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:
4.2553 out of 0 5
Baker 05/17/2016

I tried to find a chocolate cake recipe for years that tastes as good as any chocolate cake you can imagine in your mind. As far as I'm concerned, this is it. (Haven't tried the frosting.) I fill and frost the cake with a stabilized homemade chocolate mousse. It is so outrageously good. I get requests for it constantly by everyone who has tried it. And, of course, you MUST use Daisy sour cream. It makes a difference.

ReRe 04/05/2016

I used a bundt cake pan and drizzled cake with ganache. Disappeared!

Cat Lady 03/01/2016

LOVE this cake! I used a 13x9 inch glass Pyrex baking pan. It was done in 35 minutes,

Homesteader Chic 11/05/2015

I've made this no less than 25 times and it is the ONLY chocolate cake that people fawn over! The last reviewer has an oven issue or baker issue, not recipe issue. This pairs amazingly well with white buttercream! I've made modifications with this cake, although slight, and it's made the cake go from amazing to perfect! Being a Semi-professional baker, this recipe is a great base to build and customize a recipe to suite to your tastes and styling. Fabulous!

Pikinin 10/13/2015

I am an accomplished baker and make many different types of cake. I read the recipe twice and followed it to the letter. After a hour in the oven. A calibrated oven at that. It still wasn't cooked properly. I now have one undercooked sunken layer and a bowl of what can only be described as chocolate pudding. I have to say that it tastes very nice and will be having it with cream after lunch. Needless to say I won't be making it again.

Mamma T 06/04/2015

It is very important to read through the entire recipe before cooking because the person who posted clearly didn't do it for the every day baker. Delicious - I will make it again - may try a bit less sugar.

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.

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