Chocolate Sour Cream Cake (Doctored Cake Mix)
Oh how I love this Chocolate Sour Cream Cake (doctored cake mix) recipe! It is super easy, amazingly moist, and delicious! Nobody would guess that it started with a cake mix!
This decadent Chocolate Sour Cream Cake has a slightly dense and velvety texture which I absolutely love. This is probably why it tastes and looks so much like a scratch chocolate cake recipe. (By the way, you can find two of our favorite scratch chocolate cakes linked below!)
If you've been searching for the perfect doctored cake mix recipe for Chocolate Cake, you just cannot top this one! I've made it countless times and it always gets rave reviews!
This decadent Chocolate Sour Cream Cake not only tastes amazing, but it is versatile also. It has a nice density for holding up to fondant, and can even be used for designs that call for light carving.
Chocolate cupcakes can be made from this recipe also, but if you are looking for a fluffier cupcake with more of a dome, I highly recommend our other tried and true Doctored Chocolate Cake recipe.
Enjoy this Chocolate Sour Cream Cake recipe, I think you'll come back to it again and again!
Chocolate Sour Cream Cake- Doctored Mix
Nobody would believe that this decadent chocolate cake all starts with a simple mix!
Ingredients
- ** For a deeper chocolate taste you can add 1 tablespoon cocoa powder and replace the water with 1 cup hot strong brewed or instant coffee.
- 1 Devil's Food Cake Mix ( I sift the cake mix, but it is optional)
- 1 cup all purpose flour
- 1 cup granulated sugar
- ¼ teaspoon salt
- 1 cup sour cream
- 1 cup water (We usually replace the water with 1 cup of hot brewed or instant coffee, it enhances the chocolate flavor.)
- 3 whole eggs
- 2 ½ teaspoons vanilla
- ½ cup (108g) vegetable oil
Instructions
- In a separate bowl, combine the dry ingredients and stir or whisk to blend. In your mixing bowl, combine sour cream, oil, water, eggs, & flavorings. Add about ½ of the dry ingredients and blend together, then add the rest of the dry ingredients & mix on medium speed for 2 minutes.
- Pour into three 8 x 2 inch round pans that have been greased and floured. Bake at 325 degrees for 22-25 minutes or until the middle of cake springs back when touched or a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- *This also works well for cupcakes! Bake cupcakes at 350 degrees for 18 to 20 minutes. Remove cupcakes from the pan immediately and cool on a baking rack.
Looking for a Scratch Version of Chocolate Sour Cream Cake?
Guess what? We have a fantastic homemade version of this Chocolate Sour Cream Cake too! It is soft, moist, and works great for both cakes and cupcakes! You can find it here!: Chocolate Sour Cream Cake from scratch. (The frosting used in the photo below is our Seven Minute Frosting- so light and fluffy!)
We have another scratch chocolate cake recipe to share. This classic chocolate cake has been a favorite over the years!
Classic Chocolate Cake from Scratch.
Thanks for stopping by! Make sure to check out our Recipes Section for a full listing of our FAVORITE tried and true cake and frosting recipes!!
If you love this Chocolate Sour Cream Cake, don't miss it's sister recipe, the fabulous White Almond Sour Cream Cake (doctored cake mix recipe)! So many cakes to try, so little time! I think that you will love them both!
Thanks for stopping by! Don't miss our full collection of FAVORITE Cake and Frosting Recipes in our Recipes section!
Hi Cathleen, the Chocolate Sour Cream doctored recipe makes approx. 6 1/2 cups batter. Our Classic Chocolate Cake scratch cake makes 9 cups batter.
I just made a batch of the Classic Chocolate Cake scratch and the Sour Cream Chocolate Cake (Doctored Mix). Both look and smell amazing!! I think I may have over baked the Classic from scratch a bit. I used three 8" pans and calibrated my oven to 350. I checked after 20 minutes and the very middle was gooey on the stick. I set the timer for 5 more minutes and the wooden pick came out completey clean. So does 25 minutes sound about right for this recipe with three 8" pans. I can't cut into any of the layers because I need it for a cake that's coming due. Is there a way to make sure it will stay moist? Do you recommend sugar syrup? Thanks for your help. The doctored cake took 35 minutes and looks perfect! I love the height of the 2 layers. The Classic only rose to an inch height.
Hi Gloria, If the toothpick comes out clean or with just a few crumbs attached, it is done. The Classic Chocolate Cake makes 9 cups of batter so with 3 cups of batter in each pan it should have risen higher than 1 inch. It probably will still taste just fine. We rarely use a sugar syrup on our cakes but you could if you like. Your cakes have cooled off by now but in the future you might like to try this to keep your cakes moist. Once the cake layers have baked, let cool for a short while, but while they are still quite warm wrap individually in plastic wrap and then in aluminum foil and freeze. It is important for them to be air tight. Cake layers can be frozen for 2 months and still taste fresh and moist. To thaw, keep wrapped until condensation forms on the outside of the aluminum foil then unwrap and thaw. Cakes can be frosted while partially frozen unless you are smoothing the frosting with the Viva Paper Towel method. If you do not have freezer space, you can wrap in 2 layers of plastic wrap and in a plastic bag keeping it airtight in a COOL place for no more than two days. Without refrigeration or freezing a cake is best when eaten on the 3rd day. Hope all goes well.
I want to make the chocolate sour cream cake, can I replace the eggs with unsweetened applesauce? Will it be sturdy enough to hold the fondant weight?
I’m planning on turning this cake into a fondant creation in the next day or two could you recommend a buttercream that will help it stick but not compete with the flavour of this delicious sounding recipe?(I’ve only worked with fondant once before for a similar design to what I’m doing this time
How many ounces in the cake mix you used for this recipe,please? Thanks.
Hi Jean, we use Duncan Hines 15.25 ounce cake mix.
Preeti, I'm sorry we missed your question. I don't think the recipe will work without the eggs. The eggs give the cake structure and stability.
Samantha, I'm sorry your question was overlooked. I'm sure you have made your cake by now but we have used the Classic Vanilla and Classic Chocolate frosting recipes from the recipe section. We think they work well with the cake.
Thank you it was a hit and I’m actually using it again thanks so much for your blog it’s made life so much easier!!
Hi Samantha, I'm happy to hear it was a hit! Thank you so much for you nice comments!
I have made this cake 3 times now (3rd one in oven now). I bake it in a sheet cake pan with a WASC cake (one half chocolate one half white). I start it at 30 minutes but find I have to reset the time in 5 min increments multiple times. Any suggestions on a baking time or change in oven temperature for a sheet cake?
Hi Trina, Click on the 2 links below .....a Wilton Cake Batter and Baking Times Chart and one from Karen's Kitchen. I think you will find them helpful.
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
Hello, can I make it 3-9in layers instead of 2 layers? How many servings would that cake make? Thanks!