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Sandy's Chocolate Cake Recipe
Sandy's Chocolate Cake Recipe photo by Taste of Home

Sandy's Chocolate Cake Recipe

Publisher Photo
For a cake contest, I held this velvety cake on my lap during a 4-1/2 hour drive, but it paid off. You’ll love this prize-winning beauty. —Sandra Johnson, Tioga, Pennsylvania
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES: 16 servings


  • 1 cup butter, softened
  • 3 cups packed brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2-2/3 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 3 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1-1/3 cups sour cream
  • 1-1/3 cups boiling water
  • 1/2 cup butter, cubed
  • 3 ounces unsweetened chocolate, chopped
  • 3 ounces semisweet chocolate, chopped
  • 5 cups confectioners' sugar
  • 1 cup (8 ounces) sour cream
  • 2 teaspoons vanilla extract

Nutritional Facts

1 slice equals 685 calories, 29 g fat (18 g saturated fat), 115 mg cholesterol, 505 mg sodium, 102 g carbohydrate, 3 g fiber, 7 g protein.


  1. Preheat oven to 350°. Grease and flour three 9-in. round baking pans.
  2. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended.
  3. Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
  4. For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.
  5. In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers. Yield: 16 servings.
Originally published as Sandy's Chocolate Cake in Taste of Home February/March 1994, p15

Nutritional Facts

1 slice equals 685 calories, 29 g fat (18 g saturated fat), 115 mg cholesterol, 505 mg sodium, 102 g carbohydrate, 3 g fiber, 7 g protein.

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Reviewed Dec. 11, 2014


I just made this cake 2 days ago !
My husband's coworkers loved this cake!!!
I used 3 cups of cake flour
I didn't have enough sour cream to prepare the frosting so I used half cup of sour cream and half cup of philadelphia cream cheese and it was DELICIOSO!!!!
Thank you for such a good recipe!!!"

Reviewed Dec. 6, 2014

"Best chocolate cake recipe in a long time. Easy to make and a big WOW effect at the table :) I put some sour cherry jam between the layers. Goes great with the sweet chocolate. Thanks for sharing this recipe Sandra, I will make another one for christmas eve :)"

Reviewed Dec. 1, 2014

"This is absolutely fabulous! It is very moist with a creamy chocolate frosting that is quite addicting. I used cake flour and it turned out great. This is a show stopper and special enough for a holiday dessert. Yum!"

Reviewed Nov. 21, 2014

"Perfect recipe!"

Reviewed Nov. 18, 2014

"I consider myself a serious cake baker, and pride myself in knowing a great cake from just a good one. Great chocolate cake recipes are very hard to find. This is a great chocolate cake recipe. I made it with cake flour because I didn't have any AP flour. It turned out super, it was moist but not heavy , just light. The flavors were well rounded but not too sweet and the texture was super. I believe the brown sugar and the sour cream really set it apart from any other chocolate cake I ever made. This one was perfect. I didn't perfect the frosting but the cake is definitely a keeper ."

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