5 Easy One-Layer Sour Cream Chocolate Cake Recipes

Who says you need to be a seasoned baker to whip up something spectacular in the kitchen? The truth is, even the simplest ingredients can create an unforgettable dessert, and one-layer sour cream chocolate cake is a testament to that. Rich in chocolate flavor and moist beyond belief, this treat is an easy win for anyone looking to make an impressive dessert with minimal fuss. Let's explore five straightforward recipes that will redefine simplicity in baking.

1. Traditional Sour Cream Chocolate Cake

Why It Works: This classic recipe uses the rich, tangy flavor of sour cream to balance the sweetness of chocolate, resulting in a cake that’s both delicious and easy to prepare.

• 1 cup of granulated sugar
• 1 cup of all-purpose flour
• ¹⁄₂ cup of cocoa powder
• 1 tsp baking powder
• ¹⁄₂ tsp baking soda
• ¹⁄₄ tsp salt
• ¹⁄₂ cup of unsalted butter, melted
• 2 large eggs
• ³⁄₄ cup of sour cream
• 1 tsp vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a mixing bowl, sift together the dry ingredients: sugar, flour, cocoa, baking powder, baking soda, and salt.
3. Add melted butter, eggs, sour cream, and vanilla extract to the dry mix. Stir until well combined.
4. Pour the batter into the prepared pan, ensuring it’s evenly spread.
5. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

2. Gluten-Free Sour Cream Chocolate Cake

Why It Works: Sour cream keeps the gluten-free cake tender and moist, while a mix of gluten-free flours provides the structure.

• 1 cup of granulated sugar
• 1 ¹⁄₄ cups of gluten-free all-purpose flour mix
• ¹⁄₂ cup of unsweetened cocoa powder
• 1 tsp gluten-free baking powder
• ¹⁄₂ tsp baking soda
• ¹⁄₄ tsp xanthan gum (if not included in your flour mix)
• ¹⁄₂ cup of unsalted butter, melted
• 2 large eggs
• 1 cup of sour cream
• 1 tsp vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C). Prepare an 8-inch round cake pan.
2. Combine dry ingredients: sugar, gluten-free flour, cocoa, baking powder, baking soda, and xanthan gum (if using).
3. Stir in melted butter, eggs, sour cream, and vanilla extract until you achieve a smooth batter.
4. Transfer to the cake pan, leveling the top.
5. Bake for 30-35 minutes, or until a tester inserted in the center of the cake comes out clean.

3. Vegan Sour Cream Chocolate Cake

Why It Works: A non-dairy sour cream and a flax egg ensure this cake remains vegan-friendly while providing all the richness and moisture traditional cakes offer.

• 1 cup of granulated sugar
• 1 ¹⁄₂ cups of all-purpose flour
• ¹⁄₃ cup of cocoa powder
• 1 tsp baking powder
• ¹⁄₂ tsp baking soda
• ¹⁄₄ tsp salt
• ¹⁄₂ cup of vegan butter or coconut oil, melted
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
• 1 cup of vegan sour cream
• 1 tsp vanilla extract

Directions:

1. Preheat oven to 350°F (175°C). Grease and lightly flour an 8-inch round cake pan.
2. In a bowl, combine dry ingredients.
3. Stir in melted vegan butter, flax egg, vegan sour cream, and vanilla extract until the batter is smooth.
4. Pour into the prepared cake pan and bake for 25-30 minutes or until a toothpick test comes out clean.

4. Low-Carb Sour Cream Chocolate Cake

Why It Works: Almond flour and sour cream maintain the cake’s moisture, while erythritol adds sweetness without the carbs.

• 1 cup of erythritol or another low-carb sweetener
• 1 ¹⁄₂ cups of almond flour
• ¹⁄₂ cup of cocoa powder
• 1 tsp baking powder
• ¹⁄₂ tsp baking soda
• ¹⁄₄ tsp salt
• ¹⁄₂ cup of unsalted butter, melted
• 2 large eggs
• 1 cup of sour cream
• 1 tsp vanilla extract

Directions:

1. Preheat oven to 350°F (175°C). Prepare an 8-inch round cake pan with parchment paper.
2. Mix together the dry ingredients: erythritol, almond flour, cocoa, baking powder, baking soda, and salt.
3. Add melted butter, eggs, sour cream, and vanilla extract. Stir until fully incorporated.
4. Pour into the cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

5. Healthier Sour Cream Chocolate Cake

Why It Works: This version uses whole wheat flour and reduces sugar, making it a lighter option while still keeping the indulgence of chocolate.

• 1 cup of raw sugar or coconut sugar
• 1 cup of whole wheat flour
• ¹⁄₂ cup of cocoa powder
• 1 tsp baking powder
• ¹⁄₂ tsp baking soda
• ¹⁄₄ tsp salt
• ¹⁄₂ cup of coconut oil or light butter, melted
• 2 large eggs
• 1 cup of light sour cream
• 1 tsp vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a mixing bowl, whisk together the dry ingredients.
3. Add the wet ingredients: coconut oil, eggs, sour cream, and vanilla extract. Combine until smooth.
4. Bake for about 30 minutes or until a cake tester indicates it’s done.

So there you have it, five easy one-layer sour cream chocolate cake recipes that prove you don't need a lot of layers or complex methods to create a dessert that impresses. Whether you're looking to cater to dietary needs, minimize carbs, or simply want a healthier dessert, these cakes offer a variety of options for every baker. Next time you're craving something sweet and chocolatey, give one of these recipes a try; you might find yourself falling in love with the simplicity and elegance of a one-layer cake.

Can I replace sour cream with yogurt in these recipes?

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Absolutely! Yogurt can serve as a good substitute for sour cream in baking, although the texture and flavor might differ slightly. Full-fat Greek yogurt works best for a closer match to sour cream’s richness.

What if I don’t have cocoa powder?

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You can use melted unsweetened chocolate instead. For every ¹⁄₄ cup of cocoa powder, use 1 ounce of unsweetened chocolate, reducing the amount of butter in the recipe by the same amount.

Can I freeze sour cream chocolate cake?

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Yes, you can freeze it. Ensure the cake is completely cool, then wrap it tightly in plastic wrap and foil before placing it in the freezer. It can last for up to 3 months. Thaw in the refrigerator before serving.