Chocolate Sour Cream Cake with Fudge Frosting
Growing up, my mom always made the best chocolate cakes. You know the kind—deep chocolate flavor, perfectly moist, and somehow always better the next day. No matter how many fancy cakes I try, there’s something about a simple, classic chocolate cake that feels like home. So naturally, when I set out to create my own version, I knew it had to check all the boxes: rich, fudgy, and completely over-the-top in the best way.
This cake is everything I love about chocolate, wrapped into one. The cake itself is soft and deeply chocolatey, thanks to a mix of cocoa powder, dark brown sugar, and a little bit of coffee to bring out that bold flavor. And the frosting? It’s glossy, silky, and the kind of thing you’ll want to eat straight from the spoon (which I fully support). The balance of bittersweet and semi-sweet chocolate keeps it from being cloying, making each bite just as good as the first.
The best part? It’s actually really simple to make. You don’t need any special skills, just a few bowls, a whisk, and enough patience to let the cakes cool before frosting (I know, I know, but trust me). If you’ve ever been intimidated by layer cakes, this is a great one to start with. It’s forgiving, it comes together quickly, and if your frosting isn’t perfectly smooth—who cares? More texture just means more character.
And since Valentine’s Day is practically an excuse to eat as much chocolate as possible, I can’t think of a better time to make it. Whether you’re baking for someone special or just yourself, this cake is the way to go. Happy Baking!
With love,
Your Baker, Hannah
Convinced it’s time for some homemade chocolate cake? Here’s a grocery list of everything you’re gonna need!
Ingredients Needed to Bake Sour Cream Chocolate Cake:
All-purpose flour
Granulated sugar
Dark brown sugar
Baking soda
Baking powder
Salt
Eggs
Vanilla extract
Melted butter
Sour cream
Buttermilk
Cocoa powder
Instant coffee
Boiling water
Butter (for frosting)
Bittersweet chocolate chips
Heavy cream
Powdered sugar
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Ingredient Substitutions:
Flour: Swap all-purpose flour for cake flour for a softer texture or use a 1:1 gluten-free flour blend.
Brown Sugar: Light brown sugar can be used instead of dark brown sugar, though it may slightly alter the depth of flavor.
Sour Cream: Full-fat Greek yogurt works well as a substitute.
Buttermilk: Use a mix of whole milk and a tablespoon of lemon juice or vinegar if you don’t have buttermilk.
Instant Coffee: Espresso powder or very strong brewed coffee can enhance the chocolate flavor if instant coffee is unavailable.
Bittersweet Chocolate: Semi-sweet chocolate can be used for a slightly sweeter frosting.
What Tools Do You Need to Bake Sour Cream Chocolate Cake?
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Parchment paper
Step-by-Step Instructions for Baking Sour Cream Chocolate Cake:
Preheat your oven to 350°F and line two 9-inch cake pans with parchment paper. Grease the sides if needed. In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
In another bowl, whisk together eggs, vanilla, sour cream, buttermilk, and melted butter until smooth. In a small bowl, mix cocoa powder and instant coffee with boiling water to create a thick, smooth mixture.
Stir the wet ingredients into the dry ingredients, then gently fold in the cocoa mixture until fully incorporated.
Divide the batter evenly between the prepared pans and bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
Melt butter and chocolate chips together, then mix in cocoa powder, heavy cream, and powdered sugar until smooth and fluffy.
Once the cakes are cool, place one layer on a cake plate, frost the top, add the second layer, and frost the top and sides.
How to Make Sure Your Cake Stays Moist When Baking:
Use room temperature ingredients to ensure even mixing.
Measure ingredients carefully, especially flour, which can dry out the batter if over-measured.
Don’t overbake! Check your cake a few minutes before the timer goes off to prevent dryness.
Store properly by wrapping the cake in plastic wrap while it cools to lock in moisture.
How to Prevent Your Frosted Cake from Collapsing:
Cool completely before frosting to avoid melting the frosting and causing layers to slide.
Use a crumb coat (a thin layer of frosting) before the final coat to keep everything stable.
Don’t overload with frosting between layers—too much can cause shifting.
How to Store Your Baked Cake:
At Room Temperature: Keep the cake covered for up to 2 days.
In the Refrigerator: Store in an airtight container for up to 5 days; let it sit at room temperature before serving.
In the Freezer: Wrap individual slices or the whole cake in plastic wrap and foil. Store for up to 3 months and thaw overnight in the fridge before serving.
Recipe for Chocolate Sour Cream Cake:
Chocolate Sour Cream Cake with Dark Chocolate Fudge Frosting
Ingredients
Instructions
- Preheat your oven to 350 degrees F and line the bottoms of 2 non-stick 9-inch cake pans with parchment paper. (If your pans are not non-stick, you will want to generously grease the sides and bottom of the pans to prevent sticking).
- Into a large mixing bowl, add the flour, granulated sugar, brown sugar, baking soda, baking powder, and salt. Whisk until well combined, and set aside.
- Next, into a separate, medium-sized mixing bowl, add your eggs, sour cream, buttermilk, vanilla, and melted butter. Whisk well until fully combined. Set aside.
- Next, into a small mixing bowl, add your cocoa powder and coffee powder. Pour your boiling water over the top and whisk until the mixture thickens and no lumps of cocoa powder remain. The mixture should resemble melted chocolate.
- Once you have all of your different mixtures ready, pour your egg and buttermilk mixture into your flour mixture, and gently stir them with a wooden spoon until they have combined. It is okay if the mixture is still a little lumpy.
- Next, add your cocoa powder and water mixture into the cake batter, and stir gently until the chocolate has been evenly distributed throughout the mix.
- Once your chocolate cake batter has been made, evenly distribute it between the two prepared cake pans, and place them into the oven. Bake them at 350 degrees F for 22-25 minutes, or until a toothpick inserted into the middle comes out clean.
- Once your cakes have finished baking, let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely
- While you are waiting for your cakes to cool, proceed to making your frosting.
- Into a large, microwave safe bowl, add in your butter and bittersweet chocolate and place the bowl into the microwave. Microwave on high for 30 second intervals, making sure to stir between each one until your chocolate and butter have fully melted without burning.
- Once your butter and chocolate have melted, remove it from the microwave and add in your cocoa powder. Whisk well until completely smooth.
- Next, add in approximately 1/3 of your heavy cream along with 2 cups of the powdered sugar. Using an electric hand mixer, mix on low until the mixture comes together. (It's okay if it looks a little dry and grainy).
- Once combined, add in your next 1/3 of your heavy cream and 2 more cups of powdered sugar. Mix on low until the mixture comes together (it should look a little more smooth at this point.)
- Lastly, add in your last 1/3 of the heavy cream and remaining 1 cup of powdered sugar and mix on low until the frosting looks smooth and all of the powdered sugar has been incorporated. Once smooth, turn the speed up to medium and continue to mix it for another 1-2 minutes to make sure the frosting is extra fluffy.
- If the frosting looks too wet at this point, it is okay to add more powdered sugar 1/4 cup at a time until it reaches your preferred consistency. If it looks too dry, add in more heavy cream 1-2 Tablespoons as a time until it smooths out.
- Once your frosting has been made and your cakes have completely cooled, it's time to ice!
- To ice your cake, place a small dab of frosting into the center of your cake plate (1-2 Tablespoons). This will help hold your cake in place. Next, place your first cake layer down in the center of your plate, and spread with a thick layer of frosting using an offset spatula (or a butterknife if necessary). Add as much frosting as you like, but be aware that too much can make the cake unstable.
- Once your first layer has been iced, place your second layer carefully on top, and repeat the process of dolloping frosting on top and spreading it evenly.
- Once you have added frosting to the top, begin gently smoothing out any frosting that may be spilled out of the sides and off of the top on the edges of the cake. Once smooth, add more frosting to the sides as needed, and continue to smooth it out until the sides are straight and the top is level.
- Once your cake has been coated in frosting, you are free to manually add any designs that you wish.
- After decorating to your liking, you are free to slice your cake, serve, and enjoy! +