A chocolate lovers dream, this Chocolate Sour Cream Cake with Chocolate Sour Cream Frosting is decadent and irresistible!
Chocolate makes me weak in my knees, and it’s a top favorite of sweet tooth enthusiasts everywhere. Tangy with a deep chocolate flavor partially due to the rich flavor, this cake is moist and the frosting is silky.
You won’t be able to stop at just one slice.
Cake is my ultimate sweet treat – a guilty pleasure is a slice of it for breakfast!
This cake is perfect for any occasion, even if the only occasion is that you want cake! And if you need more chocolate I have loads of recipes featuring this wonderful ingredient.
Such as my Chocolate Brownie Cake, which definitely hits all the right sweet notes.
But if you’re craving chocolate but want something lighter, then my Chocolate Covered Fruit should hit the spot.
If you’re ready to get baking and dip your toes in chocolate heaven, then grab a bundt pan and let’s get prepping.
First, preheat your oven to 325. Then, grab your 9.5-inch bundt pan ( I wasn’t kidding! But you can also use a 13×9 pan, or two 8″ round pans, or two 8″ loaf pans.), and using baking spray, completely coat your pan. Baking spray has a mix of shortening and flour, perfect for prepping the cake pan. I use Baklene. You may also use butter or shortening for this.
In a medium bowl combine the flour, baking soda, and salt in a small bowl combine cocoa and coffee.
Next, grab another medium bowl and whisk the eggs, sour cream, oil, and vanilla until smooth.
Pour the egg mixture into the flour mixture and stir until everything is combined. Once thoroughly combined, pour in the coffee mixture and stir until smooth and creamy.
Place batter into your prepared bundt pan and bake for 50 minutes or until a toothpick comes out clean. If you’ve chosen one of the alternative pan sizes, you’ll need to adjust your baking time accordingly: Start testing at 25 minutes for round pans, and 30 minutes for 13×9 or loaf pans.
Allow the cake to cool for 10 minutes, then turn onto a wire rack to cool for about 20 minutes while you make your frosting.
In the bowl of a mixer, on high beat butter until smooth. Add in sour cream and mix on medium.
Then on low, add in the cocoa, powdered sugar, and vanilla slowly. Continue mixing and raising the speed until the frosting is whipped and fluffy. Set aside.
Once your cake has cooled for about 30 minutes, slather the frosting on top, it’ll move down the sides and middle.
If your cake is too warm the frosting will melt. So be sure to wait the full 30 minutes.
Finally cut yourself a giant slice and enjoy!
Could I replace the sour cream with yogurt?
Yes, this is possible and in fact, could make a great substitute for the cake. Be aware if you substitute with yogurt, it could taste much tangier.
Could this recipe be used to make cupcakes?
All you need to do is prep a muffin tin and reduce your cooking time accordingly.
Could I use melted chocolate instead?
Not for this one, I do have some amazing chocolate cakes that do use melted chocolate! Try one of my other chocolate cake recipes.
What Bundt Pan do you use?
I use this Cuisinart 9.5″ fluted Bundt Pan alternatively, you can bake this recipe (adjust timing) in a 13×9 pan, 2-8″ round pans, or 2-8″ loaf pans.
But if chocolate is not your thing, no worries! I have loads of other recipes on my website that will cure that sweet tooth, at least momentarily:
- Cranberry Cake with Cranberry Frosting – 100% delectable and not heavy feeling. a perfect for the summertime, or as a dessert during the holidays!
- Almond Cake – Every time I serve this cake, it’s devoured in minutes. It’s sweet with flavors of vanilla and rum.
- Skillet Carrot Cake – A touch of old-fashioned dessert and oh so amazing! It’s a rustic take on carrot cake, and super easy since it’s mixed and baked in the same pan!
- Lemon Rosemary Shortbread Cookies – If cake is not your thing, then these shortbread cookies are perfect for dipping in tea or milk. If savory sweet treats are your thing, then you’ll love these!
- 3/4 cup dutch process cocoa
- 1 cup hot coffee, or boiling hot water
- 2 cups all-purpose flour
- 1 3/4 cup granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 eggs, large
- 1 cup sour cream
- 3/4 cup oil (I use avocado oil, canola or vegetable oil will work too)
- 2 teaspoons vanilla extract
- 1/2 cup butter, room temperature
- 1/2 cup sour cream
- 1/2 cup dutch process cocoa
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Preheat oven to 325°
- Prepare a 9.5" bundt pan with a baking spray or butter or shortening and flour pan thoroughly. Alternative pan size 13x9, 2-8" round pans, 2-8" loaf pans.
- In a small bowl combine the cocoa and coffee.
- In a medium bowl combine the flour, sugar, baking soda, and salt.
- In another medium bowl whisk the eggs, sour cream, oil, and vanilla until smooth.
- Pour the egg mixture into the flour mixture and stir until everything is combined, then pour in the coffee mixture and stir until smooth and creamy.
- Place batter into a prepared bundt pan and bake for 50 minutes or until a. toothpick comes out clean. Adjust the timing if you use an alternative pan size, start testing at 25 minutes for round pans, and 30 minutes for 13x9 or loaf pans.
- In the bowl of a mixer beat butter until smooth on high add in sour cream and mix on medium, then on low add in the cocoa, powdered sugar, and vanilla, continue mixing and raising the speed until the frosting is whipped and fluffy.
- Allow cake to cool for 10 minutes, then turn onto a wire rack to cool for about 20 minutes.
- Then slather the frosting on top, it'll move down the sides and middle.
- If your cake is too warm the frosting will melt. 30 minutes of pooling should be ok.