I finally perfected my Sour Cream Chocolate Cake Recipe, and one surprising trick I use is the reason people keep asking for the recipe.

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I know that title sounds extra, but I swear this is the Best Chocolate Cake You Will Ever Eat. I’m not subtle about the cocoa, the unsweetened cocoa powder gives it that deep, almost dark chocolate thing that makes people shut up and stare.

The crumb stays crazy moist, thanks to a touch of buttermilk, so it feels fancy without trying too hard. I often tag it as my Easy Homemade Chocolate Cake Recipe when friends beg for a slice, and if you like Chocolate Cake With Sour Cream this will probably blow your mind.

Seriously, it’s the kind of cake people remember.

Ingredients

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All purpose flour: mostly carbs, modest protein, low fiber; gives cakes structure and body.
Granulated sugar: pure carbs no protein or fiber, makes cake sweet and tender.
Unsweetened cocoa powder: rich in antioxidants, little fat, adds chocolate depth not extra sweetness.
Eggs: protein, fats, and emulsifiers; help bind, leaven, and give moisture, yolks add richness.
Buttermilk: tangy, provides acidity for lift, adds protein and moisture, keeps cake tender.
Butter: saturated fat and flavor, helps richness and mouthfeel, also affects frosting it’s stability.
Sour cream or yogurt optional: adds moisture, a bit tang, protein boost, makes crumb tender.

Ingredient Quantities

2 cups (240 g) all purpose flour

2 cups (400 g) granulated sugar

3/4 cup (65 g) unsweetened cocoa powder, Dutch processed if you can

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon fine salt

2 large eggs, room temp

1 cup (240 ml) buttermilk, room temp

1/2 cup (120 ml) neutral vegetable oil

2 teaspoons vanilla extract

1 cup (240 ml) hot brewed coffee or hot water

8 tablespoons (115 g) unsalted butter, softened

3/4 cup (75 g) unsweetened cocoa powder for the frosting

3 to 3 1/2 cups (360 to 420 g) powdered sugar, sifted

1/3 to 1/2 cup (80 to 120 ml) milk or heavy cream

2 teaspoons vanilla extract for the frosting

1/4 teaspoon fine salt

Optional but nice: 1/4 cup (60 g) sour cream or plain yogurt for extra moisture

How to Make this

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1. Preheat oven to 350 F (175 C). Grease and flour two 9 inch round pans, or line bottoms with parchment, and set aside.

2. In a large bowl whisk together 2 cups all purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder (Dutch process if you can), 2 teaspoons baking powder, 1 1/2 teaspoons baking soda and 1 teaspoon fine salt until evenly mixed.

3. In another bowl whisk 2 large eggs, 1 cup room temp buttermilk, 1/2 cup neutral vegetable oil and 2 teaspoons vanilla extract. If you want extra moisture stir in the optional 1/4 cup sour cream or plain yogurt now.

4. Pour the wet mixture into the dry ingredients and stir gently just until combined, scraping the bowl. Do not overmix or the cake will get tough.

5. Pour in 1 cup hot brewed coffee or hot water and stir until smooth. The batter will be fairly thin, thats normal and helps make it super moist and chocolatey.

6. Divide batter evenly between the prepared pans and bake in the center of the oven about 30 to 35 minutes, or until a toothpick comes out with a few moist crumbs. Let cakes cool in pans 10 minutes, then turn out onto a rack and cool completely before frosting.

7. For the frosting beat 8 tablespoons unsalted butter until creamy, add 3/4 cup unsweetened cocoa powder and beat to combine. Gradually add 3 cups sifted powdered sugar, 2 teaspoons vanilla extract and 1/4 teaspoon fine salt, adding 1/3 cup milk or heavy cream a little at a time until you reach a spreadable consistency. If you want it sweeter or stiffer add up to 3 1/2 cups powdered sugar, if too thin add more sugar or chill briefly.

8. If the frosting seems too soft chill it for 10 to 15 minutes and rewhip a bit. If it is too stiff add up to 1/2 cup milk a tablespoon at a time. Sifting the powdered sugar and cocoa first saves you lumps, trust me.

9. Level the cooled cakes if needed, spread a generous layer of frosting between the layers, then crumb coat the whole cake and chill 15 minutes. Finish with a final coat and smooth with an offset spatula or a warm knife for a clean look.

10. Store the cake covered at room temp for up to 2 days or refrigerate longer. Bring to room temp before serving for the best texture and flavor. Enjoy the rave reviews you deserve.

Equipment Needed

1. Oven (set to 350 F / 175 C)
2. Two 9-inch round cake pans, greased and floured or lined with parchment
3. Mixing bowls — one large for dry, one medium for wet
4. Measuring cups and spoons (or a kitchen scale for accuracy)
5. Whisk and rubber spatula for folding and scraping
6. Electric hand mixer or stand mixer, or a stiff whisk if you dont have one
7. Sifter or fine mesh sieve for powdered sugar and cocoa to avoid lumps
8. Cooling rack and a toothpick or cake tester to check doneness
9. Offset spatula or butter knife and a bench scraper or warm knife for smoothing the frosting

FAQ

Q: Can I use regular natural cocoa instead of Dutch processed? A: Yes, you can. Natural cocoa gives a brighter, slightly tangy chocolate flavor, Dutch is smoother and darker. Either will work, you might notice a small color or flavor change but the cake still bakes fine.

Q: Can I swap the vegetable oil for butter? A: Yep. Use the same volume of melted butter for a richer taste, but the cake may be a bit less moist than with oil. Chill the frosting ingredients before you whip if the butter makes it too soft.

Q: How do I know when the cake is done? A: Insert a toothpick in the center, it should come out with a few moist crumbs not wet batter. The top should spring back when you press it gently. If you want to be precise the internal temp is about 205 to 210 F.

Q: My cake turned out dense or dry, what went wrong? A: Common causes: packing flour into the cup, overmixing the batter, overbaking, or cold ingredients. Fixes: spoon and level your flour, mix just until combined, use room temp eggs and buttermilk, and check a few minutes before the recipe time. Adding the optional 1/4 cup sour cream or a light brush of simple syrup after baking helps moisten slices.

Q: Do I have to use hot coffee? A: No, you can use hot water. Coffee just boosts the chocolate flavor and makes it deeper, it won't make it taste like coffee. Espresso or instant coffee dissolved in the hot liquid works too if you want an extra kick.

Q: Can I make the cake ahead or freeze it? A: Absolutely. Fully cool, wrap each layer tightly in plastic then foil, freeze up to 3 months. Thaw in the fridge overnight then bring to room temp before frosting. You can also freeze frosted cake but use a firm buttercream and flash chill before wrapping.

Best Chocolate Cake You Will Ever Eat! Recipe Substitutions and Variations

Buttermilk: use 1 cup milk + 1 tbsp white vinegar or lemon juice (stir and let sit 5 mins) or swap 1:1 with plain yogurt or sour cream — they add moisture and wont change the ratios much.
Vegetable oil: replace 1:1 with melted unsalted butter for richer flavor, or 1:1 coconut oil (mild coconut note), or 1:1 unsweetened applesauce to cut fat (cake will be a bit denser and moister).
Eggs (each): 1 tbsp ground flaxseed + 3 tbsp water (mix and let gel 5 mins) for a vegan binder; or 1/4 cup unsweetened applesauce per egg for moisture; commercial egg replacer works too, follow package directions.
Unsalted butter (frosting): swap equal parts with margarine or vegetable shortening for more stability (shortening tastes blander), or try 1:1 cream cheese for a tangy frosting but chill it and maybe add a bit more powdered sugar to thicken.

Pro Tips

1. Get ingredients to the right temp. Room temperature eggs and buttermilk help the batter mix together smooth and make the cake less dense, and butter for the frosting should be soft but not oily. If the butter feels too cold, cut it into small cubes so it softens faster, if it feels greasy chill it a few minutes and rewhip.

2. Weigh the flour if you can, dont scoop it with the cup or you will add too much and the cake will be dry. If you dont have a scale spoon the flour into the cup and level it off. Also sift the cocoa and powdered sugar for the frosting to avoid lumps, it saves you grief later.

3. Use hot strong coffee not just for liquid but to boost the chocolate flavor, it makes the cake taste deeper and more chocolatey. If you dont want coffee try hot water with a teaspoon of instant espresso powder, it wakes up the cocoa without tasting like coffee.

4. Dont overmix and accept a thin batter. Mix just until combined, bake until a toothpick shows a few moist crumbs, then cool completely before frosting. Do a thin crumb coat and chill it, that way your final coat is clean, and for a silky finish run a spatula under hot water, dry it and smooth the frosting.

Best Chocolate Cake You Will Ever Eat! Recipe

Recipe by Sarah level

0.0 from 0 votes

I finally perfected my Sour Cream Chocolate Cake Recipe, and one surprising trick I use is the reason people keep asking for the recipe.

Servings

servings

Calories

522

kcal

Equipment: 1. Oven (set to 350 F / 175 C)
2. Two 9-inch round cake pans, greased and floured or lined with parchment
3. Mixing bowls — one large for dry, one medium for wet
4. Measuring cups and spoons (or a kitchen scale for accuracy)
5. Whisk and rubber spatula for folding and scraping
6. Electric hand mixer or stand mixer, or a stiff whisk if you dont have one
7. Sifter or fine mesh sieve for powdered sugar and cocoa to avoid lumps
8. Cooling rack and a toothpick or cake tester to check doneness
9. Offset spatula or butter knife and a bench scraper or warm knife for smoothing the frosting

Ingredients

2 cups (240 g) all purpose flour
2 cups (400 g) granulated sugar
3/4 cup (65 g) unsweetened cocoa powder, Dutch processed if you can
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon fine salt
2 large eggs, room temp
1 cup (240 ml) buttermilk, room temp
1/2 cup (120 ml) neutral vegetable oil
2 teaspoons vanilla extract
1 cup (240 ml) hot brewed coffee or hot water
8 tablespoons (115 g) unsalted butter, softened
3/4 cup (75 g) unsweetened cocoa powder for the frosting
3 to 3 1/2 cups (360 to 420 g) powdered sugar, sifted
1/3 to 1/2 cup (80 to 120 ml) milk or heavy cream
2 teaspoons vanilla extract for the frosting
1/4 teaspoon fine salt
Optional but nice: 1/4 cup (60 g) sour cream or plain yogurt for extra moisture

Directions

Preheat oven to 350 F (175 C). Grease and flour two 9 inch round pans, or line bottoms with parchment, and set aside.
In a large bowl whisk together 2 cups all purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder (Dutch process if you can), 2 teaspoons baking powder, 1 1/2 teaspoons baking soda and 1 teaspoon fine salt until evenly mixed.
In another bowl whisk 2 large eggs, 1 cup room temp buttermilk, 1/2 cup neutral vegetable oil and 2 teaspoons vanilla extract. If you want extra moisture stir in the optional 1/4 cup sour cream or plain yogurt now.
Pour the wet mixture into the dry ingredients and stir gently just until combined, scraping the bowl. Do not overmix or the cake will get tough.
Pour in 1 cup hot brewed coffee or hot water and stir until smooth. The batter will be fairly thin, thats normal and helps make it super moist and chocolatey.
Divide batter evenly between the prepared pans and bake in the center of the oven about 30 to 35 minutes, or until a toothpick comes out with a few moist crumbs. Let cakes cool in pans 10 minutes, then turn out onto a rack and cool completely before frosting.
For the frosting beat 8 tablespoons unsalted butter until creamy, add 3/4 cup unsweetened cocoa powder and beat to combine. Gradually add 3 cups sifted powdered sugar, 2 teaspoons vanilla extract and 1/4 teaspoon fine salt, adding 1/3 cup milk or heavy cream a little at a time until you reach a spreadable consistency. If you want it sweeter or stiffer add up to 3 1/2 cups powdered sugar, if too thin add more sugar or chill briefly.
If the frosting seems too soft chill it for 10 to 15 minutes and rewhip a bit. If it is too stiff add up to 1/2 cup milk a tablespoon at a time. Sifting the powdered sugar and cocoa first saves you lumps, trust me.
Level the cooled cakes if needed, spread a generous layer of frosting between the layers, then crumb coat the whole cake and chill 15 minutes. Finish with a final coat and smooth with an offset spatula or a warm knife for a clean look.
Store the cake covered at room temp for up to 2 days or refrigerate longer. Bring to room temp before serving for the best texture and flavor. Enjoy the rave reviews you deserve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.