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
- 1/4 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 1/2 teaspoons vanilla
Instructions
- In a separate bowl, combine the dry ingredients and stir or whisk to blend. In your mixing bowl, combine sour cream, water, eggs, & flavorings. Add about 1/2 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 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 Bebe and Melissa,
I️ just have a quick question and would love your opinion. I️ am baking a 2 layer, 9x13x2 birthday cake with an edible image on top for a friends son. Was thinking of using the other chocolate doctored cake recipe, which I’ve used for cupcakes recently (and they were to die for by the way…yum) but because I’m going to be making two layers one vanilla, one chocolate with lemons curd filling in between I️ thought a little denser cake may hold up with the filling in between. So I’m thinking of using this one and the WASC doctored recipe. What do you think? And should I️ torte the layers so the cake absorbs the filling better? Since it’s for his children, I️ would like a moist cake but don’t want to end up with a mess with the filling inside. Also, which buttercream would be best to use for an edible image that will be going on top? TIA and happy Sunday!
Hi Jessica, Either recipe would be fine to use with the filling. Yes, the sour cream would make the cake a bit more dense and that would be good if you torte the layers. Since this is for children and lemon slides a bit, I think you are right to worry that it could be a bit messy with 4 thin layers. Another thought, the cake will need to be refrigerated because of the lemon curd so the chilled cake with lemon curd might not be a problem when cutting. Your choice, you will be fine either way. The Classic Vanilla (all butter) Buttercream or the Fluffy Buttercream recipe will be good. You will need to work quickly with the Classic all butter and add the edible image before it crusts ( otherwise you will need to mist lightly). The Fluffy Buttercream crust more slowly, so you will have more time with that recipe for adding the image. Hope all goes well.
Thank you so much!! Appreciate the help and tips. ?
Will this cake be too sweet if filled with ganache? Granny
Hi Mona, I think it would be delicious filled with ganache.
I just provided 162 cupcakes for an event. I had 7 different flavors. The “Doctored”cake mix recipes were so helpful with time but were amazingly tasty. So many good comments. All were decorated with modeling chocolate flowers and small bumblebees. Made all of those silly characters. Thanks for these recipes, great tools and supplies.
Hi Mona, glad everything went so well!
Hi there! How many cups of batter does this make?
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.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
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!
Hi Olga, I think the doctored chocolate sour cream recipe makes approximately 7 cups of batter. You could make three 8 inch round layers, each layer would be about 1 1/4 inches high. I don’t think you would be happy with three 9 inch layers, too thin. Servings for a 9 inch cake would give you about 16 to 18 servings depending on the size of each serving.
You are right, I went ahead and made 1 1/2 recipe and 3 -9in layers rises to almost 2in each, which is perfect for me. Thank you!
Hi Bebe,
This recipe looks awesome! I am using it this afternoon for cupcakes. I am not new to baking, but am no where near a pro. I am testing these out on my son’s high school teachers. As a thank you AND in hopes of becoming known for excellent baking in my community in order to have a home baking business to earn some additional income.
I have 2 questions I am excited to ask you about.
Above, you said cakes taste best on the 3rd day, wrapped, without refrigeration.
Would this apply to cupcakes? This would be unbelievable cool!
Second, I am OBSESSED with your beautiful, white glossy frosting you used above with the choc cupcakes. What is it? If I had to guess, would it be a vanilla meringue? It is one of the prettiest frostings (maybe the top one) I have ever seen. And we eat with our eyes first, right?
Hi Cynthia, We don’t think unrefrigerated cakes taste best on the 3rd day. We think cakes frosted without perishable fillings or frostings and left unrefrigerated should be eaten by the third day, especially with an all butter buttercream. The cake will last longer if refrigerated but it should be kept under an airtight cover in the refrigerator, if not airtight it will dry out. Just remove from the refrigerator 1 or 2 hours before serving. Cupcakes will not taste fresh as long as cake. Since they are so small, they dry out more quickly. Cupcakes are best if eaten the day made or the day after baked and frosted. You can bake the cupcakes in advance and freeze them if you like. They should be wrapped in aluminum foil to be kept airtight (or an airtight container)in the freezer. Cupcakes thaw very quickly and they can be frosted while frozen.
The glossy frosting you asked about is a 7 minute frosting, here is a link
https://www.mycakeschool.com/recipes/seven-minute-frosting/ scroll down the comments to the post made on July 26, 2018 and use that recipe ( it is posted twice there, not sure why). Let me know if you have other questions.
In case anyone else is making cupcakes, the baking times at 325 F that I experienced were:
Jumbo: 21 minutes
Standard: 16 minutes
I will try your link above for fluffier Chocolate box-doctored cupcakes. But these were still very delicious and dense!!
How long does the doctored cake recipe for Chocolate Sour Cream Cupcakes bake?
Hi Mona, 18-20 minutes is the usual baking time for standard sized cupcakes although you can peek at them a little sooner to see if they look ready. When you can lightly touch the center and they spring back, they are ready.
Chocolate sour cream doctor recipe – curious as to why it doesn’t call for oil ?
Hi Julie, Our recipe does not have oil but if you would like to add 2 Tablespoons vegetable oil, it would be fine to do so.
Both times I have made this cake, it doesnt rise in the middle. What can I do to help this?
If your cake is not rising in the center, possibly your oven is not set to the correct temperature or you have it set correctly but your oven is not reaching the needed temperature. You should get an oven thermometer (can be found at grocery stores or Target) to check if that is a problem. If your cake is rising in the oven but falls in the center when taken out of the oven, that most often means that it was not baked long enough. The cake is done when a toothpick inserted in the center comes out clean or with just a few crumbs attached.
Will this make a three layer 8” cake?
Hi Dorothy, The Chocolate Sour Cream Cake doctored recipe makes 7 cups of batter. You will have a little over 2 1/4 cups batter in each of three 8″ pans. The layers will be approximately 1 1/4 inches high. We often make 3 layers that are that high because we like the look of 3 layers. Your cake should still be 4 inches high once it is filled and frosted.
Is it normal for the batter to be thick or am I doing something wrong????
Yes, the batter is somewhat thick
Can you use this revipe in a bundt pan??
Hi Debbie, Yes, it will be fine to use a bundt pan. Fill the bundt pan to within 1 1/4 inches from the top of the pan and you won’t run the risk of the batter baking over the sides. Bake at 350 degrees, if the interior of the pan is dark, decrease the temperature by 25 degrees. Cover loosely with aluminum foil if the top becomes too dark. Check for doneness with a toothpick or long skewer.
Does the Chocolate Sour Cream Cake recipe need any adjustments, now that cake mixes are only 15.25 ounces? Cake mixes used to be 18.25 ounces.
Hi Kathleen, The recipe has 1 cup of flour in the recipe so I do not add any additional flour.
On some recipes using a box mix with 15.25 ounces I add an additional 5 Tablespoons flour. The cake mix companies say the new weight is formulated to work without any additional flour.
Your recipe says to put the batter into prepared pans, but I can’t find where you say what size pans or if they need to be oiled/floured. In the comments it looks like you do it in three 8 inch pans …
Hi Marcia, I am sorry about that. I will make that correction. We used three 8 x 2 inch round pans that were greased and floured.
Hello,
Thank you for all your delicious recipe, it’s a success all the time any recipe is good
I just have a questions , I only have 3 9×2 inches pan would if make a different or I could just use 2 9×2 instead of 3 8×2?
Thank you
Hi Rosa, Yes, it will be fine to use two 9×2 pans to make this recipe. You will just need to lengthen the baking time a bit….check with a toothpick. Hope you will enjoy the cake.
How do you add instant coffee is that a liquid cup of coffee?
Do I add the coffee hot? What about the eggs? Or does that come at the end?
Hi Diana, Yes, it is 1 cup of hot or very warm to dissolve the coffee (if using instant coffee granules). I re-worded the instruction a bit, I think you may understand it more clearly now. The eggs are added with the sour cream and other liquid ingredients. Hope you will enjoy the cake.
Such a fabulous recipe! My husband who loathes sour cream and coffee didn’t even taste it and said it’s one the best cakes he has had!
Hi Suzie, Thanks so much for posting your nice review on this recipe. Funny about your husband, so glad he liked it!
Hi Suzie! Will this recipe bake good in a 9×13 pan? I am wanting the cake the be 2 inches in depth.
Hi Katie, The recipe can be baked in a 9×13 pan, but I think it only makes 6 to 6 1/2 cups batter. It is suggested on batter charts that you need 7 cups for a 9×13 pan, so the cake may not be 2 inches in height.
hi! Very excited to try this. However I love adding pudding mix to my bakes, can I add that to this? Thank you!
Hi Amy, I’m sorry but since I have not tried that with the recipe, I am not sure.
Hi
Can I use 2 10inch cake pans for this recipe?
Thanks!!
Hi Amy, This recipe makes approx. 6 cups batter and that is the suggested amount for one 10 x 2 inch round pan. You would need to double the recipe. Below is a link to a batter amount and bake time chart that you will find helpful.
http://fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
Hello. No oil in this recipe???
Hi Kristy, There is no oil in the recipe. It would be fine add 2 Tablespoons if you want to do so.
This was the most unbelievably delicious and easy cake! I made it for my daughters 3rd birthday as a 3 layer cake with buttercream frosting. I am a very novice baker (especially when it comes to decorating), and I didn’t want to spend too much time stressing about baking the cake before her party.
This recipe was easy to make, and every guest commented how delicious it turned out!
Hi Carolina, This is such a cute princess cake, your border piping looks great. Thanks so much for posting and your nice comments on the recipe.