This Old Fashioned Sour Cream Chocolate Cake is tender, moist, and delicious and has been my go-to chocolate cake for years. It's an easy, light, and delicious homemade chocolate cake with a rich chocolate flavor! It's perfect for any celebration, birthday, Black Forest Cake, or cupcakes and pairs well with just about any frosting.
Or you can dress it up any way you want and use it as the base for a decorated or special cake, like Black Forest Cake. It's just an all-around great chocolate cake!
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🥘 Ingredient Notes
- Cake and pastry flour. It's ideal for baked goods such as cakes when a tender texture is desired. Even though this cake is rich and creamy, it still has a light texture and isn't dense like many homemade chocolate cakes can be, and much of this can be attributed to the cake flour. Cake flour is made from soft wheat and has the lowest protein content of all flours (7-9% protein), whereas all-purpose is generally 10-12%. Since its gluten proteins are very weak, cake flour is often used to make soft, tender baked goods like cakes, pastries, or biscuits. A chlorination process further breaks down cake flour’s gluten, creating a flour that’s even more delicate. Cake flour is recommended in recipes where you want an extra-light, extra-fluffy texture. And it pairs perfectly with the sour cream in this recipe. You can read more about cake flour HERE.
- Butter. I use unsalted butter because I like to control the salt in my baking. The content of salt in butter varies by brand.
- Brown Sugar. Brown sugar lends a depth of flavor to this cake, unlike any other chocolate cake I have ever tried.
- Unsweetened bakers chocolate squares. Do NOT substitute chocolate chips!
- Sour cream. Sour cream's creamy texture produces moister results than if you simply use milk, and it does not thin the batter. This makes sour cream an excellent choice for recipes that tend to have drier results. Sour cream also adds thickness and richness to a cake, while its natural acidity cuts through some of the sweetness. You can read more about the baking science behind putting sour cream in a cake HERE.
*Please see recipe card for full list of ingredients and quantities
📖 Variations & Substitutions
- Cake and Pastry Flour - Although I don't recommend it, in a pinch you can substitute all purpose flour for the cake flour and pastry flour, by using this ratio: For every 1 cup cake or pastry flour called for in a recipe, measure 1 cup of AP flour, then remove 2 tablespoons (this will leave you with ⅞ cup of AP flour, also known as a scant cup) then add 2 tablespoons of cornstarch. *I have done this, but it makes a cake more dense/less light and fluffy than the cake and pastry flour
- Butter - You can substitute salted butter if needed, but skip the salt in the recipe.
🔪Step-by- Step: How to Sour Cream Chocolate Cake
PREP: Preheat oven to 350 degrees F/176 degrees C and grease cake pan(s) with non-stick spray. *I use Wilton Cake Release for best results.
MAKE THE BATTER (Step 1): In a large bowl, cream butter in a large bowl with a mixer. for 2 minutes, then gradually add brown sugar and continue beating for 5 minutes ( IMAGE 1). Add eggs one at a time, beating well after each addition (IMAGE 2). In a separate bowl, sift together dry ingredients (IMAGE 3). Melt chocolate on 50% power in the microwave for 1-2 minutes (IMAGE 4).
MAKE THE BATTER CONT'D (Step 2 ): Add vanilla extract and melted chocolate to batter (IMAGE 5). Alternately blend the flour mixture and sour cream, one-third at a time, blending at a low speed in an electric mixer (IMAGE 6). Mix until blended (IMAGE 7). Add boiling water; blend well with a spoon- the batter will be a little thin (IMAGE 8).
BAKE THE CAKE (Step 3): Pour cake batter into prepared pan ( 8 or 9-inch round layer cake pan or deep square pans and/or cupcakes tins (IMAGE 9).Bake at 350 degrees F/176 degrees C for 35 to 40 minutes if making layer cakes, but about 10-15 minutes longer for a deeper 8 or 9-inch square cake (as in photos), or until cake tester inserted into center comes out clean (IMAGE 10) * Cupcakes need to be baked for about half the time ( 15 - 20 minutes). Allow to cool in the pan for 10 minutes. Then, remove from the pan and continue cooling on a wire rack. (IMAGE 11).
LEVEL AND FROST THE CAKE (Step 4): Once the cake is completely cooled, level the cake/cut off 'the hump' with a sharp knife or an adjustable wire cake leveler (IMAGE 12). Put the serving plate on the leveled side of the cake (IMAGE 13). Flip the cake over (IMAGE 14).
SERVE THE CAKE (Step 5): Put the cake back in the pan (if desired) (IMAGE 15) *I use a jumbo spatula/cake lifter (affiliate link) for this. Or leave it on the serving plate. Frost the cake (IMAGE 16).
Expert Recipe Tips
- Use room temperature ingredients: For the best texture and even mixing, ensure your butter, eggs, and sour cream are at room temperature. This helps them emulsify better, creating a smooth and consistent batter.
- Don’t skip sifting: Sifting the dry ingredients (especially cake flour) aerates the flour and removes lumps, resulting in a lighter, fluffier cake.
- Cream butter and sugar thoroughly: Beat the butter and brown sugar until it's light and fluffy (5-6 minutes). This step creates air pockets in the batter, contributing to the cake's tender crumb.
- Melt chocolate gently: Use the microwave on 50% power or a double boiler to avoid scorching the chocolate. Stir every 30 seconds for even melting.
- Alternate flour and sour cream additions: Add the flour and sour cream in thirds, alternating between them and starting and ending with the flour. This minimizes gluten development, which keeps the cake soft.
- Don’t overmix: Once the flour is added, mix only until just combined to avoid developing too much gluten, which can make the cake tough.
- Thinner batter is normal: Don’t worry if the batter seems thin after adding the boiling water — this is expected and results in a moist cake.
- Level your cakes like a pro: For layer cakes, level the tops with a serrated knife or cake leveler to ensure they stack evenly.
- Customize it: This recipe is extremely versatile! Make cupcakes, Black Forest Cake, or a layer cake with your favorite frosting. It's also sturdy enough for shaped or novelty cakes.
- Cool completely before frosting: Make sure the cake is fully cooled before frosting, or the icing will melt.
- Make ahead and freeze: This cake freezes well! Wrap cooled, unfrosted layers tightly in plastic wrap in an airtight container. Freeze for up to 2 months. Thaw at room temperature before frosting.
This Old Fashioned Sour Cream Chocolate cake is quick and easy to make and tastes like you spent hours on it! And it can easily be dressed up, filled, iced, and paired with just about anything you want! You can make it a single layer or make it a layer cake (see servings, below)
🎂Frostings for Old Fashioned Sour Cream Cake
I got the original recipe from a friend years ago, and it is my favorite chocolate cake recipe and by far the best chocolate cake ever! I really can't believe it took me this long to share this recipe, given how much I love it and how often I use it.
This delicious chocolate cake recipe also goes with just about any frosting, but my 2 favorite frostings to serve it with are my Whipped Cream Buttercream Frosting and my Chocolate Frosting (without butter) [shown in the birthday cake photo below.]
It's also great with a Stabilized Whipped Cream Icing if you're making a Black Forest Cake. But if you really want to go all-out chocolately, then try it with my 2 Ingredient White Chocolate Whipped Cream Frosting!
👪 Serving size
This recipe makes 2 8-inch or 9-inch round layer cakes (you will likely have some leftovers for about 6 cupcakes) OR 1 deep 8-inch square (as seen in the photos), which is about 8 pieces. You can also make a 9x13 cake.
🌡️Storage
Store leftover cake in an airtight container for up to 4 days at room temperature. You simply cover it in plastic wrap if you are only storing it overnight.
🍽Equipment
You will need a deep 8-inch square cake pan (or 2 8-inch round layer cake pans) or a 9x13 cake pan for this sour cream cake. *See recipe card for recommended equipment
❔Recipe FAQs
Yes, this cake can be baked in a bundt pan. Just be sure to grease the pan very well and adjust the baking time to around 50–60 minutes. Check doneness with a cake tester or skewer.
Yes, full-fat Greek yogurt can be substituted for sour cream in a 1:1 ratio. It will yield a slightly different flavor and texture, but it still works well in this cake.
This could be due to underbaking, opening the oven door too early, or overmixing the batter. Make sure to check for doneness with a cake tester and avoid peeking until at least 30 minutes into baking. If your cake is unsalvagable in the end (too overbaked in some sections), cut off the overbaked sections, discard the overbaked part, and break up the remaining good part of the cake into 'cake bits'. You can freeze them for the future or use them in several recipes, such as my Skor Bar Dessert, NO BAKE Black Forest Trifle, or Black Forest Tiramisu (No Bake).
So if you're looking for an excellent versatile chocolate cake for anything from cupcakes to birthday cakes, then give this one a try. I'm sure this easy chocolate cake recipe will become your new go-to chocolate cake in no time!
And if you love easy old fashioned chocolate cakes, then check out my Old Fashioned Mayonnaise Chocolate Cake!
🎂More Chocolate Cake Recipes
Did your family❤️this recipe? Did you know that commenting and⭐rating recipes is one of the best ways to support your favorite recipe creators? If you LOVED this recipe, please comment and rate it in the recipe card or share photos on social media using the hashtag #foodmeanderings or tagging @foodmeanderings !
📋 Old Fashioned Sour Cream Chocolate Cake Recipe
Ingredients
- 2 ¼ cups cake and pastry flour * see NOTES for substitution
- 2 tsp. baking soda
- ½ tsp. salt
- ½ cup unsalted butter softened
- 2 ¼ cups firmly packed brown sugar
- 3 eggs
- 1 ½ tsp. vanilla extract
- 3 ounces (3- 1 ounce squares) bakers unsweetened chocolate
- 1 cup sour cream
- 1 cup boiling water
Instructions
- Preheat oven to 350 degrees F/175 degrees C and grease cake pan(s) with non-stick spray. *I use Wilton Cake Release for best results
- In a large bowl, cream butter in mixer for 2 minutes, then gradually add brown sugar and continue beating for 5 minutes.½ cup unsalted butter, 2 ¼ cups firmly packed brown sugar
- Add eggs one at a time, beating well after each addition.3 eggs
- In a separate bowl, sift together dry ingredients (cake and pastry flour, baking soda and salt); set aside.2 ¼ cups cake and pastry flour, 2 tsp. baking soda, ½ tsp. salt
- Melt chocolate in the microwave for about 1 - 2 minutes on 50% power or use a double boiler.3 ounces (3- 1 ounce squares) bakers unsweetened chocolate
- Add vanilla and chocolate to battter.1 ½ tsp. vanilla extract
- Alternately blend in flour mixture and sour cream, one third at a time, on low speed of electric mixer.1 cup sour cream
- Add boiling water; blend well. (***Batter will be thin.) Pour batter into prepared pan ( 8 or 9 inch round layer cake pan or deep square pans and/or cupcakes tins.)1 cup boiling water
- Bake at 350 degrees for 35 to 40 minutes if making layer cakes, but about 5- 10 minutes longer for a deeper 8 or inch square cake (as in photos), or until cake tester inserted into center comes out clean. * Cupcakes need to be baked for about half the time ( 15 - 20 minutes)
- Let the cake cool in pans for 10 minutes. Remove and place on wire rack to continue cooling. Frost as desired.
Notes
- Use room temperature ingredients: For the best texture and even mixing, ensure your butter, eggs, and sour cream are at room temperature. This helps them emulsify better, creating a smooth and consistent batter.
- Don’t skip sifting: Sifting the dry ingredients (especially cake flour) aerates the flour and removes lumps, resulting in a lighter, fluffier cake.
- Cream butter and sugar thoroughly: Beat the butter and brown sugar until it's light and fluffy (5-6 minutes). This step creates air pockets in the batter, contributing to the cake's tender crumb.
- Melt chocolate gently: Use the microwave on 50% power or a double boiler to avoid scorching the chocolate. Stir every 30 seconds for even melting.
- Alternate flour and sour cream additions: Add the flour and sour cream in thirds, alternating between them and starting and ending with the flour. This minimizes gluten development, which keeps the cake soft.
- Don’t overmix: Once the flour is added, mix only until just combined to avoid developing too much gluten, which can make the cake tough.
- Thinner batter is normal: Don’t worry if the batter seems thin after adding the boiling water — this is expected and results in a moist cake.
- Level your cakes like a pro: For layer cakes, level the tops with a serrated knife or cake leveler to ensure they stack evenly.
- Customize it: This recipe is extremely versatile! Make cupcakes, Black Forest Cake, or a layer cake with your favorite frosting. It's also sturdy enough for shaped or novelty cakes.
- Cool completely before frosting: Make sure the cake is fully cooled before frosting, or the icing will melt.
- Make ahead and freeze: This cake freezes well! Wrap cooled, unfrosted layers tightly in plastic wrap in an airtight container. Freeze for up to 2 months. Thaw at room temperature before frosting.
-
- Pastry Flour - Although I don't recommend it, in a pinch you can substitute all purpose flour for the cake flour and pastry flour, by using this ratio: For every 1 cup cake or pastry flour called for in a recipe, measure 1 cup of AP flour, then remove 2 tablespoons (this will leave you with ⅞ cup of AP flour, also known as a scant cup) then add 2 tablespoons of cornstarch. *I have done this, but it makes a cake more dense/less light and fluffy than the cake and pastry flour
-
- Butter - You can substitute salted butter if needed, but skip the salt in the recipe.
Colleen
A perfect chocolate cake! I'll be making it again. Thanks for sharing, Terri!
Terri Gilson
I'm glad to hear that, Colleen!
Sabrina
Absolutely scrumptious! This cake is so rich and moist and fairly quick to make. An excellent crowd pleaser, thanks!
Terri Gilson
thanks, Sabrina! I'm glad you enjoyed it!
Denise@urbnspice
Your Sour Cream Chocolate Cake looks so delicious, Terri. I love the way sour cream adds such depth of flavour to baked good and especially chocolate! And I love how brown sugar adds a butterscotch flavour to chocolate. I'm sure that comes through in the flavour of this tempting cake. It is a winner, I am sure. Thanks for sharing.
Terri Gilson
Thank you, Denise!