Description
A rich and moist chocolate cake enhanced with sour cream for a deliciously tender crumb.
Ingredients
Scale
- 1 cup sour cream
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Combine the sour cream, granulated sugar, cocoa powder, vegetable oil, eggs, and vanilla extract in a mixing bowl. Mix until smooth, about 1-2 minutes.
- Whisk together the flour, baking soda, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
This cake can stay fresh at room temperature for up to 2-3 days or up to a week in the fridge. It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 28g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg