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!

177 Comments

Hi Deanna, If I am baking in an ovenproof glass bowl I bake at 325 degrees. It is deeper than your typical cake pan so it does take longer for the cake to be done in the center. After about 30 to 40 minutes, you might need to cover the top with aluminum foil to prevent it from getting too dark. Also, you could grease and flour a rose nail and put in the center to promote faster baking.

Hi Bebe:

I did this recipe, but I was told that it was a bit dense and heavy but good, I was wondering can I use a tablespoon of Baking powder? also I added milk chocolate chips and mini chocolate chips and OMG it taste awesome :)

Hi Sandra, I have never added baking powder when using a cake mix so I am not sure. Please let know if you give it a try.

Does this cake hold up well under fondant?

Hi Lauren, yes, you can use fondant on this cake.

Hi! Can I use Greek yogurt instead of sour cream? Thanks!

Hi Amy, I have not tried using Greek yogurt but I think it would be fine to do so.

I have made a similar recipe that I love. It holds up to buttercream, stacking and fondant. Add 1 TBSP powdered espresso to the warm water (or use strong coffee). Add 1 pkg instant pudding mix. Instead of 1c flour, use 2/3c flour and 1/3 c cocoa. If you want it to be even more wonderful, dust 1c choc chips w flour (to keep from sinking), and stir in at the end. The cake usually comes out pretty level (I always use bake strips), and although it's moist, it's pretty sturdy. The chocolate chips can make carving/cutting a little messier, but it's great for cupcakes or basic tier.

when covering a chocolate cake with fondant should I use chocolate buttercream or just regular buttercream? It seems the chocolate might show through the fondant.

Hi Trina, If the fondant is not rolled too thin, it might be fine, but to be on the safe side I would use a light color of buttercream under the fondant.

Does this recipe do well with carving?

Hi Sandra, you will be able to do light carving with this recipe. For a topsy turvy cake that requires much more carving, I would use the Durable recipe .