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Home » Blog » Recipes

Easy Double Chocolate Sour Cream Cake

Published: Sep 25, 2016 · Updated: Sep 15, 2021 by Kara · This post may contain affiliate links · This blog generates income via ads

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This easy double chocolate sour cream cake is super easy to mix together and bakes up the same every time. It starts with a box mix, but you add other ingredients which really makes the difference. If you are hesitant to use a box mix, don’t be. They are so predictable, unlike a scratch cake…which is a good thing. With all the added ingredients, it doesn’t taste at all like a cake mix cake, but you get the ease of using a mix. 

Easy Double Chocolate Sour Cream Cake

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I will admit, when I was taking cake orders, I used a scratch cake recipe. It was truly awesome, but I will tell you no matter how good you are, sometimes a scratch cake just doesn’t turn out the same every single time. 

This cake is a ‘no-worries’ cake. Try it out! I think you’ll love it. 

Easy Double Chocolate Sour Cream Cake with fork

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can see my policies linked in the website footer.

Confession time: Chocolate cake isn’t my favorite. I’m more of a vanilla kind of person, but this chocolate cake is amazing and if I’m saying that, then it REALLY means something. Make this cake using my Double Chocolate Buttercream recipe and you will be in chocolate heaven.

Also, check out this post to see how to freeze cakes and cupcakes. Oh, and this recipe also makes great cupcakes!

Now for the Easy Double Chocolate Sour Cream Cake Recipe:

Easy Double Chocolate Sour Cream Cake

Easy Double Chocolate Cake

An easy, rich chocolate cake your family will ask for again and again.
5 from 1 vote
Print Pin SaveSaved! Rate
Course: Dessert
Cuisine: American
Keyword: double chocolate cake
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 12 servings
Calories: 389kcal
Author: Kara @I Scream for Buttercream

Ingredients

  • 1 box chocolate Cake Mix I used Duncan Hines Dark Chocolate Fudge
  • 1 cup all Purpose Flour
  • 1 cup sugar
  • ¾ teaspoon salt
  • 1 ⅓ cup luke warm coffee make sure it isn't super hot
  • 2 Tbls oil
  • 2 teaspoon vanilla bean paste (or extract)
  • 1 cup sour cream
  • 3 large eggs
  • 4 oz melted semi-sweet chocolate I use a baking bar
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Instructions

  • Preheat oven to 325 degrees.
  • Melt the semi sweet chocolate and set aside to cool.
  • Put the dry ingredients in a bowl and whisk together.
  • In another bowl, mix the wet ingredients (except the chocolate), then pour onto the dry ingredients.
  • Beat on medium speed for about one minute.
  • Scrape down the sides of the bowl and beat again on medium for another 30 seconds.
  • Pour in the melted chocolate and mix on medium, just until combined.
  • Pour into greased and floured pans. This recipe will be enough for 2, 8" round pans that are 2" deep.
  • Bake at 325 for about 45 minutes.
  • Set the cake layers on racks for 10 minutes, then turn out of the pans onto the wire racks to cool completely.

Notes

Baked cake layers can be frozen for later use.
Nutritional values do not include icing.
This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
 

Nutrition

Calories: 389kcal | Carbohydrates: 56g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 475mg | Potassium: 238mg | Fiber: 1g | Sugar: 35g | Vitamin A: 185IU | Vitamin C: 0.2mg | Calcium: 89mg | Iron: 2.9mg
Some recipes have difficulty levels.Check out what they mean here: Difficulty Levels Explained
Baking at higher elevation?Adjustments will need to be made for that. This website does not specialize in higher elevation baking. Please take time to do your research on what adjustments should be made.
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DisclaimersTo see food safety, allergy & nutrition disclaimers, go here: Disclaimers

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Filed Under: Cakes, Cupcakes, Recipes Tagged With: birthday cakes, chocolate, layer cakes

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Comments

  1. Louise

    November 06, 2016 at 9:23 am

    5 stars
    I would like to thank you for this recipe. I bought about 20 boxes of PME cake mix which only requires water. The taste is to put it mildly, absolutely terrible. Thanks to your recipe, I could camouflage the taste.

    Reply
    • Kara Jane

      November 06, 2016 at 11:02 am

      Awesome! I’ve never tried PME cake mix, but thanks for the warning! 😉 So happy I could help and glad you didn’t have to throw out all 20 boxes of mix!

      Reply
  2. Pang

    August 19, 2017 at 10:02 am

    Can I do this with a box of vanilla cake mix? Except omitting the coffee and melted chocolate?

    Reply
    • Kara Jane

      August 19, 2017 at 10:56 am

      I do actually have a recipe for an easy vanilla cake using a cake mix. You can find that here: https://iscreamforbuttercream.com/easy-white-sour-cream-cake/
      Hope that helps!

      Reply
  3. Kristina

    May 05, 2018 at 11:19 am

    Does this chocolate cake recipe work well for stacked wedding cakes?

    Reply
    • Kara Jane

      May 05, 2018 at 3:01 pm

      I haven’t used it to stack cakes, but there is no reason why it shouldn’t work. It has a tighter crumb and not too soft for stacking.

      Reply
  4. PAULA A STEMBERGER

    June 27, 2018 at 8:38 am

    Yes, it does. I use it all the time – as well as the Easy White Sour Cream Cake recipe.

    Reply
  5. Meghan

    August 01, 2018 at 3:31 pm

    Would doubling this recipe make a 1/2 sheet cake? Any advice about the difference in baking time?

    Reply
    • Kara Jane

      August 01, 2018 at 6:08 pm

      Yes I think that would be plenty of batter. One recipe will make a 13 x 9, so double should be plenty for a 1/2 sheet cake size…actually you might have a bit extra for some cupcakes depending on how deep your pan is.

      Reply
  6. Ana

    October 11, 2018 at 6:11 pm

    Hi Kara, if I want to make cupcakes with this mix, what changes do I need to make? TIA!

    Reply
    • Kara Jane

      October 11, 2018 at 6:48 pm

      Hi Ana, I haven’t tried cupcakes with this recipe, or at least it’s been a long time since I have and I don’t remember it. 😉 But anyway, I wouldn’t make any changes to the actual recipe, but you won’t have to bake them as long as you would the cake. I’d start checking them at about 20 -25 minutes. You can try the toothpick test, or just barely tap on the top of one of the cupcakes and it should spring back a bit. Hope this helps!

      Reply
      • Ana

        October 12, 2018 at 9:06 am

        It does! Thank you so much Kara for taking the time to reply! Can’t wait to eat some!

        Reply
        • Kara Jane

          October 12, 2018 at 6:44 pm

          You’re so welcome! 🙂

          Reply
  7. Kaitlyn McMaken

    February 28, 2019 at 12:57 pm

    Does it matter what kind of coffee? Like instant coffee or another kind?

    Reply
    • Kara Jane

      February 28, 2019 at 1:51 pm

      Hi Kaitlyn, no it shouldn’t matter what type it is. Instant should be fine as long as it’s all dissolved. If you don’t have coffee, you could even just use hot water.

      Reply
  8. Michele

    March 05, 2019 at 9:45 am

    Hello Kara,
    I live in the Rocky Mountains. Are there any adjustments needed for high altitude?

    Reply
    • Kara Jane

      March 05, 2019 at 7:54 pm

      Hi Michele, I bet it’s beautiful where you live. I really should see the Rockies for myself some day. As far as high altitude goes, I’m not an expert and I don’t really have a way to test it down here. I usually refer people to the King Arthur website. They have a handy chart that talks about adjustments that might be helpful. Here’s the link if you want to check it out: https://www.kingarthurflour.com/learn/high-altitude-baking.html

      Reply
  9. Anthony

    March 11, 2019 at 11:33 am

    Hi Kara Jean,

    This may be a weird request. I am celebrating St. Patrick’s Day with a party. Always want to use one of your recipes.

    I would like to use one of your chocolate cakes with a creame de month buttercream. Would you have a recipe in your great bag of tricks?

    Reply
    • Kara Jane

      March 11, 2019 at 5:41 pm

      Hi Anthony, I don’t have a recipe for creme de menthe, but I suspect you could probably just use that in place of the liquid you’d add when making buttercream. For example, you could use the vanilla bean buttercream recipe and instead of the milk, just use creme de menthe. Taste it and see if it needs more and then add a bit more confectioner’s sugar if they consistency gets a little too thin. Hope this helps and you’ve definitely given me a great idea for a future cake!

      Reply
  10. Robin

    August 16, 2019 at 10:59 am

    Hi there! How would you adjust this recipe for two 10″ round cake layers? I want to use it in my tiered cake. Thank you for your awesome recipes!!

    Reply
    • Kara Jane

      August 16, 2019 at 6:52 pm

      Since this recipe is a cake mix based recipe, it’ll be hard to adjust it for two 10″ round cake pans. You could perhaps mix up two recipes, fill your two 10″ pans 2/3 full and then use the leftover batter for cupcakes.

      Reply

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Hey there, I’m Kara!

Hi, I'm so glad you're here! Cake shows up at our most important and happiest moments in life, like birthdays, weddings, baby showers and holidays. It's also for those everyday moments...it makes them even better. Put simply, cake just makes us happy! I love trying out new cake flavor combinations and decorating ideas. Have a look around and I bet you can find a cake recipe or tutorial for any of life's big moments and those everyday moments too. Click here if you want to learn more about me!

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