Sour Cream Chocolate Cake

The secret ingredient to this rich chocolate cake – FAGE Sour Cream! This decadent cake is mouthwateringly fluffy and full of chocolate delight.


Nonstick cooking spray

1 cup unsalted butter, room temperature

2 cups sugar

2 teaspoons vanilla extract

4 large eggs

3 cups cake flour

1 cup unsweetened cocoa powder

2 teaspoons baking soda

½ teaspoon baking powder

½ teaspoon salt

1 cup hot water

1 cup FAGE Sour Cream

Chocolate Frosting

2 cups semi-sweet chocolate chips

½ cup butter

1 cup FAGE Sour Cream

1 ½ teaspoon vanilla extract

5 cups confectioners’ sugar

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease 2 (8-inch) round baking pans and set aside.
  3. In a large bowl, use a handheld mixer to beat butter, sugar and vanilla with an electric mixer until light and fluffy.
  4. Add eggs one at a time to the butter mixture, beating well after each addition.
  5. In separate bowl, sift flour, cocoa powder, baking soda, baking powder and salt. Stir to mix well.
  6. Add half the dry ingredients to the butter mixture and combine well. Add the other half of the dry ingredients and mix until combined. Slowly add ¼ cup of hot water at a time to the mixture until the full cup of hot water is incorporated into the mixture.
  7. Fold in Sour Cream until smooth.
  8. Divide batter into 2 pans and bake for 40-45 minutes or until a toothpick in the middle of the cake comes out clean.
  9. Cool cake for 15-20 minutes.
  10. In a medium size bowl, melt chocolate chips and butter at 30-second increments until chocolate and butter is smooth and completely melted.
  11. Add Sour Cream, vanilla, and sugar and whisk by hand or with an electric mixer until it’s thickened.
  12. Place 1 cake layer onto a platter, add ¼ cup of the frosting on top of the cake and spread with a spatula. Add the second cake layer and frost the rest of the cake.
Back to top