Sandy's Chocolate Cake Recipe

5 159 153
Sandy's Chocolate Cake Recipe
Sandy's Chocolate Cake Recipe photo by Taste of Home
Publisher Photo

Sandy's Chocolate Cake Recipe

Read Reviews
5 159 153
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, 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.

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  • 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, 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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Barbara User ID: 9449789 286552
Reviewed Apr. 12, 2018

"This made a really high cake it was over 7 inches when done, and it was nice and moist - but lacked chocolate flavour. I would probably not waste such expensive ingredients again, I have a sour cream chocolate cake which is better and less expensive"

MY REVIEW
Alonzo User ID: 9447514 286259
Reviewed Apr. 7, 2018

"I made this cake for my family and I want to say that I loved it. It was delicious from the cake to the frosting. One problem I did have was it was a little dry and not as moist like I like my cakes. I don't know if I left them in the oven too long or what. I will try it again maybe with a little less flour the next time to see if that helps. Any advice would be appreciated."

MY REVIEW
Diane User ID: 9443629 285829
Reviewed Mar. 29, 2018

"I tried this once after stumbling across it. My family was amazed!!! Hard to find it again but so glad I did...wrote it down this time!!!"

MY REVIEW
Kelly User ID: 9442191 285664
Reviewed Mar. 26, 2018

"I made this yesterday for my birthday cake. I used cake flour and subbed hot dark roast coffee in place of the boiling water, and also sifted the dry ingredients to be sure all of the lumps were out, but otherwise followed the recipe exactly. After adding the hot coffee the batter was really thin. I've never made a cake with such runny batter before and was a little nervous about it. I baked 2 layers on the top rack and 1 on the bottom rack. The top rack cakes were ready at the 30 minute mark so I pulled them out.

The cake that had been on the bottom rack was still liquid in the middle, so I moved it to the top rack and baked it another 7 or 8 minutes. The top of that 3rd layer had a funny darkened pupil-in-an-eyeball sort of center appearance, probably from the jiggling it received when I moved it to the top rack, but it was fully baked and unnoticeable once it was frosted. I made my own frosting (a butter & cocoa powder version) that I know is delicious, since some folks mentioned they didn't like the sour cream flavored icing much. The cake had a nice dense, moist texture and a great not-too-chocolatey flavor. It makes a huge cake; mine was 4" tall when assembled, so be sure to cut thin slices! I will save this to bake again- we shared a huge chunk with the neighbors and are still enjoying leftovers!"

MY REVIEW
Jerianne User ID: 9439502 285356
Reviewed Mar. 20, 2018

"This recipe is perfect as written! I didn't change a thing and got fantastic reviews from friends and family! Exactly what I was looking for."

MY REVIEW
s_pants User ID: 174050 284610
Reviewed Mar. 4, 2018

"Loved by the whole family for my father's 70th birthday. I needed to make it dairy free so I used dairy-free margarine and sour cream in the cake and frosting. For the baking pans I always grease, line with parchment paper, grease and flour so the cakes come out effortlessly."

MY REVIEW
JeJo8337 User ID: 1622503 284002
Reviewed Feb. 20, 2018

"Outrageously rich and moist chocolate cake. I baked in two deep 9 inch round cake pans ( Williams Sonoma). I increased bake time to 45 minutes. easy prep for such a delicious cake. I used a “special dark” cocoa powder and added 2 teaspoons of expresso powder. I used my own recipe for chocolate buttercream icing . Really tall layer cake."

MY REVIEW
pamelabyington User ID: 8785418 283772
Reviewed Feb. 16, 2018

"Made it for my granddaughter, Ava today. It was wonderful, so much chocolate flavor. The frosting wasn't gooey sweet but smooth and silky and had perfect sweetness. Everyone agreed it is a keeper, will make it again and again.

Thanks for sharing such a wonderful recipe."

MY REVIEW
30yearcook User ID: 6628344 283394
Reviewed Feb. 8, 2018

"cake was good, not the frosting. We didn't care for it at all."

MY REVIEW
Amanda User ID: 9292742 282665
Reviewed Jan. 25, 2018

"Have made this many times with beautiful success, and currently have a halved recipe in the oven in 2 cake layers.

For the not rising comment, I wonder how old the baking soda was or if toni used cold liquids. A quick tip to make sure that the cake has a good bake (or to make any cake bake well) is to have room-temperature liquids/soft solids. I allow the butter, eggs, and sour cream to get to room temperature before using them. I always keep my vanilla extract at room temperature. I also used cake flour and follow the tips on the cake flour box about how to compensate for all-purpose flour (it does make a difference for cakes, I promise.) While the batter does get more liquidy after adding the water, I wonder if Esteli had the oven pre-heated to the right temperature?
If you don't prefer the frosting there are THOUSANDS of frosting recipes out there. Pick one that is highly rated by many people and try it. :)"

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