sour cream chocolate cake with chocolate buttercream frosting

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on Tumblr


After spending the day cooking up a new soup recipe I discovered in my new copy of Tasha Tudor’s adorable recipe book, I decided to go all out and make a homemade chocolate cake for dessert. We went overboard buying cake flour when I was experimenting with red velvet cakes to make THIS wedding cake back in July, and still had 3 boxes staring at me from their perch on my gourmet rack in the kitchen.

There’s a recipe for “Simple Chocolate Cake” on the back of the Swan’s Down cake flour box, and I made a rendition of that. I didn’t have unsweetened, solid chocolate, so I used semi-sweet chocolate chips, and reduced the brown sugar measurement from 2 and 1/4 cups down to 1 cup. It worked out beautifully, and the result was this decadent, moist cake. Jeff and Gracie enjoyed their slices with dollops of whipped cream. I just put sprinkles on mine.

This would make a sweet Valentine’s dessert. You could go overboard with heart sprinkles and put dreamy, pink strawberry icing or raspberry jam between the layers. Whatever you decide to do, I’m sure it will be lovely.

for the cake:

~ preheat oven to 350 degrees F. ~

1 cup semi-sweet chocolate chips, melted (I used Nestle)

1 stick unsalted butter

1 cup packed brown sugar

3 large eggs, lightly beaten

2 teaspoons pure vanilla extract

2 teaspoons baking soda

1 teaspoon sea salt

2 and 1/4 cups Swan’s Down Cake Flour

1 cup sour cream (not reduced-fat)

1 cup boiling water

Butter and flour 2 (9 inch) round layer cake pans. Melt chocolate. Mix the butter and sugar together until fluffy. Mix in the eggs and vanilla until smooth and combined well. Mix in the melted chocolate.

In a separate bowl, combine the baking soda, salt and cake flour until evenly mixed. Mix wet and dry ingredients together, and finally mix in the sour cream and boiling water. (The batter will be somewhat thin.)

Divide batter evenly between the prepared cake pans. Bake approximately 30 minutes, or just until a wooden skewer or cake tester comes clean when inserted into the center of cake. Allow cakes to cool for 10 minutes in the pans. Remove to wire cooling racks to cool completely before frosting.

for the buttercream frosting:

1/2 cup (1 stick) softened butter

1 cup powdered sugar

1 Tablespoon pure vanilla extract

3 oz. (1/2 cup) semi-sweet chocolate chips, melted and cooled

Beat butter until light and creamy. Add the powdered sugar and vanilla and beat until mixed in evenly. Add the cooled, melted chocolate chips. Beat until smooth and color is uniform. Frost the cooled cake.



You may enjoy these related posts:

  17 comments for “sour cream chocolate cake with chocolate buttercream frosting

  1. Beverley
    February 7, 2014 at 2:59 am

    Not only do I love this recipe I shared it on my page and they love it too! xoxo

    • Melissa
      February 7, 2014 at 7:13 pm

      Thanks so much, Beverley! XO 🙂

  2. Graciela Bracho
    May 18, 2014 at 10:03 am

    This is the Best Chocolate Cake! Thank You. Graciela.

    • Melissa
      May 22, 2014 at 7:52 am

      Hello there, Graciela! Thanks so much for the lovely review 😉 I’m so pleased you like the recipe. XO ~M

  3. Crystal
    May 18, 2014 at 11:33 am

    Great cake recipe. Thanks
    Is the frosting recipe correct? 1 cup butter to 1 cup powdered sugar?

    • Melissa
      May 22, 2014 at 7:53 am

      Hi Crystal 🙂
      Yes, the recipe is correct but you read it wrong…. It says 1/2 cup (1 stick) of butter to 1 cup of powdered sugar.
      Thanks for visiting and I hope you enjoy!

  4. Gina
    May 19, 2014 at 11:09 am

    Can you use gluten free flour in this recipe?

    • Melissa
      May 22, 2014 at 7:58 am

      Hi Gina! 🙂
      I’ve never tried GF flour in this recipe, but I bet it would work just fine. Let me know how it goes. XO ~M

  5. Denise
    May 19, 2014 at 3:46 pm

    What weight is a stick of butter?

    • Melissa
      May 22, 2014 at 8:00 am

      Hi Denise 🙂
      A stick of butter is 1/2 cup and = 1/4 lb.
      Thanks for stopping by! XO ~M

  6. Susie
    May 27, 2014 at 5:40 pm

    Would this cake work in a 9″ x 13″ pan?

    • Melissa
      May 29, 2014 at 10:04 am

      Hi Susie! It sure will 🙂 Thanks for visiting! XO ~M

  7. Lisa Langston
    August 27, 2014 at 5:12 pm

    Hi there, where did you get your copy of the Tasha Tudor cookbook? I would love to have a copy.
    Thanks for your time.

    • Melissa
      October 4, 2014 at 1:15 pm

      Hi Lisa! 🙂

      I found my copy at a thrift store 🙂 I’m sure you could find a copy on Amazon or somewhere else online. Best, ~M

  8. Dawn K
    November 2, 2014 at 6:54 pm

    My Mom used to make something similar but the sour cream was in the frosting, not in the cake….
    it was wonderfully tangy!!!

    • Melissa
      November 3, 2014 at 11:25 am

      Ooh! great idea, Dawn! I may have to try that version some time! 🙂 thanks for stopping by! ~M

  9. Maggie
    December 18, 2014 at 9:19 pm

    This turned out great! Subbed greek yogurt for sour cream and ended up baking it 35-37 mins. For the frosting, I whipped in nutella instead of melting chocolate chips. I topped it off with a crumpled toblerone bar on top and a fresh round of raspberries. It was a hit!

Leave a Reply

Your email address will not be published. Required fields are marked *