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Moist Sour Cream Cake

This Moist Sour Cream Cake is a kind of family recipe I got from my mother. Even though this is not a moist chocolate cakes, every one I shared this recipe with was absolutely excited. The basic mix can be supplemented with cocoa, coffee or other flavor or color ingredients. This one includes plenty of butter, so if you a concerned about extra calories don’t make this one too frequently:)

8-10 servings.


The cake: * sour cream: 1 cup * sugar: * flour: 2 cups * butter: 8 oz (200g) * brewed coffee: 1 cup (optional) * cocoa powder: 3/4 cup (optional) * baking soda: 1/2 tsp * eggs: 2 * Chocolate: 2 oz

The frosting:

  • sour cream: 1 cups
  • sugar: 1/2 cup
  • nuts: 2 oz


  • medium-size bowl
  • large bowl
  • 9 inch round pan
  • electric mixer

Cake Directions

  • Preheat oven to 350F.
  • Grease a 9 inch cake pan and dust with cocoa powder.
  • Beat up eggs with sugar in the large bowl
  • Soften the butter (don’t melt!), add to sugar and eggs, blend until smooth.
  • Add sour cream, blend until smooth.
  • Add flour, blend until smooth
  • Blend in cocoa or coffee (optional). You may want to divide the batter into 3 parts and add cocoa to just one of two - to make different layers.
  • Add baking soda and mix well.
  • Divide the batter into 3 portions, pour each into the pan and bake each for 20 minutes. If you have 3 pans you may use all of them at a time to bake 3 layers, the baking process will take only 20 min then.
  • Cool the cake until warm.

Frosting Directions

  • Put together sugar and sour cream in the medium-size bowl an beat up until smooth and fluffy
  • Divide the mix into 3 portions
  • Cover each cake layer with the resulting cream, cover the top with the 3rd portion
  • Grind or chop nuts and sprinkle on top
  • Grate chocolate and sprinkle on top while in is still warm.