Easy Chocolate Sour Cream Cake with Cake Mix (+ Chocolate Frosting)
Servings: 12 servings
Calories: 628kcal
This easy chocolate cake uses a cake mix as the base and a few extra ingredients to make it extra moist, and to give it that from scratch, homemade taste but in much less time.
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Ingredients
For the cake:
- 1 (15.24 ounce) box chocolate cake mix, dry (I used Betty Crocker's Chocolate Fudge Cake)
- 1 (3.9 ounce) box Jello instant chocolate pudding mix, dry
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup milk
- 4 large eggs
- 1 teaspoon vanilla extract
For the frosting:
- 2 cups unsalted butter, room temperature (4 sticks)
- 2/3 cup natural unsweetened cocoa powder
- 1 pinch of salt
- 2 teaspoons vanilla extract
- 5 cups confectioner’s sugar
- 3-4 tablespoons milk
Instructions
For the cake:
- Preheat oven to 350 degrees F. Grease and flour or spray two, 8 inch round cake pans very well.
- In a large bowl, mix all the cake ingredients with an electric mixer on medium to medium-high speed for about two minutes. Batter will be thick.
- Spread the batter evenly into the pans and bake for approximately 35-40 minutes. Cake is done baking when a toothpick inserted into the center comes out with a few moist crumbs or clean, but no raw batter.
- Once baked, set the warm cake layers onto a cooling rack to cool for about 10 minutes, then turn the cakes out onto the cooling racks to cool completely before adding frosting.
For the frosting:
- Mix the butter, cocoa powder, salt and vanilla extract well with an electric mixer on medium to medium-high speed until very smooth.
- Add three cups of the confectioner’s sugar and 3 tablespoons of milk and mix on low until incorporated, then on medium until well mixed.
- Add the other two cups of the confectioner’s sugar and mix on low until incorporated, then on medium until well mixed.
- Check the consistency. If it’s too thick, add another tablespoon of milk. If it's too thin, add another 1/2 cup of confectioner's sugar and mix well.
- Once the desired consistency is reached, mix on medium-high speed for about a minute, so the icing becomes fluffy.
- Add frosting to cooled cake.
Notes
This cake can be stored, well covered, at room temperature for approximately 4 days, then stored in the refrigerator for another 2 days to prolong freshness. This cake can last up to 6 days when stored properly.
This cake is best served at room temperature. If cold, allow it to come to room temperature before serving or pop a slice in the microwave and warm for about 10 seconds.
For an easier frosting, you could use pre-made canned frosting.
Nutritional values are an estimate. Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Nutrition
Calories: 628kcal | Carbohydrates: 55g | Protein: 4g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 43mg | Potassium: 150mg | Fiber: 2g | Sugar: 51g | Vitamin A: 1167IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg