Don’s Sour Cream Chocolate Cake Recipe

6 Responses

  1. Dons Sour cream chocolate cake looks absolutely delicious. I have never tried baking with sour cream before but after reading this chocolate cake recipe I must try.
    The steps on how to make this cake are very easy to follow and it feels like I would be able to do this even tho I am not much of a good baker.

    I cannot wait to try this and thanks to your recipe of chocolate mousse filling, I will no longer have to purchase it ones found in a can. I can finally make my own.

    Thank you

  2. Marita says:

    Hi Don,With the busy lifestyle, we are prone to just buying pre-mixed cake ingredients in a box and just adding eggs , water, and oil and in a few minutes , your cake is ready from the oven.Of course, with your sour cream chocolate cake recipe from scratch, I’m tempted to try it one of these days. It looks easy to follow and the taste seems like heavenly just reading your description.Thanks for sharing.Marita

  3. Amanda says:

    This cake sounds delicious Don and figuring your own ingredients and how much is very smart, not everyone can do that.

    I have a question about it though since you are so good at substituting, is there a way to make this cake without the the sugar content, and could the flour be substituted for almond or coconut flour…then the milk be substituted for an almond or coconut milk?

    • Don Herman says:

      Substituting sugar when baking can be very tricky.  Sugar will carmelize, which changes the texture of a baked good – whereas, most of the sugar substitutes out there will not carmelize, so it can really affect your product.  I can’t recommend a good substitute – none of the ones I’ve tried have worked well at all.  As far as the flour, again, texture will be an issue, but I’ve had some success with flour blends from Bob’s Red Mill.  And the milk is an easy “Yes” – it’s really just there for moisture, and almond or coconut would be fine.

  4. Paul says:

    Wow, I would never have thought of adding sour cream to a chocolate cake.  I know people who have used avocado and even beetroot but never sour cream.  I love sour cream but don’t eat a lot of it – but that is mainly with potato wedges and on nachos.  We ahve a birthday party coming up this weekend so I will definitely be giving your recipe a try.

    Can i ask one question?  Does it have to be chocolate or can it work as well with Vanilla – my daughter wants vanilla so if not I will have to make her that and a sour cream chocolate for the rest of us.

    Thanks again


    • Don Herman says:

      There are some big differences in the makeup of a chocolate v. a vanilla cake.  Chocolate tends to be DRY, so there’s additional liquid added that you wouldn’t need with a vanilla cake.  Also, with a vanilla cake, I would go with butter rather than oil, for a better flavor in that cake.  You might just try another recipe from my site, “Simple, Moist Golden Cake from Scratch.”…  It’s just a vanilla cake made with whole eggs.  I’m sure she’d like it.

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