Sour Cream Chocolate Sheet Cake
A rich and moist chocolate sheet cake with a tangy sour cream twist, perfect for gatherings and satisfying chocolate cravings with a tender crumb and deep flavor.
Ingredients
Instructions
- Combine flour, baking soda, sour cream, salt, sugar, and beaten eggs in a large bowl.
- Mix until smooth; set aside.
- In a small saucepan, combine butter, water, and unsweetened chocolate; bring to a boil.
- Add the chocolate mixture to the batter and mix very well.
- Pour the thin batter into a greased 17 x 11 1/2 x 1-inch jellyroll pan.
- Bake at 350°F (175°C) for 25 minutes.
- Cool in the pan on a wire rack.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a splash of coffee to enhance the chocolate. If you don’t have sour cream, plain yogurt can be a great substitute. Ensure that your butter and water mixture is fully melted before adding to the batter for a smooth texture. This cake is similar in style to Carrot Sheet Cake, making it a versatile choice for gatherings.
Serving Suggestions
This Sour Cream Chocolate Sheet Cake is delicious on its own, but you can elevate it with a dusting of powdered sugar or a scoop of vanilla ice cream. It also pairs beautifully with fresh berries for a refreshing contrast. Serve it alongside a cup of coffee or tea for a delightful afternoon treat. For more dessert options, browse more American recipes that offer similar indulgence.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds, or warm in the oven at 300°F (150°C) for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Chocolate Sheet Cake contains roughly 376 calories, with 3g protein, 44g carbohydrates, and 21g fat. Note that it is relatively high in sodium, at 781mg per serving (34% 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 flour for this cake?
Yes, you can use cake flour for a lighter texture, but be aware that the cake may be slightly more delicate. Whole wheat flour can also be used for a healthier option, though it may change the cake's flavor and texture slightly. Adjust baking time as needed.
What can I use instead of unsweetened chocolate?
You can substitute 3 tablespoons of cocoa powder and 1 tablespoon of vegetable oil for each ounce of unsweetened chocolate. This will keep the flavor rich without the bitterness of unsweetened chocolate. Make sure to mix well to avoid lumps.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is ready. Be careful not to overbake, as this can lead to a dry cake.
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).