Handwritten recipe card for Sour Cream Cocoa Cake
by: salvagedrecipes

Grandma Lou’s Moist Sour Cream Chocolate Cake

Sour Cream Cocoa Cake
This Sour Cream Cocoa Cake is a timeless American classic that balances rich chocolate flavor with a tender, moist crumb. The addition of sour cream gives the cake a luscious texture and subtle tang, making it both comforting and deeply satisfying. Its simplicity and homey flavor have made it a staple at family gatherings, Sunday dinners, and cozy celebrations. Perfect on its own or topped with a light dusting of powdered sugar or frosting, this cake captures the nostalgic essence of homemade baking at its best.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 10
Calories 330 kcal

Ingredients
  

  • 1 ½ cups sugar (white or brown)
  • ½ cup butter (room temperature)
  • ½ cup hot water
  • ½ cup cocoa
  • ½ cup sour cream (or milk)
  • 2 ½ cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 2 eggs

Instructions
 

Step 1: Cream the Base

  • Blend sugar and butter together until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in sour cream.

Step 2: Mix Cocoa Base

  • In a separate bowl, mix cocoa and hot water together until smooth. Set aside to cool slightly.

Step 3: Combine Dry Ingredients

  • Mix flour, baking soda, and baking powder together in another bowl.

Step 4: Combine All

  • Add the cocoa mixture to the butter mixture. Gradually add the dry ingredients, mixing until smooth. Stir in vanilla.

Step 5: Bake

  • Pour the batter into a greased and floured pan. Bake at 350°F (175°C) for about 30 minutes, or until a toothpick comes out clean.

Tips

  • You may substitute milk for sour cream as noted on the card
  • For deeper chocolate flavor, use Dutch-processed cocoa
  • This batter works in cupcake tins, reduce baking time to ~18 to 20 minutes
  • Add ½ to 1 cup nuts or chocolate chips if desired
  • Frost with chocolate, vanilla, or sour-cream frosting
  • Bake in either layer pans or a 9×13 pan (adjust time accordingly)
  • Ensure butter is room temperature as written
  • “Hot water” mixture helps bloom cocoa for richer flavor
  • Cool completely before frosting to avoid melting icing

Nutrition

Calories: 330kcalCarbohydrates: 48gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 220mgPotassium: 190mgFiber: 2gSugar: 32gVitamin A: 420IUCalcium: 50mgIron: 2mg
Keyword chocolate cake, classic dessert, cocoa cake, easy cake, family recipe, homemade cake, sour cream cake, vintage recipe
Tried this recipe?Let us know how it was!