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–+ servings
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.
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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
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