Get ready to revolutionize your dessert game with the most incredibly moist and rich Sour Cream Fudge Cake that will make your taste buds dance with joy! This isn't just another chocolate cake - it's a creamy, dreamy slice of heaven that combines the tangy richness of sour cream with deep, luxurious chocolate flavor. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping dessert that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup sour cream
- 1 cup sugar
- 1/2 cup butter, softened
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 eggs
- 1 tsp baking soda
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, and baking soda to remove any lumps and ensure even distribution of dry ingredients.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing on low speed until just combined.
- Stir in the vanilla extract, mixing until the batter is smooth and no streaks remain.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula to ensure uniform baking.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Once cooled, you can frost the cake with chocolate frosting or dust with powdered sugar before serving.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter, eggs, and sour cream, are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Use the toothpick test - it should come out with just a few moist crumbs. Avoid overbaking, which can dry out the cake.
- Cooling is Crucial: Let the cake cool completely before frosting to prevent melting and ensure a perfect finish.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Flavor Boost: For an extra indulgent touch, brush the cooled cake layers with a bit of coffee or chocolate liqueur before frosting.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
