Sour Cream Dark Chocolate Cake


A rich dark chocolate cake made with sour cream. The recipe uses canola oil in place of the traditional butter for a more moist cake.

Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
1 hrs
Total Time:
2 hrs
1 9-inch layer cake


  • 1 cup unsweetened cocoa powder

  • 1 cup boiling water

  • 2 ½ cups white sugar

  • 1 cup canola oil

  • 4 eggs

  • 2 teaspoons vanilla extract

  • 3 cups all-purpose flour

  • 2 teaspoons baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 cup sour cream


  • 2 cups unsalted butter, slightly softened

  • 2 cups confectioners' sugar

  • ¼ teaspoon salt


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 3 9-inch round baking pans.

  2. Dissolve cocoa powder in boiling water in a bowl; set aside to cool completely.

  3. Beat white sugar and canola oil together in a bowl with an electric mixer until smooth; add eggs, one at a time, beating well after each addition. Stir vanilla extract into creamed mixture.

  4. Sift flour, baking soda, baking powder, and salt together in a separate bowl. Mix flour mixture and sour cream alternately into creamed mixture. Beat cocoa mixture into batter until incorporated. Pour batter into the prepared baking pans.

  5. Bake in the preheated oven until a toothpick inserted in 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 the refrigerator.

  6. Beat butter in a bowl with an electric mixer until creamy and smooth; scrape down the sides of the bowl with a rubber spatula. Mix confectioners' sugar, 1/2 cup at a time, into creamed butter until sugar is incorporated. Add salt and beat on medium-high until frosting is light and fluffy, about 5 minutes.

  7. Place one cake on a serving plate; spread 1/4 the frosting on top of cake. Place second cake on frosting layer; spread 1/4 the frosting on second cake. Place third cake atop second cake. Spread remaining frosting on top cake and around sides of entire layer cake.

Nutrition Facts (per serving)

657 Calories
42g Fat
69g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 657
% Daily Value *
Total Fat 42g 54%
Saturated Fat 18g 92%
Cholesterol 114mg 38%
Sodium 312mg 14%
Total Carbohydrate 69g 25%
Dietary Fiber 2g 9%
Total Sugars 47g
Protein 6g
Vitamin C 0mg 1%
Calcium 50mg 4%
Iron 2mg 12%
Potassium 153mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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