Sandy's Chocolate Cake Recipe

5 144 141
Sandy's Chocolate Cake Recipe
Sandy's Chocolate Cake Recipe photo by Taste of Home
Publisher Photo

Sandy's Chocolate Cake Recipe

Read Reviews
5 144 141
Publisher Photo
Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe won first prize. —Sandra Johnson, Tioga, Pennsylvania
Featured In: Top 10 Cake Recipes
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 3 cups packed brown sugar
  • 4 large 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
  • FROSTING:
  • 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

Directions

Preheat oven to 350°. Grease and flour three 9-in. round baking pans.
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.
Transfer to prepared pans. Bake until a toothpick comes out clean, about 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.
For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.
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: 685 calories, 29g fat (18g saturated fat), 115mg cholesterol, 505mg sodium, 102g carbohydrate (81g sugars, 3g fiber), 7g protein.

  • 1 cup butter, softened
  • 3 cups packed brown sugar
  • 4 large 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
  • FROSTING:
  • 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
  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 until a toothpick comes out clean, about 30-35 minutes. Cool in pans 10 minutes; remove 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

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Reviews forSandy's Chocolate Cake

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MY REVIEW
Lois User ID: 9358859 279166
Reviewed Dec. 12, 2017

"This cake is awesome. I live at high altitude and had to make adjustments to account for that. I decreased the sugar to 2 1/2 cups, increased the flour to 3 cups, increased the water by adding an additional 1/3 cup and decreased baking soda to 2 1/2 tsp. I made cupcakes instead of cake. I usually let my batter rest for at least 15 minutes before baking. However, I made my first batch as soon as the batter was loaded and the cupcakes rose okay but spread a little. The batter that had a chance to rest made perfect cupcakes. They rose without spreading at all. It's important at high altitude to not fill the pans too high. I filled them to about a half to 3/4 inch from the top and it was perfect. Unfortunately there are no magic adjustments that you can use for every recipe. It's all trial and error at altitude, but my adjustments luckily were perfect for this recipe."

MY REVIEW
Katie User ID: 9339254 278475
Reviewed Nov. 28, 2017

"The cake itself was excellent and I will absolutely make again. Very thick three layers and super moist. I was not thrilled with the frosting. It has a sharp taste to it possibly from the sour cream. It ended up tasting primarily like powdered sugar/sour instead of being chocolatey like I was hoping. Nonetheless I received many compliments and as some other commenters have said it does keep well for several days."

MY REVIEW
Ilovematty User ID: 8607813 278238
Reviewed Nov. 24, 2017

"Awesome cake! Outstanding several days later as well! Didn't change a thing."

MY REVIEW
dodson65 User ID: 6452069 277925
Reviewed Nov. 18, 2017

"I baked the chocolate cake tonight and it is beautiful. The layers or high so it made a big cake. The flavor is great. The icing is wonderful and easy to make. I will make this cake again for Thanksgiving. I will post a picture on fb."

MY REVIEW
Esteli User ID: 9299668 276957
Reviewed Oct. 29, 2017

"Hello everyone, I am not a pro in the kitchen but love to try recipes and eat delicious food. I followed this recipe exactly as above. The amount of water seems problematic to me, I put the amount indicated and the bater became so watery, but decided to give it a shot. After 35 minutes of baking the cake was still SUPER watery, so I put it an other 10 minutes, and still watery. It ended up staying in the oven for more than an hour until a toothpick came out clean. The cake came out actually kind of dry instead of moist. Can someone tell me what I did wrong?"

MY REVIEW
Esteli User ID: 9299668 276956
Reviewed Oct. 29, 2017

"Hello everyone, I am not a pro in the kitchen but love to try recipes and eat food. I followed this recipe exactly as above. The amount of water seems problematic to me, I put the amount indicated and the bater became so watery, but decided to give it a shot. After 35 minutes of baking the cake was still SUPER watery, so I put it an other 10 minutes, and still watery. It ended up staying in the oven for more than an hour until a toothpick came out clean. The cake came out actually kind of dry instead of moist. Can someone tell me what I did wrong?"

MY REVIEW
toni User ID: 1187941 276784
Reviewed Oct. 25, 2017

"I followed the direction closely, the cakes did not rise at all. I have googled reasons why it would not rise and baking powder was mentioned many times. I see all the great reviews but cannot find out why mine flopped so bad."

MY REVIEW
rmbarr059 User ID: 4046105 274618
Reviewed Sep. 28, 2017

"This was the most delicious chocolate cake - I didn't change a thing. The flavor and moistness that the sour cream gave it was unlike any other. It kept for several days before even beginning to get slightly dry, which is definitely worth a of a five star rating in my book! Will definitely make again!"

MY REVIEW
Dc User ID: 9181687 273343
Reviewed Sep. 22, 2017

"I luv this cake"

MY REVIEW
lauren User ID: 9242994 272603
Reviewed Sep. 4, 2017

"sandy u never fail to amaze me i luv this cake"

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