Sour Cream Chocolate Cake

Sour cream chocolate cake is about to become your go-to dessert for every birthday, potluck, and holiday gathering. With its incredibly moist crumb, deep chocolate flavor, and foolproof recipe, this cake delivers bakery-quality results right in your home kitchen.

I first made this cake for my daughter’s birthday after a boxed mix disaster left me scrambling, and it’s been my secret weapon ever since—guests always ask for the recipe, and nobody believes how easy it actually is.

Why You’ll Love This Recipe

• Incredibly moist texture – The sour cream creates a tender, velvety crumb that stays soft for days
• One-bowl simplicity – No stand mixer needed, just two bowls and a whisk
• Deep chocolate flavor – Hot coffee amplifies the cocoa without tasting like coffee
• Beginner-friendly – Simple ingredients and straightforward steps guarantee success
• Versatile for any occasion – Perfect plain, frosted, or dressed up with berries
• Make-ahead friendly – Bakes and freezes beautifully for stress-free entertaining
• Pantry staples only – Uses ingredients you probably already have on hand

Equipment Needed

• 9×13-inch baking pan or two 9-inch round cake pans
• Parchment paper
• Large mixing bowl
• Medium mixing bowl
• Wire whisk
• Rubber spatula
• Measuring cups and spoons
• Cooling rack
• Toothpick or cake tester
• Electric mixer (optional, for frosting)

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Ingredients You’ll Need

For the Cake:

• 2 cups all-purpose flour (spooned and leveled)
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups granulated sugar
• 3 large eggs, room temperature
• 1 cup full-fat sour cream, room temperature
• ½ cup neutral oil (vegetable or canola oil)
• 2 teaspoons vanilla extract
• 1 cup hot coffee or hot water

For Optional Chocolate Frosting:

• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• ½ cup unsweetened cocoa powder
• ⅓ cup full-fat sour cream or heavy cream
• 1 teaspoon vanilla extract

Optional Add-Ins & Toppings:

• ½ cup chocolate chips (fold into batter)
• Powdered sugar for dusting
• Fresh berries (strawberries, raspberries, or blueberries)

Ingredient Notes

• Sour cream: Must be full-fat for the best moisture and flavor. Greek yogurt can substitute in a pinch, but the texture won’t be quite as rich. Bring to room temperature for 30 minutes before using.
• Cocoa powder: Use Dutch-process or natural unsweetened cocoa powder. Avoid hot cocoa mix, which contains sugar and milk powder.
• Hot coffee: Enhances chocolate flavor without adding coffee taste. Use leftover brewed coffee or instant coffee dissolved in hot water. Hot water works perfectly if avoiding caffeine.
• Oil: Keeps the cake moist longer than butter. Use vegetable, canola, or light olive oil—avoid strongly flavored oils.
• Eggs: Room temperature eggs incorporate better. Place cold eggs in warm water for 5 minutes if you forget to set them out.
• Sugar: Granulated white sugar is essential for the cake’s structure. Don’t substitute with brown sugar in the cake itself.

Step-by-Step Instructions

Step 1: Preheat and Prep Your Pan

Preheat your oven to 350°F (175°C). Grease your 9×13-inch pan or two 9-inch round pans with butter or cooking spray, then line the bottom with parchment paper.

Step 2: Whisk the Dry Ingredients

In a large mixing bowl, whisk together 2 cups flour, ¾ cup cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, and 2 cups sugar.

Step 3: Combine the Wet Ingredients

In a separate medium bowl, whisk together 3 eggs, 1 cup sour cream, ½ cup oil, and 2 teaspoons vanilla extract until completely smooth with no sour cream streaks visible.

Step 4: Add the Hot Liquid

Slowly stir 1 cup hot coffee or hot water into your wet ingredients, whisking gently as you pour. The batter will be thin and liquidy

Step 5: Combine Wet and Dry

Pour the wet ingredients into the dry ingredients. Using a rubber spatula or whisk, mix just until combined with no flour streaks remaining.

Step 6: Pour and Bake

Pour the batter into your prepared pan(s), smoothing the top gently with a spatula. Bake for 30-35 minutes for a 9×13 pan, or 30-40 minutes for round pans, until a toothpick inserted in the center comes out with just a few moist crumbs.

Step 7: Cool Completely

Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely (about 1-2 hours). The cake must be completely cool before frosting or it will melt.

Step 8: Frost or Serve (Optional)

For frosting: Beat softened butter until creamy, then add powdered sugar, cocoa powder, sour cream, and vanilla. Beat on high for 2-3 minutes until fluffy.

Pro Tips & Cooking Hacks

• Don’t skip the parchment paper – Even greased pans can stick with this moist cake
• Room temperature matters – Cold eggs and sour cream won’t incorporate smoothly, creating an uneven texture
• Embrace the thin batter – This liquid batter bakes into the moistest cake; don’t add extra flour
• Use hot (not boiling) liquid – Around 180-190°F is perfect; boiling water can cook the eggs
• The toothpick test is key – A few moist crumbs are good; wet batter means it needs more time
• Cool completely before frosting – Rushing this step leads to melted, sliding frosting
• Sift cocoa powder if lumpy – Old cocoa can clump; a quick sift prevents chocolate speckles
• Line your measuring cup with plastic wrap – When measuring sour cream, the wrap makes cleanup instant
• Freeze for easier frosting – A 20-minute freezer stint makes the cake easier to frost without crumbs
• Toast your coffee first – If using instant coffee, dissolving it in hot water while it’s brewing enhances depth

Tips & Variations

• Storage: Cover tightly and store at room temperature for up to 3 days, or refrigerate for up to 5 days. Unfrosted cake freezes beautifully for up to 3 months wrapped in plastic wrap and foil.
• Make-ahead: Bake the cake layers 1-2 days ahead and store wrapped at room temperature, or freeze for up to a month. Frost the day of serving for best appearance.
• Gluten-free version: Substitute 1:1 gluten-free baking flour (with xanthan gum included). Bob’s Red Mill 1-to-1 works perfectly with no other changes needed.
• Cupcake variation: Line muffin tins with cupcake liners and fill ⅔ full. Bake at 350°F for 18-22 minutes. Makes about 24 cupcakes.
• Bundt cake: Pour batter into a greased and floured 10-cup Bundt pan. Bake for 45-55 minutes and cool for 20 minutes before inverting.
• Mexican chocolate twist: Add 1 teaspoon cinnamon and ¼ teaspoon cayenne pepper to the dry ingredients for a spicy kick.
• Mocha version: Use strong brewed coffee instead of water and add 1 tablespoon espresso powder to intensify coffee notes.
• Dairy-free option: Substitute sour cream with full-fat coconut cream and use dairy-free butter for frosting.

Serving Suggestions

This sour cream chocolate cake shines at birthdays, potlucks, and holiday celebrations, but it’s simple enough for weeknight dessert too. Serve it slightly warm with a scoop of vanilla ice cream and hot fudge sauce for an indulgent treat, or keep it classic with a tall glass of cold milk.

For grown-up gatherings, pair slices with fresh raspberries and a dollop of bourbon-spiked whipped cream, or serve alongside hot coffee for an afternoon pick-me-up that showcases the cake’s deep chocolate flavor.

Common Mistakes

• Overmixing the batter – Stir just until combined or you’ll develop too much gluten, creating a tough, dense cake instead of a tender one
• Using low-fat or fat-free sour cream – The fat content is essential for moisture; light versions produce a dry, crumbly cake
• Skipping room temperature ingredients – Cold eggs and sour cream won’t emulsify properly, leading to an oily, separated batter
• Opening the oven door too early – Wait at least 25 minutes before checking; early door opening causes the center to sink
• Not greasing the pan corners – Butter or spray every edge and corner, especially in square pans where batter settles
• Cutting into warm cake – The structure needs time to set; cutting warm creates a gummy, fallen mess
• Substituting instant coffee powder for liquid – The recipe needs liquid volume; if using instant coffee, dissolve it in 1 cup hot water first
• Using expired leavening agents – Old baking soda or powder won’t create proper rise; test by adding a pinch to vinegar (should fizz vigorously)

What to Serve With Sour Cream Chocolate Cake

This rich chocolate cake pairs beautifully with vanilla ice cream, fresh whipped cream, or a simple dusting of powdered sugar for classic American dessert perfection. For special occasions, serve it alongside fresh strawberries, raspberries, or cherries to cut through the richness, or offer coffee, cold milk, or hot chocolate as beverage pairings.

It’s also delicious as part of a dessert spread with brownies, cookies, and fruit salad at summer BBQs and potlucks.

Frequently Asked Questions

Can I make this cake without coffee?

Absolutely! Replace the coffee with an equal amount of hot water. The coffee deepens the chocolate flavor without making the cake taste like coffee, but hot water works perfectly and still produces a moist, delicious cake. You won’t sacrifice texture or moisture by skipping the coffee.

Why is my cake dense instead of fluffy?

Dense cake typically results from overmixing the batter or using cold ingredients. Mix just until the flour disappears (10-15 strokes after adding wet to dry), and make sure your eggs and sour cream are at room temperature. Also check that your baking soda and baking powder aren’t expired—they should fizz vigorously when tested with vinegar or hot water.

Can I use Greek yogurt instead of sour cream?

You can substitute full-fat Greek yogurt for sour cream in the cake, though the texture will be slightly less rich and tangy. Stick with sour cream in the frosting for the best flavor and consistency. If using Greek yogurt, choose whole milk varieties, not low-fat or non-fat versions.

How do I know when the cake is done?

Insert a toothpick or cake tester into the center of the cake. It should come out with a few moist crumbs clinging to it, but no wet batter. The cake will also pull away slightly from the sides of the pan, and the top should spring back when gently pressed. Start checking at 30 minutes, but don’t be surprised if it needs up to 40 minutes.

💬 Tried this recipe? Leave a comment and rating below! Share your favorite frosting flavors or tell us how you customized this sour cream chocolate cake for your family.