Sour Cream Chocolate Cake

Chocolate cake with brown frosting on a white plate with a green mug in the background.

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This chocolate cake uses sour cream for a rich, moist, and foolproof result. Made in an 8x8-inch pan in a snacking cake style, this recipe can also be adapted into a layer cake.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 256kcal

Author: Cassidy Reeser, MS, RD

Equipment

Ingredients

Chocolate Cake

1 cup all-purpose flour
1 cup granulated sugar
¾ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
6 tablespoons (¼ cup + 2 tablespoons) sour cream see note #1
½ cup water or coffee for a richer flavor
1 large egg
½ teaspoon vanilla extract
2 ounces unsweetened baking chocolate
2 tablespoons unsalted butter more as needed for greasing the cake pan
cocoa powder for greasing the cake pan

Coffee Frosting

2 tablespoons unsalted butter softened at room temperature
2 tablespoons cocoa powder
8 ounces (roughly 2 cups) powdered sugar
3 tablespoons espresso, coffee, or cold brew see note #2

US Customary - Metric

Instructions

I recommend using a kitchen scale for this recipe. Tap "Metric" below Ingredients to show the gram weights.
Preheat the oven to 350F. Grease all sides of a cake pan with butter, then use a sieve to sprinkle with cocoa powder. Optionally, add a square of parchment paper for easy release.
In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and baking powder.
In a separate bowl, whisk together the sour cream, water, egg, and vanilla extract. Set aside.
Roughly chop the baking chocolate and add to a medium bowl with the butter. Microwave in 20 second intervals until melted, stirring after every interval to avoid burning the chocolate. This can also be done on the stove over medium heat.
Add the liquids and melted chocolate to the dry ingredients. Whisk until just combined, careful not to overmix.
Transfer the cake batter to the prepared baking pan. Smooth into an even layer. Bake at 350F on the middle oven rack for 32-37 minutes, or until the cake is pulling away from the edges of the cake pan and the center is slightly domed and springs back with a light touch. Be careful not to check the cake too early or slam the oven door, as this can cause the cake to collapse.
Let the cake cool in the pan for 5-10 minutes before transferring to a cooling rack. The cake will sink very slightly in the center, that's to be expected with this recipe.
Meanwhile, make the frosting with a hand mixer by creaming together 2 tablespoons butter and cocoa powder. Mix in half of the powdered sugar and the 3 tablespoons of coffee. Add in the remaining powdered sugar, a little bit at a time, until the frosting reaches a thick but spreadable consistency. Add additional coffee, as needed, to thin the frosting.
Once cooled, frost the cake with the coffee frosting. Enjoy! Keep leftovers frigerated for 4-5 days. This cake also freezes well.

Video

Notes

Sour cream: Acts as the main fat in the cake and contributes richness and moisture. Do not use reduced-fat or low-fat sour cream, as it has a higher moisture content and can affect the cake texture.
Coffee: Espresso yields the richness coffee flavor, while brewed coffee is the most subtle.

Nutrition