Decadent Sour Cream Chocolate Layer Cake
Indulge in this rich and moist Sour Cream Chocolate Layer Cake, a treasured recipe from the pages of an old Taste of Home magazine. With layers crafted using high-quality cocoa and creamy sour cream, each bite melts in your mouth. This cake is perfect for special occasions or simply as a sweet treat to brighten your day. The luscious chocolate frosting, made with semi-sweet chocolate chips, takes this dessert to a whole new level of indulgence. Share it with friends and family or keep it all to yourself—you deserve it!
10
Servings
320
Calories
13
Ingredients
Ingredients
Cocoa powder
1 cup (Dissolved in boiling water)
Boiling water
1 cup (For dissolving cocoa)
Butter
3/4 cup (Softened, for batter and frosting)
Granulated sugar
2 1/2 cups (For batter)
Eggs
4 (Large, at room temperature)
Vanilla extract
2 teaspoons (1 for batter, 1 for frosting)
Cake flour
3 cups (Sifted)
Baking soda
2 teaspoons (For leavening)
Baking powder
1/2 teaspoon (For leavening)
Salt
1/2 teaspoon (For flavor enhancement)
Sour cream
1 1/2 cups (Divided)
Semi-sweet chocolate chips
2 cups (For frosting)
Confectioners' sugar
4-5 cups (Adjust for desired frosting consistency)
Instructions
1
Preheat the oven to 350°F (175°C).
2
Dissolve cocoa powder in boiling water and set aside to cool slightly.
3
In a large mixing bowl, cream together 3/4 cup softened butter and 2 1/2 cups sugar until light and fluffy.
4
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5
In a separate bowl, sift together cake flour, baking soda, baking powder, and salt.
6
Gradually add the dry mixture to the creamed butter and sugar, alternating with the cocoa mixture and 1 cup of sour cream. Mix until just combined.
7
Grease and flour three 9-inch round cake pans. Divide the batter evenly among the prepared pans.
8
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9
Cool in the pans for 10 minutes before transferring to wire racks to cool completely.
10
To make the frosting, melt 2 cups of chocolate chips and 1/2 cup of butter in a heavy saucepan over low heat, stirring until smooth. Cool for 5 minutes.
11
Transfer the melted chocolate mixture to a mixing bowl and stir in 1 cup sour cream and 1 teaspoon vanilla extract. Mix until combined.
12
Gradually add confectioners' sugar, beating until the frosting is light and fluffy.
13
Once the cake layers are completely cool, frost between the layers, and then spread frosting on the top and sides of the cake.
14
Store any leftovers in the refrigerator.
Nutrition Information
16
Fat
48
Carbs
4
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Decadent Sour Cream Chocolate Layer Cake.
How many layers does this cake have?
This cake has three layers, as it is baked in three 9-inch round cake pans.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
How should the cocoa powder be prepared?
The cocoa powder should be dissolved in 1 cup of boiling water and set aside to cool slightly.
What type of flour is used in this recipe?
This recipe requires 3 cups of sifted cake flour.
How many eggs are needed for the batter?
The recipe calls for 4 large eggs, added one at a time.
What role does sour cream play in the recipe?
Sour cream is used in both the cake batter for moisture and in the frosting for creaminess.
How much sour cream is needed in total?
A total of 1 1/2 cups of sour cream is used, divided between the batter and the frosting.
What ingredients are needed for the chocolate frosting?
The frosting is made with semi-sweet chocolate chips, butter, sour cream, vanilla extract, and confectioners' sugar.
How long should the cake layers bake?
The cake layers should bake for 30-35 minutes.
How do I know when the cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
How long should the cakes cool in the pans?
Cool the cakes in the pans for 10 minutes before transferring them to wire racks.
How much butter is used in the batter?
The batter requires 3/4 cup of softened butter.
How much butter is used in the frosting?
The frosting requires 1/2 cup of butter.
What kind of chocolate chips are used for the frosting?
The recipe calls for 2 cups of semi-sweet chocolate chips.
How much sugar is in the cake batter?
The cake batter uses 2 1/2 cups of granulated sugar.
How much confectioners' sugar is needed for the frosting?
You will need 4-5 cups of confectioners' sugar, depending on your desired consistency.
How many servings does this recipe yield?
This recipe makes 10 servings.
What is the calorie count per serving?
Each serving contains approximately 320 calories.
How much fat is in one serving of this cake?
There are 16 grams of fat per serving.
How many carbohydrates are in one slice?
Each slice contains 48 grams of carbohydrates.
What is the protein content per serving?
There are 4 grams of protein per serving.
How should leftover cake be stored?
Any leftovers should be stored in the refrigerator.
What leavening agents are used in this cake?
The recipe uses 2 teaspoons of baking soda and 1/2 teaspoon of baking powder.
Is vanilla extract used in the frosting?
Yes, 1 teaspoon of vanilla extract is mixed into the frosting.
How do you prepare the cake pans?
Grease and flour three 9-inch round cake pans before adding the batter.
How is the frosting lightened?
The frosting is beaten with confectioners' sugar until it becomes light and fluffy.
Does the recipe require salt?
Yes, it uses 1/2 teaspoon of salt for flavor enhancement.
What is the source of this recipe?
This is a treasured recipe from an old Taste of Home magazine.
How many total ingredients are listed for this recipe?
There are 13 unique ingredients listed for this cake and frosting.