Sour Cream Chocolate Sheet Cake Recipes

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SOUR CREAM CHOCOLATE CAKE



Sour Cream Chocolate Cake image

Impressive to look at but easy to make, this cake is a good old-fashioned "Sunday supper" dessert that melts in your mouth. -Marsha Lawson, Pflugerville, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 18

1 cup baking cocoa
1 cup boiling water
1 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups cake flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
FROSTING:
2 cups semisweet chocolate chips
1/2 cup butter, cubed
1 cup sour cream
1 teaspoon vanilla extract
4-1/2 to 5 cups confectioners' sugar
Assorted gold sprinkles, optional

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.

Nutrition Facts : Calories 692 calories, Fat 30g fat (18g saturated fat), Cholesterol 119mg cholesterol, Sodium 451mg sodium, Carbohydrate 102g carbohydrate (75g sugars, Fiber 3g fiber), Protein 7g protein.

SOUR CREAM DARK CHOCOLATE CAKE



Sour Cream Dark Chocolate Cake image

A rich dark chocolate cake that uses canola oil in place of the traditional butter for a more moist cake.

Provided by Tami Baity

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 2h

Yield 16

Number Of Ingredients 14

1 cup unsweetened cocoa powder
1 cup boiling water
2 ½ cups white sugar
1 cup canola oil
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup sour cream
2 cups unsalted butter, slightly softened
2 cups confectioners' sugar
¼ teaspoon salt

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.

Nutrition Facts : Calories 657 calories, Carbohydrate 68.5 g, Cholesterol 113.8 mg, Fat 42.3 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 18.3 g, Sodium 312.1 mg, Sugar 46.9 g

MOM'S SOUR CREAM CHOCOLATE (SHEET) CAKE



Mom's Sour Cream Chocolate (Sheet) Cake image

This is so simple, so good, so light and made from scratch. It just doesn't need frosting. My very favorite cake from childhood.

Provided by BarbryT

Categories     Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups sugar
1/2 cup butter
1 cup sour cream
1/2 cup cocoa
2/3 cup boiling water
2 cups flour, divided
3 eggs, unbeaten
1 teaspoon baking soda
1 cup pecans (optional) or 1 cup walnuts (optional)

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.

Nutrition Facts : Calories 340.2, Fat 13.6, SaturatedFat 8.1, Cholesterol 81.6, Sodium 188.4, Carbohydrate 52.1, Fiber 1.8, Sugar 33.5, Protein 5.1

TEXAS CHOCOLATE SHEET CAKE



Texas Chocolate Sheet Cake image

Time 40m

Yield 16

Number Of Ingredients 13

water
butter
cocoa
granulated sugar
baking soda
flour
Daisy Sour Cream
vanilla
eggs
salt
2% milk
powdered sugar
chopped pecans

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.

Nutrition Facts : Calories 452, Cholesterol 84, Fiber 1, Protein 4, Sodium 107, Carbohydrate 54, Fat 24

CHOCOLATE SHEET CAKE WITH SOUR CREAM FROSTING



Chocolate Sheet Cake with Sour Cream Frosting image

Categories     Cake     Mixer     Chocolate     Dairy     Dessert     Bake     Birthday     Shower     Engagement Party     Party     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 20 servings

Number Of Ingredients 11

2 cups all purpose flour
1 cup sweetened instant chocolate drink mix (such as NesQuik)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
3 large eggs
1 1/2 cups sour cream
3 cups semisweet chocolate chips (about 18 ounces)
1/2 cup almonds, toasted, chopped

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



Texas Sheet Cake VI image

This chocolate sheet cake is made with coffee and sour cream. Included is a recipe for frosting which should be spread on the cake while it is still very warm. It is VERY rich. My daughter encouraged me to submit the recipe on-line. Hope you like it as much as we do.

Provided by PAULA ROSE

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h

Yield 12

Number Of Ingredients 16

1 cup hot brewed coffee
1 cup butter
5 tablespoons unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
½ teaspoon salt
3 eggs
1 (8 ounce) container sour cream
1 teaspoon vanilla extract
½ cup butter
6 tablespoons milk
6 tablespoons unsweetened cocoa powder
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

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.

Nutrition Facts : Calories 709.5 calories, Carbohydrate 96.2 g, Cholesterol 116.4 mg, Fat 35.8 g, Fiber 3.1 g, Protein 6.6 g, SaturatedFat 18.5 g, Sodium 398.2 mg, Sugar 75.3 g

SOUR CREAM CHOCOLATE SHEET CAKE RECIPE



SOUR CREAM CHOCOLATE SHEET CAKE Recipe image

Provided by cecelia26_

Number Of Ingredients 18

Cake:
1 cup water or strong coffee
1 stick margarine
1/2 cup shortening
1/4 cup cocoa
2 cups sugar
2 cups flour
1 teaspoon soda
2 eggs
1/2 cup sour cream
1 teaspoon vanilla
Frosting:
1 stick margarine
1/4 cup cocoa
1/2 cup heavy cream
4 cups powdered sugar
1 teaspoon vanilla
1 cup chopped nuts, toasted

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



Chocolate Texas Sheet Cake image

My husband is from Texas, and we love Chocolate Texas Sheet Cake. This recipe is oh-so-good. -Kristi Wells, Raleigh, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 15

1 cup butter, cubed
1 cup water
1/4 cup baking cocoa
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, lightly beaten
1/2 cup sour cream
FROSTING:
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1/4 cup baking cocoa
1 teaspoon vanilla extract
5 to 6 tablespoons whole milk

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.

Nutrition Facts : Calories 359 calories, Fat 16g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 273mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE SHEET CAKE WITH VANILLA BUTTERCREAM



Chocolate Sheet Cake with Vanilla Buttercream image

Cocoa powder and melted chocolate give this classic Chocolate Sheet Cake with Vanilla Buttercream deep, well-rounded flavor. Inspired by devil's food cake, it's a party-perfect dessert that's rich but not overly sweet.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Time 1h10m

Yield Serves 12 to 16

Number Of Ingredients 14

1 1/2 sticks unsalted butter, room temperature, plus more for pan
1/2 cup boiling water
1/3 cup natural cocoa powder
3 ounces semisweet chocolate, finely chopped (1/2 cup)
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup sour cream
1/2 recipe Vanilla Swiss-Meringue Buttercream
Chocolate curls, for serving (optional; see note, above)

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



World's Best Chocolate Sour Cream Cake image

This recipe comes from "Rosie's All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book" and is perfect in every way. It has been THE chocolate cake recipe in our house for better than a decade.

Provided by Lisa Lynn

Categories     Dessert

Time 55m

Yield 1 2layer cake

Number Of Ingredients 9

4 ounces unsweetened chocolate
2 cups sugar
1 1/2 cups sifted all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup hot strong brewed coffee (or 5 tsp instant coffee dissolved in one cup hot water)
1/2 cup sour cream, at room temperature
1/2 cup vegetable oil
2 large eggs

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



Sour Cream Chocolate Cake image

Categories     Cake     Mixer     Chocolate     Dairy     Dessert     Bake     Kid-Friendly     Cream Cheese     Birthday     Sour Cream     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes one 9-inch round double layer cake

Number Of Ingredients 18

For cake layers:
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/3 cup water
2 teaspoons vanilla
2 sticks (1 cup) unsalted butter, softened
1 1/3 cups firmly packed light brown sugar
3 large eggs
For frosting
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup whipped cream cheese
4 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla
2 1/2 cups confectioners' sugar

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.

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2015-04-08 Preheat oven to 350°. Lightly coat a 18x13" rimmed baking sheet with nonstick spray. Line with parchment paper; coat parchment with nonstick spray. Whisk flour, baking powder, baking soda, and ...
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SWIRLED CARAMEL SHEET CAKE WITH FUDGY CHOCOLATE FROSTING.
2022-03-11 Then drizzle over the remaining caramel. Use a knife to lightly swirl the caramel around, don't over mix. Bake for 30 to 35 minutes, until the center is just set. Let cool completely. 5. To make the chocolate frosting. Microwave the chocolate chips and a pinch of salt, stirring every 30 seconds, until melted.
From halfbakedharvest.com


SOUR CREAM CHOCOLATE CAKE - EAT, LITTLE BIRD
2019-02-05 Preheat the oven to 180°C ( 350°F) (without fan). Line the bottom of 2 x 20cm ( 8 inch) round cake pans with baking paper and grease the sides with butter. Place all of the ingredients into the bowl of a food processor and blitz until the mixture is well-combined. The batter should be thick and smooth.
From eatlittlebird.com


CHOCOLATE SOUR CREAM SNACK CAKE - BUCKETS OF YUM
2020-05-29 Preheat oven to 350°F and spray an 8×8 inch cake pan with nonstick cooking spray. Set aside. In a medium bowl, combine the sugar, salt, cake flour and baking soda. Whisk and set aside. Mix the cocoa powder and hot water together in a small bowl and set aside.
From bucketsofyum.com


SOUR CREAM CHOCOLATE SHEET CAKE RECIPE: OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CHOCOLATE SOUR CREAM CAKE | CAKEHEADS
Mix first 5 (dry) ingredients together with a whisk, in a large bowl. Add remaining ingredients and beat on low for 2 minutes. (I use beater blades in my Kitchen Aid. They’re perfect.) Pour into greased and floured (or sprayed with “Pam”, the baking kind with flour in the ingredients) pans, about ¾ full. Bake @325 Fahrenheit (163 Celsius ...
From cakeheads.com


EASY & MOIST CHOCOLATE SHEET CAKE (VIDEO) - LITTLE SWEET BAKER
2019-04-30 Instructions. Preheat oven to 350F and grease a 9×13″ baking pan with non-stick baking spray. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside. In a medium bowl, whisk together the milk, vegetable oil, vanilla and eggs.
From littlesweetbaker.com


EASY GLUTEN-FREE CHOCOLATE CAKE - MEANINGFUL EATS
2022-03-08 Whisk together the dry ingredients. In the large bowl of a stand mixer, add the wet ingredients, including sugar, coconut or vegetable oil, eggs, sour cream, buttermilk and vanilla extract. Mix on medium-high speed until totally combined. With the mixer running on low, slowly add the dry ingredients in 3 additions.
From meaningfuleats.com


YELLOW SHEET CAKE WITH CHOCOLATE SOUR CREAM FROSTING
2016-03-30 Prepare the cake: Preheat the oven to 350 degrees F. Lightly coat an 18x13 inch half-sheet pan with baking spray (the kind with flour incorporated works best), top with parchment paper, and coat with additional baking spray. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and kosher salt.
From savorysimple.net


TEXAS SHEET CAKE RECIPE • LOVE FROM THE OVEN
Prepare to make this Homemade Texas Sheet Cake by preheating the oven to 350 degrees and greasing a 13 x 18 inch baking pan. Next, grab your mixing bowl and add white sugar, baking soda, salt, and flour together. Then, add the sour cream, two eggs, and vanilla into the bowl with the dry ingredients and mix well.
From lovefromtheoven.com


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