Everyone loves a good chocolate cake! This recipe for chocolate cake makes something just as fast and delicious as a boxed cake mix, but with loads more intensity of flavor thanks to the sour cream and the secret addition of some coffee.
Chocolate Cake Recipe
Chocolate cake is not just a mainstay of birthday parties but is also a mandatory recipe for when you really need to cater to that sweet tooth. This is a no-fail, easy-to-make chocolate cake that is one of the oldest recipes here on my website – I have been making this for 10 years and it was time to update the photos!
While you could easily just buy a box cake and follow the instructions, this recipe is the perfect way to make a cake that feels like it was store-bought yet still has all of that intense homemade flavors.
Chocolate Cake Ingredients
Make sure to look at the recipe card down below to make sure you buy the right amounts you need.
- Baking powder
- Baking soda
- Heavy cream
- Sour cream
How To Make Chocolate Cake
- Whisk together all of the dry ingredients in a medium bowl
- Using a stand mixer or hand whisk, beat the eggs with the oil until completely combined, and then add in all of the rest of the wet ingredients
- Combine the wet and dry ingredients for 2 minutes on low speed
- Pour the batter into a greased 9×9 square pan and tap lightly on the counter to release trapped air bubbles
- Bake for 40 minutes at 350 Fahrenheit, or until a cake tester or toothpick inserted into the middle comes out clean
- Remove, cool for 5 minutes in the pan, and then invert onto a cooling rack
How To Invert The Cake Onto A Cooling Rack
The final big hurdle with making any kind of cake is somehow getting it out of the pan and onto a cooling rack.
If you happen to have one of those fancy cake pans with removable sides, then you shouldn’t have any trouble whatsoever. However, for most people, making cakes is synonymous with having to somehow peel out a stuck cake from a pan that just won’t budge.
The real trick is to make sure you allow the cake to cool for a while first before trying to remove it. Cooling not only allows the cake to set up and avoid breaking apart, but it also contracts as it comes into contact with cold air, which helps it to peel back away from the sides.
After a brief 10 minutes of cooling, the cake should fall right out. To invert it onto the cooling rack, just place the rack upside down on top of the cake pan, grip both the pan and the rack and invert them together.
The cake should slide right out, leaving you able to simply lift the cake pan away and let the cake cool down properly on the rack.
Looking for more delicious Cake recipes? Try these out:
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- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Total Time
- 40 minutes
- 16 pieces
- Karlynn Johnston
- 2 cups sugar
- 2 cups flour
- 1 cup cocoa
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 1/2 cup oil
- 1 cup heavy cream
- ½ cup sour cream
- 2 teaspoons vanilla
- 1 cup coffee
- one batch buttercream frosting
- Preheat your oven to 350°F. Grease a 9×9 square pan and set aside.
- Measure all your dry ingredients into a medium sized bowl. Using a whisk, combine them thoroughly.
- In a large bowl attached to a stand mixer, beat the eggs with the oil until combined, then add in the remaining wet ingredients.
- Combine all the ingredients for 2 minutes on low speed, scraping the sides as needed.
- Pour the batter into the prepared pan. Tap the pan lightly on the counter to release any trapped air bubbles and then place into the oven.
- Bake for 35-45 minutes OR until a cake tester/toothpick inserted into the middle comes out clean.
- Remove and cool for 5 minutes in the pan, then flip onto a cooling rack or plate.
- Once cooled completely, prepare and frost with my buttercream icing recipe.
- You can choose to just serve this plain, or serve warm with some vanilla ice cream.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.