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Sour Cream Chocolate Cake

 Sour Cream Chocolate Cake
Impressive to look at but easy to make, this cake is a good old-fashioned "Sunday supper" dessert that melts in your mouth. —Marsha Lawson, Pflugerville, Texas
16 ServingsPrep: 35 min. Bake: 30 min. + cooling


  • 1 cup baking cocoa
  • 1 cup boiling water
  • 1 cup butter, softened
  • 2-1/2 cups sugar
  • 4 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 3 cups cake flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/2 cup butter, cubed
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 4-1/2 to 5 cups confectioners' sugar


  • Dissolve cocoa in boiling water; cool. In a large bowl, cream butter
  • and sugar until light and fluffy. Add eggs, one at a time, beating
  • well after each. Beat in vanilla. Combine the flour, baking soda,
  • baking powder and salt; gradually add to creamed mixture alternately
  • with sour cream, beating well after each addition. Add cocoa mixture
  • and mix well.

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Sour Cream Chocolate Cake (continued)

Directions (continued)

  • Pour into three greased and floured 9-in. round baking pans. Bake at
  • 350° for 30-35 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • In a microwave, melt chocolate chips and butter; stir until smooth.
  • Cool for 5 minutes. Transfer to a large bowl. Beat in sour cream and
  • vanilla. Add confectioners' sugar; beat until light and fluffy.
  • Spread between layers and over top and sides of cake. Store in the
  • refrigerator. Yield: 16 servings.
Nutritional Facts: 1 slice equals 692 calories, 30 g fat (18 g saturated fat), 119 mg cholesterol, 451 mg sodium, 102 g carbohydrate, 3 g fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.