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+ servings

Sour Cream Chocolate Cake

Here’s a chocolate cake so rich that it needs no frosting and sour cream is the secret.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: cakes, desserts
Cuisine: American
Keyword: chocolate cake, sour cream chocolate cake
Servings: 8 -10
Calories: 428kcal


  • 1/4 cup + 3 tbs Dutch-processed alkalized cocoa (see NOTES for substitution)
  • 2/3 cup sour cream
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 1 1/2 cups + 1 tbs sifted cake flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup sugar
  • 1/2 tsp salt
  • 14 tbso unsalted butter softened


  • Preheat oven to 350 degrees F. Spray a 9-inch round -OR- springform pan with non-stick spray. Line the bottom of the pan with parchment and spray the parchment (this step is optional but highly recommended.
  • Whisk the sour cream, cocoa, eggs and vanilla in a small bowl. Set aside.
  • Place all dry ingredients in a large bowl. Beat for 30 seconds with an electric mixer to combine.
  • Add the softened butter to the dry ingredients along with half of the cocoa mixture. Beat for 2 minutes at medium speed (high speed if a hand mixer is used). Scrape down the sides of the bowl.
  • Gradually add the remaining cocoa mixture in 2 batches, beating for 30 seconds after each addition.
  • Spread batter in prepared pan and bake for 30-40 minutes, or until a cake tester comes out clean if inserted in the center.
  • Cool in pan for 10 minutes, then remove from the pan and let the cake cool completely.
  • Cake top will be rounded upon completion of baking but will become flat when totally cool. This is supposed to happen.
  • Dust with powdered sugar.


1/2 cup of REGULAR cocoa (Nestle, Hershey or store brand) may be substituted for the Dutch processed.


Serving: 1serving | Calories: 428kcal | Carbohydrates: 45g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 106mg | Sodium: 220mg | Potassium: 160mg | Fiber: 1g | Sugar: 26g | Vitamin A: 825IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg