Advertisements
RSS Feed

Easy Sour Cream Chocolate Layer Cake with To-Die-For Chocolate Frosting

Posted on

“OH my gosh.”

“Ohhhhhh.”

“This is so good!”

“I could just eat the frosting with a spoon.”

“You should go into the cake business.”

“How much would you charge for this cake?”

“My brother came over for cards after you left and we hid the leftover cake because it is our precious and no one is allowed to have it but US!”

It’s comments like these that I live for and one of the main reasons I love baking so much.  I know when someone eats a cake that I made, for that instant at least, they will be happy.  And their enjoyment is coming from something I provided.  That makes me feel good.

I came up with this cake at the last-minute to supply our family reunion planning committee with a dessert after lunch for our meeting last Saturday.  All the comments above were made after they dug in, except for the last which my cousin’s wife emailed me that evening and made me laugh out loud.

I have to say, and I know this sounds egotistical since I made it, but this is a really incredible cake.  The cake by itself is perfectly moist and chocolatey, and my favorite chocolate cake to date, but really, like another cousin’s boyfriend said, “I could just eat the frosting with a spoon.”  Really.  Incredible.

If you want to use this frosting on a cake that is from-scratch, I suggest using this Dark Chocolate Sour Cream Cake recipe because it is very similar to my cake mix recipe and the frosting would probably be perfect with it.  If it isn’t, you could always just eat it the frosting by itself.  It’s really all you need. :)

Sour Cream Chocolate Layer Cake
Printable recipe
Printable recipe with picture

1 (18.25 oz) devils food cake mix with pudding in the mix
1/2 cup Dutch-process cocoa powder, sifted*
1/4 cup granulated sugar
1 cup milk
1 cup sour cream
1/2 cup oil
3 eggs

Chocolate Cream Cheese Frosting
1/2 cup (1 stick) unsalted butter, softened
1 (8-oz) package cream cheese, softened
1/2 c unsweetened cocoa, sifted
1 lb (4 cups) powdered sugar
1 tsp vanilla extract
milk as needed

Cake: Preheat oven to 350 degrees. Grease and flour two 8″ or 9″ pans and set aside. Place all cake ingredients in a large mixing bowl and beat on low until combined, then on medium speed for two minutes, scraping bowl often. Divide batter between prepared pans and bake according to package directions, about 30-35 minutes, or until a toothpick inserted in center of cakes comes out clean. Place on cooling racks for ten minutes, then turn the cakes out onto the racks to cool completely. Once they are cool, level the cakes, if necessary, to make for nicer stacking. Meanwhile, prepare the frosting.

Frosting: In a mixing bowl, beat butter and cream cheese together until creamy.  Stir in cocoa. Add sugar, 1 c at a time, mixing well. Beat in vanilla and if necessary, add milk 1 tablespoon at a time, beating after each addition, until you reach desired consistency. Frost cooled cake or store, covered, in refrigerator up to one week.  Bring to room temperature and stir before using.

*Notes: you can purchase Dutch-process cocoa powder online or in specialty stores (I get mine from my local cake supply store), or you can use Hershey’s Special Dark cocoa powder, which is now widely available.  In a pinch, you can use regular cocoa powder but the color will not be as dark, nor the flavor quite so chocolatey.  Although I usually sift cocoa powder before using it in recipes since it tends to lump, I didn’t do it for either the cake or the frosting, so you may be able to get away with skipping that step as well.

Recipe by Veronica Miller

Advertisements

About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

34 responses »

  1. Marina Castle Food Editor

    I just adore chocolate cake with a large glass of icy cold milk. I like to eat it real slow and savor eat tiny bite. Your cake looks incredible and the frosting, oh that frosting Mmmm.

    The recipe is easy and one I saved for those last moments that pop in and announce “We need cake”..Thanks V….for sharing the recipe..got any luscious cookie recipe coming up..wink wink!!

    Like

    Reply
  2. OMC!!!!!! OH MY CUPCAKES! YOU HAVE THE BEST RECIPES. I LOVE THIS ONE…SO LITTLE TIME, AND SO MUCH CHOCOLATE, SOUR CREAM, AND CREAM CHEESE….YUM TO THE MAX!! TAKE CARE AND HAVE A GR8 1.

    Like

    Reply
  3. Happy just to get the frosting with a spoon…eh? Now where or where did I hear that before….hmmmm????

    Like

    Reply
  4. Your cakes always look bakery-perfect, Veronica! Chocolate on chocolate is such a delicious classic!

    Like

    Reply
  5. Dennis Miller

    This cake is great! It’s hard to stop eating it.

    Like

    Reply
  6. This cake looks delicious and I was thinking about making it for my mom because she loves chocolate but hates sour cream. Will she be able to taste it?

    Like

    Reply
  7. Just finished making this for my husband’s birthday tomorrow. The frosting truly is a thing of beauty. Thanks for an incredible recipe starting from cake mix, can’t wait to impress the fam tomorrow!

    Like

    Reply
  8. It was incredible, only one tiny sliver left at the end of the party!

    Like

    Reply
  9. Pingback: Vanilla Buttercream « Veronica's Cornucopia

  10. This sounds fantastic; can’t wait to try!!! How firm is the cake, compared to a standard, no-modifications boxed cake mix? I tend to avoid devil’s food mixes if I’m doing a fondant or stiff buttercream icing…. Should I stick with a lighter icing for this one?

    Like

    Reply
  11. Veronica, I’m so glad to have found your blog! I made this a few weeks ago and hubs declared a new favorite. You’re absolutely right about the To-Die-For Frosting, worthy of licking the plate clean! You remind me of a much younger version of myself in so many ways (except you’re a better cake maker). Thanks for sharing your recipes; your coconut birthday cake was on my list last week, and it was delicious. I’m checking in regularly to see what you’ll be sharing next!

    Like

    Reply
  12. Today I made the frosting for my Duncan Hines Swiss Chocolate Cake. I have to say; that’s a lot of powdered sugar! Here in Holland it’s a bit too much so I used only half of it. But O.M.G. that frosting IS to die for! Thank you sooo much for the recipe!

    Like

    Reply
    • I’ve heard from others overseas that sweets are less sweet there than here. Glad you used only half or I’m sure it would have made your eyes cross! And I’m so glad you enjoyed it.:)

      Like

      Reply
  13. Husband should never have to pay for dinner -.-

    Like

    Reply
  14. Just made this last night and brought the cupcakes to work and they were a hit!! I followed your youtube tutorial on how to frost using the tip 1M and everybody commented on how professional they looked. My husband couldn’t get enough of them and he doesn’t really like chocolate. Excellent recipe!

    Like

    Reply
    • That is awesome! Glad that video helped and am so glad you liked the cupcakes. Cupcakes are kinda my thing now too–it’s so much easier to swirl the cupcakes than to perfectly ice a cake, so now I’m a cupcake girl all the way. lol

      Like

      Reply
  15. I never really baked a layered cake before, but was hoping to make this cake for my son’s 3rd birthday in July, except I was going to fill the middle with a Peanut Butter Mousse. I hae a question about your recipe. For the cake it says to use the Dutch cocoa powder or the Hershey Dark powder… do you use the same powder for the frosting. (this may sound like a dumb quesiton) but it was just written differently in the recipe above. Thanks again!

    Like

    Reply
    • Not a dumb question! I used regular cocoa powder in the frosting because I wanted it to be lighter in color for a contrast against the dark cake. You can use the Dutch cocoa powder in the frosting if you like, it will be yummy, it will just be darker.

      Like

      Reply
  16. Hi, i saw your video on youtube about icing a cupcake, is it necessary to use a coupler? or is it okay if I dont use any of it? Thanks!

    Like

    Reply
  17. What could I use instead of devils food cake mix, I don’t have it in my country. Could you tell me the ingredients of it?

    Like

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: