Chocolate Sour Cream Streusel Cake Recipe

Name: Chocolate Sour Cream Streusel Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter or 1 cup margarine, softened; 2 ½ cups white sugar, divided; 2 large eggs; 2 cups sour cream; 1 -2 teaspoon grated lemon, rind of; 1 teaspoon lemon juice; 2 cups all-purpose flour; 1 ½ teaspoons baking powder; ¼ teaspoon salt; 1 cup chopped nuts; ½ cup sweetened flaked coconut; ¼ cup good-quality baking cocoa; 1 teaspoon cinnamon; 2 tablespoons butter or 2 tablespoons margarine, melted

Servings: persons

1 cup butter or 1 cup margarine, softened
2 ½ cups white sugar, divided
2 large eggs
2 cups sour cream
1 -2 teaspoon grated lemon, rind of
1 teaspoon lemon juice
2 cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 cup chopped nuts
½ cup sweetened flaked coconut
¼ cup good-quality baking cocoa
1 teaspoon cinnamon
2 tablespoons butter or 2 tablespoons margarine, melted

1
Set oven to 350 degrees.
2
Grease and flour a 12-cup fluted tube pan or a 10-inch tube pan.
3
In a large bowl, beat butter, 2 cups sugar and eggs until light and fluffy (about 5-6 minutes).
4
Add in sour cream, lemon peel lemon juice; beat well until blended (about 2 minutes).
5
Sift together flour, baking powder and salt; gradually add to the butter mixture, beating well until blended.
6
In a bowl, stir together nuts, coconut, cocoa, remaining 1/4 cup sugar and cinnamon; stir in melted butter.
7
Pour half of the cake into prepared baking pan; sprinkle with half the nut mixture.
8
Carefully spread remaining batter over nut mixture.
9
Top with remaining nut mixture.
10
Bake for 1 hour or until cake tests done with a toothpick.
11
Cool 10 minutes; remove to a wire rack to cool completely.
12
Dust with powdered sugar if desired.

1487

kcal

Calories

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup butter or 1 cup margarine, softened, 2 ½ cups white sugar, divided, 2 large eggs, 2 cups sour cream, and more.

Yes, Chocolate Sour Cream Streusel Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Sour Cream Streusel Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions