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Chocolate Sour Cream Cake
The only chocolate cake recipe I’ll use, now, as it’s moist, dense, carves well, and is RIDICULOUSLY delicious! *Disclaimer- As with the White Almond Sour Cream cake recipe, this STARTS with a box, but it is the added ingredients that makes it so great. I have never had a problem using such recipes, if they taste delicious and work well with my designs. Just as I have with the vanilla/almond version of this cake, I’ve tested out SEVERAL scratch chocolate cakes, and not one of them can beat this recipe in taste and workability. Hence, it is my favorite.
Servings
8" rounds, 3" deep
Ingredients
Servings
8" rounds, 3" deep
Ingredients
Instructions
  1. Preheat oven to 325, and grease and flour your cake pans.
  2. Mix first 5 (dry) ingredients together with a whisk, in a large bowl.
  3. Add remaining ingredients and beat on low for 2 minutes. (I use beater blades in my Kitchen Aid. They’re perfect.)
  4. Pour into greased and floured (or sprayed with “Pam”, the baking kind with flour in the ingredients) pans, about ¾ full.
  5. Bake @325 (convection) until toothpick inserted comes out clean. When using 3" deep pans and filling them 3/4 of the way full, I usually set the timer for 55 minutes and then check. The cakes usually need about 10-15 more minutes. But every oven is different, so find what works for you!
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12 Comments
  1. Elizharvey 7 months ago

    Hi Shawna,

    Hello from Houston! I just joined yesterday and I’m absolutely lovin’ the videos and helpful tips. I am recovering from ACL surgery, so my laptop and being a cakehead is my new happy place since I’m not able to do much baking. I saw in your chocolate cake recipe that you have “convection” degrees in parenthesis. Is this what you typically use? Not conventional?

    • Author
      Shawna 7 months ago

      Hiya Eliz!!! We’re so happy to have you with us, my friend!! And beyond thrilled that you’re loving the videos!! (And don’t forget to request access to the private Facebook community group for members as that’s one of the best perks of joining! So much great info is shared there daily, and it’s kind of like a big Cakeheads family over there! Here’s the link to request access if you need it… https://www.facebook.com/groups/cakeheadscommunity/ )
      And YES, I definitely use my convection setting on my oven every time I bake! My oven automatically takes down the temp for me by 25 degrees when I have it on convection bake…but some ovens don’t auto convert it for you so you’ll need to set it for 25 degrees less on your own if you have a convection option and use it but it doesn’t convert the temp for you.
      So basically, in a traditional oven NOT set for convection bake, I’d cook this at 325 degrees. But when I have it set for convection, I’m actually cooking it at 300 degrees (convection causes the whole oven to be at the same temp rather than just what’s closest to the heating element…which causes the temp to need to go down a bit to get the same results).
      I hope that all made sense!!! Xx

  2. Samantha 2 years ago

    I couldn’t work out why this recipe went so wrong for me, just checked again and realised that when you change the number of batches it doesn’t update the gram weights…. I should have paid more attention

    • Author
      cakeheadShawna 2 years ago

      Samantha, to be completely honest, I didn’t even know what you were referring to at first… as I had no idea you could even change the serving size and it would adjust the recipe! Ha! But yes, now I see what must have happened. It doesn’t adjust what’s in the parenthesis for you, unfortunately. What a pain! So sorry that messed you up!!

  3. Angela 2 years ago

    Hi Shawna,

    I love this chocolate cake and it is great for carving. When you are carving do you always carve when the cake is cold out of the fridge to prevent cake crumbs? Also, could you use vanilla cake mixes instead of chocolate for this recipe??

    Thank you,
    Angela

    • Author
      cakeheadShawna 2 years ago

      Hi Angela! Nope, I actually never carve the cake right out of the fridge. Not because you shouldn’t, but because you don’t need to and I always let my cakes rest at room temp before I fill and cover them as you could have icing “blow-out” issues if the cakes aren’t at room temp.
      And yes! The white almond sour cream recipe is nearly the same as this, only it uses some almond extract which can just be switched out for more vanilla. And you can use 6 whole eggs instead of 8 just whites, just like in this chocolate version. 🙂

  4. Garima 2 years ago

    Hi, I use 2″ pans. How many cups of battery will it make ? And typically can I do 2 10″ and 2 6″?

    • Author
      cakeheadShawna 2 years ago

      I don’t know exactly how many cups of batter it produces, but if you want 2, 10″ rounds and 2, 6″ rounds you’ll need to make a double batch, or even just a batch and a half, Garima. You can get 1, 10″ and 1, 12″ out of one batch, but I don’t think it will extend to all you need.

  5. Annie 2 years ago

    Hi Shawna was just wondering what the size/weight of your box cake is as I’ve noticed our measurements are different in Australia.
    Thanks

    • Author
      cakeheadShawna 2 years ago

      Hi Annie! The box size I currently use is 432 grams (or 15.25 oz)… but they used to be a little bit bigger (before they decided to just give us less one day), around 16.75 oz and turns out it works just as well for both sizes. 🙂

  6. Debbie 2 years ago

    Will this recipe work well for cupcakes that will be piped with American Buttercream??

    • Author
      cakeheadShawna 2 years ago

      Absolutely, Debbie! I use it for cupcakes all of the time!

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