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92% would make again

Classic Chocolate Cake

It’s a classic for a reason! This cake is filled with chocolate, from the tender-crumbed cake to the rich and creamy chocolate frosting. Whether for a birthday celebration or a sweet end to a dinner party, it certainly takes the cake!

Tasty Team

Total Time

1 hr 30 min

1 hr 30 min

Prep Time

30 minutes

30 min

Cook Time

20 minutes

20 min

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Total Time

1 hr 30 min

1 hr 30 min

Prep Time

30 minutes

30 min

Cook Time

20 minutes

20 min

Ingredients

for 8 servings

Chocolate Cake

  • nonstick cooking spray, for greasing
  • 2 cups all purpose flour (250 g)
  • 1 cup cocoa powder (120 g)
  • 1 teaspoon kosher salt
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 2 sticks unsalted butter, room temperature
  • 2 cups granulated sugar (400 g)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups sour cream (370 g)

Sour Cream Chocolate Frosting

  • 2 sticks unsalted butter, room temperature
  • 1 ½ cups sour cream (370 g)
  • 2 teaspoons vanilla extract
  • 1 pinch kosher salt
  • 2 ¼ cups powdered sugar (245 g)
  • ⅔ cup cocoa powder (80 g)

Nutrition Info

Powered by
    Calories 523
    Fat 7g
    Carbs 106g
    Fiber 3g
    Sugar 71g
    Protein 8g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 350°F (180°C).
  2. Make the cake: Grease and line 2 8-inch (22 cm) round cake pans with parchment paper.
  3. In a large bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder.
  4. SCROLL FOR MORE CONTENT

  5. In a separate large bowl, cream the butter and sugar with an electric hand mixer on medium-high speed until light and fluffy, about 2 minutes.
  6. Add the eggs, 1 at a time, and beat until fully incorporated.
  7. Add the vanilla and sour cream and stir with a rubber spatula until starting to incorporate, then beat with the hand mixer until fully combined.
  8. SCROLL FOR MORE CONTENT

  9. Gradually add the dry ingredients to the wet ingredients, beating between each addition until just combined.
  10. Divide the batter evenly between the prepared pans. Bake for 30 minutes, or until a toothpick inserted in the center of a cake comes out clean. Let cakes cool for 10 minutes in the pans, then invert onto a wire rack and let cool completely.
  11. Make the frosting: Add the butter, sour cream, vanilla, and salt to a large bowl. Beat with an electric hand mixer on medium speed until well combined. Sift in the powdered sugar and cocoa powder and beat until well incorporated and the frosting is smooth.
  12. Place 1 layer of cake on a cake stand or serving platter lined with strips of parchment paper (for easy removal). Spread ¾ cup frosting evenly over the cake. Place the other cake layer on top and use the rest of the frosting to frost the top and sides of the cake.
  13. Slice and serve.
  14. Enjoy!
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