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Chocolate Sour Cream Snack Cake

This chocolate sour cream cake is a simple recipe that I discovered in a cookbook that my mom gave to me! The cookbook is full of baking recipes passed down for generations and was compiled by a group of ladies at the Lakota, North Dakota Lutheran Church (one being my great aunt!). If you are looking for a chocolate snack cake that is quick to throw together with minimal ingredients, this sour cream chocolate cake is the perfect thing for you!
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Chocolate Sour Cream Cake
  • 2 large eggs (at room temperature)
  • ¾ cup granulated sugar
  • ¼ tsp salt
  • 1 cup cake flour
  • ½ tsp baking soda
  • ¼ cup cocoa (mixed with 3 tbsp hot water)
  • ½ tsp vanilla extract
  • ½ cup full fat sour cream (at room temperature)
Sour Cream Chocolate Frosting
  • ½ cup unsalted butter (at room temperature)
  • ⅓ cup cocoa powder
  • 2 cups powdered sugar
  • ½ cup full fat sour cream
  • 1 tsp vanilla extract

Method
 

For the Chocolate Sour Cream Cake
  1. Preheat oven to 350°F and spray an 8x8 inch cake pan with nonstick cooking spray. Set aside.
  2. In a medium bowl, combine the sugar, salt, cake flour and baking soda. Whisk and set aside.
  3. Mix the cocoa powder and hot water together in a small bowl and set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the eggs on medium-high speed until thick.
  5. Add the vanilla, sour cream and cocoa mix to the eggs and beat on medium speed until combined.
  6. With the mixer on low, slowly add in the dry ingredients. Mix until just combined, but do not overmix.
  7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool before frosting.
Sour Cream Chocolate Frosting
  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter on medium-high speed until light and fluffy.
  2. Add in the remaining ingredients and beat on medium-high speed until fluffy. Frost your cake and enjoy! If you have leftover frosting, store in an airtight container in the freezer and then simply unthaw and whip again before using.

Notes

High Altitude Instructions
  • Flour – increase by 1 tbsp. 
  • Baking Soda – decrease to 1/4 tsp.
  • Oven Temperature – increase to 360° F. 
  • Bake Time – I baked this cake for 30 minutes. Just be sure to keep a close eye on your cake so that it does not overbake! Ovens can all vary greatly in temperature.
Helpful Tools
KitchenAid Stand Mixer | Mixing Bowls | Pam for Baking | Rodelle Vanilla Extract | Hershey's Dark Cocoa Powder