2 Reviews

W-O-W Is all i could really say about this recipe. I used part of it to make a marble cake and used the leftover batter to make cupcakes. And they were so delicious, the texture was just like that of a cake mix from a box but 10x better, and for the flavor it was 10x better than any mix too! This is my go to chocolate cake and cupcake recipe. For the cupcakes i ended up with 12 really big topped cupcakes and used the rest to make 5 heart shaped cupcakes using my wilton silcone heart shaped pan. I baked those for 17 minutes and they came out perfectly. They're awesome without frosting, i'm sure they'd be great with frosting too. These are definitely a keeper.

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Nika The Mad Baker July 24, 2011

I tried this sour cream cake. It was wonderful. The texture was moist and delicious. I had no all purpose flour so I used the equivalent cake flour. I also made a butter cream frosting and added coconut flakes. That was a perfect topper. I also only had nine inch pans so I only made a two layer cake. my husband loved it. I am trying not to eat too much. Everyone should try this. I will be doing this cake often. Thanks for the recipe and thanks food.com for always giving perfect recipes.

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sonja_jm June 05, 2011
Chocolate Sour Cream Cake