Basic Chocolate Layering Cake

Made  times
Shawna Singh Mason 2

This cake is the background for whatever bold flavors you'd like to pair with it. It can stand up to anything and goes well with everything. It will make 3 8 inch rounds cakes.

Modified from: Sandy's Chocolate Cake

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Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

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  1. In a mixing bowl, cream brown sugar and butter.
  2. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy.
  3. Blend in vanilla.
  4. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture.
  5. Mix on low just until combined.
  6. Stir in water until blended.
  7. Pour into three greased and floured 8-in. round baking pans.
  8. Bake at 350 degrees F for 35 minutes.
  9. Cool in pans 10 minutes; remove to wire racks to cool completely.
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I really enjoyed the texture of this cake. It was very easy to work with. I wasn't knocked out by the chocolate flavor - I would not describe it as "rich" by any means - but one can always up ...