Best 11 Sour Cream Chocolate Sheet Cake Recipes

SOUR CREAM CHOCOLATE CAKE

Steps:

• Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add cocoa mixture and mix well. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Beat in sour cream and vanilla. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. If desired, decorate with sprinkles. Store in the refrigerator.

SOUR CREAM DARK CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round baking pans.
• Dissolve cocoa powder in boiling water in a bowl; set aside to cool completely.
• Beat white sugar and canola oil together in a bowl with an electric mixer until smooth; add eggs, one at time, beating well after each addition. Stir vanilla extract into creamed mixture.
• Sift flour, baking soda, baking powder, and salt together in a separate bowl. Mix flour mixture and sour cream alternately into the creamed mixture. Beat cocoa mixture into batter until incorporated. Pour batter into the prepared baking pans.
• Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Wrap cakes in plastic wrap and store in refrigerator.
• Beat butter in a bowl with an electric mixer until creamy and smooth; scrape down sides of bowl with a rubber spatula. Mix confectioners' sugar, 1/2 cup at a time, into the creamed butter until sugar is incorporated. Add salt and beat on medium-high until frosting is light and fluffy, about 5 minutes.
• Place one cake on a serving plate; spread 1/4 the frosting on the top of cake. Place second cake on the frosting layer; spread 1/4 the frosting on second cake. Place the third cake atop the second cake. Spread the remaining frosting on the top cake and around sides of entire layer cake.

MOM'S SOUR CREAM CHOCOLATE (SHEET) CAKE

Steps:

• Preheat oven to 350 degrees F.
• Dissolve cocoa in the boiling water.
• Dissolve soda in a little water.
• Cream sugar and butter.
• Add sour cream to sugar and butter, mix, then add cocoa and water and mix.
• Add 1 C flour, the eggs, the other C of flour, then water with soda.
• Mix well.
• Pour into 8"x13" sheet pan.
• Bake at 350 F for about 1/2 hour to 40 minutes.

TEXAS CHOCOLATE SHEET CAKE

Steps:

• Cake: Combine the water, 2 sticks of butter, and 1/2 cup cocoa in saucepan. Boil for 3 minutes, stirring constantly. Set aside to cool slightly.
• In a separate bowl, mix the granulated sugar, baking soda, and flour. Stir in the sour cream, 1 teaspoon vanilla, eggs, and dash of salt. Add the slightly cooled chocolate mixture and stir well. Pour the batter into a greased and floured 13x9 inch pan. Bake at 350 degrees for 30 minutes. Five minutes before removing the cake from the oven, prepare the icing.
• Icing: Combine the milk, 1/4 cup cocoa and 1 stick of butter in a saucepan. Boil for 1 minute stirring constantly. Add the powdered sugar and 1/2 teaspoon vanilla. Add chopped nuts, if desired. Mix well and pour over the hot cake.

CHOCOLATE SHEET CAKE WITH SOUR CREAM FROSTING

Steps:

• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Whisk first 5 ingredients in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in flour mixture in 4 additions alternately with 3/4 cup sour cream in 3 additions. Fold in 1 1/2 cups chocolate chips and almonds; spread in prepared pan. Bake cake until tester inserted into center comes out clean, about 45 minutes. Transfer to rack; cool cake. Meanwhile, combine remaining 3/4 cup sour cream and 1 1/2 cups chocolate chips in heavy medium saucepan. Stir over very low heat just until chocolate melts and frosting is smooth (do not boil). Spread frosting over cake in pan. Let stand until frosting sets, at least 1 hour.

TEXAS SHEET CAKE VI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch sheet pan. In a saucepan, combine coffee, 1 cup butter and 5 tablespoons cocoa. Bring to a boil, reduce heat and stir until smooth. Remove from heat and set aside.
• In a large bowl, combine flour, white sugar, baking soda and salt. Make a well in the center and pour in eggs, sour cream and 1 teaspoon vanilla. Mix well, then beat in cocoa mixture. Spread into prepared pan.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost while still warm.
• To make the Frosting: In a saucepan, combine 1/2 cup butter, milk and 6 tablespoons cocoa. Bring to a boil, reduce temperature and stir until smooth. Remove from heat and blend in the confectioners' sugar. Stir in 1 teaspoon vanilla and chopped pecans. Spread on cake while still warm.

SOUR CREAM CHOCOLATE SHEET CAKE RECIPE

Steps:

• Cake: Preheat oven to 350 degrees. Combine flour, sugar, and soda. Bring water, margarine, shortening, and cocoa to a boil. Pour over flour mixture. Beat well. Beat in eggs. Add sour cream and vanilla. Pour into greased and floured 15 x 10 x 1" pan. Bake for 30 minutes or until toothpick inserted in center comes out clean. PREPARE FROSTING WHILE CAKE IS BAKING. Frosting: In saucepan, combine margarine, cocoa, and cream until mixture comes to a boil. Gradually, add powdered sugar and beat well. Stir in vanilla and nuts. Frost cake while it is hot.

CHOCOLATE TEXAS SHEET CAKE

Steps:

• In a large saucepan, bring the butter, water and cocoa just to a boil. Immediately remove from the heat. Combine the flour, sugar, baking soda and salt; stir into butter mixture. Combine the eggs and sour cream; stir into butter mixture until blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 18-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large bowl, cream the butter and confectioners' sugar. Add cocoa, vanilla and enough milk to achieve desired consistency. Spread over cake.

CHOCOLATE SHEET CAKE WITH VANILLA BUTTERCREAM

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom with parchment; butter parchment. Stir together boiling water, cocoa, and chocolate; let cool 10 minutes. Meanwhile, whisk together flour, baking powder, baking soda, and salt in another bowl.
• Beat butter with sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, beating to combine after each addition and scraping down sides of bowl as needed. Beat in vanilla, then chocolate mixture. Reduce speed to low; beat in flour mixture in two batches, alternating with sour cream, until just combined. Scrape batter into prepared pan, smoothing top with an offset spatula.
• Bake until a tester inserted in center comes out with a few moist crumbs, 35 to 40 minutes (top will not spring back). Let cool in pan 10 minutes. Invert onto a wire rack and remove parchment; let cool completely. Cake can be made up to 1 day ahead and stored at room temperature, wrapped in plastic.
• Spread buttercream evenly over top and sides of cake. Sprinkle with chocolate curls. (Leftovers can be refrigerated, wrapped in plastic, up to 3 days; return to room temperature before serving.)

WORLD'S BEST CHOCOLATE SOUR CREAM CAKE

Steps:

• Preheat oven to 345 degrees.
• Lightly grease 2 8" layer cake pans Melt the chocolate- set aside Sift sugar, flour, baking soda and salt togather into a large mixing bowl In a separate bowl, blend the hot coffee, sour cream, and vegetable oil with a whisk With the mixer on low speed, add the coffee mixture in a stream to the dry ingredients and mix until blended.
• Add the eggs one at a time and beat just until smooth Add the chocolate and mix until until the batter in a uniform color.
• Divide the batter evenly and pour into prepared pans Bake until the cake springs back to the touch.
• Do not wait for a crust to form.
• 35-38 minutes.
• Cool, frost, enjoy!

SOUR CREAM CHOCOLATE CAKE

Steps:

• Make cake layers:
• Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, knocking out excess flour.
• Into a bowl sift together flour, cocoa powder, baking powder, baking soda, and salt. In a small bowl whisk together sour cream, water, and vanilla.
• In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Add flour mixture to butter mixture in batches alternately with sour cream mixture, beginning and ending with flour mixture and beating until batter is blended well.
• Divide batter between prepared pans and smooth tops. Bake layers in middle of oven 25 to 30 minutes, or until a tester comes out clean. Cool cake layers in pans on racks 10 minutes before turning out onto racks to cool completely. Cake layers may be made 1 week ahead and frozen, wrapped well in plastic wrap. Thaw layers before proceeding with recipe.
• Make frosting:
• In a bowl with an electric mixer beat together butter and cream cheese until light and fluffy. Add remaining ingredients and beat until combined well.
• Assemble cake:
• Arrange 1 cake layer on a large plate and spread with about 3/4 cup frosting. Top frosting with remaining cake layer. If making tepee birthday cakes, stop here and reserve remaining frosting. If making conventional layer cake, spread top and side of cake with remaining frosting.