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!
Can this cake be covered in fondant or is it to Dense.
Yes, it will be fine!
I use this recipe too except I use strong coffee instead of water!! Makes such a big difference!
@Mary Piper – Thanks for the suggestion! I’m going to try that!
Would I be able to get 2 9 inch rounds out of this recipe?
I just got a 9×13 out of it; so, you should certainly get 2 9-inch rounds out of it! Good luck! Thanks for the coffee idea Mary Piper! That sounds fantastic!
Is there a recipe for White almond sour cream cake ?
Melissa or BeBe,
2 questions, can this recipe be used for Cupcakes and If I don’t have Pilsbury or Betty Crocker, but Duncan Hines, do you suggest adding a small box of instant pudding to the dry ingredients? I usually use your other chocolate cake recipe (the one with 2 tbsp of mayo) and it is good, but I would like maybe a cake with a little bit “more” to it.
Thank you! Teresa King
Hi Ansa, it won’t be quite enough. I think the above recipe makes 7 1/2 – 8 cups batter and you will need 11 to 12 cups batter for a 11 x 16 pan. You will have leftover batter to make cupcakes or a layer that you can freeze for later use.
I base this on the Party Cake Baking Time and Batter Amounts that you will find at wilton.com
Should there be oil in this recipe?
Hi Kate–no, there is no oil in this recipe…the sour cream keeps it moist. However, I’ve seen some white almond sour cream recipes with a slight variation that do contain a very small amount of oil. This one has worked well for us though!
Thank Melissa this cake may work for Me how many cupcakes will this make
Hi Lataisha, I’m not quite sure but it is more than 2 dozen
I am making a topsy turvy marigras cake for my daughter’s 21st Birthday and made 2 layers using the White sour cream cake and 1 layer using the Chocolate sour cream cake. They came out great! I had enough batter left to make a few cupcakes to taste test with and it was amazing. Can’t wait to make your Fluffy Vanilla Buttercream recipe. I am tinting it green, gold and purple for the marigras theme. Fun, Fun. I really love your site.
Does this cake rise much? Should I fill cupcake papers 2/3 full, more of less? Thanks, can’t wait to try it.
I just made this recipe into cupcakes. I filled them half full and I got three dozen out of them. My kitchen smells amazing and I can’t wait to pump these babies full of peanut butter buttercream tomorrow!
What would be the total weight of the cake using this mix?
Hi Leera, I’m not sure I am understanding your question, but we have never weighed the cake.
i love the white almond sour cream cake…just looked in my pantry and realised I only have betty crocker vanilla mix…but I need to make chocolate…could I just add some cacoa powder to the vanilla mix to make the chocolate ????
thanks
Hi Genelle, we have added cocoa powder to make a marbled effect, but not for a whole cake, so I’m not sure. There are recipes that add cho. pudding mix and sour cream to a white or yellow mix. That recipe is not in our recipe section and I’m sorry we are away from our recipe box this week (annual family vacation). You might want to post in the forum to see if a member has an answer.
en la receta al traducirla al español me sale 1 tza de azucar granulada guion generosa de sal. me confundi es una tza de azucar granulada mas una cuchara de sal o es azucar con apariencia de sal?
Hi Irma, I changed the recipe to read 1/4 teaspoon salt. Does that help with your question. I am not sure if I was reading it correctly.
Can i use betty c cake mix instead of devils in this recipe to make a carving like the train spiral cake.
such a great recipie !!! I try it for a taste consultation and they love it! thanks Melissa :)
Hi Viri, thanks for letting us know. I’m glad your customer liked it!
Well, I love the WASC cake so I’m giving this one a go. I don’t have devils food cake mix on hand so I am using dark chocolate fudge, I am replacing the water with 3/4 cup strong coffee and 1/4 cup dark rum. I also added 1/4 cup Cocoa powder to the dry ingredients. Fingers crossed. Wish me luck.
Good Luck, let us know how it is with rum.
Every Cake I made with this recipe fell in the middle. Has this happened for anyone else?
Hi Melissa & Bebe,
I really like the deeper flavor of DH Dark Chocolate Fudge cake mix. Do you think that if I substitute it for the devil’s food mix in this recipe, I will still end up with a cake that will hold up under fondant?
Hi fancypants, I haven’t tried it but I think it should be fine.
I tried the substitution tonight. In addition to the dark chocolate fudge cake mix, I added a tbsp of dutch processed cocoa powder and replaced the water with coffee. Delicious!
To Rachel Nicole: I made this recipe yesterday & had that same problem of sinking in the middle. I used the flower nail method tonight and it worked like a charm! If you aren’t familiar with the method, you can find instructions here: http://cakecentral.com/tutorial/cake-baking-flower-nail-method-tutorial
Good luck!
hola deseo la que el pastel sea mas humedo puedo ayadir mas crema y que cantidad
Hi Melissa and Bebe!
Love your website! I’ve only been a member for a couple of days and have already learned so much. God bless, great job and much success to you both!
Though I prefer to make all of my cupcakes and cakes from scratch, this is very similar to a White Cake recipe I used (and LOVED). I’m thinking I’ll try this one for a birthday cake I’m making this weekend.
I don’t have any problems with using modified recipes that include boxed mixes on occasion. I do find cakes from scratch challenge the creative nature in me and there’s no limit to the flavor combinations, that what I enjoy the most.
My main reason for joining your page is to learn how to create flowers out of gumpaste. I’ve just ordered the orchid cutters…can’t wait to receive them! Peonies are next! Do you have any suggestion on the best place to order supplies on the web?
Thanks again and Happy Baking!
Holly
Hi Holly, we often order from http://www.globalsugarart.com
can i use Betty Crocker or Duncan Hines instead of the Devil Food Cake mix? or does it have to be Devil Food Cake mix? Thank you!
Hi Carolina, yes, Duncan Hines Devils Food or Betty Crocker. Devils Food means it is a chocolate cake mix.
can I replace Sour Cream with buttermilk
Hi BeBe the rum addition was a-mazing with cookies and cream filling. Tonight I am making with grand marnier instead of rum.
I made this recipe today. Added 1 tbsp of cocoa and 1 cup of strong coffee. I filled the paper cupcake liners around 1/2 full and the recipe made 36 cupcakes. They do rise, so I would not exceed 1/2 full of batter. The flavor was nice and chocolaty with a medium chocolate color. Not too dense and not too soft. Very good..I would think they would take the weight of buttercream well (I like to make mine tall..), or dipped in ganache…or filled with something wonderful..:-)
Hi Paula, thanks for making your post ………good to know.
Hi Melissa, Bebe and everyone! Just wanted to let you know that I just made a double batch of this recipe and it turned out fantastic! I simply doubled everything using coffee instead of water and I added 1/4 c. cocoa powder. I got 1-9×3″ round, 1-9×2 round and 48 mini cupcakes out of the double batch. The cakes came out more level than ever and the texture is wonderful. Thanks for the recipe!
Great, Brenda! Thanks so much for your feedback!
Hi Melissa, I can replace the all purpose flour with cake flour, and what is the difference with the texture, Thank you!
Hi Analia, I have not tried that in this recipe but I think it would be fine. Cake flour has less gluten so it will make your cake more tender.
what size cake mix box? there are some that are 15oz, 16.5oz, and 18.25oz
does it matter?
Hi Amber, when we posted this recipe we used Pillsbury mix that was 18.25 oz. The same mix is now 15.25 oz. We contacted customer service at Pillsbury and was told that the mix had been reformulated and should still work with most recipes. I think for this particular brand the batter is thicker so sometimes I add a bit more water (1/4 cup), otherwise I don’t make any changes. You should use whichever brand cake mix that is your favorite.
Great thanks so much!! I have found an 18.25 oz mix that is Kroger brand and it’s only $1.00 per box!! It has worked very well with my other doctored cake mix and it’s delicious!!
I was wondering if I need to sift the cake mix. The WASC recipe says to, so I wasn’t sure about this one. Thanks!
Hi Jodie, yes anytime there is a cake mix in the recipe we sift it.
Has anyone used instant espresso to make the strong coffee?
Hi Fran, I think it would be fine to use instant espresso
Thank you, BeBe!
I made this cake using Duncan Hines Dark Chocolate Fudge cake mix. OMGoodness YUMMY YUMMY YUMMY!!! I added 1 TBLS cocoa powder because I love a rich chocolate cake and it was delicious!! Perfect chocolate cake.
Hi Amy, that is great, thanks for posting!
I would like to make 2 – 8″ rounds. How much batter do you recommend I use in each pan?
Hi Fran, I usually fill my pans about 2/3’s full, that is probably around 3 cups.
You might like to look at this Wilton chart, http://www.wilton.com/cakes/making-cakes/baking-party-cake-2-inch-pans.cfm
Thank you!
Have you ever used this recipe with a red velvet cake mix?
Hi Melissa and BeBe,
I know this has nothing to do with this post, but I also knew that if I wanted an accurate answer you guys would be the people to ask! How long do frosted cupcakes stay fresh, in an airtight container? If that isn’t the best way to keep them, then what do you recommend, I would rather not have to freeze them.
Thank You!!
Want to make this in a clear glass bowl for a r2d2 head but can never figure out the right timing? How long would you suggest baking this in clear glass bowl and on same temp? Thanks,Deanna
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 https://www.mycakeschool.com/recipes/durable-cake-for-carving/.
Why didn’t you use vegetable oil in this cake? Is it because of the oil in the chocolate?
Hi Joan, this is just always the way we’ve made it– If you’d rather use a little oil, you can add 2 tablespoons of oil to the recipe. We’ve tried it this way also but couldn’t really tell a difference. ;0)
Hi Melissa
I made this recipe twice now. The cake and cupcakes sunk in the middle really bad. Not just a little – a lot. Any idea of why that might have happened. Thought maybe the first time I did something wrong, however, it happened the second time I used it as well. Thanks. Ruth
Hi Ruth, I am sorry you had a problem. These are some possible causes, oven temperature not accurate. It would be a good idea to buy an oven thermometer, I think you can find one at hardware stores. I have also seen them at Bed Bath and Beyond, if one is in your area. Make sure that the oven is pre-heated before putting in the cake pans. Do not oven the oven door until the baking time is near the end. Make sure your baking powder is not out of date (though this does not apply to this recipe, it is good to know). When making this recipe, you did not add the ingredients on the cake mix box in addition to the ingredients listed…..right? Let me know if you think any of these suggestions might help
Thanks BeBe
I made a 16 x 16 cake last night with the recipe and followed your suggestions on making sure the oven was at the correct temp and did not open the door until the time had expired. No, I did not add the box instruction ingredients. I do have an in oven thermometer. I did get a different sour cream. I noted that one I was using was pretty thin. I bought a really thick one. The cake turned out GREAT!! I did use 4 flower nails in the center because it was so big. Thanks a bunch. I love this recipe now.
Ruthie
Hi Ruthie, I’m happy you solved the problem, it could have been the watery sour cream. Using the flower nails in the large pan did help distribute the heat for more even baking. Thank you so much for posting your experience, I’m sure it will help other members.
I usually bake scratch recipes, cakes tend to be more tender/fragile. Due to 90 degree weather I was looking for something more durable . I used this recipe for a Sesame Street Birthday cake, the chocolate cake tasted great (i did use the tbsp of cocoa). More importantly it cut so smoothly, not crumbling or sticking to the knife. This will be my go to chocolate cake when a scratch recipe doesn’t fit the conditions. However i have yet to try your scratch recipe, thats next!
Hi Anamoro20, I’m so glad that you loved the recipe! Thanks so much for your feedback.
Hi Melissa and BeBe, I know this may sound ridiculous, but I have never drank coffee before, therefore never purchased it in any form…my question is…how do I buy the coffee? Not sure if I go to McDonald’s and just order a cup of coffee plain, or do I purchase actual coffee grinds from grocery store and put in cake. The cake will be covered in fondant. Please help!! Cake due Saturday. Thanks so much! And thanks for always being here for us!!
HI Terri, Yes, you can go you can use coffee purchased from McDonalds. If you are going to be making this recipe often, it would be convenient for you to have a container of instant coffee granules in your pantry. Just to be clear, the instant coffee granules are mixed (1 rounded teaspoon) with 1 cup hot water to make the coffee. This is in place of the 1 cup water in the recipe.
Do you have a recipe for white cake somewhat like this
Hi Sheilapatane, We have the White Almond Sour Cream recipe that uses cake mix. You can leave out the almond flavor to have a vanilla flavored cake. This recipe uses whole eggs so the cake will not be a white color. I think you could replace the whole eggs with egg white (2 egg whites = 1 whole egg. Here is a link to the recipe https://www.mycakeschool.com/recipes/white-almond-sour-cream-cake/
I use this recipe with a few minor adjustments. I’ll usually replace the water with coffee, but if I don’t have coffee I’ll use water and instant espresso powder. I also use Duncan Hines Dark Chocolate Fudge cake mix and add a couple tablespoons of cocoa. Oh. My. Word! Makes for a dense, fudgy, yummy cake!
Thanks so much for the feedback– great idea to substitute coffee…and the fudge cake mix sounds fabulous too! xoxo
You have wonderful recipes
I made this cake a few days ago and it’s not only the best cake I’ve ever made it’s the best cake I’ve ever eaten!! Moist, tender, flavorful and simply delicious! Thank you for sharing the recipe!
@Judy- Thank you!
@Deb- I am thrilled to hear it! It is definitely one of favorites too! Wish I had a slice right now ;0) xo
Hi Melissa and Bebe I need your help, I always make this cake and people love it but I have a friend that wants me to make it and she said it has to be peanut free the problem
Is that I don’t know if the Betty Crocker cake mix that is the one that I always use is peanut free. Do you know if it is ? Thanks
Hi Bequi, I cannot remember but the box should indicate if it is nut free. You could also double check by calling the customer service number on their box.
Hi. I read your comment about the oil not needed because of the sour cream. What will happen if you do add oil to the mix? Also the Oreo buttercream recipe calls for salt, but I didn’t see when in the recipe to add the salt. So, I added it in with the sugar. Did I over look the “add salt” step in the recipe?
Thank you,
Michelle
Hi Michelle, The oil should add additional moistness to the recipe, I think it would be fine to add a small amount, possibly 2 Tablespoons. Also, the salt in the buttercream recipe is optional. It is added to cut the sweetness of the recipe. It is fine to add with the sugar. It is best to use popcorn salt, if possible, because it is a finer grain than regular salt and will dissolve more quickly.
Thank you. I just didn’t see in the instructions when to add the salt.
I appreciate your help.
Michelle
Hi, just found your site today and I’m in love.? I just have one question…we don’t drink coffe don’t even own a coffe pot as we are not fans at ALL, I know, weird. Haha. Could I replace the water with 1 cup of milk or perhaps 1/2 water and 1/2 milk for a little more moist/richer cake? Oh, 1 more question lol which recipe would you suggest as far as moister/similar to the texture of the cakes with pudding this one or your mayo chipc cake? I remember my grandmother had a scratch recipe for “mayo choc cake” years ago, I think it called for 1 cup of mayo, I believe?!
Anyway, very nice informative site look forward to your reply!
Tracey
Chocolate not chip!
Obviously…we drink no COFFEE at all ? Which I saw by spelling it coffe, I’m such a dork, but can’t help to correct my spelling when I’m wrong it’s like a little addiction I have like, I MUST do it and no, I’m not a wack job so…no need to worry, I think!!! ? My hubby said that, that’s left up to interpretation! But he sure eats and fights with the kids over EVERY crumb of everything I bake and cook! Lol. He’s the kook! Haha
Hi Tracey, Yes, you can replace the 1 cup coffee with 1 cup water or half water half milk. I’m not sure which recipe I think is more moist, the chocolate cake using mayo is a bit lighter and less dense than this recipe. Thank you for your nice comments about the site.
Hi! I stopped making the WASC recipe a year ago because mine always came out with more of a “wet” texture not just moist. They were always fully cooked. Does this recipe have that same “wet” crumb? Sorry it’s hard to explain.
I need a good chocolate cake that will hold up under fondant. Which of your chocolate cakes do you recommend for that? And does this one hold up to fondant? Thanks for your help!
Hi Gloria, We don’t find this to have a wet texture. Some recipes at a little oil to the recipe but we do not think it needs extra oil. This does hold up to fondant.
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.
I’m trying to make a red wine chocolate cake and would like to doctor this recipe to do so. Would you recommend substituting all water with wine? Or part wine and hot coffee? Thank you!
I am making a massive realistic mountain/ erupting volcano sculpture cake .. with 2 of each size tears .. 12” 8” 6” Would this recipe work or should I use the durable version?
Hi Gabrielle, Yes, you can use the Chocolate Sour Cream doctored cake mix recipe. I don’t think you will need the durable version for the type of carving you are doing. As you may already know, it is best to carve your mountain when the layers are partially frozen or very well chilled to firm things up. Melissa made a Christmas tree cake (link below) using the WASC doctored recipe. You might like to see how she used pressed Rice Krispie Treats for the very top. Also, how she had to re-trim a cardboard cake circle while carving. Hope all goes well, we would love to see your erupting volcano.
https://www.mycakeschool.com/video-tutorials/christmas-tree-cake/
Hi,
I’m using a bunt pan for baking what would be the time and temperature?
Hi Lara, I haven’t made this recipe in a bundt pan but I would bake at 350 degrees for 35 to 40 minutes.
Check at 30 minutes with a long skewer or toothpick. It is done when the toothpick comes out clean or with just a few crumbs attached. If you are baking in a bundt pan with a dark interior finish it will bake faster, so keep an eye on it.