📋 Old Fashioned Sour Cream Chocolate Cake Recipe

Old fashioned chocolate sour cream cake on a white plate with whipped cream and sprinkles on top and fork on the side

5 from 3 votes

📋 Old Fashioned Sour Cream Chocolate Cake Recipe

This Old Fashioned Sour Cream Chocolate Cake is an easy, light and delicious homemade chocolate cake! It's perfect for any celebration, birthdays, Black Forest Cake or cupcakes and pairs well with any frosting!

Course Dessert, Snack

Cuisine American, Canadian, North American

Keyword cake, chocolate, old fashioned, sour cream

Special Diet Vegetarian

Prep Time 15

Total Time 50

Servings servings

Calories 565kcal

Author Terri Gilson

Equipment

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

US Customary - Metric

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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

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.

Variations & Substitutions:

- 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.

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