When I am in the mood for something delectable to bake, chocolate often comes to mind for satisfying that sweet desire with how much I love it. If you feel the same, this easy recipe for chocolate sour cream cake with creamy chocolate frosting is for you. Picture a huge sheet cake or three layers of moist, chocolate lusciousness that is light and tender, sporting a creamy chocolate buttercream frosting for doubling up that chocolate pleasure.
Honestly, you won’t find a simpler cake recipe than this chocolate cake that uses oil instead of shortening or butter that speeds up the creaming process. This cake is just mixing the ingredients.
Sift the dry ingredients together in one large mixing bowl, then mix with a fork or spoon. The reason for this step before proceeding is to better distribute any salt or soda instead of possibly concentrating in one place, despite the sifting that refines the texture. In a second mixing bowl combine the wet ingredients and slowly incorporate into the bowl with the dry, finishing with the moist ingredients.
I hope that you try my chocolate sour cream cake recipe because it won’t disappoint you for superb taste and ease of preparation. Another great chocolate cake I make is this one for a microwave chocolate cake, which is also something light, simple and quick to bake when assembling a layer cake. You also should check out my devil’s food chocolate cake and sour milk chocolate cake recipes. Please share these with your friends and family and come back to my blog for more delicious and home-tested recipes.
Chocolate Sour Cream Cake
1 cup of unsweetened cocoa powder
2 ½ cups of flour
1-1/3 cup of sour cream
1 cup of coffee
1 teaspoon of salt
2 ½ teaspoon of baking soda, leveled
2 cups of sugar
3 large eggs
1 cup of canola oil
1 teaspoons of vanilla
Creamy Chocolate Frosting
2 cups confectioners’ sugar
1/4 cup of butter, softened
1/3 cup of unsweetened cocoa
1 teaspoon vanilla
4 tablespoons of milk
To Prepare the Cake:
Sift together all the dry ingredients in one large mixing bowl, then stir with a fork or spoon to mix again.
In another large mixing, add the wet ingredients.
Slowly add some of the dry ingredients into the wet ingredients, beating with your electric mixer, alternating the dry with the wet until everything is incorporated. You want to end with the wet ingredients last.
Bake in a 350-degree oven for 35 minutes if using a sheet cake (13 x 9″) pan that is well-greased. If you are making a layer cake, this will require three 9-inch layer cake pans that are also well-greased.
Let this cake cool before spreading on the frosting.
To Prepare the Frosting:
Beat all the ingredients until thick and creamy. If you like a looser texture, add an additional tablespoon or two of milk.
ENJOY!
- 1 cup of unsweetened cocoa powder
- 2 ½ cups of flour
- 1-1/3 cup of sour cream
- 1 cup of coffee
- 1 teaspoon of salt
- 2 ½ teaspoon of baking soda leveled
- 2 cups of sugar
- 3 large eggs
- 1 cup of canola oil
- 1 teaspoons of vanilla
- Creamy Chocolate Frosting:
- 2 cups confectioners’ sugar
- 1/4 cup of butter, softened
- 1/3 cup of unsweetened cocoa
- 1 teaspoon vanilla
- 4 tablespoons of milk
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To Prepare the Cake:
-
Sift together all the dry ingredients in one large mixing bowl, then stir with a fork or spoon to mix again.
-
In another large mixing, add the wet ingredients.
-
Slowly add some of the dry ingredients into the wet ingredients, beating with your electric mixer, alternating the dry with the wet until everything is incorporated. You want to end with the wet ingredients last.
-
Bake in a 350-degree oven for 35 minutes if using a sheet cake (13 x 9″) pan that is well-greased. If you are making a layer cake, this will require three 9-inch layer cake pans that are also well-greased.
-
Let this cake cool before spreading on the frosting.
-
To Prepare the Frosting:
-
Beat all the ingredients until thick and creamy. If you like a looser texture, add an additional tablespoon or two of milk.
-
ENJOY!
