Chocolate Sour Cream Cake
This rich and indulgent Chocolate Sour Cream Cake features unparalleled moisture and a velvety texture, thanks to the addition of sour cream, making it perfect for special occasions or a comforting treat.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour Use a good quality, unbleached flour.
- 3/4 cup unsweetened cocoa powder Aim for Dutch-processed cocoa for a deeper flavor.
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1 cup packed brown sugar Using a blend of granulated and brown sugar adds depth and chewiness.
- 2 large eggs Room temperature preferred.
- 1 cup sour cream Full-fat sour cream yields the best results; Greek yogurt can be a substitute.
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans generously.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- In another bowl, beat the granulated and brown sugars with the eggs until light and fluffy, about 3-4 minutes. Then, add the sour cream, vegetable oil, and vanilla extract, mixing until fully combined.
- Gradually add the dry mixture to the wet mixture, alternating with the boiling water. Stir until just combined—don’t overmix!
- Evenly divide the batter into the prepared pans.
Baking
- Place in the oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store the cake tightly wrapped at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 3 months. For added flavor, consider adding espresso powder or different extracts.