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.
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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!
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Made your Chocolate Sour Cream from a box cake today. What an awesome recipe. Used instant espresso for coffee and added 1 tablespoon Droste chocolate powder and also used the devils food Duncan Hines cake mix. It was such a hit, everyone thought it was from scratch. I've been asked to be the official dessert maker in our group! This is the third cake recipe I have used from your site and each one has been a hit. Thank you for sharing your website. I especially like the way you put the recipes together, it makes it so easy.
Hi Gloria! Thanks so much for your feedback, so happy to hear that you all enjoyed the recipe! xo
Chocolate Sour Cream Cake - the Doctored Mix:
Why do you say to pour into three 8 inch cake pans? I have two 8 inch and one 9 inch one. Will that work?
Hi Kerry- You can also use two 8 inch pans for thicker layers (and bake for a bit longer--closer to 30 min). Our photo is using two 8 inch layers-- I'll have to include that option in the instructions (so many of our cakes are 3 layers, it was written that way out of habit I'm sure)!
Hi
I’ve been making your doctored cake mixes for years for our cake decorating kits /parties and they’re always fabulous ! I remember when the cake mixes went from 515 grams to 432 grams but your ratios still worked . Today I bought a few new cases of Betty Crocker mixes and they are now 375 grams !!!!!!!!!!!!!!!!!! Should I now change the ratios of added flour , sugar , sour cream and eggs ?! Thanks so much !
Hi Tammy! I am frustrated by this too! We most often use Duncan Hines and haven't had a chance to experiment with the new version of Betty Crocker mixes. My guess would be that the recipes would still work but just may not go quite as far (which would be most noticeable with cupcakes).
I've seen others say that they deal with downsized mixes by having extra box mixes on hand that are used just for making up the difference.
What does using sour cream instead of mayo do? Maybe make it sturdier? I read somewhere that the sour cream can slightly alter the taste? And last time I used sour cream it didn't seem as chocolatey. Maybe adding that extra tablespoon of cocoa can help bring it back. I definitely need sturdy since doing a fondant ramen bowl cake. Thanks for any guidance.
Hi Tina- I don't detect sour cream flavor in the cakes (scratch or mix) that call for it. It wouldn't hurt anything though if you would like to add more cocoa! This recipe calls for a cup of sour cream-- our cake mix recipe that calls for mayo uses a much smaller amount. The sour cream cakes are probably just a bit more dense, it adds richness and moisture without thinning the batter, and it also helps to extend the recipe. We hope you enjoy it!
Hello! Newbie baker here. I’ve watched the tutorial on your spiral train cake a few times and am planning to make it in a couple of days! My son has requested chocolate and loves devils food cake. Using the 6x4 and 9x4 pans as you suggest, will this recipe work for carving the spiral track?Also, do I need to double this recipe for that cake?
Hi Cate, glad that you are making it! Yes, this recipe should work just fine- I think you'll find it easiest to work with the layers while they are still slightly frozen-- they will be less fragile that way and also easier to frost.
Yes, I would double the recipe.