Friday, December 20, 2013

Chocolate Sour Cream Cake {traditional and gluten free recipes}

Chocolate Sour Cream Cake Recipe by Barefeet In The Kitchen
Chocolate cake with chocolate icing is one of my favorite desserts. This is a well documented fact, because this is the seventh chocolate cake recipe on the blog. I officially promise to refrain from posting another chocolate cake for at least the next few months, okay? They are hard to resist though! When a reader emails you (Thanks, Julie!) with her grandmother's Best Ever Sour Cream Cake recipe, it's hard not to hit the kitchen immediately.

This cake is every bit as good as promised! Rich chocolate cake, extra moist from the scoop of sour cream, is then topped with a rich and creamy chocolate icing glaze. Despite the length of the ingredient list, this is a simple recipe. If you're a fan of the classic Texas Sheet Cake, you'll want to try this version; it is slightly more moist with an icing closer to a pudding than a frosting. This cake was an enormous hit with everyone who tasted it.

Chocolate Sour Cream Cake {traditional and gluten free recipes}
Yield: 12 - 16 servings
(printable recipe)

Cake Ingredients:
2/3 cup cocoa
1/2 cup hot water
1/2 cup butter, softened
1 1/2 cup sugar
3 eggs
1 teaspoon vanilla
2/3 cup sour cream
1 1/4 cup brown rice flour *
1/2 cup potato starch *
1/4 cup tapioca starch *
1/2 teaspoon kosher salt
1 teaspoon baking powder
1 cup boiling water

Icing Ingredients:
1 1/2 cups sugar
1/4 cup cocoa
3 tablespoons cornstarch
1/2 teaspoon kosher salt
1 tablespoon butter
1 1/2 cups milk
1 1/2 teaspoons vanilla

* If you are not in need of a gluten free recipe, substitute a total of 2 cups all purpose flour for the items marked with an *

Preheat the oven to 325 degrees. Grease a pan very well with butter and set aside. (A bundt, 9x13, or (2) 8-9" round pans will work well.) Combine cocoa and hot water in a large glass measuring cup or small bowl and whisk to combine. Place the butter and the sugar in a mixing bowl and beat until smooth and creamy. Add the cocoa mixture and stir to combine. Add the eggs and vanilla and stir again. Add the sour cream and stir once more.

Add the dry ingredients to the wet mixture and mix well. Slowly add the boiling water while mixing. The batter will be very thin and watery. Pour into the prepared pan and bake for 25-42 minutes depending on pan. Test for doneness with a toothpick, the bundt cake took the full 42 minutes to bake. The cake should no longer look wet and should leave moist crumbs on the toothpick. Let the cake cool completely before icing.

To make the icing, combine all ingredients in a heavy bottomed sauce pan over medium heat. Whisk while the mixture thickens and bring it almost to the boiling point. This should take about ten minutes. While the icing is hot, pour over the cake and spread it lightly across the surface. Let it cool enough to stop steaming before placing it in the refrigerator.

Cover the cake and chill overnight before serving. It is delicious served warm (because some of us were impatient), however it is best served cold. Enjoy!

Chocolate Sour Cream Cake Recipe by Barefeet In The Kitchen

ONE YEAR AGO TODAY: Pulled Pork Carnitas


  1. I love chocolate sour cream cake...... it's so moist and delicious!!! And, please don't stop posting chocolate cake recipes on my account... I believe in the theory of "you can never have too much chocolate cake"!!!

  2. This cake is a thing of beauty. If there was a table full of desserts, I would pick this one. LOVE chocolate - I knew we'd get along just great! Merry Christmas Mary - and Happy New Year!

  3. I love using sour cream in baking - this looks like a wonderful chocolate cake, worthy of a run to the kitchen :)

  4. Is the butter, salted or unsalted? Thanks for posting this, can't wait to try!

  5. Just puzzled why tou don't include xanthan gum in some of you're gluten free bakng recipes

    1. Gluten free baking can be confusing at times, right? I've tested countless recipes both with and without xantham gum. It provides structure and a little bit of stability to certain baked goods (especially breads, cookies, and lighter cakes) and for those specific recipes, it is required. For recipes like this one, and numerous other bars and cakes, I've found that it isn't required at all. You're welcome to add it, but in my experience, it isn't necessary for every gluten free recipe. I hope that helps!