This Amazing Chocolate Cake with Sour Cream Chocolate Frosting is delicious, decadent and seriously dangerous! You will fall head over heels in love with this cake!
I know Halloween was just a few days away and some of you may still be in a sugar coma from snitching your kid’s candy. I figure at this point, what’s a few more calories, right? This Amazing Chocolate Cake with Sour Cream Frosting is dangerous and insanely good! It’s super easy to make, moist and seriously delicious.
You’ve probably all made or had a version of this “doctored up” cake that starts with a boxed cake mix. What I love about this recipe that I got from my friend is that it has two cups of sour cream in it instead of just one cup like most of the recipes I’ve seen.
This cake is chocolate perfection. It’s soft and super moist and why wouldn’t it be when you add a full container of sour cream and a box of pudding? It’s so good on its own without frosting, but a cake without frosting is like a PB&J without the peanut butter.
Speaking of frosting, this sour cream chocolate frosting is AH-mazing! I love the little bit of tartness you get from the sour cream. It’s the perfect combination with the sweetness and richness of the cake.
Oh, one more thing, I’ve got a great little Parker Bite to share with you today.
Parker couldn’t decide what to be for Halloween and it was literally the night before. I was trying to just come up with simple ideas using things from our costume boxes. He ended up wearing my robe, some slippers, this fabulous wig we have with curlers, and some awesome blue eyeshadow. As you can see from the picture below, we gave him a rather large chest, that he kept adjusting it all night.
When he walked in the door from trick-or-treating he started to pull out all the “stuffing” and said to me: “Mom, boobs are hard work!
Recipe Source: Cake recipe from my friend Heather W. & frosting from 5 Boys BakerPrint
- 1 Devil’s Food cake mix
- 1 small box (3.4 oz) instant chocolate pudding
- 1 container (16 oz) sour cream
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 pkg. (12 oz) chocolate chips (milk or semi-sweet)
- ¼ cup butter, room temperature
- ¼ cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 4–5 tablespoons sour cream (depending on consistency you want)
- Pinch of salt
- Preheat oven to 350°F. Generously grease a 10- inch bundt pan with butter or shortening and lightly dust with flour. Set aside.
- In the bowl of your stand mixer combine all the cake ingredients (including the chocolate chips). Mix on low for 30 seconds until combined and then on medium speed for about 2 minutes. Pour the batter into the prepared pan.
- Bake for 55-60 minutes, until the cake is set and a toothpick comes out clean. Turn your oven off and crack the door open and let cake sit in your oven for 5 minutes before removing it from your oven. Then allow the cake to continue cool in the pan for 15-20 minutes and then invert the pan onto a cake plate. Cool completely before frosting.
- In a medium bowl mix combine all the frosting ingredients and mix on low until combined. Increase to medium speed and mix until smooth and creamy. Frost the cake and garnish with sprinkles if desired.
- Make sure you don’t use a cake mix that already has pudding in it (like Pillsbury). This cake just turns out better if you use a mix without. I’ve even tried using the Pillsbury mix and not adding the box of pudding, and it’s just not the same. I use Betty Crocker or Duncan Hines mixes for this particular cake.
- Category: Cakes & Cupcakes