Sour Cream Chocolate Cake Layers Recipe

Name: Sour Cream Chocolate Cake Layers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ⅔ cups all-purpose flour; 2 ½ cups sugar; ½ cup natural cocoa powder (not Dutch processed); 1 ½ teaspoons baking soda; ½ teaspoon salt; 3 large eggs, at room temperature; ⅔ cup sour cream, at room temperature; 1 tablespoon vanilla extract; 10 tablespoons unsalted butter, melted and cooled; ⅔ cup safflower oil or ⅔ cup corn oil; 1 ¼ cups ice-cold water

Servings: persons

2 ⅔ cups all-purpose flour
2 ½ cups sugar
½ cup natural cocoa powder (not Dutch processed)
1 ½ teaspoons baking soda
½ teaspoon salt
3 large eggs, at room temperature
⅔ cup sour cream, at room temperature
1 tablespoon vanilla extract
10 tablespoons unsalted butter, melted and cooled
⅔ cup safflower oil or ⅔ cup corn oil
1 ¼ cups ice-cold water

1
Position oven rack in center of oven; preheat oven to 350; grease the bottom and sides of two 9-inch round cake pans; line the bottom of each pan with a round of parchment paper and grease the paper; dust the paper and sides of the pans with flour.
2
Into a bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt; whisk to combine then set aside.
3
In another bowl, whisk together the eggs until blended; whisk in the sour cream and vanilla extract until blended; set aside.
4
In the bowl of an electric mixer, using the paddle attachment, mix the melted butter and oil together on low speed.
5
Add in the cold water and mix to blend.
6
Add in the dry ingredients all at once and mix on med-low for 1 minute,
7
Add in the egg mixture and mix for another minute, until well blended, scraping down the sides of bowl with rubber spatula as needed.
8
Scrape the batter into the prepared pans, dividing evenly.
9
Bake the cakes for 35-40 minutes, until a pick comes out clean.
10
Cool the cakes in the pans on wire racks for 15 minutes.
11
Invert the cakes onto the racks, peel off the paper, and cool completely.

1280

kcal

Calories

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 ⅔ cups all-purpose flour, 2 ½ cups sugar, ½ cup natural cocoa powder (not Dutch processed), 1 ½ teaspoons baking soda, and more.

Yes, Sour Cream Chocolate Cake Layers 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.

Sour Cream Chocolate Cake Layers

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