Daisy Sour Cream Chocolate Cake

Daisy Sour Cream Chocolate Cake
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Calories 573 cals
Total Fat 30 g
Cholesterol 53 mg
Dietary Fiber 4 g
Sodium 421 mg
Protein 6 g
Total Carbohydrate 78 g

Prep Time: 30 Minutes

Time to Table: 2 Hours

Serves: 12


  • 3/4 cup vegetable oil
  • 1 large egg
  • 3 teaspoons vanilla extract
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 1-ounce squares semi-sweet baking chocolate, melted
  • 2 cups all purpose flour
  • 1 1/3 cups unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1 cup warm water
  • 1 1/4 cup Daisy Sour Cream
  • 1/2 cup softened butter
  • 3 cups powdered sugar
  • 1/4 cup 2% milk


Heat the oven to 350 degrees. Grease and flour 2 8-inch round baking pans; set aside. In a large mixer bowl add the vegetable oil, egg and 2 teaspoons vanilla extract. Beat at medium speed until well mixed (1 minute). Add the brown sugar and granulated sugar; continue beating until well mixed (1 minute). Add the melted chocolate, 1 cup of the flour, 2/3 cup of the cocoa powder, the baking soda and salt. Beat at low speed until mixed. Add 1/2 cup of the water; beat at low speed until mixed. Add the remaining 1 cup flour and 1/2 cup water; beat at low speed until mixed, scraping the sides of the bowl as necessary. Beat at medium speed for 2 minutes. Beat in 1 cup of the sour cream until mixed. Pour the batter evenly into the pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove the cake pans from the oven and cool in the pans for 10 minutes. Remove the cakes from the pans; cool completely. Meanwhile, in a medium bowl, beat the butter at high speed until creamy (about 1 minute). Add 2/3 cup cocoa powder, 1 teaspoon vanilla and 1 cup powdered sugar. Beat the frosting at low speed until mixed. Add the remaining 2 cups powdered sugar, 1/4 cup sour cream and milk; beat at low speed until mixed, scraping the sides of the bowl as necessary. Beat at medium speed until smooth and creamy. Place one cake, rounded side down, on the serving plate. Spoon and spread 1 cup of the frosting over the cake. Place the second cake, rounded side up, over the frosting. Frost the sides and top of the cake with the remaining frosting. Garnish if desired.


Average Rating:
4.2683 out of 0 5
Lanie 03/20/2015

This is my go to chocolate cake. Everyone just raves about it so I never make any other chocolate cake except this one.

Lemonleen 02/01/2015

This is a wonderfully moist, rich cake. Use the full 1 tablespoon of baking soda, as the recipe states. Cakes will crack if you over-mix or if your oven is too hot. My only quibble with the recipe shown here is that the frosting ingredients and instructions should be listed separately to avoid confusion on amounts. Whoever combined them is not a baker (or is a dude).

stone 01/26/2015

cake was good i will make it agan thank for recipes i give 5 star

Alison 12/05/2014

Every time I made this cake it turned out great and everyone enjoyed and I got lots of compliments.

Mary1234 02/17/2014

This is the second time I made this cake and it is absolutely delicious.  I made it today for my son's birthday and he is loving it.  I use peanut butter for the middle layer of icing and use my own chocolate butter cream frosting.  MMMMMM so GOOD!  Just follow the directions and don't over beat the mixture. 

leguchi 12/15/2013

My cake cracked badly as it baked--big crevices!  I think the recipe should read 1 teaspoon, not 1 tablespoon of baking soda.  Otherwise, good!!

hyacinth169 11/10/2013

I made this for my son's birthday and without exception was the best cake and icing have ever had. Incredible taste and texture. I have put this at the top of the chocolate cake recipes.

joanmzz 11/04/2013

I made this and it's not any better than most package mixes.I won't make it again.

Jpan 10/31/2013

I made this for my birthday yesterday. Followed the recipe exactly. It's a really delicious and moist cake which was what I was looking for. Deep dark chocolate and the frosting complements well. My only complaint is the picture above. If you like a thick layer of frosting you should probably double the recipe. My frosting just covered the cake, maybe a 1/4 inch thick. It's very good but I would have liked a bit more. Maybe one and a half recipes of frosting next time I make it.

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