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!
Cuisine American, Canadian, North American
Keyword birthday cake, cake, chocolate
Prep Time 15minutes
Total Time 50minutes
2 ¼cupscake and pastry flour* see NOTES for substitution
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
Sift together cake and pastry flour, baking soda and salt; set aside.
Cream butter in mixer for 2 minutes, then gradually add brown sugar and continue beating for 5 minutes. Add eggs one at a time, beating well after each addition.
Add vanilla and chocolate. Alternately blend in flour mixture and sour cream, one third at a time, on low speed of electric mixer.
Add boiling water; blend well. (***Batter will be thin.) Pour into prepared 8 or 9 inch round layer cake pan or deep square pans and/or cupcakes tins.
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)
Cool in pans for 10 minutes. Remove and finish cooling on racks. Frost as desired.
💭 Top tipWhy use cake flour:. Cake flour is made from soft wheat and has the lowest protein content of all flours (7-9% protein). 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.Cake flour substitution: Although I don't recommend it, in a pinch you can substitute all-purpose (AP) 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.👪 Serving sizeThis recipe makes 2-8 inch round layer cakes (you will likely have some leftover for about 6 cupcakes) OR 1 deep 8 inch square (as seen in the photos)My Amazon Recommendations (affiliate links)
📋 Old Fashioned Sour Cream Chocolate Cake Recipe
Amount Per Serving
Calories 382Calories from Fat 108
% Daily Value*
Saturated Fat 7g44%
Vitamin A 345IU7%
* Percent Daily Values are based on a 2000 calorie diet.