The classic flavors of chocolate and vanilla come shining through in the winning combination of Yellow Sour Cream Cake with Fudge Frosting.
The classic flavors of chocolate and vanilla come shining through in these two amazing recipes. The vanilla flavor in this single layer 9-inch cake is PERFECT. Pair this delicious moist yellow cake made with sour cream with an amazing homemade fudge frosting and you’ve got one delicious treat. Let’s get started and make this yellow cake and sour cream cake together.
Yellow Sour Cream Cake Ingredients:
- 1 cup granulated sugar
- 1/2 cup unsalted butter, at room temperature
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 2/3 cups All-Purpose Flour
- 1 cup sour cream
Fudge Frosting Ingredients:
- 3 tablespoons butter or margarine
- 1/3 cup HERSHEY’S Cocoa
- 1-1/3 cups powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
We start this delicious cake by preheating the oven to 350 degrees. Next, place either parchment paper or waxed paper (I used wax paper) on the bottom of the pan and grease the paper as well as the pan. Next, combine the sugar and butter in a large mixing bowl and beat until they are well combined.
The steps for the amazing yellow sour cream cake
Add the first egg to the bowl and beat until it’s thoroughly mixed into the sugar and butter. Add the second egg to the bowl, turn your electric mixer up to high speed and beat the egg and the ingredients together for two minutes.
After beating the ingredients together on high speed for two minutes the batter should be light in color and fluffy.
Next, add the vanilla extract, salt, baking powder, and baking soda to the bowl, stirring to incorporate them into the batter.
Starting and ending with the flour, alternately add the flour and sour cream to the bowl. Add 1/3 of the flour, half the sour cream, 1/3 of the flour, the remaining sour cream, and then the remaining flour. Beat gently to combine the ingredient after each addition. Scrape the bottom and sides of the bowl, and beat briefly.
At this point, the batter to the yellow sour cream cake is thick and gorgeous and ready to go into the baking pan.
Place the batter into your prepared baking pan and bake at 350 degrees for 30 -35 minutes, until it’s golden brown on top, the edges are beginning to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean.
Is this gorgeous or what! Let the cake cool on a wire rack for 10 minutes. After 10 minutes turn the cake out onto a wire rack to cool completely.
While the yellow cake is cooling…
We can start the frosting. First, melt the butter in a saucepan over low heat, add the cocoa. Stir constantly until it just comes to a boil. Boil for one minute, take the pan off the heat and transfer ingredients to a bowl big enough for you to make the frosting in. Let it cool completely. After your cake has cooled completely and you’re ready to frost it, add the powdered sugar alternately with the milk to the cooled cocoa mixture to get a spreading consistency. Lastly, add the vanilla and stir it into the frosting.
I always place wax paper under the edges of a cake while I frost it. The serving plate stays nice and clean that way. The frosting recipe makes one cup, just enough to get a nice top layer onto the cake.
I chose to go with Hershey’s Fudge Frosting recipe to top the cake. Nobody does chocolate frosting like Hershey. The flavor of the chocolate in the frosting was as perfect as the vanilla flavor in this delicious moist Classic Yellow Cake from King Arthur Flour. My son who isn’t a fan of frosting at all said….”There’s just enough chocolate on the cake to make you want more”. Very well said, honey. You have two wonderful flavors combined in this delicious cake and frosting and believe me, it’s heaven to taste
Yellow Sour Cream Cake with Fudge Frosting
The vanilla flavor of the cake is just as perfect as the chocolate flavor of the frosting. This is one winning combination of chocolate and vanilla.
Servings: 8
Ingredients
Cake ingredients:
- 1 cup white sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs room temperature
- 1 Tablespoon vanilla extract
- 1/2 Teaspoon salt
- 2 Teaspoons baking powder
- 3/4 Teaspoon baking soda
- 1 2/3 cup all purpose flour
- 1 cup sour cream
Chocolate Frosting
- 3 Tablespoons butter
- 1/3 cup cocoa
- 1 1/3 cups powdered sugar
- 2 - 3 Tablespoons milk
- 1/2 Teaspoon vanilla extract
Instructions
- For the cake:Preheat the oven to 350 degrees and lightly grease a 9 inch cake pan that's at least 2 inches deep.Place the sugar and butter into a large bowl. Beat the two together until they are thoroughly combined. Add one egg to the bowl with the butter and sugar, beat until well combined. Add the second egg to the bowl. After you've added the second egg, beat it in with your electric mixer on high speed for 2 minutes; the batter will lighten in color and become fluffy. Add the vanilla extract, salt, baking powder, and baking soda, stirring to combine.Alternately add the flour and sour cream to the mixture. Add 1/3 of the flour, beating until it's just combine, add half the sour cream, beating until just combined, add another 1/3 of the flour, beating until just combine, the remaining sour cream, again beating until just combined and the remaining flour, beating until just combined.
Spoon the batter into the pan. Bake the cake for 30 to 35 minutes, until it's golden brown on top, the edges are beginning to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean. Remove the cake from the oven to a wire rack to cool for 10 minutes.
After 10 minutes, turn the cake out of the pan onto a rack to cool completely before frosting.
For the frosting:
- Melt the butter in a small saucepan over low heat. Add the cocoa, cook, stirring constantly, just until the mixture begins to boil. Pour the mixture into a medium bowl, cool completely. Add powdered sugar alternately with milk to cocoa mixture, beating to a spreading consistency. Stir in vanilla.
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looks delicious, I’m hungry! greetings from Spain 😉
I saw this cake and it reminded me of the cakes my Daddy loved when I was growing up. He passed away more than thirty years now. I plan to make this cake really soon. Thanks for the recipe.
Nothing like a classic! When I crave layer cake, this is exactly the type of thing I want. Beautiful texture and gorgeous, silky chocolate frosting. Bunny does it again! 🙂
This cake looks delicious, and is so approachably simple for when you don’t want to go through a whole lot of fuss for a treat. 🙂 Thank you for sharing!
Thank you Sara
This is the best yellow cake recipe ever! Definitely making again soon!
My very favorite cake is yellow cake with chocolate icing but I’ve never made it with sour cream. Excited to try something new to one of my very favorite foods.
This sure is a classic yellow cake, that sour cream makes it even more moist and adds just a touch of tang! That chocolate fudge frosting is out of this world!
Thank you Kristina.
I love that you made this classic into a one-layer cake! Sometimes you just don’t have time to mess around with the whole production of multiple cakes and stacking layers and trying to get the even amount of frosting between them and all that. Awesome idea!
That fudge frosting just looks amazing!
This cake looks super delicious, moist and fudgy. This is going to be my next party option for cakes definitely.
This brings back childhood memories for my husband. He often asks for this for his birthday cake. Love the classic recipes. They are always the best.
This cake has my name written all over it! Looks so delicious!
Such a tasty looking cake. I love the sound of that fudge frosting, it is making my mouth water.
This frosting is amazing! I like the thick fudgy flavor
I made this cake and it over flowed into my new oven…. not happy it’s still in there getting smoked….my house is full of smoke my husband is grumbling are you done with the oven yet???LOL gotta laugh and see the humor in it….sure do hope it’s good!!!
Im so sorry that happened. Hope it turned out ok!
Can this be doubled for a 9×13 pan?
Yes you can Elizabeth. To make sure I looked it up for you. Here’s a pretty handy infograph that tells you about pan sizes and cake batters.https://www.allrecipes.com/article/cake-pan-size-conversions/
Thank you! Making it for my daughters 4th birthday tomorrow.
Perfect little cake for my hubby and me…thank you! I used one cup low cal vanilla yogurt in place of sour cream because I didn’t have it and I always have yogurt…very high in a 9” square pan. Topped off with my favorite Hershey’s cocoa frosting…can’t be beat!
Can the recipe be doubled and made in a 9 x 13 dish?
If so, how long should I bake it?
Thank you for the recipe. I don’t have a round cake pan.
This cake was delicious but the amount of frosting it made barely gave a light coating to the cake. How did yours look so thick? It all tasted great but I would need to triple the frosting ingredients to get as much as it looks like yours did.
This has become my favorite cake. I am Celiac so I only changed the flour to 1 for 1 gluten free flour. Delicious.