Daisy Brand Sour Cream Chocolate Cake Recipe - Allrecipes.com
Daisy Brand Sour Cream Chocolate Cake Recipe
  • READY IN 2 hr

Daisy Brand Sour Cream Chocolate Cake

Read Reviews (42)

"This chocolate layer cake with chocolate frosting is extra rich and moist from a generous addition of sour cream!" —  

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Watch video tips and tricks

Original recipe makes 12 servings Change Servings
Check All Add to Shopping List

Directions

  1. Heat the oven to 350 degrees F. Grease and flour two 8-inch baking pans; set aside.
  2. In a large mixer bowl add vegetable oil, egg, and 2 teaspoons vanilla extract. Beat at medium speed until well mixed (1 minute). Add brown sugar and granulated sugar; continue beating, scraping bowl often, until well mixed (1 minute). Add the melted chocolate. Continue beating, scraping bowl often, until well mixed (1 minute).
  3. In small bowl stir together flour, 2/3 cup unsweetened cocoa powder, baking soda, and salt. Add the flour mixture to chocolate mixture alternately with water, beating well after each addition. Add 1 cup sour cream; mix well. Pour into prepared pans and bake until a wooden toothpick inserted in center of cakes comes out clean (about 30 to 35 minutes). Remove cakes from the oven; cool 10 minutes. Remove the cakes from the pans; cool completely.
  4. Meanwhile, in medium bowl add 1/2 cup softened butter; beat at high speed until creamy (1 to 2 minutes). Add 2/3 cup cocoa powder and 1 teaspoon vanilla; continue beating, scraping bowl often, until mixture is creamy (1 to 2 minutes). Add the powdered sugar, 1 cup at a time, beating well after each addition. Add the milk and 1/4 cup sour cream; continue beating, scraping bowl often, until creamy (1 to 2 minutes).
  5. Place one cake, flat side up, on the bottom of a serving plate. Place about 1 cup frosting in the center of the cake. Spread to about 1/2-inch from the edge of the cake. Place the second cake, flat side up, on top of the frosted first layer. Frost the sides and top of cake with remaining frosting. Garnish if desired.
Kitchen-Friendly View
  • PREP 30 mins
  • READY IN 2 hrs
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Dec 06, 2010

This cake is amazing! Super moist. I am not a very good baker, however I am happy to say this recipe turned out great. I put the baked cakes into the freezer for 1/2 hour before frosting them -- it made frosting a bit easier.

— 
Most Helpful Critical Review
Feb 18, 2011

I am a competent cook and I followed this recipe to the T, but it did not come out well at all. The cake crumbled to bits long before I could even attempt to frost it. I think the problem is that the recipe only calls for one egg, which just isn't enough to bind the batter together properly. I won't make this again.

— 

51 Ratings

Dec 30, 2010

Good cake! We enjoyed it very much. It was a bit too sweet for our taste though. This time I made it according to the recipe with one exception I had to substitute vanilla extract for rum (did't realize I was out of vanilla), but it ended up being very tasty. Next time when I make this cake I will slice it on 4 layers and add frosting in between 2 layers of cream cheese frosting. Also will add less sugar.

— 
Dec 10, 2010

Make this superior chocolate cake, and you'll never use another recipe. You'll even stop buying cake mixes -- it's that good! A Holiday must!

— 
Jan 18, 2011

This cake is SO good! I have made this cake twice and it was amazing both times! On the second cake I made a raspberry filling that complimented this cake so well! This is definitely my go to chocolate cake from now on!

— 
Dec 13, 2010

What earned this cake 5 stars was the icing. I am not an icing fan, but the delicate blend of sour cream/butter was wonderful. I made the recipe with only one substitution; I used milk (1%) instead of water in the batter. These made 20 cupcakes that peaked nicely, and the frosting was just enough to liberally frost all 20! I will definitely make the icing again. The cake I might play with the "fat" part, as I am not partial to oil in my cakes. (Still VERY good as is!)

— 
Dec 07, 2010

Perfect as is!

— 
Dec 06, 2010

i looks excelent

— 

Rate This Recipe

Add a Photo!
Glad you liked it! Your friends will, too:
Did you tweak the recipe? Edit and save your own version of it!
Edit this recipe
ADVERTISEMENT

Nutrition

  • Calories
  • 588 kcal
  • 29%
  • Carbohydrates
  • 81.1 g
  • 26%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 28.9 g
  • 44%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 473 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
ADVERTISEMENT
 
ADVERTISEMENT

Related Videos

Play Video
Chocolate Lava Cake

Make rich and impressive single-serving chocolate cakes.

Play Video
Garbanzo Bean Chocolate Cake (Gluten Free)

See how to make a tasty flourless chocolate cake that’s high protein.

Play Video
Fabulous Fudge Chocolate Cake

See how to make moist, rich chocolate cake.

More How-To and Recipe Videos »

Recently Viewed Recipes

Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States