Chocolate Sour Cream Cake
- Ready In:
1 three layer cake
- 2 cups all-purpose flour
- 2 1⁄2 cups sugar
- 3⁄4 cup unsweetened cocoa powder, preferably Dutch process
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup sour cream
- 1 1⁄2 cups water
- 2 tablespoons distilled white vinegar
- 1 teaspoon 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/.
Join The Conversation
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.