Classic Mahogany Sour Cream Cake Recipe

Name: Classic Mahogany Sour Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 oz. BAKER'S Unsweetened Chocolate; 1/2 cup water; 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream; 1-3/4 cups cake flour; 1-1/2 tsp. CALUMET Baking Powder; 1 tsp. baking soda; 1/2 tsp. salt; 2/3 cup butter, softened; 1 cup granulated sugar; 2/3 cup firmly packed brown sugar; 3 eggs; 2 tsp. vanilla; BAKER'S ONE BOWL Chocolate Frosting

Servings: persons

3 oz. BAKER'S Unsweetened Chocolate
1/2 cup water
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1-3/4 cups cake flour
1-1/2 tsp. CALUMET Baking Powder
1 tsp. baking soda
1/2 tsp. salt
2/3 cup butter, softened
1 cup granulated sugar
2/3 cup firmly packed brown sugar
3 eggs
2 tsp. vanilla
BAKER'S ONE BOWL Chocolate Frosting

1
Preheat oven to 350F.
2
Grease and flour 2 (9-inch) round cake pans.
3
Cover bottoms of pans with wax paper.
4
Grease and flour wax paper; set aside.
5
Microwave chocolate and water in medium microwaveable bowl on HIGH 1 to 2 min.
6
or until chocolate is almost melted, stirring after each min.
7
Stir until chocolate is completely melted; cool completely.
8
Stir in sour cream.
9
Mix flour, baking powder, baking soda and salt; set aside.
10
Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.
11
Add eggs, 1 at a time, beating well after each addition.
12
Add flour mixture alternately with the chocolate mixture, beating after each addition until well blended.
13
Add vanilla; mix well.
14
Pour evenly into prepared pans.
15
Bake 35 to 40 min.
16
or until toothpick inserted in centers comes out clean.
17
Cool cakes in pans 10 min.
18
; remove from pans.
19
Cool completely on wire racks.
20
Fill and frost with BAKER'S ONE BOWL Chocolate Frosting.

997

kcal

Calories

Fat

132

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.
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 13 ingredients. The key ingredients include: 3 oz. BAKER'S Unsweetened Chocolate, 1/2 cup water, 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, 1-3/4 cups cake flour, and more.

Yes, Classic Mahogany Sour Cream Cake falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Classic Mahogany Sour Cream Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions