Chocolate Sour Cream Cake With Sour Cream Frosting

READY IN: 50mins
Recipe by Dragonfly AZ

Originally from "Chocolate from the Cake Mix Doctor...". This makes the most divine, moist cake and then, combine it with the frosting...Heaven on a plate! Prep time does not include cooling time for the cake.

Top Review by Loudor

Since supplies are hard to get here in Costa Rica (at least where I live). I made a chocolate cake from scratch and used you sour cream frosting. it was great. I was concerned about using 3 cups of splenda, but it did not seem to make a diferrence, the frosting was great., thanks for the great receipt. LouDor

Ingredients Nutrition


  1. Grease and flour 2 9 inch cake pans.
  2. Preheat oven to 350.
  3. Combine all cake ingredients in mixing bowl and beat at low speed for about a minute, scraping bowl constantly, until well combined.
  4. Increase mixer speed to medium and beat for about 2 minutes more.
  5. Pour batter into pans and bake for 28-32 minutes, or until they test done.
  6. Remove from oven and let cool in pans for about 10 minutes, then remove from pans and let cool completely.
  7. Frosting:.
  8. Melt butter over low heat or in the microwave and pour into mixing bowl.
  9. Add cocoa and whisk until smooth.
  10. With an electric mixer on low, alternately beat in sugar and sour cream until well mixed.
  11. Add vanilla and beat at medium speed until light and fluffy.
  12. Assemble cake in layers. Can store in refrigerator, tightly covered for up to a week (if it makes it that long!), or can be frozen, tightly covered for up to 6 months.
  13. Thaw in refrigerator overnight before serving.

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