This Sour Cream Chocolate Cake is rich, moist, and topped with a smooth chocolate frosting that makes every bite indulgent. It's a classic chocolate cake with a little tang that keeps the crumb tender and flavorful.
I often make this for birthdays of family gatherings, and it's one of those recipes that reminds me of the chocolate cakes my grandmother used to make when I was a girl. If you've tried my Chocolate Mayonnaise Cake before, this one will feel just as decadent.
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Why You'll Love This Recipe
Moist texture: the sour cream keeps the cake incredibly soft and rich.
Chocolate flavor: extra cocoa in the batter and frosting makes it deeply chocolatey.
Classic style: it's a simple but timeless cake you can make for any celebration.
Key Ingredients for Sour Cream Chocolate Cake
See the recipe card below for a full list of ingredients and instructions.
- Devil's food cake mix: a shortcut base that gives the cake structure and flavor.
- Sour cream: adds moisture and a slight tang for a tender crumb.
- Cocoa powder: deepens the chocolate flavor.
- Butter: creates a rich, creamy chocolate frosting.
Ingredient Substitutions
- Greek yogurt can be used instead of sour cream.
- Vegetable oil works just as well as canola oil.
- Almond milk can be used in place of regular milk for the frosting.
Sour Cream Chocolate Cake Variations
- Layered delight: add a layer of raspberry jam between cake layers before frosting.
- Bundt style: bake the batter in a Bundt pan and drizzle with glaze instead of frosting.
- Nutty crunch: fold in chopped walnuts or pecans for texture.
Tips for the Best Chocolate Frosting
- Sift the cocoa powder and powdered sugar to avoid lumps.
- Beat the frosting on medium-high speed to get a light and fluffy texture.
- Add milk gradually so the frosting spreads smoothly without becoming too thin.
How to Store
Store the frosted cake in an airtight container at room temperature for up to 3 days or refrigerate for 5 days. To serve, let slices sit at room temperature for about 20 minutes so the frosting softens.
Serve With...
This sour cream chocolate cake pairs beautifully with a scoop of vanilla ice cream or rhubarb cookies and cream ice cream. It also goes great with a glass of milk, or a hot cup of strong coffee.
More Easy Cake Recipes
If you love this sour cream chocolate cake, you might also enjoy my Brownie Mousse Cake, Irish Cream Pound Cake, Chocolate Zucchini Cake, and Southern Diner Cake.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Sour Cream Chocolate Cake
Equipment
- 9" cake pans
- Silicone spoon spatula
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Ingredients
For the cake
- 15.25 ounces Devil's food cake mix
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- 3 large eggs
- 1 tablespoon canola oil
- 1¼ cup water
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
For the frosting
- ½ cup unsalted butter
- 3 cups powdered sugar
- ⅓ cup cocoa powder
- 1 teaspoon pure vanilla extract
- ½ cup milk
Instructions
For the cake
- Preheat the oven to 350℉.
- Spray the inside of the 2 cake pans with cooking spray and line with a circle of parchment paper; set aside.
- Add the cake mix, flour, and cocoa powder to a large bowl and stir with a wire whisk until combined.
- Add the eggs, oil, water, and vanilla to the dry ingredients. With an electric hand mixer on a medium setting, mix the ingredients until thoroughly blended.
- Using a silicone spatula, fold in the sour cream.
- Evenly distribute the cake batter into the greased cake pans.
- Bake for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and cool completely on a wire rack.
For the frosting
- In a large bowl, mix the powdered sugar and cocoa powder until combined, set aside.
- In a separate large mixing bowl use an electric hand mixer to cream the butter.
- Using a low speed, mix the vanilla extract, ¼ milk, and ¾ cup of the cocoa mixture into the butter.
- Continue adding the cocoa mixture and milk alternately until the frosting forms a smooth and creamy texture throughout.
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