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Sour Cream Chocolate Cake Recipe
Sour Cream Chocolate Cake Recipe photo by Taste of Home

Sour Cream Chocolate Cake Recipe

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4.5 45
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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
TOTAL TIME: Prep: 35 min. Bake: 30 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 35 min. Bake: 30 min. + cooling
MAKES: 16 servings


  • 1 cup baking cocoa
  • 1 cup boiling water
  • 1 cup butter, softened
  • 2-1/2 cups sugar
  • 4 eggs
  • 2 teaspoons 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 vanilla extract
  • 4-1/2 to 5 cups confectioners' sugar

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.


  1. 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.
  2. 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.
  3. 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.
Originally published as Sour Cream Chocolate Cake in Taste of Home August/September 1998, p67

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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Oct. 25, 2014

"Best chocolate cake ever"

Reviewed Oct. 11, 2014

"Made this cake EXACTLY as instructed. Something I noticed, when mixing baking cocoa, mix in a separate bowl and not in the pan so it doesn't burn. My first time so I made that mistake and had to do it over!

Anyway, this cake was not very moist. I had higher hopes and it just didn't do it. Came out just too dry and cakey. Next time I will bake with one less egg so it stays nice and moist. And with the ingredients costing about $20 it's not worth another mess up. Cake was meh, alright. I didn't even want another piece and I made it for my boyfriends birthday."

Reviewed May. 15, 2014

"The ruffles are easily made with a chocolate ruffle tool. I found one at ? Tools ? Candy, Chocolate & Confectionery Tools but you may be able to find it elsewhere. To prevent the dry cake, I brushed the layers with a simple syrup / raspberry preserve liquid (with a little raspberry liquor in it) before frosting the cake. This added a great amount of flavor and made the layers moist. I get RAVE reviews on this one. My most requested cake."

Reviewed Jan. 30, 2014

"I made a two layer they came out very moist and the taste was great! I used organic unsalted butter in the cake. In the frosting I used salted butter and only 3 1/2 cups powdered sugar. The next time I make this I will make a chocolate whipped cream frosting ."

Reviewed Jul. 30, 2013

"This was excellent. Very rich tasting. A big hit with the family"

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