There’s nothing quite like the rich, decadent taste of chocolate cake, but when you add a creamy, tangy sour cream chocolate frosting, it becomes a dessert masterpiece! This Sour Cream Chocolate Frosting Cake is the perfect blend of moist, chocolatey goodness paired with a silky frosting that will have everyone coming back for seconds.

In this recipe, we’ll guide you through creating a moist chocolate cake that’s not only easy to make but also pairs beautifully with the star of the show—the Sour Cream Chocolate Frosting.

Why You’ll Love This Recipe

• Moist and Tender: The combination of butter, oil, and sour cream creates an ultra-moist cake that stays soft for days.
• Perfectly Balanced Frosting: The frosting is rich in chocolate flavor with just the right amount of tang from the sour cream, making it an ideal match for the cake.
• Simple and Versatile: This cake is perfect for any occasion, whether it’s a birthday, a weekend treat, or a holiday celebration. Plus, you can easily double the recipe to make a larger cake!

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Ingredients

For the Cake:

• ½ cup unsalted butter, room temperature
• ¾ cup vegetable oil
• 2 cups granulated sugar
• 3 large eggs, room temperature
• ½ cup sour cream
• 2 ½ cups self-rising flour
• ½ tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla extract
• ½ cup water
• ½ cup milk

For the Sour Cream Chocolate Frosting:

• 1 pound powdered sugar
• ⅓ cup cocoa powder (Hershey’s recommended)
• ½ cup unsalted butter, room temperature
• ⅓ cup vegetable shortening
• ½ tsp butter extract
• 1 tsp vanilla extract
• ½ cup sour cream

Instructions

Step 1: Prepare the Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper to ensure easy release.
2. Cream the Butter, Oil, and Sugar: In a large mixing bowl, beat together the butter, vegetable oil, and granulated sugar until light and fluffy. This step is essential for creating a soft, moist cake.
3. Add the Eggs: Add the eggs one at a time, beating well after each addition. Make sure they are room temperature for a fluffier batter.
4. Mix in Sour Cream: Add the sour cream and mix until well combined. The sour cream adds moisture and a slight tang to balance the sweetness.
5. Combine Dry Ingredients: In a separate bowl, whisk together the self-rising flour, baking soda, and baking powder.
6. Alternate Adding Wet and Dry Ingredients: Gradually add the dry ingredients to the batter, alternating with the water and milk. Start and end with the dry ingredients for a smoother batter.
7. Add Vanilla: Stir in the vanilla extract and mix until everything is just combined. Be careful not to overmix, as this can make the cake dense.
8. Bake: Divide the batter evenly between the two cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

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Step 2: Make the Sour Cream Chocolate Frosting

1. Prepare the Cocoa Powder Mix: In a medium bowl, whisk together the powdered sugar and cocoa powder until smooth and well combined.
2. Cream the Butter and Shortening: In a large mixing bowl, beat the butter and vegetable shortening together until light and fluffy. This mixture creates a creamy, stable frosting with a luscious mouthfeel.
3. Add the Cocoa Powder and Powdered Sugar: Gradually add the powdered sugar mixture to the butter and shortening, beating on low speed to prevent the powdered sugar from flying everywhere. Once combined, beat on high until fluffy.
4. Add Extracts and Sour Cream: Add the butter extract, vanilla extract, and sour cream to the frosting, mixing on medium-high until the frosting becomes smooth, fluffy, and glossy.

Step 3: Assemble the Cake

1. Level the Cake Layers: Once the cakes are completely cool, use a serrated knife to level off the tops if needed, ensuring a flat surface for layering.
2. Frost the Cake: Place the first cake layer on your serving plate or cake stand. Add a generous layer of frosting on top and spread it evenly. Place the second cake layer on top, pressing down gently to secure.
3. Frost the Outside: Use the remaining frosting to frost the top and sides of the cake, spreading it evenly with a spatula or offset knife. If desired, pipe additional frosting decorations along the edges or top of the cake for a professional finish.
4. Chill and Serve: For the best results, refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. This also enhances the flavors!

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Tips for Success

• Room Temperature Ingredients: Make sure the butter, eggs, and sour cream are at room temperature for better mixing and a smoother batter.
• Use High-Quality Cocoa Powder: A good-quality cocoa powder, such as Hershey’s, will give you a rich chocolate flavor that balances well with the tanginess of the sour cream frosting.
• Chill the Cake Before Serving: Allow the cake to chill for a bit before slicing for cleaner cuts and better presentation.

Recipe Variations

• Add Chocolate Chips: Fold in ½ cup of mini chocolate chips to the batter for an extra chocolatey treat.
• Make Cupcakes: This recipe can easily be adapted to make cupcakes. Simply reduce the baking time to 18-22 minutes and use cupcake liners.
• Frosting Flavor Variations: You can switch up the frosting by adding a pinch of cinnamon or a tablespoon of instant coffee granules for a mocha twist.

Storage Instructions

• Refrigerator: Store the cake in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature for about 30 minutes before serving.
• Freezer: If you want to freeze the cake, wrap each unfrosted layer tightly in plastic wrap and freeze for up to 3 months. Frost it once defrosted.

Final Thoughts

This Sour Cream Chocolate Frosting Cake is a showstopper dessert that’s perfect for any occasion. The moist and tender cake pairs beautifully with the smooth, tangy frosting, creating a harmonious blend of flavors and textures. Whether you’re baking for a celebration or simply craving something indulgent, this cake is sure to satisfy your sweet tooth. Give it a try, and watch it become a favorite in your household!

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Sour Cream Chocolate Frosting Cake Simple Recipe

Ingredients:

For the Cake:

• ½ cup unsalted butter (room temperature)
• ¾ cup vegetable oil
• 2 cups granulated sugar
• 3 large eggs (room temperature)
• ½ cup sour cream
• 2 ½ cups self-rising flour
• ½ tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla extract
• ½ cup water
• ½ cup milk

For the Sour Cream Chocolate Frosting:

• 1 pound powdered sugar
• ⅓ cup cocoa powder (Hershey’s recommended)
• ½ cup unsalted butter (room temperature)
• ⅓ cup vegetable shortening
• ½ tsp butter extract
• 1 tsp vanilla extract
• ½ cup sour cream

Instructions:

For the Cake:

1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line with parchment paper.
2. In a mixer, cream the butter, oil, and sugar until light and fluffy.
3. Add eggs one at a time, beating after each addition.
4. Mix in the sour cream until combined.
5. In a separate bowl, whisk the self-rising flour, baking soda, and baking powder.
6. Gradually add the flour mixture to the batter, alternating with the water and milk. Begin and end with the flour.
7. Stir in the vanilla extract, and mix until smooth.
8. Divide the batter evenly between the cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool completely before frosting.

For the Frosting:

1. In a bowl, whisk together powdered sugar and cocoa powder.
2. In a mixer, beat the butter and shortening until light and fluffy.
3. Gradually add the powdered sugar mixture, beating until well incorporated.
4. Add butter extract, vanilla extract, and sour cream. Beat until the frosting is smooth and fluffy.
5. Frost the cooled cake layers and enjoy!

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