Grandma'S Sour Cream Chocolate Cake
A rich, moist chocolate cake with a tangy hint of sour cream and deep chocolate flavor, topped with creamy vanilla frosting. Perfect for celebrations or indulgent desserts, its tender crumb and luscious frosting make it a crowd-pleaser for family gatherings and special occasions alike.
Ingredients
- 2 teaspoons vanilla ⓘ
- 1/2 cup butter or margarine ⓘ
- 1/4 cup vegetable shortening ⓘ
- 2 cups light brown sugar ⓘ
- 3 (1 oz) squares unsweetened chocolate, melted ⓘ
- 1 cup sour cream ⓘ
- 2 teaspoons baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 3 eggs
- 2 1/2 cups flour, sifted ⓘ
- 1 teaspoon salt ⓘ
- 2/3 cup water ⓘ
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- Cream together the butter or margarine, vegetable shortening, light brown sugar, and vanilla until very light and fluffy. Add eggs one at a time and beat until well combined.
- Blend in the melted unsweetened chocolate and sour cream.
- Beat for 1 minute at medium speed to mix well, approximately 150 strokes by hand.
- Sift together the dry ingredients: flour, baking powder, baking soda, and salt. Gradually blend into the creamed mixture alternately with water, beginning and ending with the dry ingredients.
- Beat for 3 minutes, approximately 450 strokes by hand, until smooth.
- Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Frost with creamy vanilla frosting before serving.
Tips & Substitutions
For a richer flavor, consider using high-quality cocoa powder instead of unsweetened chocolate. If you need a lighter alternative, replace half of the butter with applesauce. Ensure the sour cream is at room temperature for better incorporation. To avoid a dry cake, do not overmix once the flour is added; this will help maintain a moist cake.
Serving Suggestions
This rich chocolate cake pairs beautifully with a creamy vanilla frosting, enhancing its flavors. Serve it with a scoop of vanilla ice cream for a delightful dessert. Fresh berries or a drizzle of chocolate sauce can add a refreshing contrast. For a complete meal, consider serving it alongside a light salad or a Sunshine Shake.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it will stay fresh for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 15-20 seconds, ensuring they don't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Sour Cream Chocolate Cake contains roughly 309 calories, with 5g protein, 55g carbohydrates, and 7g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 892mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of sugar?
Yes, you can substitute granulated sugar for light brown sugar, but this may alter the flavor slightly. Light brown sugar adds moisture and a hint of caramel flavor. If using granulated sugar, consider adding a tablespoon of molasses for a similar taste.
What can I use instead of sour cream?
Greek yogurt is a great substitute for sour cream, providing a similar tangy flavor and moisture. You can also use buttermilk or a mix of cream cheese and milk if you prefer. Each alternative will slightly change the texture but will still yield a delicious cake.
How do I know when the cake is done?
To check if the cake is done, insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready. Avoid overbaking, as this can lead to a dry texture. The edges should also start to pull away from the pan slightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).