Simple Chocolate Sour Cream Cake Recipes

Steps:

• Add all ingredients at once. Mix until smooth, not too long
• Use greased and floured 8" square pan.
• Bake at 325 for 25-30 minutes.

Steps:

• Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add cocoa mixture and mix well. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Beat in sour cream and vanilla. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. If desired, decorate with sprinkles. Store in the refrigerator.

Steps:

• Preheat the oven to 350 degrees F.
• Butter the bottoms and sides of three 8-inch round cakepans.
• Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
• Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl, and whisk to combine them well.
• Add the oil and sour cream and half the water, whisk to blend; then gradually beat in the remaining water.
• Blend in the vinegar and vanilla, and whisk in eggs, beating until well blended.
• Scrape down the sides of the bowl and be sure the batter is well mixed.
• Divide among the 3 prepared cake pans.
• Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean.
• Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.
• (Note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They'll defrost quickly once assembled. You'll be glad you did this, trust me.).
• Frost with desired frosting. For the Peanut Butter Frosting and Glaze with the original recipe: http://smittenkitchen.com/2008/08/chocolate-peanut-butter-cake/.

Steps:

• Preheat oven to 345 degrees.
• Lightly grease 2 8" layer cake pans Melt the chocolate- set aside Sift sugar, flour, baking soda and salt togather into a large mixing bowl In a separate bowl, blend the hot coffee, sour cream, and vegetable oil with a whisk With the mixer on low speed, add the coffee mixture in a stream to the dry ingredients and mix until blended.
• Add the eggs one at a time and beat just until smooth Add the chocolate and mix until until the batter in a uniform color.
• Divide the batter evenly and pour into prepared pans Bake until the cake springs back to the touch.
• Do not wait for a crust to form.
• 35-38 minutes.
• Cool, frost, enjoy!

Steps:

• Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add yolks, incorporating well.
• Sift together flour and baking powder. On low speed add flour to butter mixture alternating with sour cream and half and half. In a clean bowl, whip whites until stiff. Gradually add sugar and whip until glossy. Fold into batter. In separate bowl stir together cocoa, coffee and baking soda. Take off 1/3 of the batter and stir in cocoa mixture. Drop spoonfuls of each colored batter into 6 nonstick mini bundt cake pans. Bake at 350 for 35 to 40 minutes or until firm to the touch. Let cool in pan then turn out. Serve with warm chocolate sauce and banana-walnut ice cream

Steps:

• For the cake: Preheat the oven to 350 degrees F. Lightly butter 2 9-inch round cake pans and line the bottoms with parchment.
• Whisk the flour, baking soda, baking powder, and salt together in a medium bowl and set aside. Bring 1 1/4 cups water and the milk to a boil in a small saucepan. Remove from heat and keep warm.
• Beat the butter in a large bowl with an electric mixer on medium speed until smooth. Add the sugar, increase the speed to medium-high and beat until light and fluffy, stop to scrape down the sides of the bowl occasionally, about 4 minutes. Add the cocoa and vanilla, and beat at medium speed for 1 minute. Reduce the speed to medium-low and add the eggs, one at a time, and beat for 1 minute between each addition. Reduce the mixer to low and beat in the flour in four additions. Carefully pour the hot milk mixture into the batter. Use a rubber spatula to stir until smooth. Evenly divide batter between the prepared pans and lightly tap the pans on the counter.
• Bake until the cakes begin to pull away from sides of the pan and the centers spring back to the touch, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert onto the rack and cool completely.
• For the frosting: Bring about 1-inch of water to a simmer in a medium saucepan. Put the milk and semisweet chocolates in a heatproof bowl that sits comfortably in the saucepan without touching the water. Stir occasionally until the chocolate completely melts and is smooth. Let cool slightly and then stir in the sour cream, coffee and vanilla until smooth. Beat with an electric mixer on medium speed until the frosting is silky and fluffy. (Use the frosting right away as it will become firm as it sits.)
• Put one cake layer on a serving plate or platter spread about one-third of the frosting all the way to the edge of the cake. Put the second cake layer on top. Frost the top and sides with the remaining frosting.

Steps:

• Position an oven rack in the middle of the oven and preheat to 350 degrees F. Lightly grease an 8-inch square pan with nonstick cooking spray. Line the bottom with parchment, leaving a 2-inch overhang on the sides (to make it easier to remove the cake after baking) and grease the parchment.
• Combine the all-purpose flour, sweet rice flour, baking powder, baking soda and salt in a medium bowl and whisk until combined.
• Beat the butter in a large bowl with an electric mixer until smooth. Add the sugar and cream the mixture until light and fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula. Add in the eggs one at a time, beating after each addition until combined. Scrape the bowl once more, then beat in the vanilla. Sift half of the dry ingredients over the egg mixture and beat just until combined. Beat in the sour cream and milk, then sift in the rest of the dry ingredients and beat just until the batter is smooth. Fold in the chocolate chips.
• Spread the batter into the prepared pan, smoothing the surface with a small offset spatula. Sprinkle additional chocolate chips on top. Bake the cake, rotating the pan halfway through, for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then gently loosen the edges with a small offset spatula and carefully transfer the cake (using the parchment sling to assist) onto a rack to cool completely.

Steps:

• Preheat the oven to 350°F.
• Lightly mist a 12-cup Bundt pan with Pam, then dust with flour.
• Shake out excess flour; set pan aside.
• In a large mixing bowl blend the cake mix, pudding mix, eggs, sour cream, warm water and oil with an electric mixer at low speed for 1 minute.
• Scrape down the sides of the bowl with a rubber spatula.
• Mix for 3 more minutes at medium speed, stopping to scrape down the sides of the bowl again.
• The batter should be thick and well mixed.
• Fold in chocolate chips, distributing them well throughout the batter.
• Pour the batter into the prepared pan, smoothing it out with the spatula.
• Place the pan on the middle rack of the oven.
• Bake until the cake springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45 to 50 minutes.
• Place the cake on a wire rack to cool for 30 minutes.
• Run a long, sharp knife around the edge of the cake and invert it onto the rack to cool completely, 20 minutes more.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan.
• In a small bowl, mix flour, baking powder, baking soda and chocolate chips. Set aside.
• In a large bowl, cream butter and sugar until light. Add eggs and mix thoroughly. Add sour cream and vanilla extract; mix well. Add flour mixture and mix thoroughly.
• Pour batter into 9 inch pan and bake at 350 degrees F (175 degrees C) for 30 minutes or until golden brown and springy on the top.

Steps:

• Make cake layers:
• Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, knocking out excess flour.
• Into a bowl sift together flour, cocoa powder, baking powder, baking soda, and salt. In a small bowl whisk together sour cream, water, and vanilla.
• In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Add flour mixture to butter mixture in batches alternately with sour cream mixture, beginning and ending with flour mixture and beating until batter is blended well.
• Divide batter between prepared pans and smooth tops. Bake layers in middle of oven 25 to 30 minutes, or until a tester comes out clean. Cool cake layers in pans on racks 10 minutes before turning out onto racks to cool completely. Cake layers may be made 1 week ahead and frozen, wrapped well in plastic wrap. Thaw layers before proceeding with recipe.
• Make frosting:
• In a bowl with an electric mixer beat together butter and cream cheese until light and fluffy. Add remaining ingredients and beat until combined well.
• Assemble cake:
• Arrange 1 cake layer on a large plate and spread with about 3/4 cup frosting. Top frosting with remaining cake layer. If making tepee birthday cakes, stop here and reserve remaining frosting. If making conventional layer cake, spread top and side of cake with remaining frosting.

Steps:

• Preheat oven to 350°F. Butter a 10- to 12-cup Bundt pan; dust with flour.
• For topping:
• In a medium bowl, combine brown sugar, chocolate chips, chopped pecans, and cinnamon, and set aside.
• For batter:
• Sift flour, baking powder, and baking soda into a medium bowl and set aside.
• Using an electric mixer, cream butter and sugar until completely blended. Beat in eggs and then sour cream until the mixture is creamy and smooth. Slowly add the sifted dry ingredients, making certain to scrape the sides of the bowl into the mixture. Stir in the cinnamon and vanilla. Mix until batter is well blended.
• Sprinkle whole pecans on the bottom of the prepared pan. Evenly distribute 1/4 cup of topping in the pan. Fold the remaining topping into the batter until mixed well. Pour the batter into the pan, spread evenly, and bake 35-40 minutes. To test that the cake is done, insert a tester (I use a toothpick) into the center. If the cake is done, it will come out clean, without any batter sticking to it.
• Cool the cake for at least 20 minutes in the pan. Once the cake has cooled, put a plate or serving piece you will use upside down on top of the cake pan, so that the face of the plate covers the open portion of the cake pan completely. Invert the plate and pan at the same time and place on a flat surface. Using pot holders, slowly raise the pan so that the cake stands upright on the serving plate. Sprinkle with powdered sugar to decorate.

Steps:

• Dissolve cocoa in water and set aside.
• In a mixing bowl, cream butter and sugar.
• Add eggs, one at a time beating well after each. Add vanilla.
• Combine flour, baking soda, baking powder, and salt.
• Add dry ingredients to wet mixture alternately with cocoa mixture and sour cream.
• Pour into 3 greased and floured 9" round cake pans.
• Bake at 350 for 30-35 minutes or until toothpick comes out clean.
• Cool for 10 minutes and remove from pans.
• Cool Completely before frosting.
• Frosting:.
• In heavy saucepan melt chocolate chips and butter over low heat.
• Cool 5 minutes.
• Place in a mixing bowl and add sour cream and vanilla. Mix well.
• Add sugar and beat until light and fluffy.
• Spread between layers and over top and sides of cake.
• Leftovers must be refrigerated.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round baking pans.
• Dissolve cocoa powder in boiling water in a bowl; set aside to cool completely.
• Beat white sugar and canola oil together in a bowl with an electric mixer until smooth; add eggs, one at time, beating well after each addition. Stir vanilla extract into creamed mixture.
• Sift flour, baking soda, baking powder, and salt together in a separate bowl. Mix flour mixture and sour cream alternately into the creamed mixture. Beat cocoa mixture into batter until incorporated. Pour batter into the prepared baking pans.
• Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Wrap cakes in plastic wrap and store in refrigerator.
• Beat butter in a bowl with an electric mixer until creamy and smooth; scrape down sides of bowl with a rubber spatula. Mix confectioners' sugar, 1/2 cup at a time, into the creamed butter until sugar is incorporated. Add salt and beat on medium-high until frosting is light and fluffy, about 5 minutes.
• Place one cake on a serving plate; spread 1/4 the frosting on the top of cake. Place second cake on the frosting layer; spread 1/4 the frosting on second cake. Place the third cake atop the second cake. Spread the remaining frosting on the top cake and around sides of entire layer cake.

Steps:

• In a large bowl, combine the chocolate, water sour cream, shortening, vanilla and eggs; mix well. Combine the flour, sugar, baking soda, salt and baking powder; gradually add to chocolate mixture. Beat on low speed just until moistened. Beat on high for 3 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a large bowl, combine frosting ingredients. Beat until smooth and creamy. Spread between layers and over top and side of cake. Store in the refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add vanilla with the last egg.
• Sift flour, baking powder, and baking soda together in a bowl. Pour flour mixture alternately with the sour cream into the butter mixture, mixing until just incorporated. Fold chocolate chips into the batter. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.