Real Recipes From Real Home Cooks ®

chocolate frosted sour cream yellow cake

(1 rating)
Recipe by
Rose Mary Mogan
Sauk Village, IL

This cake was featured at a recent community event, and was quite popular. I made 2 chocolate cakes, one was chocolate inside & out. This one had a yellow cake batter, but I frosted it with a combination of cream Cheese & chocolate frosting combined. Then I garnished it with fresh raspberries & miniature marshmallows. Needless to say every one loved it, & there was none left when the event was over. The sour cream gives it the moistness it needs, & the combo frosting gave it a very unique flavor. One of the few frostings that I did not make from scratch. But the cake still tasted great.

(1 rating)
prep time 25 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For chocolate frosted sour cream yellow cake

  • 3 stick
    butter, softened room temperature
  • 3 c
    all purpose white lily flour + 6 tablespoons
  • 3 c
    granulated sugar
  • 8 oz
    sour cream room temperature
  • 6 lg
    eggs room temperature
  • 1 Tbsp
    almond extract
  • 1 can
    chocolate frosting ( i used pillsbury)
  • 1 can
    cream cheese frsting (i used pillsbury)

How To Make chocolate frosted sour cream yellow cake

  • 1
    Preheat oven to 325 degrees F. Cream the butter with the sugar and sour cream and beat for at least 12-15 minutes till no granules remain.
  • 2
    Then add eggs one at a time, and beat well after each has been added.
  • 3
    Then add flour in 3 increments, and beat well after each third has been added. Add almond extract and beat till blended into cake batter.
  • 4
    Prepare cake pan by spraying with Bakers Joy, or grease cake pan with butter and dust lightly with flour, then remove any excess flour, before adding cake batter to pan. I used a 16 cup square Bundt Pan, but your standard 12 cup bundt pan will also work. Pour batter into pan and bake in preheated 325 degree oven for1 1/2 hours or until toothpick inserted into center comes out clean. Remove from oven, and let sit for about 10 minutes until cake pulls away from sides of pan. Then invert onto cooling rack to cool completely.
  • 5
    Prepare frosting by combining the 2 cans into a medium size bowl, and stirring until it is completely blended. Then frost cake as desired, and garnish according to your preference. I used fresh raspberries and mini marshmallows. Serve and enjoy.