Description
This ultra-moist sour cream chocolate cake delivers rich, deep chocolate flavor with a tender, velvety crumb that stays soft for days. Made with simple pantry ingredients including full-fat sour cream and a secret splash of hot coffee, this easy one-bowl recipe requires no fancy equipment and produces bakery-quality results every time.
Ingredients
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
- â…“ 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)
Instructions
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.
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.
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.
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
Pour the wet ingredients into the dry ingredients. Using a rubber spatula or whisk, mix just until combined with no flour streaks remaining.
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.
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.
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.
Notes
- 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
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 34g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg