Classic Chocolate Cake
featured in The Ultimate Cake Marathon
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
90% would make again
Total Time
1 hr 30 min
1 hr 30 min
Prep Time
30 minutes
30 min
Cook Time
20 minutes
20 min
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
- Calories 623
- Fat 13g
- Carbs 114g
- Fiber 13g
- Sugar 72g
- Protein 11g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C).
- Make the cake: Grease and line 2 8-inch (22 cm) round cake pans with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder.
- 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.
- Add the eggs, 1 at a time, and beat until fully incorporated.
- 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.
- Gradually add the dry ingredients to the wet ingredients, beating between each addition until just combined.
- 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.
- 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.
- 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.
- Slice and serve.
- Enjoy!
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