This Sour Cream Chocolate Cake is the perfect indulgence for chocolate lovers. With its rich, moist texture and deep chocolate flavor, this cake makes for an irresistible treat at any celebration or simply when I’m craving something sweet with my afternoon coffee. The sour cream adds an extra layer of richness, making each bite heavenly and full of flavor.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1/2 cup boiling water
1/2 cup semi-sweet chocolate chips
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and salt.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
Beat in the eggs one at a time, followed by the vanilla extract, until well incorporated.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the dry ingredients, mixing until just combined.
Slowly pour in the boiling water and stir until the batter is smooth and well-blended. The batter will be thin.
Gently fold in the chocolate chips.
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 8 servings
Variations
Frosting Options: I sometimes like to top this cake with a simple chocolate frosting or even a dusting of powdered sugar for a lighter touch.
Additional Flavor: For a unique twist, I might add a teaspoon of instant coffee granules to enhance the chocolate flavor.
Nuts: If I want a bit of crunch, I can fold in some chopped nuts like walnuts or pecans along with the chocolate chips.
Mini Cakes: I can also make mini versions of this cake by dividing the batter into muffin tins, adjusting the baking time to about 18-20 minutes.
Storage/Reheating
Storage: I store any leftover cake in an airtight container at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to 5 days.
Reheating: To reheat, I place a slice in the microwave for about 10-15 seconds or warm it in the oven at 300°F (150°C) for 5-10 minutes. The cake stays moist and delicious!
FAQs
Can I use a different type of flour?
I’ve tried using whole wheat flour, and it works well, though the texture might be a little denser. I prefer to stick to all-purpose flour for the lightest results.
Can I use Greek yogurt instead of sour cream?
Yes, I’ve substituted Greek yogurt for sour cream before, and it works beautifully! The texture remains just as moist, and it adds a slight tanginess.
How do I know when the cake is done?
I check the cake by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, it’s ready. Overbaking could make the cake dry, so I always keep an eye on it as it approaches the 30-minute mark.
Can I freeze this cake?
Absolutely! I often freeze slices of the cake for later. I wrap each slice tightly in plastic wrap and then store it in an airtight container or freezer bag. It can last up to 3 months in the freezer. To enjoy, I thaw it at room temperature or warm it in the microwave.
Can I make this cake ahead of time?
Yes, this cake actually tastes better the next day! I often make it a day ahead of time for events so the flavors can fully develop. Just make sure to cover it tightly and store it at room temperature.
Conclusion
This Sour Cream Chocolate Cake has become one of my go-to recipes whenever I’m in the mood for something rich and chocolatey. It’s so simple to make but always impresses, whether I’m serving it at a gathering or just enjoying it with my family. The texture is soft, moist, and absolutely delicious, and it pairs perfectly with a hot cup of coffee or tea. Try it out—I’m sure it’ll become a favorite in your baking repertoire too!
📖 Recipe:
Print
Sour Cream Chocolate Cake
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A rich, moist chocolate cake with the perfect balance of flavor and texture, enhanced by sour cream for extra richness.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1/2 cup boiling water
1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and salt.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract, until well incorporated.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the dry ingredients, mixing until just combined.
- Slowly pour in the boiling water and stir until the batter is smooth and well-blended. The batter will be thin.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
Notes
Frosting Options: Top the cake with chocolate frosting or a dusting of powdered sugar for a lighter touch.
Additional Flavor: Add a teaspoon of instant coffee granules to enhance the chocolate flavor.
Nuts: Add chopped nuts like walnuts or pecans for a bit of crunch.
Mini Cakes: Divide the batter into muffin tins for mini cakes, baking for 18-20 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 45mg
