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sour cream chocolate cake slice on a stack of white plates on an light surface with an orange linen.

Sour Cream Chocolate Cake

This sour cream chocolate cake recipe is moist and chocolatey. It’s easy and simple to make. And it’s the best recipe for chocolate cake beginners. Learn how to make this sour cream chocolate cake here.

  • Total Time: 45 Minutes
  • Yield: 12 Slices 1x


Units Scale

Chocolate Cake

  • 400 grams (2 Cups) Granulated Sugar/ Caster Sugar
  • 3 Large Eggs, at room temperature
  • 2 1/2 Teaspoons Pure Vanilla Extract
  • 6oz (3/4 Cup) Vegetable Oil
  • 8oz (1 Cup) Sour Cream
  • 250 grams (2 Cups) All-Purpose/ Plain Flour
  • 90 grams (3/4 Cup) Dutch Process Cocoa Powder ( I use Rodelle Dutch Cocoa Powder or Bensdorp Dutch Cocoa Powder)
  • 2 Teaspoons Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Baking Powder
  • 8oz (1 Cup) Hot Coffee*



  1. Preheat oven to 350F/180C and grease a 9" X 13" pan. Set aside.
  2. In the bowl of an electric mixer or large bowl with a whisk combine the sugar, eggs, vanilla, oil, and sour cream and mix until fully combined.
  3. Place a large fine mesh sieve over the bowl of wet ingredients and sift together the flour, cocoa powder, baking soda, salt, and baking powder. 
  4. Gently stir in the dry ingredients, and mix until fully incorporated. Add in the hot coffee and mix until evenly combined. The cake batter will be very thin. Pour into the prepared pan.
  5. Bake for 33-38 minutes or until a toothpick inserted comes out clean/ only moist crumbs, no wet batter. Set cakes on a wire rack to cool completely.
  6. While the cake is cooling prepare chocolate frosting. When the cake is fully cooled begin frosting. Depending on what frosting you use store the cake at room temperature or in the refrigerator for up to a couple of days. The cake is best enjoyed at room temperature.
  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 10 Minutes
  • Cook Time: 35 Minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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