Sour Cream Fudge Cake
A rich and moist chocolate cake infused with sour cream, offering a tangy flavor balanced by deep chocolate notes, perfect for celebrations or everyday indulgence.
Ingredients
Instructions
- Sift together cake flour, sugar, soda, and salt.
- Add shortening and sour cream or buttermilk, and cream together.
- Beat at low speed and then add unsweetened chocolate, eggs, vanilla, and hot water.
- Beat for 2 minutes until well combined.
- Pour batter into a greased baking pan and bake at 350°F.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of sour cream. You can substitute the shortening with butter for a more traditional taste. Make sure to sift the dry ingredients thoroughly to avoid lumps. If you want to enhance the chocolate flavor, add a teaspoon of instant coffee granules to the batter. This cake pairs beautifully with Easy Homemade Rolls for a delightful meal.
Serving Suggestions
Serve this decadent cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs well with fresh berries, which add a nice tartness to balance the richness. Consider enjoying it alongside a cup of coffee or tea for a comforting treat, or with Blue Ribbon Icebox Cookies for a delightful dessert spread.
Storage & Reheating
Store leftover Sour Cream Fudge Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. If you want to enjoy it warm, gently reheat individual slices in the microwave for 10-15 seconds, or warm in the oven at 300°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Fudge Cake contains roughly 718 calories, with 10g protein, 94g carbohydrates, and 34g fat. It is an excellent source of iron (31% of the Daily Value) and protein (20% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1093mg per serving (48% 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 other types of flour for this recipe?
While cake flour gives the best texture, you can use all-purpose flour in a pinch. However, the cake may be denser. If you choose all-purpose flour, consider adding a tablespoon of cornstarch per cup to mimic the lightness of cake flour.
What can I do if I don't have unsweetened chocolate?
If you don't have unsweetened chocolate, you can substitute it with cocoa powder and a bit of fat. Use 3 tablespoons of cocoa powder and add 1 tablespoon of butter or shortening for each ounce of chocolate needed. This will help maintain the chocolate flavor in your cake.
How can I make this cake more festive for a special occasion?
To make the cake more festive, consider frosting it with chocolate ganache or a cream cheese frosting. You can also decorate it with chocolate shavings, fresh fruits, or edible flowers to enhance its visual appeal for celebrations.
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).