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Easy Chocolate Sour Cream Cake
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4.5 from 10 votes

Chocolate Sour Cream Cake

Course: Dessert
Cuisine: Cake
Keyword: chocolate, chocolate buttercream, Chocolate Cake, Chocolate Sour Cream Cake

Ingredients

For the Chocolate Sour Cream Cake

  • 1/2 cup (95 g) vegetable oil
  • 1 cup (200 g) granulated sugar
  • 2 eggs, room temperature
  • 1/2 cup (120 g) sour cream, room temperature
  • 1/2 cup (120 g) buttermilk, room temperature
  • 2 ounces (56 g) unsweetened chocolate baking squares, melted
  • 1/3 cup (33 g) cocoa powder
  • 2 cups (226 g) cake flour
  • 2 teaspoons (8 g) baking powder
  • 3/4 teaspoon (3 g) baking soda
  • 1/2 teaspoon (2.5 g) salt

For the Chocolate Sour Cream Buttercream

  • 1/2 cup (113 g) unsalted butter, slightly cold
  • 4 ounces unsweetened chocolate baking squares, melted
  • 3 cups (375 g) powdered sugar, measured then sifted
  • 1/4 cup (60 g) sour cream
  • 1/2 teaspoon (2 g) vanilla extract
  • pinch of salt

Instructions

For the Chocolate Sour Cream Cake

  • Preheat your oven to 325 degrees F. Spray an 8" x 8" square baking pan with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
  • In a medium size mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
  • In a small bowl, combine the sour cream and the buttermilk. Stir to combine. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the oil, sugar and eggs on medium speed for about two minutes, until light and fluffy in color and texture.
  • Add the melted baking chocolate and stir to combine. Scrape down the sides and bottom of the bowl. Mix for another 20 to 30 seconds.
  • With the mixer on low speed, add 1/3 of the dry ingredients, followed by half of the buttermilk and sour cream mixture, 1/3 of the dry ingredients, the second half of the buttercream and sour cream mixture and then the final 1/3 of the dry ingredients. Mix just until combined.
  • Pour the batter into the prepared pan and bake for about 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes outs with just a few moist crumbs on it.
  • Let cool completely before frosting.

For the Chocolate Sour Cream Buttercream

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed.
  • Turn the mixer to low speed and slowly add the melted chocolate. Scrape down the sides of the bowl and mix well.
  • Gradually add the powdered sugar, vanilla and pinch of salt. Add the sour cream.
  • Turn the mixer to medium-high speed and beat the frosting for about 5 minutes.
  • Evenly spread over the cake layer once the cake has cooled completely.

Notes

NOTE: This cake can be made into a two layer 8-inch round cake by doubling the batter and buttercream.