Sour Cream-Chocolate Bit Cake
A rich, moist chocolate cake layered with semi-sweet chocolate bits and a touch of cinnamon, perfect for satisfying sweet cravings and suitable for any dessert occasion.
Ingredients
Instructions
- Mix butter with 1 cup sugar until blended, then beat in eggs, one at a time.
- Sift flour with baking powder, soda, and cinnamon, then blend with the creamed mixture.
- Mix in the sour cream until smooth.
- Pour batter into a greased and flour-dusted 9 x 13-inch baking pan.
- Scatter the chocolate bits evenly over the batter, then sprinkle with the remaining tablespoon of sugar.
- Bake in a 350°F oven for 35 minutes or until the cake just begins to pull away from the sides of the pan.
- Serve warm or cooled, cut into rectangles.
Tips & Substitutions
For a richer flavor, consider using European-style butter. If you're out of sour cream, plain yogurt is a great substitute that will still yield a moist cake. To enhance the chocolate flavor, try adding a teaspoon of vanilla extract. Ensure the chocolate bits are evenly distributed for consistent sweetness in each bite. For a twist, you can incorporate orange zest for a citrusy note.
Serving Suggestions
This Sour Cream-Chocolate Bit Cake is delightful on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with fresh berries for a refreshing contrast. It also goes well with a hot cup of coffee or tea, making it a perfect treat for brunch or a cozy afternoon snack.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly and freeze for up to three months. To reheat, simply microwave individual slices for 10-15 seconds or warm in a 300°F oven for about 10 minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream-Chocolate Bit Cake contains roughly 358 calories, with 4g protein, 37g carbohydrates, and 22g fat. It is a good source of iron (11% of the Daily Value) and dietary fiber (10% 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 make this cake ahead of time?
Absolutely! This cake actually tastes even better the next day as the flavors meld together. You can bake it a day in advance and store it covered at room temperature. Just be sure to let it cool completely before wrapping it to maintain its moisture.
Can I use different types of chocolate?
Yes, you can use milk chocolate or even dark chocolate chips if you prefer a sweeter or more intense chocolate flavor. Just keep in mind that the sweetness of your cake may vary depending on the type of chocolate you choose, so you might want to adjust the sugar slightly.
Is there a gluten-free version of this recipe?
You can make this recipe gluten-free by substituting the all-purpose flour with a 1:1 gluten-free baking flour. Make sure it contains xanthan gum, which helps provide structure. The texture may be slightly different, but it will still be delicious!
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).