Prep 10 mins
Cook 35 mins
Found this recipe at SmittenKitchen. This cake just bowled me over! Super moist and flavorful, but really light. It's hands-down the best from-scratch cake I've ever made, so I posted here for safekeeping!
- 473.18 ml all-purpose flour
- 591.47 ml sugar
- 177.44 ml unsweetened cocoa powder, preferably Dutch process
- 9.85 ml baking soda
- 4.92 ml salt
- 236.59 ml vegetable oil
- 236.59 ml sour cream
- 354.88 ml water
- 29.58 ml distilled white vinegar
- 4.92 ml vanilla extract
- 2 eggs, beaten
- Preheat the oven to 350 degrees F.
- Butter the bottoms and sides of three 8-inch round cakepans.
- Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
- Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl, and whisk to combine them well.
- Add the oil and sour cream and half the water, whisk to blend; then gradually beat in the remaining water.
- Blend in the vinegar and vanilla, and whisk in eggs, beating until well blended.
- Scrape down the sides of the bowl and be sure the batter is well mixed.
- Divide among the 3 prepared cake pans.
- Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean.
- Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.
- (Note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.).
- Frost with desired frosting. For the Peanut Butter Frosting and Glaze with the original recipe: http://smittenkitchen.com/2008/08/chocolate-peanut-butter-cake/.
My Mom said it's the best she's ever had! I loved it too!
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.
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.