This chocolate cake has become a treasured favorite in our home, not just because of its incredible flavor, but because it’s so rich and tender—every bite is melt-in-your-mouth perfection. While the American buttercream version is perfect for special celebrations, this cake with sour cream frosting is a more relaxed, everyday indulgence that feels just right for casual enjoyment.
The frosting is what truly sets this cake apart. It’s not too sweet, and the sour cream adds an addictive tang, making it almost like a smooth, rich ganache. This incredible frosting balances the cake’s chocolatey richness with a subtle, savory depth that’s impossible to resist. It’s the kind of cake you crave when you want something a bit more sophisticated and less sugary, yet still decadent and full of flavor.
Perfect for a quiet weekend treat or a casual gathering, this cake has quickly become our family’s favorite way to indulge without the extra sweetness. The sour cream frosting takes it to another level, making this the most unforgettable tender chocolate cake you’ll ever enjoy!
Sour Cream Glazed Cake
Ingredients
1 1/3 cup plus 1 TBSP all purpose flour
1 cup granulated sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt (scant)
1/2 cup buttermilk, at room temperature
1/4 cup vegetable oil (sunflower or canola work well)
1 egg, at room temperature
1 tsp vanilla extract
1/3 cup cocoa powder
1/2 cup hot coffee (or hot water if needed)
1/2 tsp espresso powder (optional)
- For the Sour Cream Glaze:
3 tbsp unsalted butter, cut into chunks
1/2 cup granulated sugar
3 tbsp Dutch-process cocoa powder, sifted
⅓ cup heavy cream
2 oz semi-sweet chocolate, finely chopped
⅓ cup full-fat sour cream, at room temperature
1 tsp vanilla extract
Pinch of fine sea salt
Directions
- Prep the Oven & Pan:
Preheat your oven to 350°F (175°C).
Butter and line the bottom of one 8-inch round cake pan with parchment paper, then butter the paper and dust with flour. Set aside. - Mix the Dry Ingredients:
In the bowl of a stand mixer with the paddle attachment, sift together the flour, sugar, baking soda, baking powder, cocoa powder, espresso powder (if using), and salt. Mix on low speed until combined. - Prepare the Wet Ingredients:
In a separate bowl, whisk together the buttermilk, oil, egg and vanilla extract until well combined. - Combine Wet and Dry:
With the mixer on low speed, gradually add the wet ingredients to the dry mixture. Once incorporated, slowly pour in the hot coffee and mix just until combined. Be sure to scrape down the sides and bottom of the bowl to ensure everything is evenly mixed. - Bake:
Pour the batter into the prepared pan and smooth the top.
Bake for 28-35 minutes, or until a toothpick inserted into the center comes out clean or with few moist crumbs (but not wet batter.) - Cool:
Let the cake cool in the pan for 30 minutes. Then turn it out onto a wire rack to cool completely.
For a cleaner top surface for frosting, flip the cake upside down so the flat base becomes the top. - For the Sour cream Glaze:
- Melt Butter and Dissolve Sugar:
In a small saucepan over medium heat, melt the butter. Once melted, add the sugar and cocoa powder, whisking continuously to ensure the sugar starts to dissolve and the cocoa is evenly distributed without lumps. Continue whisking for about 2-3 minutes, allowing the mixture to become smooth and glossy. - Add Cream and Melt Chocolate:
Slowly pour in the heavy cream while whisking, making sure it’s fully incorporated. Keep whisking and allow the mixture to heat through for another 2 minutes, ensuring the sugar fully dissolves. Remove the pan from heat, add the chopped semi-sweet chocolate, and stir gently until the chocolate melts completely.
Tip: If the residual heat isn’t enough to melt the chocolate, place the saucepan back over low heat for 20-30 seconds, stirring constantly until melted. - Whisk in Sour Cream and Vanilla:
Allow the mixture to cool slightly for about 5 minutes before adding the sour cream and vanilla extract. Whisk until the frosting becomes smooth and shiny. If the frosting seems lumpy at any point, pass it through a fine mesh sieve to ensure a smooth texture. - Cool and Spread:
Let the frosting cool at room temperature for about 5-10 minutes, stirring occasionally until it thickens and becomes spreadable. Once ready, generously spread the frosting onto a cooled cake, using an offset spatula or the back of a spoon to create swirls.
