options.
  • 2 tsp vanilla extract Use pure vanilla extract for the best flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. In another bowl, whisk together the eggs, sour cream, warm water, vegetable oil, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Pour the batter evenly into the prepared pans, filling each about halfway full.
  6. Bake for 30 to 35 minutes, or until a toothpick inserted comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. Once cooled, frost as desired with chocolate buttercream or a simple dusting of powdered sugar.

Notes

Storage: Stays fresh at room temperature for 2-3 days. For longer storage, wrap and refrigerate for up to a week or freeze for up to 3 months. Make ahead by baking and cooling the cake 1-2 days in advance.